This listing was posted on ApplicantPro.
FOH Lead/Supervisor
Location:
San Jose, CA
Description:
Reports to Store Manager Job Summary Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Activities and Responsibilities Primary Promote, work, and act in a manner consistent with the mission and primary objectives of Smoking Pig BBQ Company, LLC: "Smoking Pig BBQ serves the finest authentic BBQ food to all guests with the goal of making them loyal, repeat customers, by serving a variety of dishes designed to tease the palate and satisfy the soul. We will prepare and serve the food as we would like to enjoy it, in a very friendly, family atmosphere, using the finest of ingredients and made by hand, with Love." Primary Objectives: Ensure each customer is Delighted with their experience at Smoking Pig BBQ. Deliver Legendary Service (Service so good that customers Must talk about it to their friends). DOMINATE each market we are in (Best Reviews, Best Awards, Best Recommendations, #1 position in the market, top sales for BBQ restaurants in the area.)---that's the most detailed on among all job descriptions. Promote, work, and act in a manner consistent with the mission of Smoking Pig BBQ Company, LLC: "Smoking Pig BBQ serves the finest authentic BBQ food to all guests with the goal of making them loyal, repeat customers, by serving a variety of dishes designed to tease the palate and satisfy the soul. We will prepare and serve the food as we would like to enjoy it, in a very friendly, family atmosphere, using the finest of ingredients and made by hand, with Love." Ensure that all restaurant policies, procedures, standards, specifications, guidelines, as detailed in the Employee Handbook and elsewhere, and training programs and followed to the letter. Ensure that all guests feel warm and welcome and are given Legendary Service at all times , by all Staff Members. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards by personally checking outgoing trays, checking in with customers, and training staff in our quality standards. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Prevent theft and loss (leakage). Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment and enforcing standards of same. Compile and balance cash receipts at the end of the day or shift. Perform various financial activities, such as cash handling, deposit preparation, and payroll. Investigate and resolve complaints regarding food quality, service, or accommodations in accordance with company guidelines. Perform weekly inventories, per company procedures. Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Assign duties, responsibilities, and work stations to employees in accordance with work requirements. Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. Be knowledgeable of restaurant policies regarding personnel and adhere to workplace laws and regulations at all times. With Owners and Managers, perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed. Minimum Qualifications Be 18 years of age or older A minimum of 1 years of experience in restaurant lead experience or equivalence. Able to understand and speak using the predominant language(s) of guests Excellent basic mathematical skills Able to handle money and operate a point-of-sale system Able to work in a standing position for long periods of time (up to 5 hours) Able to reach, bend, stoop and frequently lift up to 50 pounds
Company:
Smoking Pig BBQ
Posted:
December 26 2023 on ApplicantPro
Visit Our Partner Website
This listing was posted on another website. Click here to open: Go to ApplicantPro
Important Safety Tips
- Always meet the employer in person.
- Avoid sharing sensitive personal and financial information.
- Avoid employment offers that require a deposit or investment.
To learn more, visit the Safety Center or click here to report this listing.
More About this Listing: FOH Lead/Supervisor
FOH Lead/Supervisor is a Executive Supervisor Job at Smoking Pig BBQ located in San Jose CA. Find other listings like FOH Lead/Supervisor by searching Oodle for Executive Supervisor Jobs.
FOH Lead/Supervisor is a Executive Supervisor Job at Smoking Pig BBQ located in San Jose CA. Find other listings like FOH Lead/Supervisor by searching Oodle for Executive Supervisor Jobs.