Work in collaboration with management in creating an exciting, innovative, andmemorable pool experience for all guests. Lead a well-rounded and knowledgeable front-of houseteam. Proper guest service requires an employee staff that is thoroughly trained in serviceetiquette, product knowledge, and makes every effort to meet the needs of each and every guest.You’ll act as an advocate for the pool, be a creator of ridiculously personal experiences, anddevelop relationships with guests that will compel them to return. ESSENTIAL DUTIES AND RESPONSIBILITIES:Lead service education through:o Daily line-ups.o New pool attendant training programs.o Ongoing development programs and seminars.o Daily evaluation of restaurant service performance.o Employee discussion and evaluations. • Help meet budget in all areas of cost control with consistent focus on cost of sales andpayroll.• Communicate with management, employees, and accounting staffs, identifying attractiveand developable personnel and providing necessary training as positions open.• Help to fill any open positions with qualified candidates. All personnel should receiveregular, timely, and honest evaluations of their performance and potential.• Monitor the cleanliness of all areas of the pool • Coordinate service area maintenance when necessary.• Supervise all non-supervisory employees.• Carry out supervisory responsibilities in accordance with Kimpton’s policies and applicablelaws.• Assist with interviewing, hiring, and training employees; planning, assigning, and directingwork; appraising performance; rewarding and disciplining employees; addressingcomplaints and resolving problems. SPECIFIC EXPERIENCE WE’RE SEEKING:• 1 year of experience in a similar supervisory role is preferred.• Passion for creating and personalizing guest experiences.• Highly motivated and flexible, with the ability to take initiative.• Food Handler and Alcohol Awareness Certifications (if applicable).• Ability to prioritize multiple tasks in a dynamic environment.• Ability to learn, retain, and present product, menu, and allergy information to guests.• Knowledge of or ability to learn the restaurant point-of-sale system.• Excellent communication and presentation skills.• Flexible schedule, able to work evenings, weekends, and holidays when needed. QUALIFICATION REQUIREMENTS:To perform this job successfully, an individual must be able to perform each essential dutysatisfactorily. The requirements listed below are representative of the knowledge, skill, and/orability required. Reasonable accommodations may be made to enable individuals with disabilitiesto perform the essential functions. Education and/or Experience: 1 year of experience in a similar supervisory role is preferred. Language Skills: Ability to read, write, and verbally communicate effectively and professionallywith other business departments, guests, and vendors. Ability to diplomatically deal with difficultsituations and people, while exhibiting a consistent level of professionalism. Physical Demands: While performing the duties of this job, the employee is constantly required tobalance, reach, twist, stretch, push, pull, handle (hold, grasp, turn, or otherwise work with the handor hands), finger (picking, pinching, fine manipulation), stand, walk, see, hear, speak, and usememory recall. The employee is occasionally required to climb stairs, collate/file, dial, and write.The employee is minimally required to climb ladders, use a keyboard, and sit. The employee isfrequently required to lift and/or move 10-25lbs, occasionally lift and/or move up to 50lbs, andminimally lift and/or move 75-100 lbs. Mental Demands: While performing the duties of this job, the employee is constantly required toproduce detailed work, verbally communicate, have customer contact, and handle multipleconcurrent tasks and constant interruptions. The employee is frequently required to use math,measurement and reasoning skills, and use written communication. The employee is occasionallyrequired to give presentations. Work Environment: While performing the duties of this job, the employee may be continuouslyexposed to odors, fumes, and noise. The employee will continuously use the restaurant point ofsale system, computer or computerized equipment, printer and fax may be required depending onthe position. The employee may be moderately exposed to heat, dampness, oil, grease, andvibrations/shaking. The employee may be occasionally exposed to dirt. Please note: management reserves the right to change, modify, and/or alter any of the dutieslisted above to meet business demands.