POSITION SUMMARY:This position is under the direct supervision of the General Manager and/or Assistant General Manager and provides restaurant supervision in accordance with established company standards.

ESSENTIAL DUTIES AND TASKS:

• Assists in managing Restaurant Environment during scheduled shifts with limited decision making authority
  • Ensures prompt, friendly service according to company guidelines
  • Ensures the immediate response and correction of all verbal guest complaints
  • Ensures a high-quality guest experience by employing tools such as table touching and proactivity in resolving potential guest issues
  • Assists in maintaining adequate inventory levels
  • Ensures product preparation and presentation uncompromisingly meeting company standards
  • Maintains and enforces effective safety and security programs according to company policy and government standards
  • Promotes and supervises restaurant organization, cleanliness and sanitation
  • Assists in executing all incentive contests and educates associates on promotions and new menu offerings
• Assists in managing Team Leads and Team Member performance (front and back of house) during a shift
• Assists in maintaining Team Member and administrative functions as related to a supervisory shift role

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``` - Responsible for all opening and closing procedures of the restaurant during assigned shifts - Assists in managing standards and commitment to quality during a shift - Assists in managing daily and weekly reports applicable to a shift - Fosters teamwork by leading by example with exhibiting commitment to restaurant and organizational goals - Operates with a high degree of Professionalism, Ethics and Integrity, maintaining a role-model image - Development of Team Leads, and Team Members for growth within the company during a shift - Performs other related duties as required and assigned

EQUIPMENT/ COMPUTER SKILLS:

• Computers
• Phones
• Scanners
• Photocopiers
• filing cabinets
• fax machines
• Microsoft Suite
• Applebees systems and software

LIMITED SUPERVISORY RESPONSIBILITY:Back of House and Front of House Team Leads and Team Members

MINIMUM QUALIFICATIONS:

• High School Degree or equivalent education and/or experience;
• One to Two (1-2) years of guest service experience;
• One to Two (1-2) years of prior supervisory experience, preferably in a casual dining setting
• Positive attitude and the ability to handle highly difficult guest interactions;
• 21+ years old
• ServSafe Alcohol and Food Certification a plus
• Reading, writing, basic math and verbal communication skills in English is required
• Bi-lingual experience a plus
• Ability to pass company background check
• Reliable transportation and government issued drivers license required
• Ability to work 40 hour work weeks and flexible schedule consisting of mornings, mid-day shifts, evenings, weekends and holidays

KEY COMPENTENCIES:

• Passion for hospitality
• Highly trustworthy
• Organized
• Detail oriented
• Demonstrates care and concern
• Developer of others
• Goal orientated

PHYSICAL DEMANDS:

• Mobility required during the entire shift
• Ability to stand and exert fast-paced mobility for periods of up to four (4) hours in length
• Must have a good sense of balance, be able to reach, bend, stoop, and kneel and frequently lift as much as 50 pounds, several times over
• Must be able to speak clearly and listen attentively to guests and other employees

Travel:Estimated amount of travel is negligible

WORKING CONDITIONS:Subject to wet floors; loud noises; fast-paced; outdoor conditions.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.