Restaurant Supervisor (AM)
Company: The Farnam, Autograph Collection
Posted on: August 8, 2022
Job DescriptionCome join The Farnam, Autograph Collection, and
start your career with the only AAA Four Diamond hotel in Nebraska!
- Read, write and speak English fluently.
- Prefer experience in hosting, waiting, and cashiering.
- Food/Beverage Service Worker Permit, where applicable.
- Ability to communicate effectively with the public and other
- Meet minimum age requirement of jurisdiction.
- Working knowledge of computer terminal and cash register
- CUSTOMER SERVICE: Maintain customer satisfaction as the driving
philosophy of the F&B department. Personally demonstrate a
commitment to customer service by inquiring about service quality
and responding promptly to guest needs. Promptly handle guest
complaints. Fill in for staff when necessary to ensure customer
satisfaction. Ensure your staff, including all new hires, are
trained to meet standards. Empower staff to deliver customer
service by encouraging and rewarding responsive guest assistance.
Level of service provided to guests in all outlets meets or exceeds
customer expectations. Ensure that consistency of service and
standards are met.
- FINANCIAL: Manage department within budget. Accurately forecast
revenues/expenses. Assist in preparing annual departmental budget
that accurately reflects the department's operations plan.
Anticipate revenue/cost problems and report discrepancies to
Restaurant Manager/F&B Director. Assist hotel staff with
accounting related issues. Analyze financial and operating
information on an ongoing basis in order to adjust labor, supplies,
materials and other costs to achieve budget. Ensure department
staff is trained in control procedures as outlined by Internal
Audit, and that these procedures are consistently followed.
- PEOPLE: Manage people according to Greenwood's values. Manage
human resources functions including recruiting, selection,
orientation, training, performance reviews, pay and recognition
programs to maintain a skilled and motivated workforce. Maintain a
positive, cooperative work environment between staff and
management. Emphasize training and development as a way of doing
business in order to empower employees to successfully perform
their jobs. Help to develop management talent by acting as a mentor
for direct reports. Resolve employee grievances fairly and timely.
Ensure employees fully understand performance standards, review
process, and reward successes. Manage safety program to protect
guests and employees and which meets OSHA requirements. Use ongoing
safety plan to minimize workers' compensation claims. Train staff
to increase level of customer sales, service and safety skills on
an ongoing basis. Ensure employees are appropriately certified for
their job as required by federal, state or local regulations.
Monitor and maintain acceptable turnover levels.
- QUALITY: Know the general operations of department and how all
hotel departments work together to achieve business objectives and
to meet customer expectations. Know the commonly occurring
challenges of the F&B business and how to overcome them. Know
restaurant standards and hold employees accountable for
consistently meeting these standards. Maintain favorable health
department scores. Manage a preventive maintenance program for all
equipment. Control food-borne illnesses. Meet safety and sanitation
standards such as Emergency Plan, CPR/Heimlich training for all
employees, proper storage of foods, storing chemicals away from
- MANAGING THE BUSINESS: Assist in the preparation of the F&B
budget and maximize department resources to contribute to the
successful achievement of the budget. Identify major revenue and
expense opportunities and possible problems. Identify and select
vendors that provide quality service and competitive prices, and
monitor to ensure quality of goods and service is met. Adjust
inventory, department labor schedules, staff assignment and
supplies based upon demand without loss in quality service. Keep
repair costs down by maintaining equipment. Work with local vendors
to keep costs down.ESSENTIAL FUNCTIONSThis job description provides
a basic guideline of the duties, responsibilities and requirements
of this position. The frequency codes assigned in the job
description are: Rarely (less than 1%); Occasionally (between 1%
and 33%); Frequently (between 34% and 65%); and Constantly (between
66% and 100%).
- Constantly. Assist Restaurant Manager with training and
development of staff.
- Constantly. Greet and seat guests.
- Constantly. Maintain work areas clean and organized.
- Constantly. Report unsafe conditions immediately.
- Constantly. Use proper cash handling and accounting
- Frequently. Act a Restaurant Manager when required.
- Frequently. Answer telephone; take reservations.
- Frequently. Communicate with Manager on all matters relating to
- Frequently. Complete other duties as assigned by supervisor to
include cross training.
- Frequently. Display knowledge of cocktail and wine
- Frequently. Display knowledge of food preparation.
- Frequently. Perform duties of all positions within the
department including serving, bussing, hosting, expediting.
- Frequently. Resolve employee and guest-related problems.
- Occasionally. Attend required meetings.
- Occasionally. Take room service orders.PHYSICAL REQUIREMENTS
- SITTING: Occasionally. Paperwork.
- STANDING/WALKING: Constantly. Concrete, tile, rubber mats
covering tile, linoleum, carpet, etc.
- CROUCHING (BEND AT KNEES): Occasionally. Pick up trays, speak
with guests, clean, obtain supplies.
- KNEELING/CRAWLING: Occasionally. Clean; inspect side work.
- STOOPING (BEND AT WAIST): Frequently. Serve and speak with
- TWISTING (KNEES/WAIST/NECK): Frequently. View restaurant,
maneuver through crowds and staff.
- CLIMBING: Rarely.
- BALANCING: Frequently. Carrying trays and beverage
- LEG/FOOT USE:
- REACHING (OVERHEAD/EXTENSION): Frequently. Obtain overhead
supplies and food from window. Serve guests at arm's length.
- HANDLING/GRASPING: Frequently. Distribute menus, use telephone,
write, stock supplies. Serve plates and hold glasses with
- FINGERING/FEELING: Frequently. Use cash register, adding
machine, telephone, garnish plates.
- PUSHING/PULLING: Occasionally. Move chairs, tables, glassware
and china carts. Average weight: 25 lbs. Maximum weight: 50
- LIFTING/CARRYING: Frequently. Food trays, beverage containers,
glass racks. Average weight: 25 lbs. Maximum weight: 50 lbs.
- OTHER PHYSICAL DEMANDS: Rarely.USE OF SENSES
- TALKING IN PERSON: Constantly. Public, guests and
- TALKING ON TELEPHONE: Frequently. Public, guests and
- OTHER SPEECH REQUIREMENTS: Rarely. Paging system.
- HEARING IN PERSON: Constantly. Public, guests and
- HEARING ON TELEPHONE: Frequently. Public, guests and
- OTHER HEARING REQUIREMENTS: Rarely.
- NEAR VISION: Constantly. Corrected to 20/40. Paper work, read
- FAR VISION: Constantly. Corrected to 20/40 to view status of
- DEPTH PERCEPTION: Constantly. Operate cash register, stock
supplies, serve guests.
- COLOR VISION: Frequently. Recognize color differences between
various drinks and juices and colored linen. Quality control.
- FULL FIELD VISION: Constantly. View department and other areas
- SMELL: Constantly. Detect potential hazards and odors.
- TASTE: Occasionally. Assurance of food quality and
- INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS: Frequently.
Professionally deal with difficult situations/people.
- DEADLINES/SHIFT WORK/OVERTIME: Frequently. Meet deadlines as
required. Meet multiple priorities of business demands. Adjust to
schedule changes, cover shifts on short notice. Work late nights or
- FLEXIBILITY: Constantly. Need to work a variety of hours,
varied tasks under varied conditions.
- PACE: Constantly. Must change pace as business demands.
- ATTENTION TO DETAIL: Constantly. Seating of guests, handling
money, operate cash register, view restaurant and employee
- HIGHLY REPETITIVE WORK: Constantly. Same type of work, varied
where guest relations are concerned.
- OTHER PSYCHOLOGICAL DEMANDS:ENVIRONMENTAL SETTING
- SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED,
ACTIVITIES PERFORMED): Constantly. Adhere to Greenwood Hospitality
Group's safety standards and procedures. Maintain security of work
area and equipment while maintaining the level of safety required
by the Company and OSHA requirements.
- EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT,
DUST, NOISE): Constantly. Exposure to noise, air conditioned
- OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Constantly. Operates POS
machine, cash register, adding machine, telephone.Ambassador should
embrace the Greenwood Core Values of:
- Integrity in Conduct
- Cooperation in Action
- Excellence in PerformanceAlso cultivate and build the Greenwood
EFFECT culture to develop and lead their team
- Engaged--encourage, identify positive moments
- Fun--maintain a healthy and happy workplace
- Flexible--adapt and change while maintaining our standards of
- Equipped and Empowered--provide the necessary tools and
leadership to cause success
- Community--caring about our work, our colleagues and our
- Trust--foster high levels of trust within the department
Keywords: The Farnam, Autograph Collection, Omaha , Restaurant Supervisor (AM), Hospitality & Tourism , Omaha, Nebraska
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