Restaurant Supervisor/Captain - New Restaurant @Times Square

Responsible for the outlet operation as well as staff performance on a shift basic, guest satisfaction and overall smooth restaurant.

1. Understand all food and beverage items offered, including ingredients, methods of preparation and proper service. Also, an expert knowledge of beverages.
2. Control reservations and seating of the outlet with regards to service standards.
3. Ensure the correct and consistent service techniques for various meal periods will be demonstrated by all staff members.
4. Coordinate between the server and kitchen for smooth, coordinating service.
5. Maintain a friendly yet unobtrusive manner with all guests.
6. Promote good public relations and handle complaints or concerns of guests.
7. Recognize and address potential disruptive or undesirable guests.
8. Process a guest walk out.
9. Properly handle and report employee and guest accidents.
10. Train, supervise and discipline the assigned staff.
11. Control standards, performance, employees’ conduct, dress code, appearance, sanitation, etc., according to established policies.
12. Keep employees informed about restaurant policies and changes. Develop analyses and implements merchandising that meet the standard of restaurant and guest patronage. Manage and control overall expenses of the outlets focusing on higher revenue and profit.
13. Be aware of departmental needs as they relate to production and staffing.
14. Prepare staff schedules, which allow for appropriate service while controlling labor costs and overtime.
15. Forecast workloads and checks work scheduled prepared by subordinate managers for all outlet employees.
16. Develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for all dining periods.
17. Promote teamwork and foster a harmonious working climate.
18. Formulate and recommend changes to improve employees’ performance and teamwork.
19. Maintain a daily log for communication between outlet staff and with upper management.
20. Ensure a safe working environment for all employees within the outlet.
21. Possess a management ability that ensures a successful handling of the outlets.
22. Observe daily conditions of all physical facilities and equipment in the outlets; makes recommendations for corrections and improvements as needed.
23. Control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
24. Anticipate, in advance, all materials and supplies and assure their availability.
25. Handle all inventories directly involved with the operation of the outlet.
26. Assist and produce divisional budget, revenue and expenses.
27. Keep the waste factor in the restaurant at a minimal level.
28. Supervise the public areas.
29. Respond properly in any restaurant emergency or safety situation.
30. Perform other tasks or projects as assigned by restaurant management.
31. Attend and participate in all required meetings.
32. Assist Department Heads in developing job descriptions and reviewing them periodically to ensure their continuing understanding and acceptance.
33. Review performance with every Department Head on an annual basis; maintain inventories and par stocks.
34. Knowledge of POS system of restaurant; utilize the POS system in ringing, printing and closing checks as well as shift reports.
35. Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purpose, store inventories, cost control procedures and forecasts.