Title:  F&B FOH Supervisor-Non Exempt

JOB SUMMARY

Responsible for ensuring the overall effectiveness of the food outlets. Provides direction to all team members in these outlets on a daily basis. Provides empowerment to staff and shows dignity, kindness and respect. Adherence to profit and loss versus budgeted numbers. 

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Adheres to all Standard Operating Procedures, SOPs.
2. Able to complete daily checklists.
3. Complete daily tasks assigned by management.
4. Provides preshift information to staff about company events, marketing campaigns, adherence to SOPs and opportunities for advancement.
5. Ensures all areas of control are in compliance with Health Codes, OSHA standards, and all governmental agencies.
6. Computer skills to include Word and Excel.
7. Issues or witnesses corrective counseling sessions to team members.
8. Maintains department files that will be updated as necessary to include absences, tardy, behavior and corrective counseling.
9. Enacts and tracks all paperwork necessary for team members, such as weekly schedules.
10. Is a role model for team members and leaders; responds to questions positively and according to Company policy.
11. Recognizes and adapts to trends in the industry.  Brings items forth to fit our theme and concept.
12. Work with communication devices such as telephones, email, walkie talkies, and computer.
13. Corresponds and speaks with guests to maintain great guest relations and provides opportunities for loyalty to occur.
14. Programming capabilities with Point of Sale system.
15. Responsible for all maintenance of equipment and supplies in the outlet, and for maintaining adequate supplies for all expected business volumes.
16. Maintains confidentiality and security of relevant information.
17. Maintains an awareness of applicable laws and operates within those guidelines.                                                                                                                                                                                                                                                                                                                                                                               

REQUIRED SKILLS AND ABILITIES

• Two (2) years in management in a high-volume food service position preferred.
• Demonstrated record of successful interpersonal skills in regards to working with diverse people and levels of authority.
• Multi-task ability.
• Knowledge and experience with computers and software programs to include word processing and spreadsheet packages such as Word for Windows and Excel Spreadsheets.
• Must have the ability to work with the payroll and the inventory system.
• Demonstrated ability to communicate effectively, both written and verbal.
• This position requires sufficient experience, education and job knowledge to meet current business needs.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

May need to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.  At other times, the work requires some physical exertion, such as pushing, pulling and reaching  Required prolonged standing and walking with mobility. Bending and reaching from a level height to 6 feet.  Normal hearing, vision, and hand/eye coordination and manual dexterity.

SALARY RANGE

$20-$25