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in Kohler, WI

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Hours Full-time, Part-time
Location Kohler, WI
Kohler, Wisconsin

About this job

One of Wisconsin's most Luxurious Resorts is looking to Dining Room Supervisor to join its Family. Are you a Restuarant Manager that is passionate about consistently delivering a Quality of Product and the Highest Level Service? Then this is an opportunity to for you to be part of a Resort that is committed to Excellence and embraces a Culture that is Guest and Employee focused.

BASIC FUNCTION

To lead, manage, and direct the staff for all established meal periods, adhering to consistent food and table service. Ensure our associates are providing an outrageous, energetic experience for our internal and external guests while upholding Five-Star Standards. Ensure financial targets for sales, profits, and expenses are met.

SPECIFIC RESPONSIBILITIES

Operations:
    • Supervise and coach all service coordinators and staff while maintaining consistent quality of food product and delivery.
    • Establishes quality standards for all job functions as well as executing the training certification process and procedures for every staff member.
    • Schedules all staff as required by service standards and volume expectations while maintaining headcount requirements.
    • Ensure appropriate inventories and controls are maintained in all areas.
    • Maintain complete working knowledge of all computer systems required.
    • Responsible for interviewing and hiring of all new associates.
    • Ordering and distribution of employee uniforms while making sure the employee uniform policy is adhered to.
    • Certify all staff is:
      • Greeting guests promptly and proactively
      • Utilizing suggestive selling techniques
      • Displaying spotlight behaviors
      • Anticipating guests needs
      • Following proper food and liquor handling procedures
      • Accommodating guests special requests and concerns
Financials
    • Controls labor cost to the planned labor percentage of sales.
    • Controls food cost percentage and actively manages food waste.
    • Controls all departmental operational expenses to annual plan.
    • Utilization of Infogenesis to ensure that cash control policies and standards are maintained, covers are reported correctly, pricing is accurate, and all charges are properly posted.

RELATIONSHIPS AND CONTACTS

Supervisory Relationships:
  • Reports directly to the Restaurant Manager.
  • Directly supervises approximately 30 employees.
Organization Relationships:
Functional relationship with other Food and Beverage department heads, Chefs, Executive Chef, Advertising, Accounting, and Human Resources.

EDUCATION AND EXPERIENCE
  • Minimum of two-year degree preferred. Four to five years relevant experience required.
  • Relevant coursework in Responsible Beverage, Sanitation, Supervision, and Teamwork
  • Food Manager Certification required or completion of this certificate within six months of employment.
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