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Supervisor- Nashville Airport
at Delaware North
Nashville, TN

Supervisor- Nashville Airport
at Delaware North
Nashville, TN

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Description

Responsibilities

Job Title: Supervisor

Job Code(s): 3360

Job Family: Food& Beverage

FLSA Status: Non-Exempt

Unit Specific

Unit Name: O'Charley's

Reports to (title): Management

Union/Non-Union: Non-Union

Pay Range: $14.00 an hour

Shift/Hours Required: TBD

Age Requirement (if applic):

Position Summary

Assists management with the efficient operation of the designated location, in accordance with the Company’s GuestPath Universal Service Standards and applicable Operational Standards. Sustains on “On-Floor” presence.

Essential Functions:

  • Supervises the activities of all associates assigned to floor; ensures that breaks occur in a timely manner
  • Trains new and existing associates, under the direction of management
  • Enforces and adheres to all unit and company alcohol service policies and procedures.
  • Ensures quality, accuracy, and timely delivery of food and beverage orders
  • Assists associates with service and/or billing issues
  • Verifies proper set-up, service, and cleaning of assigned area throughout shift/event
  • Visits with guests to ensure satisfaction; promptly communicates any opportunities to management
  • Analyzes and resolves all problems with employees, guests, client and the operation, with the assistance of management.
  • Performs opening and closing procedures
  • Ensures that all equipment is set up properly and operating efficiently and accurately.
  • Verifies all paperwork is complete and turned in at conclusion of shift/event
  • Ensures all workstations, storerooms, bar, host stand, decks and dinning areas remain clean, sanitized, safe and sufficiently stocked.
  • Maintains cleanliness and safety standards throughout the restaurant; follows and upholds all health codes and sanitation regulations
  • Completes daily point-of-sale reports as requested by management
  • Adheres to and enforces inventory and labor control measures; performs inventory counts as requested
  • Performs other duties as assigned

Non-essential Functions:

  • Assists management with the daily cash procedures and operations
  • Assists in the timely payment of product invoices.

Education & Experience:

  • High School Diploma or GED required; Associates degree in Food & Beverage or related field, preferred
  • Minimum of 2-3 years work experience in front-of-house restaurant or foodservice position, in a high volume environment, required
  • One year supervisory experience in restaurant or service environment preferred
  • Experience in cash handling and credit card processing required
  • Previous experience using computerized POS system required; previous experience with Micros POS preferred.

Knowledge, Skills & Abilities:

  • Excellent guest service skills; ability to adhere to Company’s GuestPath Universal Service Standards
  • Ability to complete required pre-employment sanitation and alcohol service training
  • Knowledgeable in the operation of a high volume sit-down restaurant with high service standards.
  • Possess knowledge of restaurant operations.
  • Basic math skills; ability to accurately total guest checks, account for cash and inventory.
  • Strong verbal and written communication skills – ability to communicate with staff and to prepare written reports
  • Strong time management and organizational skills; ability to direct the work activities of several associates simultaneously and plan ahead.
  • Highly motivated, ability to take initiative.
  • Team-oriented; ability to work effectively with others
  • Ability to work in fast-paced environment

Physical Requirements:

  • Ability to remain on feet for entire length of shift
  • Constant standing, walking, bending, reaching and repetitive motions.
  • Ability to maneuver between tables and around corners.
  • Ability to lift, balance and move large food trays, weighing up to 35 lbs.
  • Visual acuity and hearing sufficient to take orders and prepare bills.

Environmental Working Conditions:

  • Majority of time spent alternating between indoor, climate-controlled environment of restaurant and temperature fluctuations of warehouse and kitchen.
  • May also be exposed to partially sheltered outdoor environment subject to climate fluctuations.

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