Club Supervisor

Common House•New Orleans, LA

9d•Onsite

About The Position

Common House is a modern social club with locations in Richmond, VA, Charlottesville, VA, Chattanooga, TN, and New Orleans, LA. More than a membership, the Houses provide inclusive spaces to dine, work, and discover through daily programming, unique amenities, and connection opportunities with other members. Position Summary The Club/Restaurant Supervisor is responsible for the execution of daily club operations and guest satisfaction by leading the FOH staff to be compliant with service standards and protocols as well as providing the necessary tools, information, and other resources to the team. This is an hourly, non-exempt position based on-site in New Orleans, LA.

Requirements

Minimum 1 year of management experience in the hospitality industry
Excellent communication skills
Excellent customer service skills
Proficient multitasking
Ability to recall and memorize menu items
Ability to work well in a high-paced and at times stressful environment
Ability to work late nights and weekends
Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems
Ability to use software and technology for communication, reporting, and programming the pos
Must have physical ability to access all areas of the facility, withstand prolonged standing, stretching, bending, kneeling, lifting and carrying items, work indoors, be exposed to hot/cold surfaces, steam, wet floors and sharp knives is required and withstand environmental factors including noise, dust, cigarette smoke (if applicable) etc. . .
Professional appearance and demeanor
Prolonged periods of time walking, standing, and on one’s feet. Must be able to carry 15 pounds repetitively.

Nice To Haves

Bachelor's degree a plus but not required.

Responsibilities

Managing daily floor operations and soliciting member feedback to optimize guest satisfaction and the member experience
Working with the GM and management peers to design service protocols
Using the PMS (Seven Rooms) to collect information and preferences about guests to better serve them upon future visits
Driving speed and efficiency of service while upholding standards
Forging connections with membership, and encouraging the same of the team
Performing table visits to assess needs, disruptions in service, and ascertain current guest needs
Communicating openly with the AGM and/or GM regarding each shift
Upholding service standards through exemplary leadership and direct communication with all team members
Identifying vulnerabilities in service to implement solutions and strengthen established service standards
Completing regular performance reviews and providing frequent feedback
Maintaining a positive working relationship with all management team, admin, and all staff
Ensuring scheduled staff are present, on time, and monitoring any overtime and avoidable payroll discrepancies
Supporting FOH staff in all service needs
Maintaining open communication between the kitchen and front of house
Operating the club in full compliance with ABC regulations.
Operate the bar program in full compliance with Health Department regulations.
Adhere to all employee policies outlined in the CH Employee Handbook
Answer all emails and communication in a timely manner
Works with management team to ensure all invoices are properly coded and logged
Assists GM in increasing profitability by capturing revenue and minimizing theft and waste
Maintaining par levels of daily operating supplies and collateral
Maintains proper count of cash registers and performs nightly audits
Checking daily for damaged items in need of documenting in the CH Maintenance Journal
Adopt a management style that is professional, productive, and positive
Prepare and hold daily pre-service (DUS) meetings
Train staff according to the service training manuals
Conduct frequent testing for staff on menu knowledge
Conduct follow-up testing for staff after more formal training classes