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Restaurant Supervisor/Expert

Position #: 22092394

Salary: $43,088

Grade: SGS04

Requisition: 50394

Location: Ozark Folk Center State Park, Mt. View, AR

Closing date: Until Filled

The restaurant supervisor/expert assists in ensuring a hospitable atmosphere for guests and aids in providing quality food and service for our visitors. Job duties include providing daily supervision to food services workers, assisting in the preparation of food orders, supervising food preparation to ensure compliance with Serv-Safe guidelines and Department of Health regulations, and inspecting supplies, equipment, and storage area for temperature and sanitation requirements. This position also assists the restaurant manager in planning and designing menus, overseeing the front of the house by assisting supervising wait staff. The position also assists in all monthly reports. Applicant should be proficient in Microsoft applications. The a pplicant must be able to work a varied schedule, including nights, weekends, and holidays, and must possess a valid driver’s license. A criminal background check will be required.

The position offers a full benefit package including paid holidays, annual and sick leave, health insurance, and retirement pension.

Applicants must meet or exceed the following qualifications : The formal educational equivalent of a high school diploma; plus at least two years of experience in food service management, restaurant operations, or hospitality leadership, or a related field. Must obtain and maintain ServSafe Food Manager Certification within six months of hire. OTHER JOB RELATED EDUCATION AND/OR EXPERIENCE MAY BE SUBSTITUTED FOR ALL OR PART OF THESE BASIC REQUIREMENTS, EXCEPT FOR CERTIFICATION OR LICENSURE REQUIREMENTS, UPON APPROVAL OF THE QUALIFICATIONS REVIEW COMMITTEE.

EOE/AA/ADA Women and minorities are encouraged to apply.

Applications accepted online only: The Arkansas Department of Parks, Heritage and Tourism has three major divisions: Arkansas State Parks, Arkansas Heritage and Arkansas Tourism. Arkansas State Parks manages 52 state parks and promotes Arkansas as a tourist destination for people around the country. Arkansas Heritage preserves and promotes Arkansas’s natural and cultural history and heritage through four historic museums and four cultural preservation agencies. Arkansas Tourism improves the state’s economy by generating travel and enhancing the image of the state.

Position Information

Job Series: Restaurant – Career Path

Classification: Restaurant Supervisor/Expert

Class Code: RRE02P

Pay Grade: SGS04

Salary Range: $3,088- 63,770

Job Summary

The Restaurant Supervisor/Expert is responsible for overseeing daily restaurant operations within an Arkansas state park, lodge, or other government-managed food service facility. This position ensures exceptional guest experiences, adherence to state food safety regulations, and the efficient management of restaurant staff, inventory, and service quality.

Primary Responsibilities

The assignment of supervisory duties is determined by the hiring agency's operational needs. Non-supervisory roles will serve as senior technical experts. Supervise daily restaurant activities, ensuring smooth operations during meal service. Enforce food safety and sanitation standards, complying with Arkansas Department of Health regulations. Oversee food preparation and presentation to maintain quality and consistency. Assist in inventory management, ordering, and cost control to prevent waste and shortages. Train, schedule, and supervise servers, hosts, and kitchen staff to ensure efficient service. Supervises staff by interviewing, recommending staff for hire/fire, assigning and reviewing work, counseling, and evaluating the performance of incumbents. Handle customer concerns and complaints professionally and effectively. Monitor dining areas for cleanliness, orderliness, and guest satisfaction. Assist in budgeting, sales tracking, and financial reporting. Monitor labor costs, food costs, and operational expenses to optimize efficiency. Support revenue-generating initiatives, such as special promotions or seasonal menus. Ensure compliance with Arkansas food safety, alcohol service, and labor laws. Maintain proper licensing and certifications for food handling and alcohol service. Conduct safety and sanitation inspections to meet public health standards. Ensure compliance with Arkansas food safety, alcohol service, and labor laws.

Knowledge And Skills

Strong supervisory and team-building skills. Ability to train, motivate, and coach staff in a fast-paced environment. Effective problem-solving and decision-making abilities. Excellent interpersonal and conflict resolution skills. Ability to handle guest complaints and resolve service issues diplomatically. Strong verbal and written communication skills for interacting with guests and staff. Experience with restaurant budgeting, cost control, and inventory management. Knowledge of pricing strategies, menu planning, and food waste reduction. Ability to analyze sales trends and make operational adjustments as needed. Understanding of culinary techniques, food preparation, and beverage service. Familiarity with Arkansas health department regulations.

Minimum Qualifications

At least two years of experience in food service management, restaurant operations, or hospitality leadership, or a related field.

Licensure/Certifications

Must obtain and maintain ServSafe Food Manager Certification within six months of hire. OTHER JOB RELATED EDUCATION AND/OR EXPERIENCE MAY BE SUBSTITUTED FOR ALL OR PART OF THESE BASIC REQUIREMENTS, EXCEPT FOR CERTIFICATION OR LICENSURE REQUIREMENTS, UPON APPROVAL OF THE QUALIFICATIONS REVIEW COMMITTEE.

The State of Arkansas is committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, pregnancy, age, disability, citizenship, national origin, genetic information, military or veteran status, or any other status or characteristic protected by law.

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Government Administration

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WE’RE HIRING: FRONT OF HOUSE RESTAURANT SUPERVISOR – SOAK IN DAMPIER

Soak isn’t your average café — and we’re not after your average supervisor.

We’re on the lookout for a sharp, switched-on Front of House Supervisor to lead our incredible team in delivering top-tier service with a side of ocean breeze. You’ll be the eyes, ears and calm in the (busy Sunday morning) storm — keeping things running smoothly, setting the standard, and making sure every guest leaves feeling like they’ve just discovered Dampier’s best-kept secret (because they have).

This role is for you if you:

Have strong experience in a fast-paced, high-volume venue
Know how to lead a team with confidence and respect
Can handle customer issues before they become problems
Know what good service looks like — and train others to match it
Have an eye for detail, a cool head, and a hands-on attitude

Bonus points if you already know who we are and what we’re about.

Soak Hospitality is home to laid-back excellence: friendly vibes, incredible views, and food & coffee that speak for themselves.

This is a full-time, supervisory role reporting to the Manager & Director. You’ll be leading daily operations, training staff, managing service standards, and driving guest experience — plus working on-site in one of the most iconic café venues in the Pilbara.

Ready to lead a cracking team in a dream location?

Email your resume to us or drop it in person at Soak, Dampier.

Accommodation option available for the right candidate

• Participate in community public relations for the restaurant and the hotel.
• Recruit, train, and supervise restaurant staff.
• Create and maintain staff schedules, ensuring adequate coverage during peak hours.
• Good knowledge and use of software programs such as Word, Excel, Publisher, PowerPoint and/or Outlook Express.
• Address customer concerns or complaints promptly and professionally.
• Monitor and maintain service standards to exceed customer expectations.
• Properly execute end of night revenue closeouts including all reports.
• Requisition supplies to have an adequate supply on hand for the following shifts.
• On occasion, participate in inventory procedures.
• Open and close shifts in accordance with instructions.
• Manage associate relations during each shift, addressing issues such as call-offs, tardiness, and last-minute daily challenges by finding effective solutions.
• Ensure all employees are following the correct break procedure.
• Monitor inventory levels, place orders, and manage stock rotation.
• Collaborate with the kitchen team to maintain food quality and safety standards.
• Guarantee adherence to health and safety regulations and sanitation standards.
• Conduct regular inspections to maintain a clean and safe environment.
• In emergencies, perform in the capacity of any position supervised.
• Perform other duties and responsibilities as assigned or required.

• Proven experience in a supervisory or managerial role within the restaurant industry.
• Excellent leadership and interpersonal skills.
• Strong understanding of restaurant operations, including front-of-house and back-of-house procedures.
• Knowledge of health and safety regulations and food safety standards.
• Exceptional customer service skills and a commitment to guest satisfaction.
• Flexibility to work evenings, weekends, and holidays as needed.
• Thorough knowledge of restaurant operations and preparation techniques.
• Knowledge of beverage operations and wines.
• Good proficiency in mathematics to analyze and monitor inventory, controls, revenue generation within the hotel.
• Ability to communicate in English, both orally and in writing, with guests and employees.
• Dealing with certain individuals may demand considerable patience, tact, and diplomacy to alleviate anger, gather precise information, and address issues effectively.
• Ability to handle and resolve guest complains.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Proficiency in utilizing a moderately complex computer system to access and input information accurately.
• Interpersonal skills to provide overall guest satisfaction.
• Matric (Grade 12) qualification.
• A Certificate or Diploma in Hospitality Management will be advantageous.
• Minimum of 2 years experience in a 5-star hotel or luxury hospitality environment.
• Own reliable transport will be beneficial.

Main Purpose Of The Position

Provide effective supervision of team members in respect of policies, procedures and standards on product, administration, hygiene, maintenance, customer service, labour utilization and employee relations and relieve the Restaurant Manager (RM) when required to do so.

Key Responsibilities

Assist Management in the achievement of CHAMPS (Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service) standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations.

Manage shifts in accordance with Company policies and procedures including directing the activities of employees in maximising sales, operating efficiency and profitability.

Allocate responsibilities to each employee on shift and monitor performance accordingly.

Ensure that all employees follow correct maintenance procedures in accordance with the established maintenance roster and advise RGM of any repairs or maintenance required.

Ensure that controls and procedures are implemented to protect the safety and security of employees, customers, property, and company funds are maintained by all employees on all shifts under supervision.

Report to the RGM/RM any aspects of employee relations, customer service, health inspection issues that are likely to affect the operation of the restaurant.

Assist the RGM/RM to implement restaurant training programmes for staff to enable them to maximise performance and realise their career potential.

Support and demonstrate all company culture initiatives & principles acting as a role model and providing leadership as necessary.

Drive culture in the restaurant by fostering and building engagement by adopting all Culture initiatives.

Skills & Competencies

Language
Excellent command of the English language
Strong communication skills

Numerical
Strong numeracy skills
Basic understanding of financial information

Computer literacy
Intermediate MS Office skills (Teams, Excel, Word)

Cognitive Competencies
Guest Orientation
Capacity to focus and achieve standards of service, which comply with the highest expectations of clients.

Coaching
Capacity to develop followers by providing them with clear and simple instructions, demonstrations and explanations and systematically exposing them to planned but increasingly challenging tasks.

Delegate and follow-up
The capacity to delegate specific tasks, not to take control of all tasks, to implement follow up control actions and/or coaching actions where necessary.

Excellence orientation
Capacity to focus on and achieve standards of service which comply with the highest expectations of clients.

Listening and feedback
To listen and understand what has been heard clearly and objectively, provide positive helpful and productive feedback to the team.

Accountability and dependability
The ability and capacity to take responsibility for own actions, others can rely on you, loyal and steadfast.

People Development
Capacity to appreciate people’s development needs.

Planning and organising
The capacity to arrange the availability and allocation of resources the utilisation of control systems as well as the delegation and coordination of tasks and duties of individuals and groups.

To plan, prioritise and systemise the action in line with required resources.

People
Demonstrates 'BELIEF IN PEOPLE' by treating each person on their team fairly and with respect.
Recognise Team members frequently using CHAMPS and encourages them to recognize each other.
Coach and support Team Members and train them to do their jobs well.
Assist RGM/RM to use Team Member feedback, such as Voice of Champions, to improve restaurant performance.
Demonstrates 'TEAMWORK' by helping Team Members with their work, cross training them, effectively resolving their concerns.
Help RGM/RM to hire, develop and promote Team members.
Assist to administer progressive discipline as needed, ensures compliance with all statutory regulations and in-house Company policies and procedures.
Encourage positive team work as per all Brand culture initiatives & principles.
Assist RGM to ensure that all staff receive a comprehensive induction.
Ensure that all restaurant staff is fully trained on all safety aspects.
Ensure that the staff are effectively rostered to position as per the labour schedules.
Assist Management and Restaurant Manager (RM) to ensure that all new staff receive a comprehensive induction and that all staff are correctly trained to perform those tasks assigned to them.

Customer
Drives CUSTOMER MANIA by role modelling and teaching Team Members to compliance standards.
Continuously advise and coach Team Members from delivering CUSTOMER MANIA.
Demonstrates leadership by handling customer concerns on the spot using and by helping Team Members resolve customer concerns.
Complete all Compliance evaluations and implement actions to ensure resolution of issues and drive consistent improvement.
Demonstrates a sense of urgency that ensures customer satisfaction.
Achieve required Compliance standards by ensuring that Team members are focused on exceeding customer expectations for CHAMPS (cleanliness, hospitality, accuracy, maintenance, product and speed of service).
Handle customer complaints effectively with the intention to ensure returned business and further exceeding customer expectations.
Ensures that the correct volume of product is prepared to meet the level of business and that the product projection tools are accurately maintained.
Ensures that the correct level of supplies is ordered, deliveries checked and that stock levels are monitored on a daily and weekly basis and any discrepancies fully investigated and reported to the RGM/RM.
Ensures that the Store Compliance check-up is completed during each shift, with corrective action taken as necessary.
Handles customer complaints correctly and reports all serious complaints to the Restaurant General Manager.

Profits & Sales
Assist RGM/RM to effectively communicate profitability goals and BSC (balance score card) results to Team Members.
Ensure that the cash handling and restaurant banking procedures are adhered to and cash register and equipment are maintained properly.
Ensure that all restaurant resources such as labour, products, supplies and equipment are at correct levels to minimise additional costs to meet varying volumes of business.
Maximise restaurant profit performance by monitoring cost of sales, labor costs, controllable expenses to ensure that they are in line with targets set.
Report deviations regarding costs and expenses and devise an action plan to rectify.
Ensure that the correct levels of supplies are ordered, deliveries are checked and stock levels are monitored.
Ensure that food, labour and semi-variable standards are adhered to each shift.
Communicate restaurant sales targets to Team Members to achieve sales budgets.
Identify barriers and opportunities to enhance sales and coach and support Team Members to achieve goals set for the shift.
Continuously inform Team Members regarding relevant marketing initiatives and product promotions.
Help RGM/RM to forecast restaurant needs and determine scheduling/labour needs.
Ensure that Team Members suggestive sell and up sell.
Ensure that Team Members adhere to and execute Local Store Marketing (LSM) initiatives.

Attributes
Strong literacy skills
High personal standards
Position requires working over weekends and during festive season
Strong commercial skills & business acumen
Strong coaching skills that can achieve results through the team in a collaborative fashion
Proven analytical ability
Strong organisational skills
Team player
Excellent planning and time management
Sense of urgency
Resilience
Flexibility
Commitment

Minimum Requirements

Min Qualification Required
Grade 12 or equivalent qualification.

Basic Requirements
Supervisory level experience - minimum of 2 years; fast food industry will be an advantage.
Must be able to work shifts, public holidays and weekends due to the nature of the industry.
Reliable, honest and hardworking and MUST have contactable references.
Valid South African ID.
Clear criminal record.
Must be contactable 24/7 by means of a reliable cell phone.
No criminal record.

Important Notes

• This job profile is subject to change and/or be altered to be in line with the requirements of the position that may vary from time to time and the employee will be duly informed of such amendments and/or changes and/or alterations made.
• The employee may be required to perform duties from time to time that is not specified in the job profile, depending of the nature of work and requirements by the company.
• The job profile is linked to individual performance reviews and/or appraisals, competency assessments and development plans.