This position is full time seasonal

Overall Responsibilities of Assistant Restaurant Supervisor:

• Assists Restaurant Supervisor in ensuring all Restaurant operations are managed effectively to provide safe, quality, and enticing food service experiences for all customers through restaurant, snack shack, catering and special food service events.
• Assist with hiring, supervision and evaluation of Restaurant functions and staffing.
• Meets or exceeds Member service expectations.
• Ensures that team members work well together.
• Able to always project a professional manner and can stay calm in difficult situations.
• Adheres to Hart Ranch Camping Resort (HRCR) Employee Handbook, Employee Safety Manual and Board Policies and Procedures, and Employment Laws.
• Responsible for other duties as assigned.

Operations

The Assistant Restaurant Supervisor will:

• In the absence of the Restaurant Supervisor assign Lead Workers and other employees their duties, ensure the timely completion of the same, and inspect work for conformance to prescribed standards.
• Attend staff meetings to discuss company policies and Member complaints.
• Assist in maintaining and ordering supplies.

• Maintain and uphold the quality and standards of HRCR.
• Interact with other departments to ensure the timely and proper functioning of all systems.
• Have sound technical knowledge of the various aspects of their assigned area, and the ability to identify problems within their area.

• Comply with all safety norms and regulations set by HRCR and local, state and federal laws.
• Provide input to budgets, including the determination as to number of staff and relevant other material resources.

Team Members

The Assistant Restaurant Supervisor will:

• Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws and at the request of the Restaurant Supervisor.
• Assist Restaurant Supervisor in appraising employee performance; reward and discipline employees, resolve employee concerns.
• Enforce standards and work procedures for restaurant department staff.

This position profile identifies the key responsibilities and qualifications for performance. It cannot encompass all specific job tasks that an employee may be required to perform. The employee is required to follow and perform any other job-related instructions and duties as may be reasonably assigned by his/her supervisor.

Requires minimum high school education, age 21, valid driver’s license with satisfactory driving record and demonstrated experience managing a restaurant or related operation including budgeting, inventory, expenses, etc. Must be a motivated self-starter. Ability to lift 30 pounds. Frequently required to stand; walk; sit; use hands to manipulate, handle, or feel; reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl. Must be able to work all shifts, weekends, holidays & special events as needed. Efficient with office products software such as Outlook, Excel and Word, and ability to learn related Resort’s software. Have current Food Handler and Alcohol Serving certifications, or be able to obtain them within 1 month of employment.