JOB DESCRIPTION: Restaurant Front of House Supervisor

Summary: The Restaurant Front of House Supervisor is a seasonal position (second semester), responsible for assisting in the daily operations of Danbury High School's Hatters Cafe Restaurant. The Hatters Cafe Restaurant is staffed and operated by DHS students working under the supervision of a Culinary Arts Training Lead Teacher, and is designed to provide food service experience to participating students. The Restaurant Front of House Supervisor supports and reports directly to the Culinary Arts Training Lead Teacher. Job responsibilities vary widely depending on the needs of the Cafe, but can include assisting student workers with daily Cafe operations, assisting in the implementation of efficiencies in the delivery of these services, and interacting with guests to determine satisfaction with the service or to resolve operational problems.

General Responsibilities:

• Provides practical daily support to the students and Culinary Arts Training Lead Teacher to manage all aspects of the Cafe operation.

Food safety and planning:

• Assists in the enforcement of sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Maintains professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Oversees and confirms portion control and quantities of preparation to minimize waste.

Guest service:

• Oversees positive guest service from students in all areas.
• Responds to guest complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• Ensures that student diners in facility are in attendance with scheduled class.

Operational responsibilities:

• Reinforces implementation of proper security procedures to protect students, guests and school assets.
• Ensures a safe working and guest environment to reduce the risk of injury and accidents.
• Assists with completion of accident reports promptly in the event that a guest or employee is injured.
• Manages shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.

Qualifications:

• Bachelor's degree and teaching experience preferred.
• Practical experience in a related field or course of study will be considered as an alternative.
• Knowledge of computers (MS Word, Excel) and POS Systems.
• Experience in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Personel Requirements:

• Self-discipline, initiative, leadership ability and outgoing.
• Pleasant, polite manner and a neat and clean appearance.
• Ability to motivate students to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Must possess good communication skills for dealing with diverse student body.
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities.

Accountability:

• Keeps Culinary Arts Lead Teacher promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.
• Completes job responsibilities and performance objectives in a timely and effective manner and in accordance with Hatters Cafe policies and procedures.
• Maintains a favorable working relationship with all students to foster and promote a cooperative and harmonious working climate which will be conducive to maximum student morale, productivity and efficiency/effectiveness.
• At all times provides a favorable image of The Hatters Cafe philosophy.
• Performs other duties and responsibilities as required or requested.

Working Environment & Equipment Used:
Ability to perform all functions at the restaurant level, including delivery when needed. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Work with hot, cold, and hazardous equipment as well as operates phones, computers, and copiers.

Working conditions:
This is a seasonal postion for the second semester (approximately Mid-February to Mid-June)
Tuesday - Friday (4 days per week)
7:00am - 2:00pm
$13/hour, no other employee benefits are included

Application Procedure:
Apply Online