Restaurant Supervisor at Kwik Tek Inc

, California, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Jul, 26

Salary

22.0

Posted On

07 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Leadership, Hospitality Management, Cash Handling, Inventory Management, Staff Training, Customer Service, Conflict Resolution, Operational Efficiency, Sales Forecasting, Labor Budgeting, Health Department Compliance, Multitasking, Communication, Organization, Problem Solving

Industry

Description

Description WHO WE ARE Acme Hospitality owns and operates a collection of highly acclaimed and award-winning food & beverage concepts and boutique hotels throughout California. In addition to a collection of restaurants and hotels, we create hospitality experiences that inspire people, create a sense of camaraderie, and make people happy. MISSION & CORE VALUES Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Our Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for success. POSITION SUMMARY As Supervisor, you are responsible for front of house operations of the business. The position of Supervisor is truly about being a dynamic team leader and setting a positive tone for the entire front of house team to ensure that the business is running efficiently, profitably and delivering the highest level of hospitality. This position involves weekends and holidays, particularly during the peak season. SUPERVSIOR TEAM MEMBER QUALITIES: A strong and committed work ethic with an ever-present enthusiasm. A passion for work and knowledge of food and beverage. Someone who can lead an entire team and takes pride in teaching others. Someone who is honest and has integrity. Ability to multitask under pressure with a smile. A true team player, proactive and always going above and beyond. An eye for detail, cleanliness and organization. Someone who is humble and always willing to learn and get better. Someone who has the ability to make appropriate decisions in adverse situations. Ability to question, bring ideas to the table, and desire to make changes to be the best we can be. THE OVERALL ROLE OF THE SUPERVISOR IS TO: Maintain a positive and respectful work environment at all times. Be a dynamic leader and role model of the business. Maintain a level of service and hospitality that proudly reflects the business. Maintain cleanliness, safety, and organization of the restaurant. Cultivate new and existing guest relationships. Set the tone for the staff every shift for service. Follow all Acme management systems and policies CORE EXPECTATIONS: HOSPITALITY AND FLOOR PRESENCE: Set the tone and foster a culture where guest satisfaction and hospitality are our number one priorities. You are the ambassador of the brand and it is your job to maintain a service and hospitality standard that is a clear reflection of Acme restaurants. STAFFING: As Supervisor, you will maintain proper staff levels with the team members who are best suited to represent the brand under the direction and oversight of the Manager. TRAINING/INITIAL & ONGOING: As training is one of key components to the success of our restaurant, the Supervisor will work closely with Management to deliver our culture to your entire team and ensure consistency of the guest experience. STATE OF THE BUSINESS: The aesthetic and overall cleanliness and condition of the business is an essential part of the guest experience. The Supervisor will ensure cleanliness of interior and exteriors, signage is up-to-date, music selection and volume are appropriate, lighting and temperature are monitored. HUMAN RESOURCES: Supervisor will consistently hold team members accountable to the rules and standards of Acme restaurants. Supervisor will never ignore situations and always take corrective action in a way that builds respect and the strength of the overall team. Requirements JOB RESPONSIBILITIES: Manage cash handling procedures, including DSR completion, change orders, and cash drops Conduct monthly inventory counts and maintain accurate inventory records Place and track orders to ensure adequate supply levels Complete and oversee daily opening and closing checklists Maintain organization and cleanliness of all storage areas, including attic, dry storage, and FOH storage Handle administrative correspondence, including emails and daily manager logs Create, update, and maintain POS buttons within the Focus system Enforce health department standards and ensure ongoing compliance Assist with training and onboarding of new employees as directed by the General Manager Maintain a working understanding of sales forecasting and labor budgeting principles Utilize internal systems and tools (e.g., SharePoint) to access, update, and distribute operational documents Print, update, and maintain operational checklists and reference materials Support enforcement of company policies and standards (uniforms, phone usage, cleanliness, service verbiage), providing reminders and escalating issues to the General Manager when appropriate. REQUIRED EDUCATION AND WORK EXPERIENCE: High School Degree or Equivalent. 3-5 years in related positions Advanced knowledge of food professional principles and practices. REPORTING STRUCTURE: Supervisor reports to the Manager. SUPERVISORY RESPONSIBILITIES: The Supervisor oversees and supports all FOH team members. TRAVEL REQUIREMENTS: The Supervisor is not required to travel. JOB STATUS: Non-Exempt IMPORTANT NOTICE: This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks.

Responsibilities

The Restaurant Supervisor is responsible for managing front of house operations, leading the team, and ensuring high standards of hospitality and cleanliness. They also handle administrative tasks such as inventory management, cash handling, and staff training to ensure the business runs efficiently.