Dining Room/Banquet/HSG Supervisor (Host/Hostess)

Supervises:  Servers, bussers, bartenders and any other Food and Beverage personnel.

Qualifications:    

• High school diploma.  Two or more years of experience in a similar position.
• Ability to work evenings, week ends, and holidays as needed
• Ability and desire to withstand prolonged periods of standing
• Ability to lift 30 lbs. or more.

Position Summary: The Dining Room, Event Supervisor and HSG Supervisor is part of the Food and Beverage Department team, which consists of the Food and Beverage Director and other staff members.  The team aggressively pursues methods to improve the department’s products, services and sales.  The position oversees the operation of a given area to ensure the best service is given to the members and guests. Varied shifts, must be available to work nights holidays and weekends.

Job Duties:

Ensures that the staff under their direction is competent, efficient, effective and service oriented by:

• Teaching and rewarding appropriate behaviors
• Recognizing inappropriate behavior and counseling using proper coaching techniques.
• Creating job aid manuals.
• Setting high standards.

Serves as a positive role model by:

• Adhering to the same standards of service and behavior that peers are required to uphold
• Maintaining a positive and friendly demeanor at all times.
• Working with subordinates to meet member’s needs.
• Representing the Club in its relationships with members and guests.

Communicates effectively by:

• Attending and participating in supervisor meetings.
• Scheduling or Assisting the F & B Manager in scheduling
• Communicating daily with the Food and Beverage Director.
• Holding scheduled staff meetings and training sessions.
• Giving continuous feedback to staff regarding their job performance.
• Conducting pre-meal line up and event meetings before banquet functions.

Performs job tasks such as:

• Setting staff level for each shift.
• Taking reservations for the dining rooms.
• Printing lunch and dinner specials.
• Planning floor diagram for service.
• Preparing the dining room facility, i.e., temperature, lighting, and music.
• Receiving members and guests into the dining room.
• Monitoring service and staff to ensure exceptional service.
• Resolving member/guest complaints.
• Ensuring open and closing shift duties are complete to the point of participating in the clearing or setting up.
• Decorating as necessary for banquets and theme events.
• Inputting daily specials into POS.
• Printing and compiling daily sales reports.
• Other tasks as directed by your supervisor or manager

Continually evaluates service by:

• Actively participating in service including bussing, bartending and serving.
• Seeking input from members and other service staff.

Works cooperatively with other departments by:

• Responding to their food and beverage needs promptly and effectively.
• Working as a liaison between the kitchen and service areas to ensure communications.
• Completing paperwork in a timely fashion.

Continues own education and development by:

• Participating in classes and seminars.
• Seeking input from co-workers and service staff on their own performance.

Results on which performance will be evaluated but are not limited to:

• Being attentive to the needs of the members.
• Works as a team.
• Maintaining good hygiene and professional appearance.
• Enforcing and adherence to Club policies and rules.
• Maintaining a professional image.
• Behavior and language.

All candidates must show proof that they are eligible to work in the US, and pass all pre-employment drug screening and background checks.