Sea Life Park - F&B Supervisor

Roles & Responsibilities

• Supervise the daily operations of the restaurant team and any other assigned departments
• Lead by example, attitude, and as a representation of Sea Life Park’s core values
• Act as an approachable mentor and coach to all assigned team members
• Ensure professional staff appearance and uniform compliance
• Become knowledgeable of all restaurant positions, including food prep, dining service, bar service, and banquet service
• Steps in to perform any of these duties, when needed
• Participate in all aspects of supervision of assigned employees, including hiring, orientation, training, performance coaching, and discipline
• Assist with team scheduling and timekeeping activities
• Delight each guest by delivering exceptional customer service, listening attentively and promptly responding to their requests and complaints
• Ensure the enforcement and compliance of all company, state, local, and other policies and procedures
• Responsible for ensuring cleanliness, sanitation, and safety of the restaurant
• Strictly abide by standards set forth by ServSafe, state and local regulations, company policy, and other food regulatory standards that may apply at Sea Life Park
• Become knowledgeable of all point of sales (POS) systems and how to accurately utilize them
• Accurately document the happenings of the restaurant and provides a written account to restaurant management
• Motivate and instill customer service excellence in all restaurant team members
• Inspect quality of furniture, fixtures, and equipment, remove or report any assets that are deemed to be unsafe or broken
• Escalate safety, hygienic, or maintenance issues to the proper authorities in a timely manner
• Respond to all emergency situations in a calm and professional manner, as needed
• Properly handle, label, stock, and store products including alcohol, chemicals and cleaning supplies
• Absolutely assist with execution of catering and banquet events, when necessary

Departmental Duties

• Accurately document the happenings of the restaurant and provides a written account to restaurant management
• Motivates and instill customer service excellence in all restaurant team members
• Inspect quality of furniture, fixtures, and equipment, remove or report any assets that are deemed to be unsafe or broken
• Escalate safety, hygienic, or maintenance issues to the proper authorities in a timely manner
• Respond to all emergency situations in a calm and professional manner, as needed
• Properly handle, label, stock, and store products including alcohol, chemicals and cleaning supplies
• Absolutely assist with execution of catering and banquet events, when necessary

Education And Experience

• No education requirements for this position
• 1-2 years of previous work experience in a restaurant setting
• 1+ years of previous supervisory experience preferred

Requirements

• Must be at least 18 years of age to comply with Hawaii Child Labor Laws
• Ability to work flexible schedule, including evenings, weekends, and holidays
• Must have negative TB test results within the last 2 years
• Must have reliable transportation to and from your scheduled shift
• Must possess exceptional customer service skills, with an ability to resolve questions, problems, issues, and concerns in a positive and professional manner
• Must possess safety-oriented mindset and understand the importance of complying with all state, and local food preparation and serving regulations
• Must possess strong written and verbal communication skills
• Must possess strong attention to detail and problem-solving abilities
• Previous experience with Point of Sale (POS) technology and PCI compliance a plus
• Ability to follow direction, multi-task, and work as part of a team as well as independently

Physical Requirements

• Ability to stand, walk, and remain on feet for majority of the workday
• Occasionally stoop, twist, kneel, bend, squat, or reach above shoulders
• Remain sedentary for periods of time, while using a computer
• Withstand heat and humidity from the food preparation equipment
• Carry, push, pull, lift, and hold objects weighing 30 pounds or more

Working Conditions

• Potential to be asked to work in other indoor or outdoor areas of the park, as needed
• Some exposure to the variable outside temperatures, including high heat, cold, direct sun, humidity, dust, rain, snow, ice, and other weather conditions
• Subject to the handling of and exposure to oils, chemicals, detergents, and cleaners
• Subject to frequent interruptions, constant repetitive motion, high noise levels, and heavily populated environments