Dining Room Supervisor

Job Title: Dining Room Supervisor

FLSA Classification: Non-Exempt, Hourly (Seasonal)

Salary Range: $25.00 - $28.00/hour

Reports to: Restaurant Manager

Job Description

Summary/objective: The Dining Room Supervisor assists with supervising the daily operations of the Restaurant area to achieve customer satisfaction, quality service and guest resolution. Supervisory duties will occur during all shifts, which will also include weekends, days, evenings, and holidays.

Essential functions

Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions. Make sure that the restaurant is opened and closed at the correct, posted times.

• Greet each guest, enthusiastically and with a smile to create a friendly positive experience.
• Conforms to AAA Four Diamond Standards.
• Ensure that the restaurant is staffed properly to maximize guest satisfaction.
• Responsible for guest resolution in all areas of the restaurant
• Ensure that all guests are served properly and that all cash handling responsibilities are carried out correctly.
• Always perform all guest contact duties cordially and professionally, and make sure that all guests receive total customer service satisfaction.
• Assist in overall food, beverage, and labor cost control and the achievement of forecast budgets.
• Maintain uniform and hygiene standards of all front-of-house and room service staff.
• Coordinate schedules of staff using the rooms forecast and prior history.
• Set the standard in the dining room and room service for all side work duties and ensure that all side work is completed before any staff member finishes his/her shift.
• Have pre-shift meetings before every meal period to ensure that all staff are aware of any out-of-stock items, all reservations, daily specials, and training and safety tips.
• Assist staff in all aspects of the restaurant through greeting guests, serving, busing, and set-up.
• Ensure prompt seating.
• Handle all guest complaints.
• Prepare purchase orders as needed.
• Ensure proper reconciliation of all revenues.
• Make positive suggestions to management concerning improvements in restaurant and room service operations.

Supervisory Responsibilities:

• Supervise and direct the Restaurant associates.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out.
• Conduct all training programs and have regular meetings to increase staff performance and knowledge.
• Touch each table to ensure guests are satisfied and know that we are happy they have chosen us to dine with.

Work environment

• Working conditions are based in a hospitality setting
• Associates may be exposed to weather conditions prevalent at the time.
• Noise level in work environment is usually moderate to occasionally loud.

Physical demands

• While performing the duties of this job, the employee is occasionally required to stand; walk; sit; use hands to push, pull, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl; talk or hear; taste or smell. The associate must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, and the ability to adjust focus.
• Language Skills: Working knowledge of the English language is mandatory as well as the ability to speak, read and write clearly.

Work authorization/security clearance requirements

Saybrook Point Resort & Marina requires all newly hired employees to provide documentation that they are legally authorized to work in the United States.

Affirmative Action/EEO statement

Saybrook Point Resort & Marina is an equal opportunity employer and does not discriminate against otherwise qualified applicants on the basis of race, color, religion, sex, national origin, age, disability, genetic information, gender identity or expression, or veteran status.

Other duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Competencies

• Knowledge of food service practices and procedures.
• Perform job functions with attention to detail, speed and accuracy.
• Must be able to interact with guests effectively and in a courteous, professional manner.
• Excellent written and oral communication skills.
• Tech savvy with adaptability to learning new software programs
• Make customers feel important, valued, and appreciated in a manner that will be acknowledged by the customers

Required education and experience

• High School diploma or GED required.
• 2 years of food and beverage supervisory experience required.
• Valid T.I.P.S certification

Preferred education and experience

• Professional Server Certification and Bartender Certification
• T.I.P.S trainer certification

Additional eligibility requirements

• Maintains all current licenses and certifications
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Maintains high standards for work area and appearance and presents self in highly professional manner to staff and guest.
• Available days, evenings, weekends, holidays and extended hours as business dictates.