Supervisor II

Position:                    Supervisor 2

Department:              Food and
Beverage
 
 
Primary Responsibilities: (guest
interaction, ordering responsibilities, clean up duties, clerical
responsibilities, etc.)
• Support manager in daily operations of dining
outlet through developing a high energy, guest service focused team through
leading employees in customer service and managing resources
• Monitor guest
service and dining experience and take action to ensure service goals and
satisfaction levels are attained
• Support and demonstrate dining room
standards, ensuring that guest service is always in the forefront of the
restaurant and implementing plans to improve service levels with measurable
goals and benchmarks
• Collaborate with chef to improve food expediting
process for any meal period (breakfast lunch and dinner)
• Maintain a strong
presence by visiting every table at least once during the
experience
• Monitor and continue opening and closing
duties
• Leadership:
o Communicate necessary information to staff, peers
and superiors with energy and enthusiasm including running energetic,
informative daily lineups
o Build morale and spirit
o Promote
teamwork
o Train and develop new hires
o Engage and coach employees in
job performance
o Ensure safety standards and goals are practiced and
attained
o Ensure company policies and work rules are followed 

Secondary Responsibilities:
• Ensure
impeccable facility standards are maintained

Normal Working Hours: (Shift,
days)
• Hours vary based on business demands and can average 8-12 hrs
per day
• Includes weekends, holidays, overtime and split shifts

In order to be successful in this
position, the ideal candidate must meet the following criteria in addition to
the Ten Essential Attributes for All Employees.

The selected candidate must be able
to uphold the Greenbrier’s Vision as well as demonstrate the 12 Greenbrier
values of Safety, Honesty, Excellence, Respect, Empowerment, Pride, Teamwork,
Loyalty, Commitment, Cleanliness, Responsibility and Fairness.

Past Work Experience Requirements: (Type of work, number of years required, equivalent experience,
etc.)
• Food service or lead host experience preferred
• Supervisory
experience in hospitality industry

Educational Requirements: (Degree/Certification, highest required/preferred, field of
study)
• High School Diploma or G.E.D. required
• College or related
degree preferred

Communication Skills Requirements: (Verbal: phone, in-person, group; Written: memos,
documents)
• Clear, concise written and verbal communication
skills
• Excellent listening and comprehension ability
• Understanding
group dynamics and communicating effectively based on dynamics
• Ability to
anticipate guest needs and respond accordingly

Technical Requirements:  
• Ability to
effectively use point of sale, payroll and reservations software
• To be
aware of Forbes 5-star and 5 diamond rating criteria and their
evolution
• Wine knowledge, service and presentation
• Must obtain WV Food
Handler’s Card
• Computer literacy to include Microsoft Word, Excel, and
Outlook

Required Supervision: (Reports to,
Supervision provided, number of people to supervise)
• Reports to
Restaurant Manager
• Supervise staff of 50+

Other Requirements:
• Consistent
demonstration and modeling of the Ten Essential Attributes
• Ability to
remain and appear calm under stressful conditions
• Excellent follow-up
required
• Ability to multi-task
• Detail oriented
• Time Management
and organization
• Understanding of diversity
• Knowledgeable about
industry trends and stays abreast of industry trends
• Understand collective
bargaining agreement and works in partnership with the union

*Requirements are subject to
change