Restaurant Supervisor

Pacific Islands Club Co, Ltd; Tamuning (GU); On-site; USD 30,000 - 45,000; Full time

Job summary

Pacific Islands Club Co, Ltd in Tamuning, Guam, is seeking a Restaurant Supervisor who will lead staff and enhance guest experiences. This role involves ensuring cleanliness, supervising dining operations, and training employees to meet standards.

The ideal candidate will have 1-2 years of experience in Food and Beverage and a high school diploma. Strong interpersonal skills and dependability are essential for success in a dynamic restaurant environment.

Qualifications

• 1-2 years of Food and Beverage experience.
• Ability to communicate clearly to guests and staff.
• Experience ensuring cleanliness and safety standards.

Responsibilities

• Assist Restaurant Manager with supervising staff during meals.
• Ensure cleanliness and organization of work areas.
• Greet and seat guests positively.

Skills

Interpersonal skills

Problem-solving

Dependability

Oral communication

Quality control

Education

High School Diploma or equivalent

Job description

SUMMARY

This position requires the individual to be outgoing and extraverted, must be able to hold a conversation with guests, and to promote and educate the guest on the various menus and specials that are offered. They assist the Restaurant Manager and Assistant Manager by providing floor supervision during meal periods, staff/supply auditing and administrative tasks. Additionally, they are tasked to motivate, educate, train, and assist the staff in meeting all PIC standards. The supervisor is the role model of how one is to perform and act in the dining room.

Regular attendance is an essential function of the job. PIC cannot accommodate unpredictable or sporadic absenteeism, unless it is covered by federal/state law.

SUPERVISORY DUTIES

Yes.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following. Other duties may be assigned.

1. Company Standard Ensures and maintains the cleanliness and upkeep of PIC property (picking up loose trash, material and debris and disposing of it in appropriate trash receptacles provided).
2. Food and Safety
   • Ensure Health certificate and ABC Card are current.
   • Ensure all work areas are organized and free of clutter.
   • Properly store all food and beverage products and nothing stored on the floor.
   • Properly label all products in the storage room.
   • Follow FIFO (first in, first out) procedure on all food and beverage products.
   • Follow sanitary standards in all areas; use of hand sanitizer, maintain clean work area, no eating or drinking and no smoking or chewing tobacco or beetle nut while working.
3. Server Standard
   • Be in your workstation five minutes before your shift.
   • Take your breaks, and inform your manager / supervisor when you leave your station.
   • No missed punches.
   • Follow proper closing procedures in place daily, everything clean and organized in your work area before you go home.
   • Be in proper uniform when on duty.
   • Attend daily pre‑shift and monthly staff meetings.
   • Ensure all equipment is clean and in good working order.
4. Standards by Position
   • Work with Manager to ensure positive growth in guests’ satisfaction scores.
   • Ensure that the restaurant conforms to all resident and industry standards of sanitation.
   • Enhance guest experience where possible.
   • Ensure the assigned section duties are done before the restaurant opens and the necessary items are in place for it to work efficiently.
   • Present oneself in a professional manner, communicate politely, and always smile to the guests.
   • Come to work on time and meet the schedule requirements.
   • Monitor their assigned section to ensure quality and consistency.
   • Make daily communication with manager or supervisor with any concerns and ideas.
   • Maintain safe environment for guests and co‑workers.
   • Efficient in basic beverage knowledge and proficient in menu descriptions.
   • Must comply with all the department standards.
   • Assist the guest in selection of food and beverage, up‑sell the menu item selections of food and beverage.
   • Complete and execute the job duties per shift.
   • Greet and seat guests.
   • Keep accurate records of all transactions throughout the meal period and reconcile their records after the meal period.
   • Display integrity when processing payments, tips, cash handling and while maintains lost and found items.
   • Complete all necessary forms required by Front Desk and Accounting at the end of each shift.
   • Write down the reservation in the book and relay information to needed parties.
   • Check the dining room area, clean and wipe down the tables and chairs.
   • Ensure the door is free of damage of scull marks.
   • Ensure the perimeter of the room is free of debris.
   • Thank the guests as they are leaving.
   • Use Guests’ names, if known.
   • Assist the Restaurant Manager in Interviewing, selecting, training, supervising, counseling and disciplining outlet staff.
   • Ensure that checklists, requisitions and proper opening and closing functions are being completed each shift.
   • Communicate effectively, both verbally and in writing, to provide clear direction to the staff.
   • Observe performance and encourage improvement where necessary.
   • Ensure staffing levels for the outlet are accurate based on hotel and outlet business levels.
   • Organize and conduct pre‑shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
   • Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information.
   • Remain calm and alert, especially during emergency situation and/or heavy hotel activity, serving as a role model for the staff and other hotel employees.
   • Ensure basic standard operating procedures for all outlets are in place and are in compliance with Federal, state, local and PIC practices. (e.g. ServSafe, Responsible Vendor)
   • Ensure that all steps of services being followed on a daily basis.
   • Interact positively with customers promoting hotel facilities and services.
   • Resolve problems to the satisfaction of involved parties.
   • Answer telephones in a clear voice, coordinate and document reservations.
   • Organize special events in the restaurant such as receptions.
   • Maintain rapport with all departments and attend relevant meetings.
   • Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
   • Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.
   • Give guidance toward improvement and make necessary adjustments for consistency.
   • Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of keypunches to program system.
   • Ensure that all standards and hotel cash handling procedures are met.
   • Maintain cleanliness of all outlets on a daily basis.
   • Solicit feedback from guests and staff concerning the service and food & beverage offerings in all outlets.
   • Work closely with the Restaurant Manager, Assistant Manager, Food & Beverage and Director to conduct in monthly supply inventory and china/glass/silver/linen inventory.
   • Ensure all daily and monthly reports are detailed and submitted in a timely matter.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PROBLEM SOLVING

The individual identifies and resolves problems in a timely manner and gathers and analyzes information skillfully.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, percent, and to draw and interpret bar graphs.

INTERPERSONAL SKILLS

The individual maintains confidentiality, remains open to others’ ideas and exhibits willingness to try new things.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

ORAL COMMUNICATION

The individual speaks clearly and persuasively in positive or negative situations, demonstrates group presentation skills and conducts meetings.

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, operational procedures, or governmental regulations. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public in a timely manner. Additional language speaking is a plus.

PLANNING/ORGANIZING

The individual prioritizes and plans work activities, uses time efficiently and develops realistic action plans.

QUALITY CONTROL

The individual demonstrates accuracy and thoroughness and monitors own work to ensure quality.

ADAPTABILITY

The individual adapts to changes in the work environment, manages competing demands and is able to deal with frequent change, delays or unexpected events.

DEPENDABILITY

The individual is consistently at work and on time, follows instructions, responds to management direction and solicits feedback to improve performance.

SAFETY AND SECURITY

The individual actively promotes and personally observes safety and security procedures, and uses equipment and materials properly.

EDUCATION and/or EXPERIENCE

High School Diploma or equivalent. 1 – 2 years of Food and Beverage experience.

TECHNICAL SKILLS

None

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk, handle or feel objects, food, utensils or controls. The employee is occasionally required to bend, crouch, and reach with hands and arms. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee regularly works in outside weather conditions. The employee is occasionally exposed to fumes or airborne particles and toxic caustic chemicals. The noise level in the work environment is usually moderate. This position may require use of personal protective equipment while performing some or all of the duties.

IMPORTANT NOTICES

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.