Seasonal Part Time - Snapdragon Stadium Club Supervisor

Pay Rate: $24.00 per hour

About the role

Manages the overall operation of a premium club at Snapdragon Stadium.

Responsibilities

• Multi-task and prioritize in a deadline-oriented environment.
• Manage daily responsibilities of all club premium employees, including side-work, sanitation, and timecards.
• Set-up and breakdown for all clubs, including space layout, equipment load-in, and staff assignments.
• Oversee Front of House (FOH) and Back of House (BOH) operations, ensuring all clubs operate at the highest level.
• Responsible for inventory of equipment, small wares, disposables, and beverages.
• Plan and prepare event schedules and assign employees to specific duties and tasks.
• Ensure all equipment is in proper operational condition and cleaned regularly.
• Monitor and ensure compliance for proper inspections, handling, and storage of all inventories of food, supplies, linens, and equipment; establish security/internal controls and sanitation.
• Ensure all unit audit results score “exceed standards.”
• Comply with and ensure continued, consistent compliance with all company policies and federal, state, and local laws/regulations, including but not limited to employment, safety, and health.
• Provide supervision, leadership, training, and development of staff, including club supervisors, club servers/staff, in-seat servers/runners, and in-seat pantry staff.
• Complete and maintain ServSafe Managers certification & ServSafe Alcohol certification.
• Build and maintain strong relationships with premium ticket holders.
• Deliver a high level of customer and client service with demonstrated initiative, leadership, and management skills.
• Develop and maintain working relationships with customers, coworkers, vendors, student organizations, faculty, staff, Spectra management, and university personnel.
• Make daily adjustments to load lists and itineraries based on customer needs and inform Senior Club Manager of any customer issues or complaints.
• Address complaints and resolve problems.
• Hold the team accountable to steps of service to deliver great guest service and respond to any departmental guest service issues.
• Manage special dietary needs.
• Other duties as assigned.

Requirements

• At least one year of supervisory experience; or equivalent combination of education and experience.
• Stadium/premium club level experience preferred.
• Food and beverage knowledge required.
• Cash handling/point of sale experience preferred.
• Ability to work flexible hours (evenings, nights, weekends, holidays).
• Strong communications, customer service, detailed orientation, and computer literacy.
• Food Handler’s certificate from the County of San Diego is preferred.
• For alcohol service purposes, 21 years or older is preferred and able to obtain Responsible Beverage Service (RBS) certification.

Qualifications

Language Skills

• Must be able to read, write, and understand English.
• Second language abilities in Spanish are helpful but not required.
• Ability to follow verbal and written instructions, guidelines, and objectives.
• Ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals.
• Ability to write reports and communicate effectively using telephonic, written, and electronic means.
• Ability to effectively and respectfully present information one-on-one, in small and large group situations to customers, management, and employees.

Mathematical Skills

• Ability to calculate figures and amounts such as probability and statistical inference.
• Ability to prepare and analyze numerical figures, create, and interpret spreadsheets.
• Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
• Must be able to read and interpret financial data.

Reasoning Ability

• Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies.
• Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables.
• Good analytical, quantitative skills, organizational, and management skills.

Manual Dexterity

• Must be able to utilize a computer.
• Ability to use a variety of office machines and equipment.

Physical Communication

• Must have the ability to talk/express and/or exchange ideas and hear/perceive sounds.

Physical Demands

• Must be able to operate food service equipment (including but not limited to slicers, mixers, knives, ovens, and steamers) and office equipment such as computers, copy machines, and fax machines.
• Must be able to move, lift, or carry heavy objects or materials up to 50 pounds.

Working Conditions and Hazards

• Work is regularly performed in a traditional office setting with occasional travel to work sites for project management and inspections.
• Exposure to food fumes or airborne particles.
• Occasional work near moving mechanical parts and exposure to humid and hot conditions as well as cleaning chemicals.
• As needed, work outdoors with exposure to varying weather conditions, dust, allergens, work temperatures, and noise.