ABOUT US

Crystal Creek Hospitality is a collection of independently spirited and branded hotels focused on remarkable hospitality™. We see every day as an opportunity to enrich the lives of our employees, guests, and communities. Our vision, mission, values and commitments are at the core of every decision we make and every person we hire. No heroes, no egos–just a diverse group of individuals with solid relationships built on a foundation of trust that honors our employees, guests, and investors.

BENEFITS

Medical, dental, vision, 401K with company match, bonus program, paid time off, hotel discounts.

OUR VALUES

We Engage and We Listen

We Care and We Own

We Provide and We Ensure

We Appreciate and We have Fun

JOB OVERVIEW

The Restaurant Supervisor assists the Restaurant Manager in daily operations, as well as banquets. A Restaurant Supervisor is responsible for providing supportive leadership to Front of House staff throughout food service. Operates as Manager on Duty and closes the restaurant in the absence of the Manager. Cleaning and maintaining a safe work area are also required.

REPORTS TO

Restaurant Manager

DIRECT REPORTS

Front of House F&B Staff

KEY RELATIONSHIPS

Internal: Executive Chef; Heart of House and Front of House restaurant employees

External: Hotel and restaurant guests, vendors and suppliers

ESSENTIAL QUALIFICATIONS

• 3-years serving / bartending experience preferred
• 1-year of F&B leadership preferred
• Serv-Safe certified preferred
• Proper food handling skills
• Knowledge of food allergies
• Organizational and time management skills
• Be an active team player and ability to collaborate across teams

ESSENTIAL JOB FUNCTIONS

1. Supervise and ensure proper operation of restaurant and bar.
2. Help hire and train all restaurant staff.
3. Implement hotel policies and procedures pertaining to the restaurant and bar.
4. Practice safety standards and report all unsafe conditions to the proper manager.
5. Assist with scheduling of restaurant employees in accordance with hotel staffing guides and weekly forecast, (avoiding overtime in scheduling).
6. Must be Serv-Safe Manager Certified, if not currently must obtain certification within 3 months of employment. Must also be TIPS certified, or otherwise obtain within 3 months of employment.
7. Monitor serving of guests and handling of guest complaints.
8. Assist in seating or service of guests as necessary.
9. Ensure all equipment for the restaurant is maintained and stored properly.
10. Possess in-depth knowledge of all positions supervised.
11. Maintain high level of sanitation as prescribed by local health department and company standards.
12. Assist and implement promotional programs on an ongoing basis.
13. Perform inventory of restaurant goods and capital goods.
14. Monitor inventory to ensure that stock is rotated properly to avoid loss due to spoilage and ensure reusable items are returned to stock.
15. Attend and provide material for all departmental and organizational meetings.
16. Lead daily pre-shift meetings if MOD is not present.
17. Maintain controls and pars as prescribed by Management.
18. Work with direct manager to organize an order sheet at 3 pm on Sundays for the coming week.
19. Responsible for helping to aid in labor costs and outlet food & beverage costs as they pertain to budget.
20. Write and file reports regarding activities.
21. Review and evaluate restaurant employees on a regular basis as designated by hotel policy.
22. Maintain and disseminate to staff effective knowledge of methods for compliance with laws governing sales of intoxicants
23. Oversee handling of cash and credit card transactions.
24. Watch for safety hazards and report them immediately to your Department Supervisor.
25. Adhere to the policies and procedures of the hotel.
26. Maintain effective communication within department, including Back of House.
27. Participates in all projects, programs, and assignments to ensure that hotel and restaurant guidelines and procedures are being followed.
28. Is aligned with the culture, values, goals, and human resource programs of the hotel and Crystal Creek Hospitality
29. Always maintains a professional appearance and attitude.

PHYSICAL DEMANDS & WORK ENVIRONMENT

The physical demands & work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to walk and climb or balance. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their direct report.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.