Dining Room Supervisor, Lodge Kohler (Sign On Bonus $500)

Kohler•Ashwaubenon, WI

44d•Onsite

About The Position

Are you a positive, driven leader who excels at team management? Do you have a passion to provide the highest quality service in order to consistently deliver an unforgettable food and beverage service? If so, then the position of Dining Supervisor at Lodge Kohler may be the ideal fit for you.

Requirements

Minimum Associates Degree preferred
Should have at least 2-3 years experience in Hospitality environment.
Food Manager Certification required or completion of this certificate within six months of employment.
Applicants must be authorized to work in the US without requiring sponsorship now or in the future.
To fully demonstrate our commitment to the health, safety and wellbeing of our associates, we are requiring all U.S. based team members to be fully vaccinated against COVID-19 as a condition of employment beginning January 1, 2022. We believe this path forward further strengthens our workforce and the future growth and resilience of our company and community. Individuals with medical conditions or sincerely held religious beliefs that prevent them from getting the vaccine may request an exemption from the vaccine requirement.

Nice To Haves

Previously supervisor experience highly preferred.

Responsibilities

Supervising and coaching all service coordinators and staff while maintaining consistent quality of food product and delivery.
Establishing quality standards for all job functions as well as executing the training certification process and procedures for every staff member.
Scheduling all staff as required by service standards and volume expectations while maintaining headcount requirements.
Ensuring appropriate inventories and controls are maintained in all areas.
Maintaining complete working knowledge of all computer systems required.
Interviewing and hiring off all new associates.
Ordering and distribution of employee uniforms while making sure the employee uniform policy is followed.
Certifying all staff are, greeting guests promptly and proactively, displaying "spotlight" behaviors, anticipating guests' needs, following proper food and liquor handling procedures and accommodating guest's special requests and concerns.
Controlling labor cost to the planned labor percentage of sales.
Controlling food cost percentage and actively manages food waste.
Controlling all departmental operational expenses to annual plan.