Restaurant Supervisor - Richmond Marriott Short Pump

YOUR NEXT DESTINATION AWAITS

Careers at Commonwealth Lodging

Who we are:

Top Notch Talent + World Class Hospitality

We take a proactive, hands-on approach to hotel management. Our team boasts extensive experience in all areas of hospitality management.

We are a company with a culture that understands relationships and Team First! We value professionalism, integrity, and honesty as we work towards providing world class hospitality. We understand that our associates deliver our guest experience, and we are looking for the highest quality talent to achieve our mission!

You'll love working for us because:

The People. You will be surrounded by some of the most talented and supportive leaders and team-people you can be proud to work with! Core Values: Team First, Own It, Relationship Oriented, Professionalism, Integrity/Honesty

What you can expect from us:

Access to your money before payday!

Medical/Dental/Vision, 401K, Company paid short- and long-term disability insurance, Company paid life insurance, Travel discounts, Merit increases, Years of Service Awards, Employee Assistance Program, Advancement Opportunities, Paid holidays, Tuition reimbursement, Referral Bonus-work with your friends! Multiple incentive bonuses! And much more!

How you will make an impact/Key responsibilities:

POSITION OVERVIEW: As the Restaurant Supervisor, you will deliver a high-quality menu and motivate our staff to provide excellent customer service. Restaurant manager responsibilities include maintaining the restaurant's revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. To be successful in this role, you'll need management skills and experience in both front and back of the house.

This industry functions seven (7) days a week, twenty-four (24) hours a day. Regular attendance in accordance with company standards is essential for success in this position.

What you need to succeed/Core competencies:

QUALIFICATIONS, EDUCATION & EXPERIENCE:

• High School Graduate or General Education Degree (GED): or Work Equivalent
• Computer skills required. Familiarity with Microsoft Office preferred. Experience with food & beverage (POS) Point of Sale System is preferred.
• Minimum of 3-5 years of experience in food service.
• Previous training in liquor, wine and food service.
• Knowledge of various food service styles
• Management experience.
• Certification in alcohol awareness program and food handlers.
• Prefer previous guest/customer relations training.
• Minimum of 21 years of age to serve alcoholic beverages.
• Good understanding of the English language.
• Good communication skills both written and verbal.
• Exert physical effort in lifting/transporting at least 50 pounds. Push/pull carts and other equipment up to 150 pounds.
• Endure various physical movements throughout the work areas.
• Satisfactorily communicate with guests, management and co-workers to their understanding.
• Must be able to stand and exert well-paced mobility for up to 8-hours in length. Must be willing and have the ability to work a varied schedule that includes nights, weekends and holidays.
• Ability to input and access information in the property management system/computers/point of sales system.
• Familiarity with food and beverage cost controls.
• Creative ability to decorate food tables/displays.
• Must be able to stand and exert well-paced mobility for up to 8-hours in length. Must be willing and have the ability to work a varied schedule that includes nights, weekends and holidays.
• Professional appearance and manner, good character to work in a fast-paced team
• Exert physical effort in lifting/transporting at least 50 pounds
• Able to work extended periods of time standing up
• Push/pull carts and other equipment up to 100 pounds.
• Endure various physical movements throughout the work areas.
• Satisfactorily communicate with guests, management and co-workers to their understanding.

Responsibilities:

• Coordinate daily Front of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Appraise staff performance and provide feedback to improve productivity
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Interacts with guests and associates to obtain feedback on product quality and service levels.
• Responds to and handle guest problems and complaints.
• Utilize forecasts to schedule proper levels of staffing while adhering to labor standards guidelines.
• Review/maintain daily payroll report/records, ensures labor costs conform to established guidelines.
• Conduct pre-shift meetings with staff and review all information pertinent to the day and future's business.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Follow up with associates to ensure completion and accountability.
• Hire, train, create and foster a team environment with customer service at its core.
• Interact and cooperate with all departments within the hotel to enhance the guest experience.
• To work in close conjunction with the Food and Beverage Director to create a yearly marketing Plan for the outlet.
• Be aware of new items which are introduced onto the market and keep up with the latest product trends.
• To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• Identify strengths and weaknesses and provide timely feedback to the individual.

This job description is not intended to provide a complete and comprehensive list of all job duties, requirements and responsibilities. Instead, it is provided as a general overview of the expectations for the position.

Work environment: Work environment - Restaurant & Lounge, and all areas of the hotel. Job involves working under variable temperature conditions and noise levels, in indoor and outdoor settings.