Supervisor

Detroit Athletic Club•Detroit, MI

27d•Onsite

About The Position

Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining outlet. Guarantees member/guest satisfaction. Ensures timeliness of food service. Supervise and train food and beverage staff. Operate within budgetary restraints. Develop and implement programs to increase revenues through repeat business and higher check averages.

Requirements

High school diploma or GED required.
Responsible for management of assigned outlets; including but not limited to Madison Café.
Maintains a high level of member contact throughout service hours.
Knowledge of and ability to perform required role during emergency situations.
Food safety certification.
TAM Alcoholic beverage certification.
Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
Push, pull or lift up to 50 pounds.
Continuous repetitive motions.
Work in environment that is hot, humid or cool, potentially outdoors. Possibly noisy environment.

Nice To Haves

Two years private club dining/restaurant experience is preferred.
Supervisor/Trainer experience preferred.

Responsibilities

Supervises daily operations of Madison Café, ensuring compliance with all F&B policies, standards, and procedures.
Inspects employees to ensure that they are always in proper and clean uniforms.
Assures the correct appearance, cleanliness and safety of dining outlets, equipment, and fixtures; checks the maintenance of all equipment in the dining outlets and reports deficiencies and maintenance concerns.
Assists the management team as needed to hire, train, supervise, schedule, and evaluate Café food and beverage staff.
Develops and continually updates and refines policy and procedure manuals.
Makes suggestions for improvements in procedures and efficiency.
Develops and implements ongoing marketing programs to increase business.
Order, stock and maintain food and beverage inventory using proper inventory procedures.
Attends scheduled staff meetings, may need to present.
Serves as liaison between the FOH and culinary team. Works with Chef de Cuisine/Executive Chef to update, review and print weekly menu changes and signs. Relays pertinent information such as menu changes, special member requests, etc.
Monitors/Adheres to budget; adjusts to achieve financial goals.
Scheduling and Payroll duties.
Assures that the assigned outlets are secure at the end of the business day.
Produces daily end of shift, weekly, and monthly reports (including Sales, Labor, Tips)
Performs daily POS closeout and tip distribution requirements (if applicable).
Assists in monthly inventory.
Update CPP and SAR folder based on daily shift reports.