FRONT OF HOUSE SUPERVISOR - SCADDABUSH

At Scaddabush we’re a little of this, a little of that, and a whole new take on Italian. We’re inspired by Italian passion and generosity. We like tables crowded with friends and family. Style without attitude. And of course, excellent cuisine. In true Italian fashion, we rely on fresh ingredients. Our pasta is made fresh in-house daily. We make fresh mozzarella every day and offer made-to-order mozzarella dishes from 5 pm-9 pm. Our chefs prepare two signature meatballs every day. Our meatballs are so big we’re sure you won’t leave hungry. We look forward to welcoming you at SCADDABUSH!

REQUIREMENTS:

• 1-year previous restaurant supervisor experience in a high volume or comparable restaurant is an asset.
• Degree or Diploma in hospitality or culinary management is an asset.
  We’re inspired by Italian passion and generosity. We like tables crowded with friends and family. Style without attitude. And of course, excellent cuisine.
  In true Italian fashion, we rely on fresh ingredients. Anything that we can make from scratch, we do. Our hand-stretched mozzarella is made-to-order everyday. We also make our own pasta, focaccia bread, ½ lb signature meatballs, sauces and desserts – each and every day
  Pay: $17.50 - $20 / hour

Pay:

• Tips
• Other

Benefits:

• Flexible schedule
• Health insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• Referral program
• Employee discount
• Paid training
• Other

Job Type: fulltime, parttime

Schedule:

• 8 hour shift
• Weekend availability
• Monday to Friday
• Holidays
• Day shift
• Night shift
• Other

Education: No education required
Work location: On-sit

• Act as an ambassador for the brand at all times, and lead others to do the same.
• Ensure exceptional Guest service at all times. Support all levels of service with an aim to foster long-term Guest relationships.
• Demonstrate a commitment to achieving restaurant targets and results.
• Support the General Manager in maintaining and facilitating all aspects of restaurant operations.
• Build and maintain a productive partnership with the leadership team to enable operational excellence.
• Foster ongoing communication by supporting and contributing to all team meetings.
• Manage daily cash outs, produce reports, and communicate variances.