Guest Experience Supervisor
Job Summary
The Guest Experience Supervisor reports to the General Manager or Chef and is responsible for the oversight, delivery, and execution of the Guest Experience. The role includes assisting in managing staff or other tasks as assigned, providing exemplary customer service, overseeing the final presentation of food and service, ensuring client satisfaction, and assisting with event planning and coordination.
Essential Functions
- Provide oversight of daily dining services to ensure client and customer satisfaction.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs.
- Build and maintain a working 2+ week schedule with at least 3 weeks posted.
- Purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
- Maintain vendor relationships.
- Aid in determining staff requirements and scheduling necessary to ensure timely delivery of services.
- Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
- Determine and assist with event menu writing and cycle of cost control utilizing appropriate recipes and costing measures in conjunction with Chef Manager or Chef.
- Aid in the production of food.
- Assist with planning, execution, and coordination of various events according to specific client standards in conjunction with the Chef Manager or Chef.
- Aid in the set-up and breakdown of catering events to include seating arrangements, decorations, and food displays.
- Supervise staff in execution of events.
- Meet with prospective clients to review all aspects of event requirements and execution inclusive of but not limited to menu creation, set-up/breakdown requirements, and scheduling.
- Adhere to budgetary guidelines determined by Chef Manager or Chef.
- Record production or operational data on specified forms. Compile and maintain records of food use and expenditures.
- Aid in financial recordkeeping for all aspects of operations.
- Aid in inventory management.
- Instruct, train, and supervise cooks, servers, and utility workers in the preparation, cooking, garnishing, presentation, and service of food.
- Provide excellent customer service to include being attentive, approachable, greeting, and thanking customers.
Skills/Aptitude
- Leadership
- Team-oriented
- Communication proficiency
- Customer/client focus
- Ability to work under pressure
- Scheduling supervisory responsibility
Work Environment
This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef’s knives. The employee is frequently exposed to heat, steam, fire, and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets, and fax machines.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull, and lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.
Required Education And Experience
- High school diploma or equivalent
- 1 - 3 years’ experience in similar position
- Specialized training in catering (preferred)
- Culinary school certificate or degree
- Microsoft Office Suite required
Eligibility Qualifications
- ServSafe Certification
- Choke Safety Certification
- Allergen Awareness Certification