SUPERVISOR - FB - Seasonal

Fisher Island Club•Fisher Island, FL

3d•Onsite

About The Position

Fisher Island Club is looking to hire a full-time Town Center supervisor. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. The Town Center Supervisor’s primary responsibility is the supervision of the Restaurants/Bar /Pool at Fisher Island Club Town Center, to ensure that the club’s high standards are achieved and maintained within budgetary limitations. The ideal candidate will be an inspirational role model by his/her team members and is a top professional in the field with a passion for the service. This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire beach club must be employed, utilizing modern supervision principles as well as incorporating technological innovations where practical in order to deliver top quality guest service. In accordance with Fisher Island Club’s philosophy, all team members work together sharing in a common goal of a successful and innovative club. Team members are to demonstrate integrity, fairness and honesty. These are our core values that we will live by in our daily interaction with all our external and internal members, guests and customers.

Requirements

Bachelor’s degree in Hospitality Management degree and two years luxury service and management experience; or
Minimum of two to three years’ experience as a Manager/Assistant in a medium size (250+ rooms) high volume, 3 meal restaurants in luxury hotel or resort.
Alcoholic beverage certification
Food safety certification.
Strong interpersonal, managerial and leadership skills required.
Strong organizational and time management skills required.
Ability to manage change effectively.
Ability to conceptualize the mission.
Clear, concise written and verbal communication skills.
Experience making presentations in front of groups.
Track record promoting an atmosphere of teamwork.
Experience communicating, training, and managing multi-lingual staffs.
Instill a guest service “can-do” attitude in all employees.
Experience training and developing employees with limited experience.
Coach employees how to resolve and de-escalate conflicts in a calm and organized manner.
Strong customer service and reasoning skills.
Strong and creative problem-solving skills with exceptional detail in follow-up.
Strong budgetary, projections, and cost control skills.
Follow/enforce company policies and procedures.
Ability to quickly evaluate alternatives and decide on a plan of action.
Teach suggestive selling techniques.
Juggle and balance needs of the organization.
Proactive, Team Player, Problem Solver.
Passionate about hospitality and customer service driven.
Must have a professional appearance and good hygiene.
Respect for all co-workers and guests.
Pride in your work by creating positive energy, excitement and fun.
Demonstrate positive behaviors; smiling, being polite and courteous.
Able to develop a camaraderie with team members.

Responsibilities

Lead by example utilizing a “hands-on” approach to management.
Establish and develop a highly motivated, front of house team with the highest ethical standards that delivers a memorable service and product.
Facilitate an environment in which team members are comfortable utilizing the open-door policy.
Trains, supervises, schedules and evaluates the work of the front of house staff at the assigned outlet.
Plans menus with Sous Chef, Director and Senior Food & Beverage Manager of Town Center Operations for special occasions and events.
Ensures that high standards of sanitation, personal appearance and hygiene, cleanliness and safety are maintained throughout all club areas at all times.
Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention, and overall restaurant operation principles.
Uphold and maintain standard service techniques, food and beverage presentation that help to assure consistently high quality and to minimize cost; exercises portion control for all items served and assists in establishing menu selling prices.
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Hosts Daily Stand-Up meetings and attends Food and Beverage staff and management meetings.
Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
Maintains the dining room reservation system.
Implements an ongoing marketing program to increase dining room business.
Consults with the Senior Food & Beverage Manager of Town Center Operations about all aspects of the club operation.
Directly supervise employees serving members and guest to the LQA standards.
Evaluates service to ensure that quality provided meets the LAQ standards are consistently attained.
Interacts with applicable staff members to assure that service consistently exceeds the expectations of members and guests.
Develop and maintain good communication and work relationships in all areas of the club.
Assist in development of policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
Assist with recruiting; evaluates job performance of service staff; coaches, rewards and disciplines staff in a fair and within legal compliance.
Establishes and maintains a regular cleaning and maintenance schedule for all front of house areas and bar.
Motivates, builds morale, and provides professional development opportunities for all service staff including cross-training.
Maintain a 90% presence on the dining and bar areas during service, touching tables, follow-up on special request, welcome members and inquire about experience.
Executes safety training programs; manages OSHA-related aspects of kitchen safety and maintains; report unsafe working conditions immediately.
Liaise with government regulating agency i.e. Health Inspector as necessary.