Restaurant Supervisor

Job Overview

As a member of the management team, this position is instrumental in developing and fulfilling the short-term as well as long-term goals of the Ranch and executing the F&B philosophy. This position is responsible for creating an atmosphere that will inspire guest and team members to return. The above goals will be accomplished by the proper implementation, promotion, and success of our operations through continual evaluation of the products/services provided while ensuring effective training of the service teams. The individual will instill a strong atmosphere of service excellence in order to promote self-motivation and will redirect performance as soon as discrepancies are observed/experienced. The individual will develop guidelines and goals within the structure of the budget, achieving results through prudent management techniques and cost controlling measures. This position will coordinate and oversee all aspects and functions of the restaurant/s, and banquets. A key part of every associate’s job is to serve as a Running Y Ranch ambassador, engaging the guest and community at every opportunity.

General Responsibilities

Specifically, direct and oversee all front of the house F&B operations, to include, but not limited to, execution of “First Class” service standards, by ensuring that all guests feel welcome and are given responsive, friendly and courteous service at all times.

Production of all  beverages, food service timelines and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
Create and implement new beverage offerings/menus/wine dinners/tastings, etc…for outlets/clients based on current beverage trends and regional tastes (Farm to Table)
Interact with guests, clients and owners to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the preventative maintenance programs.

Fully understand  and ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation on a timely manner
Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward

Manage staffing levels throughout shift
Perform additional responsibilities, although not detailed, as requested by Management

General Responsibilities

Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant and hotel policies and procedures.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant and hotels receiving policies and procedures.
Develop, plan and carry out food & beverage marketing, advertising and promotional activities and campaigns.

Job Qualifications

   Education and Experience:

Bachelor’s degree in Hospitality, Food Service Management, or equivalent experience of five years of front-of-the-house operations in a resort/hotel Food & Beverage and/or restaurant General Management positions. Seasonal experience is a plus.
To perform this job successfully you must be able to perform each essential duty at Forbes/AAA 4 Star diamond standards.
Have a good knowledge of service and food and beverage products in an upscale or fine dining concept.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Must have the stamina to work 50 to 60 hours per week.



Food Handlers Card
OLCC Certification

FLSA Information

Management Activities

Determines the techniques to be used
Plans the work
Apportions the work among Associates
Interviews, selects and trains Associates
Directs the work of Associates
Disciplines the Associates by holding them accountable to our standards & policies
Plan and control of the budget
Authority to hire or makes suggestions and recommendations as to the hiring, firing, advancement, promotion or any other change of status of other Associates are given particular weight

Discretion / Independent Judgment

This position does represent the company in handling complaints, arbitrating disputes or resolving grievances.  As a Food and Beverage Manager you will be expected to work with Associates and visitors to ensure satisfaction.  A Food and Beverage Manager will have to take initiative and get creative in resolving challenges and involve a Director only when previous methods have been unsuccessful.

ADA Information

Physical Requirements

Ability to speak and hear
Close and distance vision
Frequent sitting with mostly walking and standing at times
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills

Working Conditions

Indoor/outdoor working environment, exposed to heat from cooking equipment and outdoor temperatures
Will be using a computer frequently.
Varying schedule to include evenings, weekends, holidays and extended hours as business dictates.
The noise level in the work environment is usually moderate to loud.