BM-Dining Room Supervisor-Forty Acres Tavern

Boyne Resorts•Boyne Valley Township, MI

1d•Onsite

About The Position

The Dining Room Supervisor is responsible for assisting the Forty Acres Tavern Manager in all aspects of the restaurant, primarily floor management. The Supervisor will effectively lead 15-20 staff members in a dining room setting, train and motivate team members, be highly organized, and be able to establish and maintain department goals. As a Boyne Mountain team member, there are so many awesome perks for you to take advantage of, such as: ski passes, golf passes, waterpark passes, and discounts for food, beverages, retail, daycare, and so much more! To learn more about Boyne Mountain Resort, employment perks, and employee testimonials, click here - Boyne Mountain Employment! "Work Where You Love To Play!" at Boyne Mountain Resort.

Requirements

At least 18 years old
Available to work nights, weekends and holidays
High school diploma or general education degree (GED)
Six months to one year related experience and/or training; or equivalent combination of education and experience
Strong leadership, organizational and guest relation skills
Extensive knowledge of all positions in a restaurant setting

Nice To Haves

Previous supervisory experience preferred
Experience with point of sale software and Microsoft products such as Word and Excel preferred

Responsibilities

Assisting with scheduling, daily staffing levels, payroll, inventory, etc.
Ensuring cleanliness of restaurant, including service stations and banquet areas along with maintaining clean, neat, and well-organized work areas
Taking appropriate action on any complaint or problem to ensure guest satisfaction
Working closely with culinary and other departments to properly plan and coordinate banquet events and operation of the restaurant
Maintaining awareness in relation to accident prevention, safety, and fire prevention
Ensuring all reports are prepared completely and on time to develop a more informative database for improved management decision-making and critical evaluation of workplace activities
Looking for new methods, techniques, equipment, and material that will improve the overall efficiency and/or quality of the restaurant