Harvest Market Restaurant Supervisor

The Niemann Harvest Market Restaurant Supervisor assists in the supervision of department operations including but not limited to maximizing gross margins, promoting sales, gaining product knowledge, controlling inventory and expenses while working in a safe manner and enhancing the Niemann Harvest Market culture

• →Ensure that Restaurant Associates deliver superior guest service and ensures absolute customer satisfaction
• →Learns and uses the three E’s: Engagement, Educate, Empowerment
• →Assist manager on day-to-day operations and procedures
• →Service customer with the highest quality products
• →Performs all aspects of Front of House restaurant duties
• →Trains Servers in all aspects of job- Taking orders, POS, Expo, running food.
• →Ensures opening and closing procedures are followed
• →Ensures cleaning and check lists are implemented and followed
• →May preform cooking and prepping duties
• →Dish washing as needed
• →Assist in inventory
• →Write schedules for Front of House
• →Ensures associates are up to date on NFI regulation training through NGA
• →Promote sales/events and support established program
• →Assists in day to day operational procedures to ensure stock level, inventory, and cleanliness
• →Follows all Health Code guidelines
• →Works within company programs, policies and procedures
• →Follows safety policies and procedures; is a safety role model
• →Other duties as assigned

• Passion/purpose
• Foodie/farmer
• Thirst for knowledge/curious/inquisitive
• People enthusiast/outgoing
• Genuine
• Good communicator/desire to share
• Trendy/fun
• Honest
• Techie
• Supervisory skills
• Ability to prioritize and multi task
• Detail oriented
• Ability to work in a fast paced environment
• Adaptability

• →Assists with supervising Associates in the Restaurant in the absence of the Restaurant Manager. 
• →Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training Associates; planning, assigning, and directing work
• →Appraising performance
• →Rewarding and coaching Associates
• →Addressing complaints and resolving problems 

• High school education or GED;
• One year related experience or training;
• Or equivalent combination of education and experience. 

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. 
• Ability to write reports, business correspondence, and procedure manuals. 
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. 

• Ability to work with Supermarket math concepts such as addition, subtraction, division, multiplication, percentages, distribution, penetration, gross profit, and Sales Per Associate Hour.  

• Food Handlers Certificate provided at store level

• Slip resistant shoes with closed toe and heel
• Hairnets/Hats
• Computer
• Uniform per store policy
• Pallet jack
• Ladders and stepladders
• Associates may be required to use standard restaurant equipment including, but not limited to
• Knives
• Slicers
• Ovens
• Grill
• Commercial Dish machine 

Regularly (Over 2/3 of the time)

• Stand
• Walk
• Use hands to finger, handle, or feel
• Reach with hands and arms
• Stoop
• Kneel
• Crouch
• Taste
• Smell
• Communicate with associates and customers
• Lift and/or move up to 50 pounds

Frequently (Between 1/3 to 2/3 of the time)

• Overhead lifting
• Climb
• Balance
• Lift and/or move up to 75 pounds           

Occasionally (Less than 1/3 of the time)

• Sit
• Crawl
• Lift and/or move up to 100 pounds

Vision

• Close
• Distance
• Peripheral
• Depth perception
• Ability to adjust focus
• Ability to distinguish colors

Frequently

• Work near moving mechanical parts

Occasionally

• Extreme heat and cold
• Risk of electrical shock
• Wet or humid conditions

Noise Level

• Moderate