Overview:
Supervisors are responsible for overseeing restaurant operations which includes training, motivating, evaluating, developing and coaching associates. As a part of the Leadership team, you will be monitoring the business needs for staffing, inventory and cleanliness. Supervisors will oversee back of house operations while providing quality service in a clean, safe atmosphere. Supervisors will be promoting a positive culture for associates and guests with an emphasis on hospitality and customer service.
Responsibilities:
- Opening and closing duties of the convention center, overseeing banquet servers and houseman duties.
- Interacting with contacts of groups to ensure all needs are met for banquet events.
- Inventory and assisting the manager as needed.
- Supervising banquet functions of service and bar service, overseeing tear downs of events.
- Communication with managers and catering departments of specific details of each event to ensure accurate record keeping.
Qualifications:
- 3+ years of supervision experience
- 5+ years of Hospitality service
- Ability to work long shifts on your feet.
- Ability to lead a team of cooks in a fast-paced kitchen.
- Ability to lift at least 40lbs.
- Ability to work nights, weekends and holiday periods to meet business needs.
- Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
- Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.
