The Den Supervisor (FT)

Job Title

This position will support the manager in all activities and staffing for The Den. It will assist the Lead Server in training staff to the quality of service expected and be responsible for 100% guest satisfaction while providing a consistent quality of service. Will also assist with administering and achieving all budgeted guidelines in order to maximize profitability.

Essential Duties and Responsibilities

• Perform opening and closing procedures of restaurant.
• Responsible for ordering of supplies and keeping adequate par up levels.
• Motivate staff to maintain high level of morale.
• Manage resources and control cost to produce a profit.
• Maintain consistency in the room set up and cleanliness.
• Conduct daily line-up meetings and attend other meetings as required.
• Complete weekly forecasts and all assigned budgets.
• Support upper management decisions and assist staff where needed.
• Responsible for target marketing and in-housing marketing.
• Complete group recap sheets on a daily basis.
• Act as the link between the Manager and the staff.
• Complete all assignments requested of you.
• Maintain a high standard of sanitation and safety.
• Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items.
• Must follow proper grooming and dress standards set forth by the Employee Handbook.
• Responsible for cleaning and sanitation of own area.
• Maintain open line of communication with supervisor.
• Must understand and abide by environmental practices of the resort.
• Must be able and available to work all posted hours of the outlets, must be available seven days a week.

Education/Experience

• Must have a minimum of two years management experience in a service-minded, high-quality restaurant.
• Must have a minimum of two years management experience in a high volume, service-minded bar
• Must have a minimum of six months supervisor experience overseeing In-Room Dinning.
• College degree in hospitality with a food and beverage emphasis preferred.
• Must be at least 21 years of age, have bartending skills or proven knowledge of beers, wines, liquors, and drinks.
• Basic computer knowledge and POS a must.

Other Skills and Abilities

• Above average knowledge of food and beverage service, product, cost control, labor control, marketing, and sales technique.
• Must have a sense for time and urgency and be able to complete tasks and projects in a timely manner.
• Must have excellent customer service and communication skills, both written and verbal.
• Must be highly motivated with a positive attitude and have the ability to multi-task.
• Must accept constructive criticism as a means of growth.

Supervisory Responsibilities (If applicable)

Supervision of all waitstaff and bartenders at location to include interviewing, hiring, training, discipline and performance evaluations.

Typical Physical Demands

Ability to stand for prolonged periods of time. Constant stooping, bending and carrying of ads that sometimes exceed 30 pounds.

Typical Mental Demands

• Requires the ability to interact with people beyond giving and receiving instructions.
• Must be adaptable to performing under stress when confronted with an emergency.
• Must be able to effectively handle stressful and compromising situations while remaining focused and professional.
• Must be able to deal with difficult people without losing perspective.
• Must be able to work productively under strict time restraints with variable deadlines.

Working Conditions

• Must be willing and able to work in a fast-paced typical restaurant environment.
• Must follow all safety policies, procedures and standards as set by OSHA and the Health Department.
• Must be able to work flexible hours including days, evenings, weekends and holidays.

Native American Preference will apply. Must be able to pass a background investigation and drug screen as a condition of employment. This job description is not intended to be all-inclusive. An employee will also perform other reasonable related job responsibilities as assigned by their supervisor and/or other management of the Resort to meet the current needs of the department or business.