Supervisor

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MAIN FUNCTIONS: Responsible for overseeing Front of the House staffs and assuring
that all guests are greeted in a professional, friendly and family oriented way before,
during and after the meal period. 

SUPERVISOR/LEAD REQUIREMENTS:
1. Must be able to stand, walk, and stay on his/her feet for prolonged periods of time
This could be up to four hours without a break period to sit down
2. Carry plates, dishes and trays with a weight of up to nine pounds on a continuous
basis
3. Lift up to 25 pounds at a given time
4. Must be able to write (take orders form guests) and work either an adding machine
or a Point of Sale (POS) screen that requires repetitive motion
5. Must be courteous, smile frequently, and express cheerful disposition at all times
6. Must be able to multi-task (including use of communication via a radio head set)

SUPERVISOR/LEAD RESPONSIBILITIES:
Be punctual to begin your work
Wear proper uniform (Batch & Brine tee-shirt, non-tattered jeans, apron, non-slip
restaurant shoes, and Radio headset while supervising staff) at all times
Maintain a neat and clean appearance at all times
Motivate Front of the House staff to work fast and accurate, and provide excellent
service to all Guests
Assure that all Front of the House staff completes their side-work and assure the
restaurant remains clean and orderly
Assure that all staff are following proper health practices for our industry
Count with Cashiers accuracy of bank before opening and count cash drawers at
end of shift
Work with Cashiers to assure correct handling of cash and credit card
transactions
Work with Cashiers to assure correct tips paid outs
Complete daily reports to GM/DM on any closing shifts
As soon as guests are seated approach the table within no more than two
minutes, greet guests in a friendly/courteous way, introduce yourself by name
Offer beverages before taking food orders (Cocktails, coffee, OJ for breakfast Iced
tea & soft drinks, any seasonal special beverages, beer, wine)
After serving beverages, announce specials per meal period
Takes food orders, making sure that orders are repeated back to guests to avoid
any mistakes, if out of any items, make sure to communicate it to guests
Puts order into TOAST, making sure that all modifications are placed
Always connect with the kitchen expeditor or kitchen manager for any special
request or modifications
After orders have been placed make sure to check back with the guests to offer
beverage refills
Make sure to communicate to guests any delays from the kitchen, say “Just want
to let you know that the food is a little delayed but it should be coming out
shortly”
Never ignore the guests, especially when there is a delay from the kitchen,
maintain guests informed at all times
Maintain a cheerful and positive attitude at all times
Maintain the “clean as you go” policy
Keep all working areas clean at all times, sweep and vacuum floors as necessary
to maintain a good clean look throughout the dining room
Maintain all working stations clean and organized at all times
Report to Manager any equipment failures and any shortages of supplies
immediately
Make sure to take your breaks and assure staff breaks on time to avoid any
penalties
Make sure to return to your work stations after breaks on a timely manner
You are required to work over time, if needed
Responsible for making sure that all guest checks are double checked before
presenting to guests (make sure table # matches the guests check and number of
guests)
Any voids, wrong orders or when guests changes mind must be approved by
manager
As a server, you are not allowed to comp any meals, unless approved by
management
Be a team player, taking ownership of the entire Restaurant, not just your station
Food runs are to be made by all food servers when needed… We are a Team!
All transitions of stations must be communicated immediately to management to
avoid confusion of who is working where
All food servers must have current Food Handlers’ Certification
Make sure that all sugar caddies are refilled with proper condiments and re-stock
all sauces, ketchup and mustards, refill salt & pepper shakers
All side works must be completed before punching out from your shift
 
 
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