Kitchen Supervisor (Heart Of House) Chestnut Hill

GENERAL SUMMARY:

Under the supervision and in the absence of another HOH manager in the restaurant, the Shift Supervisor is responsible for supervising HOH operations in the restaurant by providing information and assistance to hourly staff, assuring that team members are following company policies and procedures, upholding the company's policies for Food Safety & Sanitation, and providing outstanding guest/customer service. When a HOH Shift Supervisor is scheduled with a manager, he/she will perform the job duties assigned to him/her by the manager on duty except for the restricted tasks noted below which the Shift Supervisor is not authorized to perform.

DUTIES & RESPONSIBILITIES:

In the absence of a senior HOH manager, leads restaurant HOH shift and HOH Department team members to ensure excellent restaurant operations including opening and closing duties.

• Ensures the restaurant is organized and staffed as designated by the existing written schedule prepared by management through proper job assignments, break rotation, and delegation of tasks. Ensure all staff clock in at the start of their shift and clock out at the end.
• Assists with the staffing of the restaurant including participating in hiring process (Reviewing candidates in ATS, setting up interviews, calling reference checks, setting up training).
• Manages job assignments, break rotation and delegation of tasks during shift.
• Handles team member relations issues and concerns when manager on duty. Communicates any issues or concerns on shift to Senior Management. Properly escalates issues and concerns. Can act as a witness in documentation meetings for minor disciplinary issues.
• Provides support and assistance to hourly team members on point of sale and kitchen display system.
• Coordinates and conducts excellent customer service to encourage Return of Guest (ticket times, food presentation).
• Assists team members as needed to provide hospitality to guests (table visits, refires, etc.). Handles guest complaints during the shift, taking prompt and appropriate action to resolve problems. Properly escalate issues to GM/Chef as appropriate.
• Responsible for following and enforcing Company standards, protocols and policies including, without limitation: safety, sanitation, and respectful workplace. Must promptly report guest incidents and team member incidents to Senior Management and report on company systems (ex. HelpDesk) via company policies.
• Adheres to Company operational guidelines, including without limitation, food specifications, ticket time obligations, sanitation procedures, food quality and facility walkthroughs.
• Helps with and may conduct Legal Sea Foods training such as Service and Sanitation, Menu, Fish, and POS for new hires.

SKILLS & COMPETENCIES:

• Must be able to perform under pressure in a high-volume restaurant setting.
• Must be able to handle guest incidents/complaints.
• Must be articulate and well versed in areas necessary to handle sanitation inspections/walk-throughs.
• Must be knowledgeable of Legal Sea Foods menus, policies, and procedures. Especially Allergy Policies.
• Must be well versed in Point of Sale and Kitchen Display Systems.
• Excellent interpersonal and communication skills.
• Leads by example and demonstrate good judgment.
• Exhibits and uses good manners, proper personal hygiene, positive attitude, and promptness.