Restaurant Server Supervisor - Casey's - The Water Tower Inn

Days-Hospitality-Limited; Sault Ste. Marie; On-site; CAD 40,000 - 55,000; Full time

Job summary

Days-Hospitality-Limited is seeking a Restaurant Supervisor to lead daily operations, ensure outstanding guest service, and manage front-of-house teams. You will coordinate shifts, monitor service flow, and maintain high standards for cleanliness and hospitality while upholding company policies.

You will motivate staff, train teammates, and balance guest satisfaction with labor costs, ensuring a welcoming atmosphere for hotel guests and locals alike.

Qualifications

• Experience supervising in a restaurant setting.
• Ability to work varied shifts.
• Serving It Right certification.

Responsibilities

• Lead each shift with a team huddle and ensure smooth guest service.
• Balance guest service with labor costs and staffing needs.
• Uphold brand standards and actively upsell food and beverage items.

Skills

Restaurant supervision

Shift flexibility

Serving It Right

Job description

A Day in YOUR Life as a Restaurant Supervisor

Every person that enters our restaurant should be greeted and feel like a guest! This is YOU on your first day of work and every work day after that. You walk in with a smile, say hello to passing guests and acknowledge your colleagues perhaps with a smile, nod or salutation. You already have a feel for how your day is going to unfold based on the flow and noise level in the lobby and you aren’t even in in the restaurant yet! You arrive looking sharp and professional and energetically join your teammates in the restaurant.

You may be arriving mid shift or opening the restaurant for business. Regardless of the time of day or length of shift you are ready to meet every guest with exceptional service and care!

As we open the restaurant, you have your team focus on cleanliness and preparedness. First impressions are essential to repeat business. How does the restaurant smell? Is it fresh, but without the smell of cleaning chemicals? Are the table chairs centred and clean? Table and bar tops clean to the touch? You are confident the restaurant looks great and your team is prepared to welcome hotel guests and locals with smiles and cheerful attitudes. You lead every shift with a team huddle to be fully informed of all specials, reservations and any other information that will support them to have an excellent shift and of course to get hyped up and ready roll! The restaurant can be a lively place and should be a comfortable place for guests to gather however, we can’t do it alone and you rely on your team of servers and bartenders to create the best atmosphere. Throughout the shift you will be in constant communication with your supporting team. You will be responsible for assigning sections for your team and balancing guest service with labour cost which means it is up to you to decide when to start sending team members home. You train and sometimes incentivize your team to upsell items such as wines, sides and specials. A friendly competition can work wonders for your engaged crew!

As the morning progresses into afternoon and evening, the restaurant gets busier and a contagious buzz envelops the room. There may be a large table for a business networking, a group of regulars or a family who just got to town for their long awaited vacation! Regardless you read the guest as they enter and approach them with care and pleasantries before introducing them to their server. Don’t forget you are their ambassador to our hotel, surroundings and city. As your team services our guests, you balance your time with being present front of house and to strategic business requirements such as and not limited to; inventory counts; average check analysis and goal setting; managing and reporting from the POS; managing the reservation and marketing system; creating opportunities for coaching conversations with your team members; processing discounts, voids and corrections; ensuring your team members cash out properly; and preparing for the days ahead and learning from the statistics of the days past. It is important that you have made great connections with our guests which means you engage in many table-touches during peak periods and when necessary, you support the kitchen supervisory team by hopping on the expo line. By the time you leave you are more than satisfied that your guests are all taken care of having a great time in our restaurant and your team is leaving fulfilled having earned their wage and their tips from great quality food and excellent service!

Who you are and why is this important…

• Enthusiastic, Attentive and Approachable
  • Ensuring our guests and team mates feel comfortable.
• Organized & Communicative
  • Clear, concise communication between team members and guests alike creates a smooth operation.
• Effective Multi-Tasker
  • Personal interactions, phones, emails and on-going projects are always in play.

What happens behind the scenes of all those interactions…

• You follow company policies such as ensuring your team members are all properly certified to for their roles and checking IDs, ensuring no one is over-served and any other requirements for the processes as outlined by your department leaders;
• Stay one step ahead of guest’s needs including and not limited to recording and acting on their preferences, handling their orders, requests, questions and concerns;
• Handle cash and credit transactions;
• Recruit, hire, train and empower team members;
• Maintain a calm and welcoming demeanor while multitasking to handle guest interactions at the same time as your daily/weekly preparation tasks;
• Listen respectfully when guests or employees have complaints. Empathize and work with the them in an efficient manner to come to a resolution or loop in a higher level manager if necessary to ensure the guest or employee has a satisfactory resolution to their complaint;
• Follow all company and brand standards to sell the products available including and not limited to using the up selling approach to food and beverage orders.

What are we looking for..

• Supervising experience in a restaurant.
• Flexibility to work a variety of shifts.
• The understanding that SERVICE is the key to any successful business.
• Serving it Right Certification