Dining Room Supervisor | Trophy Room Pub & Pizzeria

Boyne Resorts•Boyne Falls, MI

41d

About The Position

As a Dining Room Supervisor you are responsible for assisting the Trophy Room Manager in all aspects of the restaurant, primarily floor management. Supervisor must be able to 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. Strong leadership, organizational and guest relation skills, and extensive knowledge of all positions in a restaurant required. 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

You are at least 18 years old and are available to work nights, weekends and holidays
You have achieved a high school diploma or general education degree (GED); and possess six months to one year related experience and/or training; or equivalent combination of education and experience

Nice To Haves

You have previous supervisory experience preferred
You have 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 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