Dining Room Supervisor

Assist the Food & Beverage Operations Manager, Restaurants Manager, and Director of Food & Beverage in overseeing restaurant operations and staff to maintain the highest standards of service, efficiency, and compliance with Colorado Liquor laws.

Responsibilities

• Oversee restaurant operations in the absence of the Manager or Assistant Manager.
• Maintain knowledge of and enforce Colorado Liquor laws.
• Ensure cleanliness of restaurant, furnishings, and workstations.
• Provide a pleasant and efficient atmosphere for staff, members, and guests.
• Monitor food quality and service levels.
• Assist with hiring, training, testing, and maintaining updated training manuals.
• Assist with daily payroll and revenue monitoring.
• Assist with ordering, organizing, and inventory control of all products.
• Read and respond to emails daily.
• Assist the host/hostess with calls and guest seating.
• Respond proactively to staff and guest concerns.
• Answer and respond to phone messages.
• Conduct daily staff line-ups, including Enrichment News.
• Stay updated on the latest trends in culinary, wine, and liquor industries.
• Work various hours and shifts as dictated by operational needs.
• Deliver "I Am Proud" service standards and department-specific signature touch points.
• Establish cross-departmental communication channels among teammates.
• Schedule staff according to occupancy levels and forecasting; review BEOs.
• Ensure all side work is updated and duties are completed before releasing staff.
• Interface positively with other departments and assist when needed.
• Work any assigned shift or work schedule.
• Program menus in Jonas.
• Greet every guest, member, and team member with "I Am Proud" standards.
• Provide extraordinary service that is "Enriching by Nature."
• Embrace and demonstrate the STRATA virtues and wellness initiatives.
• Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and values.
• Empower yourself to resolve issues and ensure guest/member satisfaction.
• Provide a fond farewell to guests/members.
• Address feedback using the LEARN Model.
• Maintain a professional appearance and attentiveness to priorities.
• Comply with company policies and procedures.
• Observe and adhere to safety guidelines.
• Perform other duties as assigned.
• Maintain an organized and professional work environment.

Requirements

• High School diploma or equivalent.
• Three years of restaurant experience.
• One year of supervisory experience.
• Knowledge of food and beverage items, preparation, safe handling, and service techniques.
• Computer proficiency, including knowledge of Excel.
• Ability to make quick decisions in high-stress situations.
• Excellent customer service and highly developed communication skills.
• Well-organized and detail-oriented.

Qualifications

• Serve Safe certification.
• Food Handlers Certificate.
• Food Protection Manager Certification.
• Alcohol Server/Seller Certification.

Skills

• Daily verbal, written, and email communication.
• Occasional participation in one-on-one coaching sessions.
• Continuous teamwork and cross-departmental collaboration.

Physical Demands

• Frequent standing, walking, bending over, reaching, pushing/pulling, and lifting/carrying up to 50 lbs.
• Occasional sitting, crouching, kneeling, balancing, and lifting/carrying 51 to 70 lbs.
• Manual dexterity, fine and gross motor skills, eye/hand coordination, near and far vision, color recognition, and hearing.

Work Environment

• Primarily indoor setting with overhead lighting and comfortable ventilation.
• May occasionally work outside in inclement weather or on uneven surfaces.
• Exposure to noise, vibrations, chemicals, detergents, fumes, smoke, or gas.
• Continuous use of a computer and keyboard.
• Frequent interaction with others; minimal working alone.