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Multi-site Restaurant Supervisor
3 months ago
JOB SUMMARY
Job BriefCover the off-days and annual leave periods ofthe resident Kitchen & Service Supervisor of each Mama Rocks locationensuring smooth operations and handovers. To engage the junior team, casuals andpart-timers to deliver great guest experiences and profitable top line salesfor the company. You are responsible for the overall operations andproductivity over multiple locations, ensuring that targets and servicestandards are met. To apply you MUST have the skills listed below. Working knowledge of Excel & Word – this is non-negotiable.Must have been a line cook or junior chef for a minimum of 12 months – this is nonnegotiable Must have used a POS system. MUST have working knowledge of stock control and have actively used a stock control system. MUST have managed others in previous role(s).
RESPONSIBILITIES
Role Description Dutiesand responsibilities include but are not limited to: Back of House Leading by example in the supervision, observation and training of your team of LineCooks and Servers and to assist as needed. It is your duty to motivate, up-skilland supervise the team. Follow and complete checklists for branch operations and ensure Junior team do thesame (spot check allocated tasks given to the junior team). Record absence and arrange replacements for team members who are not on duty.Conduct daily briefings with staff regarding changes, messages from the Leadership Team,to outline expectations and branch performance.To actively prepare customer orders alongside line cooks if required during busy periods or where staff are unexpectedly unavailable.To regularly check kitchen equipment and to book maintenance/repair/ replacement/additions.Ensure compliance with all health and safety regulations within the kitchen area andservice area.To ensure appealing plate presentation of every dish that leaves the kitchen.To ensure that customers receive their orders in a timely manner and arecommunicated to about the status. Accurately monitor food stock and place orders from the central stores. Receive goods delivered and accurately record items in our stock management systemwhilst checking for freshness (discard and report any out-of-date items, oritems below standard).To take part in daily/monthly stock take.Coordinate customer orders when scheduled to do so.Control operational costs and identify measures to cut waste. Front of House Coordinate daily Front of the House operations (assign zones, ensure steps of service and hygiene practices are followed by team)Ensure that the service team deliver superior service and maximize customersatisfaction (presentation, availability of servers, accuracy of orders placed,up-selling skills etc) through observation and feedback. Respond efficiently to customer complaints, resolve to satisfaction and escalate orseek advice from Operations Manager for those that you cannot handle. Keep feedback logs up to date and engage with Operations Managers to see how it canbe acted upon to improve service delivery.Manage restaurant's good image and suggest ways to improve it.Create detailed reports on weekly, monthly and annual revenues and expenses.Coach the team to meet sales targets.Meet deadlines as given by the Senior Restaurant Operations Manager & Business PartnerPromote the brand in the local community through word-of-mouth and recommend ways to reach a broader audience.Engage with City Council, Media, potential suppliers and customers in a professionalmanner.Deal with any voids as a result of mistakes.Verify & sign-off staff discounts. Keep a log of any non-cash tips paid to the team. HandoverAdministration & Communication Write clear and direct handover notes for the Kitchen & Service supervisor whose branchyou are covering, detailing and stock, people or customer issues that need to beaddressed, noted and followed up on. Pro-actively communicate issued to the Restaurant Ops team, Kitchen & ServiceSupervisor, Stock Controller, Purchasing or Finance where necessary.Record and sign-off staff hours accurately, especially for casuals and part-timers.Team Management Promote a team environment by fostering respect, providing coaching and feedback, recognising achievements. Escalatingany employee concerns and communicating them effectively to the SeniorOperations Manager. Work with Kitchen & Service Supervisors to ensure we have a people plan – (staffing levels) to meet guest and business needs withinbudget.
REQUIRED SKILLS
Cooking, food preparation, Stock and inventory management, Cashier operations, Office tools: Word, Excel, Outlook, Spreadsheet preparation and editing (Microsoft Excel)
REQUIRED EDUCATION
Diploma, Associate's degree
