Sable Hotel at Navy Pier - Chicago, United States - Sable Hotel at Navy Pier Chicago

Description

The Restaurant - Front of House Supervisor assists in planning and directing all restaurant operations including opening or closing the restaurant. The FOHS performs with the proper and timely execution of all events, breakfast, lunch and dinner services. The FOHS is expected to know and execute the exposition (expo) of the line during meal periods. Is responsible for properly expediting, organizing and selling of food tickets, as they are ready, while ensuring the utmost quality of every dish coming through and heading out to the dining room. Maintain high standards of food, beverage, service, health, and safety. Ensure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources.

ESSENTIAL JOB FUNCTIONS: includes the following. Other duties may be assigned,

Work in conjunction with the hotel leadership team to be sure restaurant is overly accommodating to all hotel guests and outside guests.

• Interacting with restaurant guests to gauge satisfaction and improve customer service.
• Drive the training, coaching and mentorship of hourly employees. Build a community of employees that feel supported in all aspects of employment.
• Follow standard operating procedures for opening and closing service at Restaurant
• Supervise staff performance in accordance with established standards and procedures.
• Monitoring employee performance and providing feedback to help them improve their skills
• Assist with training new hires, ensure they are meeting Maverick Hotels and Restaurants standards proper service technique and execution
• Promotes cooperative effort, team spirit and good morale among all employees
• Leads by example; know that all FOH employees look to you for guidance regarding service technique, behavior and work ethic
• Give feedback to upper management on overall performance of the service team.
• Organize and monitor staff arrivals, tardiness, and absences, report attendance issues to Management daily
• Monitor adherence to health, safety and hygiene standards in kitchen and restaurant.
• Takes a proactive approach to facility maintenance
• Maintains strong lines of communication with entire leadership team and staff to drive the success of the restaurant
• Helps with duties of other employees (i.e. servers, server assistant, host) when necessary because of an unexpected absence or extra volume
• Has a strong understanding of company background, core values and philosophy
• Performs other administrative tasks as will be communicated by managers
• Performs other work-related duties as assigned
• Maintains composure under pressure
• Ensure the efficient flow of orders from the kitchen to the FOH staff
• Ensure orders are being prepared with the correct priority and alerts management to quality issues or long wait times
• Assist in the final plate presentation (e.g. adding condiments and/or toppings)
• Check dishes before delivery for accuracy, presentation, and temperature
• Deliver orders quickly to customers to maintain fast service
• Communicate important information to the kitchen and the BOH staff (e.g. when a customer has a particular request)

eXPERIENCE & eDUCATION:

• High school diploma or equivalent
• At least three years of customer service experience required
• At least three years of food & beverage experience required
• Prior experience as a supervisor is preferred
• Banquet or catering experience preferred
• Prior banquets experience preferred

Job REQUIRMENTS:

• Must be a United States citizen or possess a valid work permit
• Must be able to read, write and speak English
• Must possess valid Bassett card
• Must possess valid Food Handler's card
• Must be able to work well under pressure
• Must be able to accurately follow instructions, both verbally and written
• Must be highly detailed orientated
• Must be able to work in a fast paced environment
• Must have excellent listening skills
• Must possesses excellent communication skills
• Must be professional in appearance and demeanor
• Must always ensure a teamwork environment
• Must have the ability to deal effectively and interact well with the guests and associates
• Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
• Must be knowledgeable and familiar with food and beverage industry