Restaurant Supervisor Boardwalk Grille

Job Summary 

Restaurant Supervisor supports managers with daily operations, staff training, and achieving financial goals. Key duties include maintaining high standards for food quality, managing inventory, and ensuring safety compliance. Leading by example to provide the highest level of Guest service by fostering a culture of empathy, consistency, and proactive care and modeling Company Guest service principles: Smile, Welcome, Eye Contact, Lift the Experience and Leave Them Well.

Key actions include delivering a warm, personalized welcome, anticipating needs before they arise, resolving issues promptly, and maintaining a clean environment. Empower staff through training and set clear expectations to ensure every visitor feels valued and respected.

Enforce the ABC (Alcoholic Beverage Control) policies and regulations and ensure they are followed by all staff.

May be assigned to supervise different restaurants and to do other restaurant duties.

As scheduled will act as the "Manager in Charge” overseeing collaborative operation of the Food Service Department of given shift:  opening, closing, emergency response and guest services

Unique Job Requirements 

This is a unique opportunity to join the Boardwalk's great Guest Service Team as the leader of a department. Required to be available between 7:00 a.m. to 2:00 a.m., 7 days a week including holidays, including possible overtime and split shifts as needed. Primary work week is 5 days per week.

Must be at least 18 years old. Must understand and enforce company and departmental policies. Ensure the ABC (Alcoholic Beverage Control) policies and regulations are followed by all Team Members. Understand, comply and enforce food safety procedures. Must obtain a CA Food Handler card and RBS alcohol certification within 30 days of hire or show proof of existing certification

Must obtain ANSI  Manager food safety certification within one year of employment.

Job Tasks 

Service Excellence: Serve as a role model for working together. Support cross-functional efforts and model collaborative behaviors and exceptional service standards, setting example all Team Members.

Work daily to develop Team Members through positive, constructive feedback and coaching. Be a source of energy, empathy, and trust.

Maintain safety and sanitation requirements as established by health code regulation and department policies.

Ensure menu items are prepared in accordance with food safety practices, observing food appearance and quality is maintained.

Observes for best practices procedures to control cost of goods

Coach employees within established department and company policies.

Develop and train to promote leaders.

Informed leadership of significant concerns and issues.

Sell beer in conformance with the state law and company policies.

Assist in controlling labor and cost of sales.

Review weekly work schedule for staffing restaurant.

Observe labor regulations and procedures, restrictions for minor and general rest requirements

Project Daily and hourly evaluate sales readings and suggest labor adjustments to control labor and productivity efficiency.

Complete inventory.

Check supplies and maintain restaurant stock levels.

Respond to reports of equipment malfunctions following department protocol

Handle guest inquires and complaints.

Take hourly sale readings and calculate restaurant productivity.

Handle cash over/short forms for customers and conduct cashier audits.

Make recommendations for improvements in menus, food quality, training and Guest service.

Make recommendations for updating procedures and training literature.

Conduct safety and customer service observations.

Perform duties of a Food Service Operator as required.

Coordinate, assign and document all necessary rest breaks for team and self in accordance with company procedures.

Clean machines as requested.

Prepare and present Employee Performance Evaluations.

Promote company events to the Team Members.

Perform other duties, as assigned.

Perform duties of "Manager in Charge" as needed.

Carry radio

Relationships (Internal) 

All levels of Santa Cruz Seaside Company Team Members.

Relationships (External) 

High volume of interaction with Guests.

Qualifications: Training and Experience 

Must excel at providing outstanding Guest Service.

1 year of Leadership experience leading a team in providing customer service in a fast-food establishment or restaurant.

Requires at least 1-year leadership experience in the Food Service industry

Knowledge, Skills and Abilities 

Ability to work as a team leader; train, motivate and supervise employees.

Ability to perform basic math calculations.

Ability to learn to operate the different functions of a cash register.

Ability to learn, comply and enforce all Food Service department/company policies.

Ability to stay focused on the job, while taking orders from many guests.

Ability to follow verbal and written directions.

Ability to communicate clearly to Guests and Team Members to give instructions and directions.

Ability to train and motivate staff to provide consistent, friendly and helpful service.

Ability to respond appropriately with difficult customer service situations, and to resolve guest issues.

Ability to multitask and work in a very fast paced environment.

Ability to work well under pressure with speed and accuracy.

Ability to make quick decisions.

Ability to obtain a CA Food Handler card and RBS alcohol certification within 30 days of hire

Physical Requirements 

•  Able to walk, bend, stretch and stand up for up to eight hours at a time.

•  Able to climb stairs.

•  Able to work in a noisy, fast-paced environment.

•  Bi-manual dexterity.

•  Able to lift and carry up to 45 pounds from ground to waist height.

•  Able to understand food service orders.

•  Able to see to ensure quality of products and facilities.

Licenses / Insurance 

N/A

Testing Upon Offer or Hire 

Reference Check

Criminal Background Check

Drug screen