Glowing Wild Seasonal Event Supervisor ("Supervisor de Eventos Temporal")

Azul Hospitality•Redding, CA

25d•$20 - $22

About The Position

Ensure concession staff are working together as a team to ensure optimum service and that guest needs are met. Provide friendly, courteous, and efficient quality presentation of food and beverage service to all guests. Clean and set tables in the concession area and perform other food service-related duties, including set up and general cleaning.

Requirements

Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, both verbal and written.
Must have excellent customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess basic computer skills.
Must possess basic computational ability.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Self-driven and able to work independently.
Knowledge of table and bar service.
Knowledge of appropriate table settings and service ware.
Ability to describe all menu items and methods of preparation.
High school or equivalent education required.
Must have three to four years of experience in overall Food & Beverage operation as well as supervisor experience.
Food Handler’s based on state requirements.
RBS Certification
All Staff Members must maintain a neat, clean and well-groomed appearance per Azul Hospitality standards.
Refer to the property specific required grooming and uniform standards policy.
Regular attendance in conformance with the standards which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position.
Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment.
Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel’s facilities.
Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel.
In addition, attendance at all scheduled training sessions and meetings is required.

Responsibilities

Inspect grooming and attire of staff, and rectify any deficiencies.
Complete opening and closing duties of the concessions. These duties include but are not limited to setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc.
Inspect storage areas for organization, use of FIFO, and cleanliness.
Complete scheduled inventories and stock and requisition necessary supplies.
Monitor areas of service for seating availability, service, safety, and well-being of guests.
Complete work orders for maintenance repairs.
Set up, stock, and maintain work areas.
Take orders from customers, input orders into micros, and obtain payment and provide change.
Describe menu items, ingredients, and methods of preparation.
Suggest menu products to customers.
Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.
Maintain cleanliness and organization of the concession kiosks and related areas, including removing waste and sanitizing surfaces.
Assists service team as necessary to meet and exceed guest expectations.
All other duties assigned by manager or supervisor.