Supervisor - Whiskey & Rye

Responsibilities: 

• Lead and supervise Front of House operations during assigned shifts.

• Conduct daily pre-shift meetings to communicate service expectations, promotions, reservations, VIPs, and operational updates.

• Ensure all service staff consistently follow established service standards and steps of service.

• Monitor the overall guest experience, including service timing, food quality, presentation, and staff interactions.

• Act as a leader and point of contact for guests and associates, addressing guest concerns and resolving complaints promptly and professionally.

• Maintain a smooth and efficient operation throughout each meal period.

• Prepare and maintain weekly Front of House staff schedules based on business needs.

• Ensure all scheduled Kitchen, Stewarding, Host, and Service staff are present and properly positioned.

• Monitor staff performance, productivity, attendance, appearance, and adherence to company standards.

• Provide coaching, direction, and feedback to associates to support performance and service excellence.

• Coordinate the dining room team and delegate responsibilities to ensure appropriate coverage throughout service.

• Assist with seating, serving, expediting, or other operational needs as necessary.

• Ensure proper station rotation and effective table management.

• Review reservations daily and coordinate VIPs, repeat guests, special occasions, and special requests with the appropriate departments.

• Maintain familiarity with repeat guests and provide personalized service whenever possible.

• Ensure all guest special requests and attention-to-detail items are communicated and executed appropriately.

• Monitor food quality, consistency, presentation, portioning, and proper execution throughout service.

• Ensure menu boards, specials, and food descriptions are accurate and properly displayed.

• Maintain food and beverage displays throughout service.

• Ensure side stations are properly stocked and all opening, closing, and side-work responsibilities are completed and inspected.

• Maintain restaurant cleanliness, organization, and overall presentation throughout the shift.

• Ensure uniforms, grooming, and overall appearance of associates meet company standards.

• Ensure tables, menus, side stations, tray stands, and service areas are properly maintained and presented according to standards.

• Ensure all restaurant equipment is clean, functional, and properly maintained; report maintenance concerns as needed.

• Ensure appropriate lighting, music, and overall restaurant atmosphere are maintained for each meal period.

• Ensure beverage equipment and machines are operating properly and assist with beverage-related procedures as needed.

• Monitor and support table turnover, resetting, and seating flow to maximize efficiency.

• Promote sales through positive suggestive selling and upselling techniques.

• Support and implement sales promotions, merchandising programs, and other restaurant initiatives.

• Assist with cashier responsibilities and other Front of House functions when needed.

• Monitor operational costs and support effective cost-control practices.

• Ensure compliance with all company policies, procedures, service standards, and safety requirements.

• Understand and enforce applicable liquor liability laws and responsible alcohol service standards.

• Maintain knowledge of emergency procedures, including CPR and accident prevention practices.

• Communicate effectively with management and other departments to ensure operational needs are addressed.

• Lead by example and promote teamwork, professionalism, accountability, and a positive work environment.

• Perform other duties and responsibilities as assigned or required by management.

Qualifications: 

• Previous Restaurant Leadership Experience 
• Flexible schedule including evenings, weekends, and holidays