Restaurant Supervisor - Hilton - Harrisburg at Hotel Equities

Harrisburg, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Jun, 26

Salary

25.0

Posted On

03 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Customer Service, Staff Training, Cash Handling, Reservation Taking, Food Knowledge, Wine Service, Cocktail Service, Problem Resolution, Team Management, Safety Program Management, Sanitation Standards, Communication Skills, Attention To Detail, POS Operation, Scheduling Flexibility, Conflict Resolution

Industry

Hospitality

Description

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Restaurant Supervisor for Hilton Harrisburg in Harrisburg, PA. Ad Lib Craft Kitchen and Bar 1700 Degrees Steakhouse (Award Winning / Fine Dining) ***Named best Steakhouse in Pennsylvania by Mashed.com** POSITION SUMMARY: TO SUPERVISE THE OUTLETS TO ENSURE GUEST SATISFACTION AND CARE FOR THE OPERATION. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: THE POSITION REQUIRES PERFORMING THE FOLLOWING ESSENTIAL JOB FUNCTIONS, WITH OR WITHOUT REASONABLE ACCOMMODATION. 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 PROCEDURES. * FREQUENTLY. ANSWER TELEPHONE; TAKE RESERVATIONS. * FREQUENTLY. COMMUNICATE WITH MANAGER ON ALL MATTERS RELATING TO THE RESTAURANT. * FREQUENTLY. COMPLETE OTHER DUTIES AS ASSIGNED BY SUPERVISOR TO INCLUDE CROSS TRAINING. * FREQUENTLY. DISPLAY KNOWLEDGE OF COCKTAIL AND WINE SERVICE. * 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. OTHER DUTIES PLEASE NOTE THIS JOB DESCRIPTION IS NOT DESIGNED TO COVER OR CONTAIN A COMPREHENSIVE LISTING OF ACTIVITIES, DUTIES OR RESPONSIBILITIES THAT ARE REQUIRED OF THE EMPLOYEE FOR THIS JOB. DUTIES, RESPONSIBILITIES, AND ACTIVITIES MAY CHANGE AT ANY TIME WITH OR WITHOUT NOTICE. REQUIRED KNOWLEDGE / SKILLS / ABILITIES: * 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. * 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 FOOD, ETC. * 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 EARLY MORNINGS. * 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 APPEARANCE. * HIGHLY REPETITIVE WORK: CONSTANTLY. SAME TYPE OF WORK, VARIED WHERE GUEST RELATIONS ARE CONCERNED. * READ, WRITE AND SPEAK ENGLISH FLUENTLY. * ABILITY TO COMMUNICATE EFFECTIVELY WITH THE PUBLIC AND OTHER EMPLOYEES. DESIRED SOFTWARE PROFICIENCIES: * WORKING KNOWLEDGE OF COMPUTER TERMINAL AND CASH REGISTER OPERATION. SUPERVISORY RESPONSIBILITIES: * ASSIST IN THE SUPERVISION OF THE RESTAURANT STAFF. EDUCATION / EXPERIENCE: * HIGH SCHOOL DIPLOMA/SECONDARY QUALIFICATIONS OR EQUIVALENT. * ONE TO TWO YEARS OF RESTAURANT SUPERVISORY EXPERIENCE. * PREVIOUS EXPERIENCE IN HOSTING, SERVING, CASHIERING PREFERRED. * MEET MINIMUM AGE REQUIREMENT OF JURISDICTION. PHYSICAL REQUIREMENTS THE INDIVIDUAL HOLDING THIS POSITION MUST BE ABLE TO EXPLAIN AND DEMONSTRATE THAT HE OR SHE CAN PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB, WITH OR WITHOUT REASONABLE ACCOMMODATION, USING SOME OTHER COMBINATION OF SKILLS AND ABILITIES: * SITTING: NO * 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 GUESTS. * TWISTING (KNEES/WAIST/NECK): FREQUENTLY. VIEW RESTAURANT, MANEUVER THROUGH CROWDS AND STAFF. * CLIMBING: RARELY. * BALANCING: FREQUENTLY. CARRYING TRAYS AND BEVERAGE CONTAINERS. * 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 BEVERAGES. * 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 LBS. * 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 EMPLOYEES. * TALKING ON TELEPHONE: FREQUENTLY. PUBLIC, GUESTS AND EMPLOYEES. * OTHER SPEECH REQUIREMENTS: RARELY. * HEARING IN PERSON: CONSTANTLY. PUBLIC, GUESTS AND EMPLOYEES. * HEARING ON TELEPHONE: FREQUENTLY. PUBLIC, GUESTS AND EMPLOYEES. * OTHER HEARING REQUIREMENTS: RARELY. * NEAR VISION: CONSTANTLY. CORRECTED TO 20/40. PAPER WORK, READ TICKETS. * FAR VISION: CONSTANTLY. CORRECTED TO 20/40 TO VIEW STATUS OF DEPARTMENT. * 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 OF HOTEL. * SMELL: CONSTANTLY. DETECT POTENTIAL HAZARDS AND ODORS. * TASTE: OCCASIONALLY. ASSURANCE OF FOOD QUALITY AND CONSISTENCY. 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 ENVIRONMENT. * OPERATION OF EQUIPMENT/TOOLS/VEHICLES: CONSTANTLY. OPERATES POS, CASH REGISTER, TELEPHONE. Pay: $20.00 - $25.00 / hour Amazing Benefits At A Glance: * Team Driven and Values Based Culture * Medical/Dental/Vision * Vacation & Holiday Pay * Same-day pay available * Employee Assistance Program * Career Growth Opportunities/ Manager Training Program * Reduced Room Rates throughout the portfolio * Third Party Perks (Movie Tickets, Attractions, Other) * 401(k) with company match * Employee assistance program * Employee discount * Flexible schedule * Flexible spending account * Life insurance * Parental leave * Referral program

Responsibilities

The primary role involves supervising restaurant outlets to ensure high levels of guest satisfaction and overseeing daily operations, including assisting the Restaurant Manager with staff training and development. Essential duties require constant performance of tasks such as greeting guests, maintaining cleanliness, handling cash procedures, and reporting safety issues.