Restaurant Supervisor

Crowne-Plaza-Hotel; Springfield (IL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

401(k)

Disability insurance

Health insurance

Life insurance

Paid time off

Room Discounts

Employee Discounts

Job summary

Driftwood Hospitality Management in Springfield, IL is seeking a Restaurant Manager to oversee all a la carte Food and Beverage operations, including the restaurant, coffee bar and lounge. You will greet guests, seat them, supervise staff and ensure a courteous, efficient operation delivering quality product and service.

Responsibilities include interviewing and training staff, managing scheduling and payroll, coordinating reservations, monitoring guest satisfaction, controlling costs, and

Qualifications

• Thorough knowledge of Food outlet operations including staff supervision and guest interaction.
• Hold a current Food Handler Card and TABC license or be in the process of certification.
• Ability to work under pressure during busy periods.
• Knowledge of liquor regulations pertaining to serving alcohol.
• Basic English to understand inquiries and give clear instructions.
• Understand and apply product labeling instructions for safe handling.
• Ability to operate beverage equipment, such as a coffee maker.

Responsibilities

• Oversee all a la carte F&B operations, including restaurant, coffee bar and lounge.
• Assist Restaurant Manager/F&B Director in interviewing, training, supervising staff.
• Maintain outlet scheduling and payroll; conduct pre-shift meetings.
• Greet guests, escort to tables, present menus and coordinate reservations.
• Maintain communication with all departments and participate in marketing efforts.
• Monitor product quality and guest satisfaction; ensure consistency and quality.
• Ensure outlet profitability and control payroll and equipment costs.
• Maintain safe environment by following safety procedures and policies.

Skills

Food & Beverage operations

Staff supervision

Liquor regulations

Food Handler Card

TABC license

English communication

Safety procedures

Menu knowledge

Job description

Driftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.JOB SUMMARYOversees all a la carte Food and Beverage operations, including restaurant, coffee bar and lounge including greeting and escorting guests to tables, supervising all staff, and maintaining a courteous and efficient operation to deliver quality product and service to restaurant customers.ESSENTIAL JOB FUNCTIONSThis description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.Assist Restaurant Manager/F&B Director in interviewing, selecting, training, supervising, counseling and disciplining restaurant staff for the efficient operation of the outlet.Maintain outlet scheduling and payroll.Organizing and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, daily specials, promotions, and menu changes.Meet and greet guests as they arrive, escort them to their table, and present menus.Answer telephones in a clear voice, coordinate and document reservations.Maintain communication with all departments and attend relevant meetings. Participate in marketing efforts of restaurants, assist in creating menus, survey competition and report food trends.Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet.Maintain profitability of outlet to support overall hotel operations. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves. Ensure maintenance of equipment by calling for repairs and training staff on proper use.Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.Provide clean and safe environment by assigning and assisting with cleaning.Adheres to all company policies and procedures.Follows safety and security procedures and rules.Knows department fire prevention and emergency procedures.Utilizes protective equipment.Reports unsafe conditions to manager.Reports accidents, injuries, near-misses, property damage or loss to manager.Provides for a safe work environment by following all safety and security procedures and rules.All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).Perform any related duties as requested by manager.Assists other Restaurant Personnel when needed.KNOWLEDGE, SKILLS & ABILITIESThorough knowledge of Food outlet operations including foods, supervisory aspects, service techniques, and guest interaction.Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.Hold a current Food Handler Card and TABC license or must be in the process of being certified.Ability to work under pressure and deal with stressful situations during busy periods.Knowledge of the appropriate table settings and service ware.Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.Ability to remember, recite and promote the variety of menu items.Ability to operate beverage equipment, e.g., coffee maker.PHYSICAL DEMANDSAbility to transport at least 50 lbs. through a crowded room on a continuous basis throughout the shift.Lifting at least 50 lbs.Constant standing & walking requiredFrequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.Benefits401(k)Disability insuranceEmployee assistance programHealth insuranceLife insurancePaid time offRoom DiscountsEmployee Food and Beverage DiscountsEEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.