Cafe Supervisor- Loveland Living Planet Aquarium

Aramark•Draper, UT

2d•Onsite

About The Position

Loveland Living Planet Aquarium (LLPA) is a world-class facility. The Aquarium provides learning opportunities for all levels, interests, and ages. Since opening its new facility in Draper in March 2014, the Aquarium has welcomed over eight million guests and provided innumerable educational experiences to students. Home to almost 5,000 animals representing 600 plus species and an additional 600 plus plant species the Aquarium showcases ecosystems from around the planet including kelp forests, coral reefs, the deep ocean, Antarctic waters, Asian cloud forests, South American rain forests, and the waterways of our home state of Utah. Our Cafe Supervisors are the heart of our operations and work each day to create an exceptional experience for our guests. This is the position for you if you enjoy high volume & fast paced operations, managing a large team, and working in food and beverage.

Requirements

21 years of age or older
Able to lead a team and diffuse conflict
Able to read and write, and complete basic math functions
Utah Food Handler’s card (required)
Must understand verbal instructions
Strong organizational skills

Responsibilities

Exhibit and maintain excellent, friendly, and efficient customer service in the café.
Direct daily café operations including bussing, sweeping and cleaning of dining area.
Train/mentor café staff in Point-of-Sale standards, functions and policies.
Ensure opening and closing procedures are being performed daily.
Ensure café employees are in uniform.
Assist the GM in creating and posting FOH café schedules. Must fill in for absent employees at location, as necessary.
Ensure that all food items are served per menu specifications in an appealing, safe and appropriate manner following Aramark policies and procedures.
Maintain a sanitary cafe following health and safety codes and regulations.
Supervise and evaluate cafe employee’s performance; counsel; promote employee growth, efficiency, morale, and teamwork.
Perform preventative maintenance checklists.
Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary.
Perform other duties as requested by the General Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.
Be able to work weekends and occasional night concessions events.
Work with Culinary Team to ensure adequate levels of product available throughout operating hours.