Studio 99 Supervisor, Seasonal PT, Rogers Place

Compass Canada•Edmonton, AB

1d•Onsite

About The Position

The Studio 99 Supervisor is responsible for overseeing their assigned location and supervising associates. The Studio 99 Supervisor supports the Premium Manager who is responsible for their area by effectively communicating all concerns and necessary information to them.

Requirements

High school diploma or GED
2 years’ experience in food and beverage supervisory role or related professional area
Must have a valid Pro Serve Certificate or willing to obtain
Actively demonstrate teamwork, safe work practices, open communication, accuracy in transactions, respect, sincerity, helpfulness, and courtesy.

Nice To Haves

Strong organization skills with ability to work in high pressure situations and handle multiple tasks simultaneously.
Passion to develop Leadership Skills for job advancements.

Responsibilities

Bring new and unique concepts to an exciting and innovative growing brand in Sports and Entertainment.
Anticipate guests’ service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.
Speak to guests and co-workers using clear, appropriate and professional language.
Assign and ensure work tasks are completed on time and that they meet appropriate guilty standards, making recommendations for improvements.
Assist management with Front of House labour controls and ensuring time is utilized effectively.
Actively demonstrate teamwork, safe work practices, open communication, accuracy in transaction, respect, sincerity, helpfulness and courtesy.
Ensure strict compliance with Compass Quality Assurance, AGLC regulations and Health & Safety protocols.
Assist staff to ensure proper coverage and prompt guest service.
Operate all departments POS systems and report malfunctions.
Stays readily available/approachable for all team members.
Demonstrates knowledge of the brand specific service culture.
Build relationships with guests.
Adhere to uniform standard and job specific standard operation procedures.