Supervisor

The Supervisor is an entry-level management team member designed for individuals to begin expanding their work knowledge and supervisory responsibilities. The Supervisor will lead the day-to-day foodservice operation with emphasis on team member and guest satisfaction. They will provide leadership, support, motivation, and development of team members creating a positive environment that encourages ownership and accountability providing a quality guest experience.

Key Requirements:

• Working knowledge of food and beverage functions, and general knowledge of shop operations.
• Outgoing, positive attitude and enthusiasm for working with the public.
• Demonstrates team management, delegation, issue resolution, coaching skills, and the ability to motivate others and provide direction for staff.
• Excellent leadership, training, and development skills.
• Effective oral and written communication skills.
• Effective analytical, planning, and problem-solving skills.
• Demonstrates organization and multi-project time/issue management and the ability to meet deadlines consistently.
• Work effectively with supervisors, peers, subordinates, guests, vendors, and corporate partners.
• Outstanding ability to listen, communicate and work effectively with guests in high stress and high volume setting.
• Ability to present a calm demeanor that deters others from engaging in disruptive conduct, while encouraging a positive interaction with guests.
• Ability to read and interpret documents like training materials, spreadsheets, reports, and operating instructions.
• Accurate cash handling skills and ability to compute rate, ratio, and percent and to draw and interpret.
• Charts and bar graphs.
• Proven ability to consistently deliver results with minimal supervision.
• Flexible availability including daytime, evenings, weekends, and major holidays. Full availability for any shift, seven (7) days per week, including nights, weekends, and holidays is preferred.
• Restaurant management or food service experience required.
• Proficiency at all work stations in the lounge, including bar, food prep, POS systems.
• Complete knowledge of Joffrey’s menu, product preparation, and standards.
• Working knowledge of all store equipment functions.
• Prior experience with point-of-sale cash handling systems preferred.

Responsibilities:

• Promote, work, and act in a manner consistent with the mission of Joffrey’s
• Guide and encourage associates to maximize their personal growth and development.
• Support the Store Manager in planning, implementing, and delivering their business plans and staying focused on making the theatre profitable through food and beverage sales and by minimizing shrinkage.
• Provide coverage and assistance in the areas of concessions, store, and other guest service responsibilities as needed.
• Assist in managing store budgets and analyze financial data utilizing daily, weekly, monthly, and quarterly reports.
• Work effectively with guests in a high-volume setting and provide an outstanding ability to listen and communicate efficiently.
• Oversee all operational functions and other duties as assigned with the guidance of the Store Manager.
• Essential Functions, Competencies, and Responsibilities include the following, those responsibilities listed in the Summary section of this Job Description and other duties that may be assigned.
• Masters the New Employee Orientation and Safety, as well as one or more of the entry-level Training Checklists and Job Descriptions.
• Assigns employee work responsibilities and break times per Company policies. Provides consistent excellent Guest service and receives consistent above-average Employee Work Performance Review (s).
• Teamwork & Initiative – Balances team and individual responsibilities; Contributes to building a positive team spirit; Puts success of team above own interests; Supports the efforts of others to succeed.
• Volunteers readily; Seeks increased responsibilities; Asks for and offers help when needed.
• Planning/Organizing – As may be delegated by management assists in the daily opening and closing procedures (not involving cash handling); coordination of daily assignments to entry-level employees, inventory preparation, display, and control; implementation of the Company’s Safety Program; Acts as a trainer of entry-level staff using the Training Checklists and through on-going training efforts.
• Professionalism – Maintains Company’s standards of excellence; Approaches others in a tactful manner; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions.
• Attendance/Punctuality – Is consistently at work and on time; Ensures work responsibilities are covered when absent through communication with supervisor.
• Dependability – Follows instructions, responds to supervisory direction. Practices good time management by completing assigned tasks promptly.
• Service – Practices established guest service standards in all interactions with guests, co-workers, and Engages in a friendly manner with guests as much as possible.
• Ensures daily that the store is open and staffed appropriately, areas are clean, inventory levels are appropriate and equipment is working properly.
• Monitors and maintains all quality control records, including ensuring quality assurance and loss prevention policies and procedures are being adhered to.
• Complies with company standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures daily that all products are prepared and presented per company standards.
• Monitor compliance with health regulations regarding food & beverage preparation and serving.
• Estimate food, beverage consumption to anticipate amounts to be purchased or requisitioned.
• Review work procedures and operational problems to determine ways to improve service, performance, and/or safety.
• Perform food preparation or service tasks such as preparing, clearing tables, and serving food and beverages when necessary.
• Maintain food and equipment inventories, and keep inventory records.

Tools and Technology:

• Cappuccino or espresso machines
• Cash registers
• Commercial use:
  • Blenders, Coffee grinders, coffee or iced tea makers
  • Cutlery, dishwashers, food slicers, scales, Ice dispensers
  • Food warmers, grills, microwave ovens, ovens, toasters
  • Credit card processing machines
  • Delivery app units and software
  • Digital menu screen, smart TV’s, music system
  • Personal computers, printers, phone headsets
  • Point-of-sale terminals and workstations
  • Touch screen monitors, accounting software
  • Office suite software (Microsoft Office)
  • Point-of-sale software (Micros, Oracle, and Omega)
  • Spreadsheet software (Microsoft Excel)
  • Word processing software (Microsoft Word)

Submit resume detailing your experience
Submit a cover letter explaining why you would be a great fit

*  Transferable Iqama