Job description

• Pay range reflects base pay of $20.25/hr plus potential service charge share*

Goal: Provides excellent supervisory leadership for crew members resulting in a positive, memorable experience which exceeds Guest’s expectations and results in low turnover.

Direct Responsibility For: Crew supervision for all FOH positions

Reports To: FOH Director / Managers

Areas of Responsibility:
Leadership

The crew is motivated and inspired as we “lead by example” and set the pace

There is a strong sense of supervisory “presence” on the floor

Solutions to problems are foreseen and encouraged; a “will do” environment exists

Good judgment is exercised in delegating authority and responsibility

Decisions and discipline are fair and consistent for all team members

As emergencies arise, good decisions are made in Managers' absence

Input is given at team meetings regarding overall operations

Opening/closing management check lists are completed

Staffing

Scheduled staffing levels are appropriate to meet Guest and Crew needs

Crew members are coached on an ongoing basis to exceed Guests' needs

Each crew member receives appropriate feedback on performance

Oversees training of crew for all positions

Input to selection and training is provided as appropriate

Daily Input to Managers Log communicates criticals

Participation in Orientation procedures is ongoing

Crew image meets company guidelines and Guests' expectations

Profit & Productivity

Sales are enhanced by maximizing Guest satisfaction

Seating is maximized and increases sales and counts

Labor work is monitored daily-goal to actual

Crewmembers are productive while on the clock

Guest Service/Hospitality

The Guest is comfortable and cared for ~ welcoming comfortable environment

First available server results in Guests' timing expectations being met

All decisions are made with a “Guest First” attitude

Food & Beverage:
Input and feedback is given on food and beverage selections

Feedback is solicited from the Guest re: selection/value

Input and feedback is given on food and beverage timings and quality

Housekeeping

Housekeeping Standards are met ~ Daily / Weekly / Quarterly projects are completed

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