Culinary Agents is working with the team at GLACE NYC to connect them with talented hospitality professionals.
GLACE NYC - Now Hiring: Restaurant Supervisor
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Supervisor: Position Summary and Responsibilities Employment Status: Full Time Compensation: Hourly, ranging from $27.00 to $29.00 Minimum Experience Required: Two (2) years in a relevant operational capacity Position Purpose The Supervisor is designated to assume command of all overall operational activities and managerial functions during the absence of the Owner General Manager. Key Responsibilities:Management and Administration Employee Development: Facilitate structured coaching sessions, disciplinary discussions, and formal employee counseling procedures. Talent Acquisition: Conduct interviews, execute candidate assessments, and participate in the selection process for new employees. Resource Deployment: Direct and oversee the daily work activities of all scheduled personnel. Financial Oversight: Monitor, manage, and report any variances or discrepancies noted in register reconciliation between shifts. Aesthetic Compliance: Maintain responsibility for ensuring adherence to established professional grooming and appearance standards among service staff. Operational Analysis: Systematically monitor and evaluate operational workflows to identify effective and ineffective practices, subsequently communicating observations and submitting formal suggestions for process improvement. Training and Onboarding: Contribute to the development of training materials and assist in the structured training of both new hires and established staff members. Strategic Focus: Direct efforts toward specifically assigned areas requiring focused attention, as requested by the General Manager. Regulatory Enforcement: Ensure rigorous enforcement of all applicable federal, state, and local laws, particularly those pertaining to health, safety, and labor regulations. Guest Services and Sales Issue Escalation: Communicate all significant guest-related concerns and incidents to the ownership and the General Manager. Operational Support: Provide direct support to staff members for task execution, resolve immediate operational and employee-related issues, and communicate the resolution plan and/or consult with the General Manager regarding appropriate actions. Service Excellence: Exemplify and promote personalized service strategies (e.g., utilizing guest names, cultivating relationships to foster customer loyalty, and proactively engaging with every guest to assess satisfaction). Product Representation: Articulately represent all products, utilizing skilled sales techniques and providing comprehensive explanations of product characteristics and flavor profiles to customers. Quality Assurance: Monitor and maintain the highest possible standards for product and service quality. Supply Chain Support: Provide assistance with inventory counts and the processing of procurement orders. Labor Management and Culture Workforce Direction: Direct the daily deployment and task management of all scheduled staff members. Performance Management: Continuously review the performance metrics and attendance records of all personnel, addressing any observed shortcomings and formally recognizing high achievement. Leadership Modeling: Serve as a dedicated role model and mentor by setting a demonstrably positive example in all facets of business operation and personnel management. Culture Development: Collaborate closely with staff to instill a collective, service-oriented mindset, thereby cultivating employees who consistently embody the organizational philosophy and core values. Safety Compliance: Maintain a thorough understanding of current safety protocols, adhere to these guidelines, and effectively direct others in their proper execution. Minimal Essential Requirements Collaboration: Demonstrated capacity to function effectively within a team environment. Hygiene and Presentation: Commitment to maintaining the highest standards of personal cleanliness and professional presentation. Technical Skills: Proficiency in food handling, preparation, and cleaning methodologies is highly desirable. Possession of a current Food Handler’s Certification is mandatory. Organizational Aptitude: Exceptional time management skills and the ability to operate under pressure to manage high-volume production requirements. Cognitive Abilities: Evidence of strong active listening and continuous learning proficiencies. Communication: Competence in reading and verbal comprehension for effective information exchange. Adherence to Standards: The requisite discipline to consistently follow established operational standards and policies. Physical Requirement: Capability to lift and move objects weighing up to 25 pounds.
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