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Restaurant Supervisor

Full-time, $20/hr

POSITION TITLE: Breakfast Server

REPORTS TO: Restaurant Manager

POSITION OVERVIEW:

The Restaurant Supervisor ensures a superior guest experience by efficiently supervising and coordinating breakfast and lunch operations in accordance with hotel and brand standards.

DUTIES & RESPONSIBILITIES:

• Monitor quality of service by observing or asking customers about needs; resolve customer complaints about service, food quality, etc. by assessing problem and taking immediate action. Ensure compliance with health and safety regulations and report any areas of concern to the Food & Beverage Manager for follow up

  • Checking food & beverage quality, restaurant services, plate presentation, and appearance and cleanliness of the dining room and lounge area

  • Review the days’ reservations activity working as required with the Food & Beverage Manager to discuss scheduling options

  • Ensure proper staffing for the day, assign sections

  • Forecast and determine when customer volume requires adding or re-assigning staff and making adjustments accordingly. Schedule and direct staff in their work assignments

  • Report to Kitchen of any special concerns that are noted in the reservation sheets and detail book

  • Advise Chef of items requiring re-order

• Signing out the appropriate keys for the AquaTerra bar float and locked areas.

• Provide change for the AquaTerra bar float from the main float. Report to management if a coin order in required to restock small bills.

• Receive any wine or liquor orders on behalf of management if they are unable. There may be need to go to the liquor room to obtain needed inventory.

• Demonstrate Delta Brand Standards at all times

• Train with the Dining Room Manager to learn the operation and functionality of the On-Line Reservation system.

• Provide input to the Dining Room Manager regarding job performance for review purposes of staff

• Record in Shift Notes the daily activities of the floor that shift

• Promote teamwork, intercultural competency among team members, quality guest service through education, effective communication, and coordination with other departments

• Supports and promotes a culture of equity, diversity, inclusion, and indigeneity that respects and incorporates different perspectives in decision making

• Establish and maintain effective professional, courteous, constructive relationships with guests, staff, and management team
  

The above areas of responsibility are not all-inclusive and may be amended from time to time.

QUALIFICATIONS & JOB SPECIFICATIONS:

• 2 years previous supervisory/management experience in the restaurant industry

• Experience as a Server in a fine dining atmosphere

• Strong communication skills and proven leadership skills

• Excellent organizational and time management skills

• Superior employee relations and interpersonal skills

• Ability to handle high pressure situations with tact and diplomacy

• Must possess the ability to communicate effectively within a diverse team environment

• Ability to work effectively and collaboratively in a multi-cultural environment with co-workers, managers, and guests

• Must be flexible to workdays and holidays, with the occasional evening or weekend

CORE COMPETENCIES:

• Communication: Provides and encourages the expression of diverse ideas and opinions, actively listens to others, works to resolve differences, and maintain work relationships.

• Teamwork: Actively participates in the work of the team by taking on different roles and responsibilities; encouraging efforts and contributions of others. Ensures that the tasks are completed through fair and reasonable sharing of responsibilities and opportunities for participation.

• Adaptability: Having flexibility in handling change, being able to juggle multiple demands, and adapting to new situations with new ideas and innovative approaches

• Customer Service Focused: Establishes and maintains relationships with guests by listening and gaining their trust and is dedicated to exceeding customers’ expectations and requirements.

• Self-Management: Ability to regulate and control their emotions, thoughts, and behaviours, and having the ability to set goals independently and the initiative to achieve them.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The employee frequently is required to walk, stoop, and crouch. The employee may be required to lift and/or move up to 25 pounds, and occasionally lift 50 pounds with assistance from a co-worker. Specific vision abilities required by this job include close, distance, and peripheral vision and depth perception.

WORKING CONDITIONS:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The duties of this job are performed in a fast-paced restaurant environment. In addition to a high noise level, this position is sometimes exposed to changes in temperatures, working within a freezer etc. The Supervisor is also sometimes required to handle sharp objects such as knives and is also exposed to airborne particles that are found within a restaurant environment. Environment can be stressful at times.

TO APPLY:

Please send your resume to:
Alison Raposo | Human Resources Coordinator
araposo@diamondhotels.ca