Sadie's
Restaurant
RestaurantFloorSupervisor
Neural analysis suggests this role is
optimal for Mid candidates.
“Restaurant Floor Supervisor at Sadie's. Skills: Oversee and manage the FOH team, Train, develop, and coach FOH team members, Collaborate with the kitchen team, Maintain a thorough working knowledge of menu items, ingredients, allergens, and food presentation, Ensure that food quality, portion sizes, freshness, and presentation consistently meet the established standards, Maintain a clean, organized, and well-stocked FOH area, Collaborate with the management team, Lead by example. Oversee and man”
What You'll Achieve.
ensuring smooth operations; delivering high-quality service to guests; maintaining a focus on food quality, presentation, and guest satisfaction; maintain high standards of service, professionalism, and guest engagement; ensure timely delivery of food and optimal coordination between FOH and BOH; assist guests and address any inquiries or concerns; consistently meet the established standards; adhering to food safety, health, and sanitation guidelines; implement and enforce company policies, procedures, and guidelines; demonstrating professionalism, teamwork, and a positive attitude; protect the assets and image of the company
Industry & Context.
Ability to think quickly, multitask, and problem-solve in a fast-paced environment; Ability to think quickly and multi-task in a fast-paced environment
Ability to perform the essential job functions consistently, safely, and successfully with the ADA, FMLA and other federal, state, and local standards., Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis)., Ability to stand for long periods of time.
What They're Looking For.
Must Have
Minimum 3 year of experience in a high-volume, fast paced restaurant, Minimum of 1 year of experience in a supervisory or management role in a restaurant setting, Ability to work in an ever-changing environment, Ability to work both independently and in a team environment, work ethic and customer-focused approach, Ability to work a flexible schedule including days, nights, weekends, and holidays, Must be passionate, entrepreneurial, and dedicated to success, Ability to lift and carry items weighing 10 – 30 pounds on a regular basis and up to 50 pounds on a regular (or occasional basis)., Ability to stand for long periods of time.
Nice to Have
Knowledge of food and beverage operations, including menu items, preparation methods, and presentation
What You'll Do.
Oversee and manage the FOH team to ensure efficient and effective operations during service
and coach FOH team members to maintain high standards of service
Collaborate with the kitchen team to ensure timely delivery of food and optimal coordination between FOH and BOH
Maintain a thorough working knowledge of menu items
and food presentation to assist guests and address any inquiries or concerns
Ensure that food quality
and presentation consistently meet the established standards
and well-stocked FOH area
adhering to food safety
and sanitation guidelines
Collaborate with the management team to implement and enforce company policies
consistently demonstrating professionalism
and a positive attitude
Follow all company policies
Consistently report to scheduled shifts on time and ready to work in proper uniform
Operate ethically to protect the assets and image of the company
Performs other duties and responsibilities as per business need
How You'll Work.
Team & Collaboration
Collaborate with the kitchen team to ensure timely delivery of food and optimal coordination between FOH and BOH; Collaborate with the management team to implement and enforce company policies, procedures, and guidelines; Ability to work collaboratively as part of a team and independently as needed; Effective communication and interpersonal skills conducive to a productive teamwork environment; Ability to work both independently and in a team environment
Communication Scope
Excellent interpersonal and communication skills; Effective communication and interpersonal skills conducive to a productive teamwork environment
Full Job Description
**_ABOUT THE BRAND_ ** Sadie’s restaurant and garden bar in New York City’s Seaport, is bringing New American comfort food, an indoor-outdoor bar experience, and year-round programming to one of Lower Manhattan’s most vibrant waterfront neighborhoods. ** _About The Role_****:** The Front of House (FOH) Supervisor is responsible for overseeing and managing the FOH team, ensuring smooth operations and delivering high-quality service to guests. They will provide leadership and guidance to FOH staff, while maintaining a focus on food quality, presentation, and guest satisfaction. **_What You Will Do_** * Oversee and manage the FOH team to ensure efficient and effective operations during service * Train, develop, and coach FOH team members to maintain high standards of service, professionalism, and guest engagement * Collaborate with the kitchen team to ensure timely delivery of food and optimal coordination between FOH and BOH * Maintain a thorough working knowledge of menu items, ingredients, allergens, and food presentation to assist guests and address any inquiries or concerns * Ensure that food quality, portion sizes, freshness, and presentation consistently meet the established standards * Maintain a clean, organized, and well-stocked FOH area, adhering to food safety, health, and sanitation guidelines * Collaborate with the management team to implement and enforce company policies, procedures, and guidelines * Lead by example, consistently demonstrating professionalism, teamwork, and a positive attitude * Follow all company policies, procedures, and guidelines * Consistently report to scheduled shifts on time and ready to work in proper uniform * Operate ethically to protect the assets and image of the company * Performs other duties and responsibilities as per business need ** _About You_****:** * Minimum 3 year of experience in a high-volume, fast paced restaurant * Minimum of 1 year of experience in a supervisory or management role in a restaurant setting * Exc
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