What are the responsibilities and job description for the Chef's Cupboard Assistant Manager position at Jupiter Island Holdings?
Cc - Supervisor / Assist Manager
JOB SUMMARY:
Supports the Chef’s Cupboard Manager in delivering exceptional Member experience through effective daily operations leadership, team supervision, and consistent execution of service and quality standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES and other duties as may be assigned related to this position:
Maintains frequent Member contact during service hours by assisting with daily needs, orders, and purchases while anticipating Member and guest requests to provide proactive, attentive service.
Handles Member and guest routine comments in a professional manner and according to established policies; refers any significant issues to the Chef’s Cupboard Manager.
Monitors Member and guest activity and adjusts staffing and service flow to reduce wait times and optimize service delivery.
Keeps Chef’s Cupboard Manager informed of all relevant information including staff compliance with established standards.
Works with Culinary team to expedite catering orders and special food requests.
Monitors products, equipment and services to ensure compliance with established safety standards, policies and procedures.
Responsible for product management including ordering, receiving, price changes, handling damaged and expired items. Maintains inventory levels.
Supervises staff in a consistent and fair manner. Maintains steady productivity through close observation. Provides direction when necessary.
Ensures that supplies are utilized properly and cost effectively as per standards.
Ensures that all food and supplies are stored and/or maintained under proper conditions as per standards.
Inspects all unit storage facilities each day so that proper temperatures and conditions are maintained.
Assures that staff adheres to all Club policies and procedures and department SOPs including emphasis on uniforms, hygiene and sanitation standards.
Prepare daily reports detailing sales, problems, complaints, ideas, employee feedback, etc.
Consistently monitors and enforces all rules and regulations as set forth in the Club's Employee Handbook.
Ensures safety procedures are followed and adheres to reporting requirements in accordance with Club policy.
Maintains a professional image and demeanor, demonstrates team-building skills, and handles all assignments with a positive and enthusiastic attitude.
Consistently models the Club’s service standards, demonstrating professionalism, discretion, and attention to detail in all Member interactions.
SUPERVISORY RESPONSIBILITIES: Directly supervises subordinate employees. Carries out supervisory responsibilities in accordance with the Club's policies and applicable laws. Responsibilities include interviewing and training employees; planning, assigning, and directing work, appraising performance; rewarding employees; addressing complaints and resolving problems. Develops on-going professional development and training programs for Food and Beverage department, captains/supervisors. Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws. Ensures a safe working environment for all employees.
EDUCATION AND/OR EXPERIENCE: Associate degree or equivalent from two-year College or technical school in hospitality or business and three years related experience and/or training; or equivalent combination of education and experience.
CERTIFICATES, LICENSES, REGISTRATIONS Florida Safe Food Handling Certificate required. Florida Safe Serve Alcohol Certificate required. Culinary, Sommelier and or Club Management certifications are advantageous. A valid driver's license is required for driving company vehicles.