Key Supervisor

Flynn Group•Rochester, MN

24d•Onsite

About The Position

As an Applebee's® Team Lead/Key Hourly, you will be engaged in all aspects of the day-to-day operations at the restaurant. You are responsible for getting guests and staff excited about their experience every day at Applebee's®. You will need to be team leader, great problem solver, a great communicator, and have the ability to handle stress and rise above. You will work hard, but have a great time doing it!

Requirements

Reading, writing, basic math and verbal communication skills required. Must be able to speak clearly and listen attentively to employees, dining room staff, and guests. Must be able to read and write to facilitate communication
Capable of using POS and Back Office computer system.
Should be a certified trainer in all positions for either FOH or BOH.
Able to come to work when scheduled or give appropriate notice and documentation for missed shifts.
Exhibits leadership qualities among the hourly employees.
Must obtain District Manager/Market President approval.
Mobility required during the entire shift. Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
Capable of using knives, slicing equipment, and other food preparation equipment.
Able to safely reach, bend, stoop and lift up to 50 pounds. Must have the ability to safely lift pots, pans, glassware, boxes, etc. up to 50 pounds in weight.
Able to work where there are wet floors, temperature extremes, and loud noise.
Able to respond in emergency situations to avoid imminent dangers to self and others.
Aside from legally mandated meal and rest breaks, able to work an entire shift.
Must possess finger and hand dexterity for using small tools and equipment.

Responsibilities

Ensures prompt, friendly service according to company guidelines.
Fosters a culture in accordance with the Flynn – Applebee’s Premier Card of Values and Beliefs.
Ensures product preparation and presentation uncompromisingly meeting company standards.
Receives product to identify freshness to company standards and ensure invoice accuracy.
Refers all verbal and guest complaints to the MOD.
Corrects unsafe practices or conditions.
Promotes restaurant organization, cleanliness and sanitation on a clean as you go basis.
Advises MOD of any non-routine situations.
Promptly and properly completes all assignments.
Communicates with managers daily through management log and shift change meetings.
Completes all other assigned duties and responsibilities.
Demonstrates proper execution of training systems as outlined by the company while emphasizing the importance of training to employees.
Assures the compliance with company policies, practices and procedures
Acts as coach to all employees.
Maintains and controls the assets of the company. B. Complies with cash handling procedures.
Ensures that unit keys are administered per shift and stay in the unit.
Assists management team with line checks and other daily control duties.
Develops goals and action plans for own personal/professional growth.
Provides a role model for employees. Displays a passion for service and encourages same in the staff.
Exhibits a professional image.
Completes all assignments and duties properly and on schedule. E. Learns all employee-training programs.
Learns to assess the effectiveness of employees, how to give motivational feedback and development direction.
Learns to identify poor performance and/or issues that could lead to disciplinary action, and communicates those to the management team.
Learns limits of authority.
Mixes ingredients such as liquor, soda, water and fruit juice to prepare alcoholic and non-alcoholic beverages.
Interacts verbally with all bar guests creating a friendly and upbeat atmosphere.
Serves food and drinks to all bar guests.
Completes assigned opening and closing side work.
Slices fruit and vegetable garnishes for drinks.
Presents guest checks to bar patrons. Makes correct change and/or completes any necessary charge card transactions.
Processes employee and/or manager food orders.
Relays food orders to kitchen via the point-of-sale computerized register system.