Los Fuegos Supervisor

FAENA; Miami Beach (FL); On-site; USD 42,000 - 62,000; Full time

Job summary

Faena is seeking a Restaurant Supervisor to assist the Restaurant Manager in overseeing daily operation and the performance of the restaurant team. The role focuses on maintaining service standards, guiding staff, and achieving guest satisfaction in a fast-paced environment.

You will ensure departments work cohesively, supervise service schedules and cleanliness, and address guest concerns in line with company policy. Availability for varied schedules, including weekends, is required.

Responsibilities

• Maintain knowledge of departmental policies and standards.
• Ensure proper use and maintenance of equipment.
• Inform team of company and department goals and action plans.
• Foster a positive, team-oriented relationship across hotel departments.
• Coordinate with Restaurant General Manager on restaurant matters.
• Enforce Faena standards for consistent service and guest satisfaction.
• Ensure reservations system is maintained and seating guidelines followed.
• Conduct monthly equipment inventories and monitor budget adherence.

Job description

Job Overview

In assistance to the Restaurant Manager, the supervisor is responsible for the operation and performance of the department. Assists with directing and overseeing the performance of the restaurant team members to ensure guest satisfaction.

Duties and Responsibilities

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Ensure that all restaurant team members are knowledgeable of the goals of the company and department and the action plans that will be followed to achieve these goals.
• Communicate the goals of the company and department and the action plans to the team members.
• Develop a positive working relationship with all hotel departments to facilitate a team‑oriented atmosphere.
• Ensure that all departments within Food and Beverage are working together as a team and supporting each other in a professional manner.
• Regularly communicate with the Restaurant General Manager in regard to restaurant related matters.
• Ensure that the assigned restaurant is maintained in accordance with Faena policy and safety and environmental regulations.
• Ensure that cleaning schedules for assigned restaurant are in place and being followed.
• Ensure that service schedules for equipment in assigned restaurant are in place and being followed.
• Submit work orders for repairs to assigned restaurant and/or equipment and follow up on these requests to ensure timely completion.
• Enforce Company standards for consistent, quality service.
• Ensure that the department achieves satisfactory guest satisfaction ratings on a consistent basis.
• Enforce policies and procedures in a fair and equitable manner.
• Continuously review the operation and make recommendations on how to enhance the product to the Restaurant General Manager.
• Assist with implementing new policies, standard operating procedures and Faena initiatives as assigned.
• Always available on the floor to assist restaurant team members and to interact with guests.
• Enforce cost control procedures and monitor waste and breakage.
• Ensure the restaurant reservation system is maintained and that the Hosts/Hostesses are adhering to the seating guidelines.
• Ensure that guest complaints are dealt with in a timely, professional manner and in accordance with Company policy.
• Conduct monthly equipment inventories in accordance with Company policy.
• Responsible for ensuring that the department operates within the established budgetary guidelines.
• Assist with reviewing all food and beverage related costs and consumptions in accordance with financial targets.
• Assist with ensuring that all food and beverage revenues and expenses are properly recorded against the appropriate budget, and the variations from the budgeted amounts are properly documented.
• Assist with monitoring revenue reports for accuracy.
• Submit budget requests to the Restaurant General Manager in a timely manner.
• Ability to work a varied schedule that may include early morning, evening, night, and weekend shifts.