The
Restaurant Supervisor is responsible for assisting with opening, closing and the daily operations of the restaurant within
Stanley Park Pavilion. They ensure the best possible Food & Beverage experience for both Guests and Team Members alike at
Stanley's Bar & Grill. It is the supervisor’s duty to ensure all required tasks are completed, daily goals are attained, and guest expectations are being exceeded.
In addition, the
Restaurant Supervisor assists the
Stanley Park Pavilion Leadership Team in evaluating the quality and value of the guest’s Food & Beverage experience and communicates any new ideas or concerns. Through leadership and motivation, they will promote the principles, core values and vision of the
Capilano Group.
Essential Duties & Responsibilities-
Works with the Food and Beverage Assistant Manager to oversee the daily operations of Stanley’s Bar & Grill
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Follows Food Safe guidelines and training Team Members on company standards of handling, preparation and presentation of menu items
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Monitor and manage guest flow, seating, and reservation systems to maintain optimal dining conditions
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Ensures replenishment of stock and cleanliness of Restaurant
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Communicates and submits orders with suppliers and receives supplier orders
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Organizes daily and weekly cleaning schedules
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Communicates with the Assistant Restaurant Manager, Supervisors and other department managers
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Ensure serving team accurately places food orders in a timely manner, while acknowledging all guests
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Work with the culinary team to ensure food orders are received accurately, and that food storage areas are kept clean and tidy
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Ensure all opening, closing and other duties are completed daily
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Be proactive in attracting guests to the restaurant by creating connections with Pavilion guests,
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Assist with daily monitoring and tracking of Guest feedback (informal and formal guest surveys)
Leadership-
Be actively involved in training all Front of House Team Members
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Lead by example to drive sales while maintaining exceptional guest service
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Participate in ongoing coaching of Front of House Team Members; be proactive in performance management daily with the team
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Ensure specific work procedures and priorities are communicated on a daily, weekly and monthly basis
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Review team member productivity to achieve objectives; provide one-on-one coaching to develop and strengthen the team
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Be a positive role model; display high energy even during slower periods; consistently set an example
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Foster a positive and motivating team environment to promote employee engagement and satisfaction
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Ensure professional representation of the restaurant by all team members
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Follow and communicate company and department guidelines as outlined in manuals, policies and procedures
General Operations, Sales and Profitability-
Ensure all scheduled shifts are being filled and communicated; identify schedule requirements to ensure maximum coverage during all business times (peak and non-peak), working within budget
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Ensure that liquor inventory is maintained and secure
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Lead efforts to protect company assets through loss prevention education, polices and awareness
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Train Front of House team members on proper cash handling procedures and policies
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Ensure daily sales goals are met
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Assist in reconciling revenue inaccuracies with accounting i.e. floats, cash outs
Safety Responsibilities-
Know and communicate the health and safety requirements & regulations and ensure they are followed
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Ensure Team Members follow Capilano Group health and safety policies and procedures
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Ensure all food & beverages are labeled and dated as required by Health and Safety regulation
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Ensure appropriate personal protective equipment & clothing is available, properly worn when required, properly inspected and maintained
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Ensure Team Members are made aware of all known hazards in the area where they work
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Cooperate with the JOHS Committee or any person carrying out Occupational Health and Safety duties
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Ensure your ability to work without risk to your health and safety or any other person’s safety is not impaired by alcohol, drugs or other causes
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Be alert to hazards and immediately report hazards, defective equipment or concerns to your manager
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Take every reasonable precaution to ensure protection of Team Members
Qualifications-
1 to 2 years of supervisory experience in a similar Food & Beverage venue
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POS experience or previous knowledge of Profitek System, an asset
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“Food Safe” certification Level 1 an asset or willing to obtain
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“Serving it Right “certification
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Must be of legal drinking age as supervising in licensed areas
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Can handle stressful situations and meet fluctuating and demanding needs
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Second Language is an asset
Considerations
The ideal candidate must be willing to work in a variety of weather conditions. Must be able to work a variety of shifts including evenings, weekends and holidays, to meet the needs of the business. While performing the duties of this position, Team Members are required to be on their feet for extended periods of time, occasionally required to lift and carry up to 20lbs, and occasionally may be required to lift & climb a step ladder or step stool.
The wage for this role is $23.56 per hour plus gratuities.
The Capilano Group comprises of retail, hospitality and tourism-based businesses anchored by Capilano Suspension Bridge Park in North Vancouver. The Capilano Group’s portfolio includes Moraine Lake Lodge, Moraine Lake Trading and Cathedral Mountain Lodge in the Canadian Rockies, Stanley Park Pavilion, Stanley’s Park Bar & Grill and Prospect Point Café and Gift Shop in Stanley Park, Vancouver and Capilano Suspension Bridge Park, Capilano Trading Post in North Vancouver.
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