Restaurant Supervisor - Saratoga Racetrack

Compass Group • City of Saratoga Springs, NY

3d • $25 - $25 • Onsite

About The Position

Provide the first level of on-the-floor leadership for Premium food and beverage operations. This is a hands-on position focused on service execution, team coaching, guest recovery, and maintaining Levy/NYRA standards throughout the event.

Requirements

• Ability to speak, read, and write in English.
• Ability to work independently with minimal supervision.
• Ability to remain focused in a loud and busy environment.
• Ability to stand and walk for prolonged periods, ranging 6-12 hours, during events or as required by operational demands.
• Must be able to perform physical tasks, including walking, standing, ascending/descending stairs, as necessary.
• Exposure to heat, steam, and cold temperatures within the kitchen environment.
• Ability to lift, push, pull, and carry up to 50 lbs.
• Ability to bend, stoop, and kneel as needed.
• Relevant leadership experience in food & beverage preferred (minimum one year leadership experience preferred).
• Approachable, dependable, organized, and comfortable making decisions in real time.
• Has a willingness to learn and asks questions
• Is comfortable operating in a loud, high-volume atmosphere
• Is able to work alone and on a team
• Has strong organization and leadership skills
• Treats all guests and team members kindly and fairly, and carries themselves with top-notch communication skills
• Is someone with heart and hustle – and recognizes there is no small parts or roles. What we do isn’t easy; each team member is important and we succeed as a team!

Responsibilities

• Lead day-to-day service execution and coach Servers, Runners, and Bussers through pre-shift and live service.
• Monitor guest experience in the space, address concerns quickly, and escalate to management when needed.
• Confirm yours and your teams’ compliance with Levy standards, policies, and procedures.
• Verify compliance with safety/sanitation requirements; sign off on cleaning procedures as assigned.
• Track and report breakage/spoilage (glassware, plates, product) and support inventory processes, including periodic counts.
• Coordinate with BOH/culinary leadership to align timing, presentation, and quantities with operational needs and BEOs when applicable.
• Complete event recap/paperwork and communicate key notes to leadership after service.
• Check in and check out staff – record if/when breaks are taken and report attendance issues to manager (Late, No Call No Show, Requests to Leave Early).
• Develop positive rapport with guests, verify they are receiving premium service, and gauge overall satisfaction. Manage complaints as they arise and providing conflict resolution, partnering with manager as needed.
• Review menu and other production needs to oversee and manage daily functions. Maintain in-depth knowledge of complete menu and products on hand during event, and report any issues to manager.
• Maintaining inventory, ensuring the location is properly stocked with necessary items, and reporting any needs to manager to gather missing items. Monitor stock levels, request replenishment, and ensure proper storage and organization. Assist the Premium Department with administrative work including monthly inventory – will involve daily inventory management (proper storage of all food and beverage stock, timely submission of accurate requisitions, tracking waste, and conducting inventory counts)

Benefits

• Instapay (early access to your wages) and high interest savings both through the EVEN app
• Associate Shopping Program
• Health and Wellness Program
• Discount Marketplace
• Employee Assistance Program

What This Job Offers

• Career Level: Entry Level
• Education Level: No Education Listed