Restaurant Supervisor

RESTAURANT SUPERVISOR

Reports to Restaurant Manager; position is non-exempt

THE ROLE

The Supervisor reports to Food + Beverage Leadership and works in a team environment with other F+B professionals, including bartenders, servers, dishwashers, cooks, and chefs. It is critical the person in this position possesses a background and knowledge in service techniques and has a natural ability to manage time and manage teams. The Supervisor is responsible for creating memorable guest experiences and guiding the team through intuitive leadership and service. They are responsible for the timely and friendly delivery of food and drinks, and for exercising intuitive service tactics. In-depth menu knowledge is necessary to ensure safe service to guests with allergies and restrictions.

WHATS IN IT FOR YOU

$30.00 hourly rate

Paid Vacation, Sick Time, and Holidays

Medical, Dental, Vision, and Pet Insurance

Employer Paid Basic Life and AD&D

401(k) Retirement Plan with employer match

Paid time off to volunteer for the causes you care about in your community

Strong sense of belonging through diversity, equity, and inclusion

WHO WE ARE

Salt Harvest will feature rustic and refined hearth inspired cuisine from the Pacific Northwest. At the heart of Salt Harvest lies a deep commitment to ingredients and seasonality. Every dish reflects the rhythm of the seasons, with an emphasis on local and fresh produce. Simplicity and Craftsmanship are the core of the kitchen's ethos. The approach is minimalist: less is more, allowing the ingredients to speak for themselves. The focus is on precision, balance, and a deep respect for the raw materials. Above all, Passion is the Key Ingredient.

HOW YOU WILL LEAD

Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback

Collaborate effectively with all hotel departments including Sales, Culinary, Food & Beverage, and Hotel Operations to provide an exemplary guest experience

Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community

Be a subject matter expert in Restaurant service, as well as understanding the history of the cuisine most closely related to the hotel food & beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge

Demonstrates business acumen by ensuring that initiatives align with operational goals and budgets; shows passion to further develop this skillset

WHAT YOU WILL DO

Uphold and model the company's principles of People, Place and Character; and ensure the team also models the way our values drive collaboration, intuition and translocal hospitality

Actively assist in recruitment, training, scheduling, supervising, coaching, and motivation of all Restaurant, Cafe, Bar, and In-Room Dining Service F&B Team associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the F&B Department

Ensure timely set-up of the dining room and adhere to F&B standards and guest requests through active communication with the F&B Department. Responsible for maintaining a strong guest and VIP relationship and ensuring all requests are communicated to staff

Assist in managing inventory, control breakage/loss reduction of china, glass and silver related to restaurant services. Inspect and oversee the cleanliness and maintenance of all restaurant space, public areas, and service areas

Assists in other F&B departments as needed

Maintain regular communication with the F&B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation

Participate in making operations a little bit better' each and every day - drive system and operational improvements, make recommendations, and participate in the success of the F&B programs

WHAT YOU WILL NEED

Passion for the People, Place and Culture of our community, love of restaurants and guest service also required

Minimum of three (3) years of experience in a lead server/bartender/barista or other supervisory role in either a free-standing or hotel restaurant

Valid WA Food Worker Card and Mandatory Alcohol Server Training Permit

Ability to meet local age requirements in order to serve alcohol

Availability to work a flexible schedule to include mornings, weekends and holidays

Fluency in English, verbal and written

Ability to continuously stand and/or walk for the majority of a shift, including negotiating wet tile floor and steps

Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins

Ability to roll and/or carry tables and chairs when needed

Ability to lift and/or carry a 30 lb. tray, crate or box

Ability to carry over shoulder occasionally

Utilize hand and elbow movements for polishing glassware, silver, setting up tables, shaking, pouring and mixing drinks

Excellent sight and balance needed for negotiating varied floor surfaces

Ability to handle lighted candles and hot fluids (coffee and tea)

As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.

Pay Range: $30 per hour

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