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Title

OLD Floor Supervisor 

About the Organization SRG is a Washington, D.C. based restaurant company. We create original concepts and help real estate developers, hoteliers and commercial property owners enhance the value of their food and beverage real estate. Privately owned, it is led by industry veterans Desmond Reilly, Kristopher Carr, and Stu Damon. Founded in 1998 and repurposed in 2013, SRG’s core business is the development and operations of three restaurant concepts, The Walrus Oyster & Ale House, CHICKEN + WHISKEY, and doi moi all located in the greater Washington, D.C. metropolitan area. SRG is currently executing its full service and fast casual growth strategy.


We've been passionately creating and developing food and beverage concepts, managing operations, and teaching our team to do it even better. People are at the center of what we do - they are the reason why we're here and they're what motivate us to stay engaged - guests and team members alike.  
EOE Statement We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Location The Walrus Oyster and Ale House - National Harbor  
Description

Walrus Oyster and Ale House seeks a Supervisor for our 6,500 sq. foot, high volume, 250 seat restaurant, bar, and patio in the center of National Harbor, MD with views of the Potomac River! 

In operation since September 2014, we break the corporate mold in our selection of staff. We celebrate individuality in appearance and demeanor, but require each of our team members to have a heart of hospitality. Creating a wonderful employee working experience is paramount to our culture. This ensures our associates will create the perfect experience for our guest.

 
Position Requirements
  • The Walrus offers a competitive advantage through hands on service leadership from management. Once the opening and transition checklists are completed, managers are required to be on the floor actively enhancing the guest experience service throughout the shift. Service leadership includes:
  • On the floor 100% of time. During peak operations (Lunch 12 to 2, Brunch 11-3, Happy Hour 4-6, and Dinner 6:00 to 10,) manager will be 100% visible and engaged on floor in service to guests and team members. Administrative work will not be permitted during key times.
  • Touches Table with Purpose. Approaches and touches all tables and bar patrons with a purpose by watering tables, refilling wine, pre-bussing tables, serving food and beverage.
  • Engages guests when appropriate. Demonstrates a hands on leadership from management without interrupting guest experience. Only engages seated patrons when guests make inquiry or there is a opportunity of silence at the table.
  • Welcomes VIPs. Upon guest arrival, personally welcomes national harbor residents, capital partner investors, VIP’s, Hotel executives , site visits.
  • Looks for and corrects service shortfalls. Monitors room and bar. Identifies all tables and bar for service flaws and shortfalls. Fills the void by assisting service personnel to correct. (Complimentary drinks, save plates.)
  • Looks for and corrects visual and audio shortfalls. Unsightly messes, poor lighting, poor audio all detract from the five sense experience at the Walrus. Manager will be 100% engaged in monitoring and correction.
  • Ensures timely table turns. Identifies tables for bussing and resetting to ensure a spotless clean restaurant and timely table turnover. Communicates with bussers and servers.
  • Coaches Runners , Servers, and Bussers. Constantly critiques service. Once a day orders meal at table or bar and formerly critiques server on all points of service and hospitality.
 

This position is currently not accepting applications.

To search for an open position, please go to http://DoiMoi.appone.com




 


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