Junior Restaurant Supervisor

Tender Greens; Los Angeles (CA); On-site; Full time

Job summary

A leading restaurant in Los Angeles is seeking a Junior Restaurant Supervisor responsible for daily operations. The role emphasizes exceptional guest service, staff training, and safe work practices, requiring prior restaurant experience and leadership skills. Flexibility and ability to thrive in a fast-paced environment are essential.

Qualifications

• Prior restaurant experience required.
• Demonstrated leadership skills, including coaching and motivating a team.
• Ability to work a flexible schedule based on restaurant needs.

Responsibilities

• Assist GM and Executive Kitchen Manager in daily operations.
• Ensure guest experiences are outstanding.
• Train front of house and kitchen team members.

Skills

Customer service

Leadership

Communication

Problem-solving

Job description

Reports to: General Manager
Direct Reports: None

Job Summary: Our Junior Restaurant Supervisor is responsible for assisting the General Manager and Executive Kitchenu00A0Manager in the daily front and back of house restaurant operations and guiding the front and back ofu00A0house team members. It is the expectation that the Junior Restaurant Supervisor is fully certified in all front and back of house positions. This is a non-exempt position.
As a Junior Restaurant Supervisor, you are responsible for encompassing our goal of providing each guest with a trulyu00A0outstanding experience as well as:
u25CF Exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment
u25CF Assisting with enforcing safe work behaviors and safety standards are adhered to maintain a safe
workplace
u25CF Assisting the GM in training front of house team members to achieve established policies and
procedures
u25CF Assisting the Executive Kitchen Manager in the training of kitchen team members using the
certification process
u25CF Assisting in the rollout of limited time menu offers or new menu items and recipe changes
u25CF Assisting in executing the setup of Salad, Grill, Carve, Cashier, Prep, Dish, Bus, etc. stations for
service
u25CF Advising Executive Kitchen Manager and General Manager of any employee related issues
u25CF Assisting in day-to-day practices related to the team including initial and ongoing training
u25CF Reviewing and guiding the completion of Front of House team members training checklist and
certification using Tender Greens Training Certification Process
u25CF Assisting in morning and evening line checks, food tastings and pre-shift meetings
u25CF Participating in food safety and line checks to ensure food standards are met and executed safely
u25CF Communicating team member and guest injuries are reported to the GM and EKM at the time of
injury and proper Tender Greens protocols are followed when GM and KM are not present
u25CF Participates and assisting in employee safety training and LMS signoffs and meeting safety standards
u25CF Participating in handling guest complaints that happen during their shift when a GM and EKM is notu00A0present
u25CF Assisting with the opening and/or closing of the restaurant depending on schedule
u25CF Assist with Point-of-Sale System (Aloha & Olo) functions to ensure they are being conducted
according to policy such as comps & re-opening/ reprinting checks, conducting same day refunds,u00A0and doing a system refresh
u25CF Conducting nightly notes and entering sales into the purchase tracker
u25CF Taking catering orders and/or verifying catering orders are fulfilled accurately and on time before
handing over to guest or third-party delivery
u25CF Assisting in overseeing Health Department visits when GM and EKM are not present
u25CF Supporting operations by performing any other duties as assigned to ensure the restaurant is
producing to standards
u25CF Assisting in the ordering of food items including grocery, meat, fish
u25CF All other duties as assigned
Qualification Requirements for this position are:
u25CF Prior kitchen and FOH experience
u25CF Demonstrated leadership skills, including coaching, and motivating a team
u25CF Solid base knowledge of culinary technique and its practical application
u25CF Must enjoy and be able to succeed in a fast-paced and high stress work environment
u25CF Customer service focused and solution oriented
u25CF Ability to work a flexible schedule based on restaurant needs
u25CF Commitment to continuing culinary development in both technique and perspective
u25CF Ongoing current Food Safety Manager certification
u25CF Bilingual Spanish/English is a plus
Physical, cognitive, social, and environmental requirements include:
u25CF Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis
u25CF Repetitive forward bend of head/neck
u25CF Some bending/kneeling/stooping/twisting/reaching required
u25CF Some repetitive motion and force required
u25CF Must be able to stand/walk for long periods of time (not all at one time)
u25CF Must be able to work in a hot kitchen environment
u25CF Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests
u25CF Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas
u25CF All requirements are subject to possible modification to reasonably accommodate individuals with
disabilities
u25CF Hours: Must be available to work varied shifts including nights and weekends
Qualification Requirements for this position are:
u25CF Prior restaurant experience required
u25CF Demonstrated leadership skills, including coaching, and motivating a team
u25CF Strong ability to communicate with a positive and outgoing personality
u25CF Customer service focused and solution oriented
u25CF Must enjoy and be able to succeed in a fast-paced and high stress work environment
u25CF Ability to work a flexible schedule based on restaurant needs
This job description for Lead 2 only provides an overview of job responsibilities that are subject to
change.

Pay rate: $19.2/hour + tips