FB Supervisor Outdoor Bar

Roles and responsibilities

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.

Desired candidate profile

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 2 years of related work experience.

Supervisory Experience: At least 1 year of supervisory experience.
Strong leadership and team management abilities.
Excellent customer service and communication skills.
Knowledge of food safety regulations and hygiene practices.
Problem-solving and conflict resolution skills.
Ability to multitask in a fast-paced environment.
Proficiency in point-of-sale (POS) systems and inventory management software.
Performance Metrics:
Customer satisfaction scores and feedback.
Achievement of sales and revenue targets.
Efficiency of staff scheduling and task delegation.
Adherence to food safety and hygiene standards.
Reduction in waste and effective inventory management.