Food and Beverage Supervisor

The Ranch at Rock Creek•Philipsburg, MT

1d•Onsite

About The Position

Assist AM Dining Room Manager in training, executing and maintaining an excellent guest service experience. The AM Lead Server will help lead by example and work with the AM Dining Manager to continue elevating the breakfast and lunch experience.

Requirements

Prior experience in a supervisory role (restaurant preferred). Including involvement in training, leadership and accountability.
Very good knowledge of wines, spirits and beers
Very good product knowledge – preparation and cooking techniques
Flexible schedule-ready to jump in and assist in any aspect of service
Attention to detail
Clear communication
Very clear understanding of the expected steps of service
Ability to meet the physical demands of a restaurant role
Ability to remain calm under pressure
Be solution oriented

Responsibilities

In the absence of the AM Dining Manager, assume the responsibility of the day-to-day operations of the restaurant and satellite dining locations. This includes training and management of staff, the procurement allocation of services and inventory, and providing excellent customer service.
Manage tables and ticket times communicating adjustments that need to be made with the kitchen and service staff (Expo).
Set the example and enforce the rules and standards that are in place.
Execute and manage effective time management of the AM service team. Ensuring team is operating efficiently.
Train staff on table/seat/station numbers, room capacity, hours of operation, proper table set-up of the dining service.
Ensure each party is welcomed to the dining room as well wish them a farewell at their departure.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Comply with all departmental policies/service procedures.
Manage and complete all opening side duties assigned to a specific service.
Organize assigned station and ensure readiness prior to guest arrival.
Review daily specials and maintain awareness of 86’d items throughout the shift and communicate to line staff ensuring they are ready for service.
Monitor and maintain cleanliness, sanitation and organization of assigned station and service area.
Guide the activities of the assigned assistant server, bus person and food runner to ensure optimum service to the guest.
Complete closing duties as expected.