The Supervisor works with the FOH Managers to direct and supervise the overall operations of the front of house from dining-in services to private events to carry out. The main goal is to provide an unforgettable experience for all our guests through the proper execution and presentation of all services.

Core Objectives of this Role :

• Understand all policies, procedures, standards, specifications, guidelines and training programs
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
• Provide overall leadership and support for the restaurant staff and management by creating the appropriate culture and character of the establishment through personal and professional conduct
• Provide conflict resolutions in a positive, effective manner
• Help ensure all services are executed properly for the guests’ satisfaction
• Ensure the staff is delivering the highest standards of service and hospitality
• Fosters positive guest relations/guest experiences in a manner that portrays an energetic, sympathetic image of the establishment
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
• Fill in where needed to ensure guest service standards and efficient operations
• Be able to communicate and understand the mission of the restaurant
• Supervise the restaurant to exceed standards in food quality, safety, and cleanliness
• Monitor and maintain daily POS transactions – report any issues, and ensure items ring in correctly
• Ensure all orders are completed and ready before guest pick up
• Other duties as assigned by the General Manager

Requirements:

• Must keep a professional appearance with impeccable hygiene
• Excellent oral and written communication skills combined with outstanding leadership, interpersonal and conflict resolution skills
• Possess excellent basic math skills
• Must be able to lift/ move up to 50lbs and be able to work in a standing position for long periods of time
• Must be able to work a flexible 37.5+ hour schedule with weekends and holidays as required
• Ability to learn all Cake Bake Shop related computerized systems and applications
• Proficient with MS Office applications required
• Must be Servsafe certified

• Understand all policies, procedures, standards, specifications, guidelines and training programs
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times
• Provide overall leadership and support for the restaurant staff and management by creating the appropriate culture and character of the establishment through personal and professional conduct
• Provide conflict resolutions in a positive, effective manner
• Help ensure all services are executed properly for the guests’ satisfaction
• Ensure the staff is delivering the highest standards of service and hospitality
• Fosters positive guest relations/guest experiences in a manner that portrays an energetic, sympathetic image of the establishment
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
• Fill in where needed to ensure guest service standards and efficient operations
• Be able to communicate and understand the mission of the restaurant
• Supervise the restaurant to exceed standards in food quality, safety, and cleanliness
• Monitor and maintain daily POS transactions – report any issues, and ensure items ring in correctly
• Ensure all orders are completed and ready before guest pick up
• Other duties as assigned by the General Manage