Woodlands Restaurant Supervisor (Part time)

Woodlands Restaurant Supervisor

PURPOSE AND PERFORMANCE GOALS

The Dining Room Supervisor’s main goal is to promote and ensure guest satisfaction, achieved through their ability to develop and maintain a strong team environment, placing emphasis on employee satisfaction and delivery of prompt, courteous, correct service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential duties and responsibilities include the following (other duties may be assigned):

• Assume responsibility of daily operation of the dining room, in the absence of the Restaurant Manager.
• Check all employees for proper name tags, shoes, clean and proper uniform appearance at start of shift.
• Check on guests to get feedback on the quality of their meals, service, etc. and resolve any problems.
• Schedule service for breaks in conjunction with the Outlet Manager and depending on business volumes.
• Have an excellent knowledge about wines and every item on the menu in order to assist guests, offer suggestions, and answer questions.
• Be thorough with knowledge about the Resort, services offered, operating hours of all food and beverage outlets, etc.
• Effectively check out all servers as they finish their shifts to make sure all the following are completed:
  • All tables completely set up with condiments clean and full.
  • All side work completed as assigned.
  • All carpeted areas in the station are clean and neatly swept.
  • All check issues are resolved and closed in the franchise reservation systems.
• In the absence of the Restaurant Manager while managing labor hours as needed
• Supervises the following positions: in the absence of the Restaurant Manager while managing labor hours as needed: Room Service Server, Dining Room Host/Cashier, Server Staff, Bus person, Lounge Server, Bartender.
• Participates in discipline specific meetings i.e.: department head, group pick up, menu review. Participates in other internal and external meetings at the direction of Executive Food and Beverage i.e.: revenue management, financial statement etc.
• Assists with marketing of the restaurant and printed menu production

SUPERVISORY RESPONSIBILITIES

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to manage and direct staff.
• Ability to handle multiple customer and operational demands with a high degree of professionalism, operating often with time sensitive deadlines.
• Ability to operate independently and with a high degree of autonomy requiring excellent time management skills and self-motivation.
• Resort product and industry knowledge, i.e., staffing, operations, safety, security, structural, terminology, fire, police and health codes, Resort policies, city ordinances.
• Proficiency in the use and operation of computer systems with the ability to navigate efficiently through Microsoft Word, Excel, Outlook, and point of sale system.
• Interpersonal skills to provide overall guest satisfaction.
• Ability to work under pressure and deal with stressful situations during busy periods.

EDUCATION AND/OR EXPERIENCE

At least one year of experience at a supervisor level in guest contact areas of the hospitality industry is required. Resort experience preferred. Minimum one-year previous serving experience is required.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS

Must be able to calculate amounts and apply basic addition, subtraction division and multiplication.

REASONING ABILITY

Must be able to make appropriate judgments regarding the solving of practical problems. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

CERTIFICATES, LICENSES, REGISTRATIONS

BASSET – Beverage Alcohol Seller and Server certificate and valid driver’s license

PHYSICAL DEMANDS

Practice written safety standards and rules at all times. The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.

HOURS

Due to the business demands of the hospitality industry, and the fact that the Resort provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends, night shifts, and/or overtime. Also, depending on business demands, hours may be reduced at any time.

PAY SCALE

$16.00 - $17.00 per hour, based on experience.

FULL-TIME BENEFITS

• Medical

• Health Savings Account (HSA)

• Dental

• Vision

• Short-Term & Long-Term Disability

• Accident

• Critical Illness

• Hospital Indemnity

• Employer Paid Life AD&D

• 401k

• Employee Discounts & Amenity Usage Program