Shift Supervisor- Price Hill Dark-0294 - Cincinnati, United States - Frisch\'s Restaurants Inc.

Description

Job Description

The Shift Supervisor is responsible for effectively managing the restaurant during non-peak hours (considered as opening and closing shifts) to contribute to the overall success of the restaurant, and it's alignment with Frisch's vision to be the "Best Place to Work, Eat and Own". The Key Holder is accountable for guest satisfaction, the financial performance, food safety, quality service, and safety and security during non-peak hours. The Key Holder must help reinforce the Frisch's culture while on duty by mentoring, coaching and developing the hourly team members to help them be successful.

Accountability 1 -- Operations: Responsible for fostering an environment designed to provide an outstanding internal (team member) and external guest experience. This includes ensuring all guests feel welcome and are given attentive, friendly and courteous service at all times.

Accountable for the operational excellence of the restaurant during their shift. Responsible for ensuring product quality, production and service standards are met through direct supervision, coordination and delegation of key operational tasks. Ensure product is always on hand, through systematic ordering, bringing any serious concerns to the attention of the GM and/or AGM. Verify orders and ensure product is stored according to policy and food safety standards. Responsible for ensuring cash controls are maintained by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Successfully promote and publicize the brand within guidelines established by the Marketing Dept. to grow sales and guest counts.

Accountability 2 -- Training/ Coaching and Mentorship: Responsible for continually providing leadership and guidance, by role modeling how to deliver an outstanding guest experience, as well as how to properly execute all standards within the restaurant. This includes providing the appropriate level of coaching throughout their shift. Expected to lead by example, by becoming the expert in all aspects of the restaurant.

Train all team members to focus on exceeding guest expectations through execution of friendliness, courtesy, product quality, cleanliness and service standards. Expected to be knowledgeable of restaurant policies and procedures and correct any identifiable issues on the spot. Should additionally be knowledgeable about all policies related to personnel and be able to recommend disciplinary action as necessary to the GM.

Accountability 3 -- Health and Safety: Expected to reinforce and follow up on policies and procedures to ensure a safe, efficient and professional environment for guests and team members, during their shift. Responsible for ensuring all food safety procedures are being executed and followed during their shift in accordance with company policy and health/sanitation regulations.

Immediately correct any deficiencies while explaining and reinforcing proper procedures. Ensure building, grounds and all work areas are clean, well maintained and inviting to our guests at all times. Maintain safe working conditions by following all safety, security and maintenance policies and procedures. Report any equipment that is in need of repair or any safety concerns in a timely manner to the GM.

Knowledge, Qualifications, Skills, Experience (# of years), Education Needed

Desired:

·Six months to one year Frisch's operations experience.

Essential :

·Demonstration of skills required to successfully manage operations

·ServSafe Certified

·Must be able to speak English. Good communication skills and the ability to work well with others.

·Ability to train, motivate, evaluate (written & verbal), coach, delegate and supervise.

·Ability to read, write and follow recipes accurately, as well as having strong math and organizational skills.

·Must have access to reliable transportation

·Ability to prioritize, handle stress and deal with irate guests in a calm professional manner

Physical Demands & Work Environment

Environment includes frequent guest contact, working with cooking equipment and slippery walking surfaces.

Must be able to stand for long periods of time.

Good agility necessary to lift and carry up to 50 lbs.

Bending, reaching and climbing.

Good hearing, visual and speaking skills.

Must be able to walk in and out of refrigerated areas.

Must be able to work around steam, hot and cold foods and ice