SUPERVISORS

WILL TRAIN TO OPEN AND CLOSE THE RESTAURANT(S) AND RUN AN ENTIRE LUNCH/BRUNCH/DINNER SHIFT, ASSIGNING DUTIES TO STAFF MEMBERS. RESPONSIBLE FOR TRAINING SERVERS AND SUPPORT STAFF, RESOLVING PERSONNEL ISSUES, ENSURE STAFF IS UP TO DATE ON MENU ITEMS (DAILY MEETINGS) AND SERVICE STANDARDS AND RESTAURANT IS KEPT UP TO OUR CLEANING STANDARDS. RESPONSIBLE FOR ENSURING STAFF IS SCHEDULED ACCORDING TO DAILY VOLUME. ENSURE ALL SILVERWARE, GLASSWARE, LINENS, UNIFORMS AND FRONT OF HOUSE SERVICE ITEMS ARE PROPERLY PRESENTED AND STORED. ENSURE ALL GUESTS ENJOY THEIR DINING EXPERIENCE. RESOLVE CUSTOMER COMPLAINTS REGARDING FOOD QUALITY AND SERVICE AND RESOLVE GRIEVANCES. SUPERVISE WORKERS ENGAGED IN PREPARING AND SERVING FOOD. ASSIGN DUTIES, RESPONSIBILITIES AND WORKSTATIONS TO EMPLOYEES IN ACCORDANCE WITH BUSINESS REQUIREMENTS. MUST BE ABLE TO LIFT/CARRY 50 LBS AND STAND FOR PROLONGED PERIODS OF TIME. 40 HOURS PER WEEK, 5 DAYS PER WEEK. SHIFTS REQUIRED TO WORK ARE: 6AM-2PM, 7AM-3PM, 8AM-4PM, 9AM-5PM, 10AM-6PM, 11AM-7PM, 12PM-8PM, 1PM-9PM, 2PM-10PM, 3PM-11PM, 4PM-12AM. DAYS AND SHIFTS MAY VARY. OVERTIME MAY BE AVAILABLE.