F&B; Front of House Shift Supervisor

As a Team Member of the Food and Beverage Team, the Front of House Shift Supervisor is a CRCR Ambassador and takes personal ownership to ensure all of their actions are in the business's best interest.
The Front-of-the-house shift supervisor inspires and motivates front-of-the-house team members to provide engaging service and memorable experiences for the guests.
Performs all tasks in support of the team as needed to ensure flawless service.
They are responsible for managing the daily operations of the dining area, providing high-quality service, and maintaining food and beverage quality standards.
Job Functions Essential Functions Oversees a team, coordinates activities, and guarantees a positive dining experience for our Guests.
Assists the Restaurant Manager in interviewing, selecting, training and supervising outlet Team Members.
Supervises the floor during meal periods to ensure that all standards and steps of service are met through Guests’ interactions.
Oversees daily operations, including opening and closing procedures, ensuring a smooth workflow.
Monitors inventory and ensures all food supplies and other restaurant essentials are adequately stocked.
Moves throughout the outlet and kitchen areas to visually monitor and act, ensuring food quality and service standards are met.
Verifies temperatures, assesses appearance and taste of products, and checks preparation methods to determine quality.
Gives guidance toward improvement and makes necessary adjustments for consistency.
Assists the Restaurant Manager in working closely with the creative team to ensure that all promotions and collateral updates (including social media and website information and menu updates) are done promptly.
Ensures all daily and monthly reports are detailed and submitted promptly.
Ensures equipment maintenance by calling for repairs and training staff on proper use.
Uses proper standard operating procedures to report and fix these issues.
Conducts competitive research and reports trends and recommendations.
Prepares periodic status reports related to restaurant operations and/or technical services/support to the Restaurant Manager and other reports that may be required by management.
Other duties as assigned.
Knowledge, Skills and Abilities Knowledge Proficiency in Restaurant Management Software.
Food and Beverage knowledge, including the ability to remember ingredients and menu items.
Knowledge of food health and safety principles and regulations.
Skills Understands and complies with all business and departmental rules and regulations, policies, and procedures Work as a team player with a high attention to detail.
Assist Team Members to achieve maximum efficiency during peak hours.
Strong listening and communication skills.
Excellent oral communication skills, strong interpersonal skills, and professional behavior to effectively handle all issues.
Must be able to work independently at times and maintain a high level of performance.
Must be able to complete tasks in a timely and efficient manner.
Work quickly without compromising quality.
Prioritization, multitasking, and time management skills.
Integrity, including honesty and high ethical standards.
Exceptional Guest service skills.
Strong Guest Service and Guest recovery.
Strong analytical and troubleshooting skills.
Abilities Ability to work in a fast-paced environment and handle high-stress situations.
Able to remain organized, flexible, and adaptable.
Ability to work weekends and Holidays and flexibility to work for events or other high-demand business days.
Ability to work without direct supervision and adapt quickly to change.
Ability to use all necessary tools and equipment required to complete all duties and jobs.
Ability to understand and follow food safety procedures/regulations.
Exhibit sound and accurate judgment while resolving issues.
Communicate effectively, orally and in writing.
Establish and maintain effective working relationships with those encountered during the course of work.
Provide on-call service during off hours, evenings, weekends, and holidays, as needed.
Ability to work well with others and encourage, create, and maintain a positive work environment.
Associate’s degree in Business Management, Hospitality and/or a related field.
2 + years as a Restaurant Supervisor or a similar position in the Hospitality industry.
Familiarity with training Team Members.