Dining Room Supervisor

About the role

The Dining Room Supervisor is responsible for overseeing the operation and staff of the restaurants to maintain the highest level of standards and efficiency.

Responsibilities

• Oversee operations along with and in the absence of the Manager / Assistant Manager
• Maintains knowledge of, abides by, and enforces Colorado Liquor laws
• Ensures the atmosphere and cleanliness of restaurant, furnishings, and workstations
• Provides a pleasant and efficient atmosphere for staff, members, and guests
• Monitor food quality and service level
• Affords assistance with hiring, training, testing, and maintaining updated training manuals
• Affords assistance with monitoring payroll and revenue daily
• Affords assistance with ordering, organizing, and inventory control of all products
• Reads and responds to emails daily
• Affords assistance with the hostess/host with calls and seating of the guest
• Responds proactively to staff and guest concerns
• Answers and responds to phone messages
• Attends and conducts daily staff line-ups including Enrichment News
• Stays abreast of the latest trends in the culinary, wine and liquor industry
• Available to work various hours and shifts dictated by needs of the operation
• Delivers "I Am Proud" service standards and department-specific signature touch points
• Establishes cross-departmental channels of communication among teammates that are consistent and complete

Requirements

• Minimum Knowledge & Skills: Requires knowledge of food and beverage items and preparation, safe handling, and service techniques. Requires computer proficiency and knowledge of excel. Required to be well organized with the ability to make quick decisions in high stress situations. Required to have excellent customer service and highly developed communication skills.
• Formal Education and Job-Related Experience: High School diploma or equivalent. Three (3) years restaurant experience. One (1) year supervisory experience.
• Licenses, Registrations, and/or Certifications Required: Serve Safe, Food Handlers Certificate

Additional Duties and Responsibilities

• Scheduling of staff according to occupancy level and forecasting, and reviews BEOs
• Ensures all side work is updated and duties are performed by the staff before releasing them from the shift
• Interface positively with other departments, helping when needed
• Ability to work any assigned shift / work schedule
• Ability to program menus in Jonas
• Greet every guest, member, and team member with "I Am Proud" standards and set a positive tone for every interaction
• Provide extraordinary service that is "Enriching by Nature"
• Embrace, embody, demonstrate, and encourage wellness and the STRATA virtues through interactions, performance, and commitments
• Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and values
• Be empowered to make things go right if they go wrong
• Give the guest/member a fond farewell
• Address feedback by utilizing the LEARN Model
• Demonstrate a professional appearance and be attentive to what matters most
• Comply with company policies and procedures
• Observe and adhere to safety guidelines