Restaurant Supervisor

The Restaurant Supervisor inspires and motivates the Servers and Server Assistants to provide an engaging service and memorable experience for the guests. Performs all tasks in support of the team as needed to ensure flawless service.
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 Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may changeat any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company's Safety, Quality and Environmental standards.
Essential Duties
1. Supports the Maîtres D’ and Restaurant Manager in the supervision of Restaurant venues, supporting Ladies and Gentlemen and understanding the positions of all reports well enough to perform their duties in the employees’ absence
2. Anticipates the needs of Ladies and Gentlemen and guests by ensuring all products and supplies are readily available before and during service. Ensures a clean, safe and accident-free environment, and immediately responds to the needs of all guests and Ladies and Gentlemen
3. Supervises and assists with the setup, cleaning, and break down of restaurants and bars and maintains equipment, supplies, goods in all work areas, reporting any issues to leadership
4. Ensures proper inventory processes including requisitions, receiving, moving and stocking product in accordance with first in, first out (FIFO)
5. Drives, prepares for and assists with all Sanitation and Health Code inspections
6. Supervises and executes the service for special events and Banquets
7. Provides hands-on execution of the day-to-day operations of Restaurant and Barvenues
8. Contributes to the financial performance of the operation by ensuring standards
are met and the Ladies and Gentlemen have the tools and resources to carry out
their duties
9. Ensures Compliance with Public Health and all Safety and Labor RegulationsPeople Management
1. Model and hold others accountable for promoting the Gold Standards, respect and fair treatment
2. Ensures the Daily execution of Line-up in accordance with company standards and Brand Guidelines
3. Sets the department’s expectations for desired behavior, knowledge and skill levels
4. Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included
5. Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the yacht organization
6. Maintains and delivers a comprehensive and engaging on-boarding program which successfully welcomes and integrates new Ladies and Gentlemen into the operation and provides the foundation for their career with the brand to grow
Qualifications
1. Strong Knowledge and experience in Public Health rules and regulations related to USPH and HACCP
2. Previous experience as a Restaurant Supervisor, Head Waiter or Maître D’ in a five-star restaurant or onboard a luxury cruise restaurant environment
3. Excellent working knowledge of food, beverage (wine, beers, spirits, cocktails, coffee, tea) and international cuisine
• While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The Lady or Gentleman must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• All must be physically able to participate in emergency lifesaving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats.