Clubhouse BOH Supervisor

Requirements

• Possess knowledge of and comply with all departmental policies and service procedures.
• Monitor and sustain cleanliness, sanitation, and organization of department work areas, strictly adhering to OHIO health codes.
• Foster teamwork, employee morale, motivation, and open communication by establishing oneself as credible leader with high levels of integrity—always operating in the best interests of the property and the company.
• Act as a role model and coach while developing employees using a consistent, approachable demeanor and clearly articulating expectations.
• Be open to partnering and coordinating with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, and comfortable environment.
• Have complete knowledge of, and strictly abide by Ohio liquor and gaming regulations.
• Be knowledgeable about safe food handling procedures in accordance with local health code guide lines including: Sanitary food preparation, temperature control, hot and cold holding, cross contamination, and proper storage practices.
• Have a strong familiarity with our food menus, product ingredients, allergens, and plating procedures.
• Inspect, plan, and ensure that all products and equipment are ready for service. Contact applicable departments or vendors as needed.
• Check storage and work areas for proper supplies, PAR levels, organization, and cleanliness.
• Assign work and side duties to Team Members in accordance with departmental procedures.
• Inspect Team Member uniforms and grooming in accordance with company policies.
• Understand P.O.S. hardware and software programming; including how to troubleshoot equipment issues and how to perform voids, service recoveries, admin comps, discounts, gratuities, and gift certificates.
• Attain proficiency in programming and navigating the Open Table restaurant reservation application.
• Maintain positive relations with guests and Team Members, reporting all negative or otherwise relevant interactions and information in a daily shift log.
• Review staffing levels to determine appropriate work assignments and out times for the staff.
• Perform other job-related duties as needed, or as assigned by F&B Leadership.