Clipper Café Supervisor (FT or PT Seasonal)

Job Summary

The Cafeteria Supervisor is responsible for leading the daily operations of the cafeteria in the winter months under the direction of management. The Supervisor will ensure the efficient operation by maintaining high quality service, food quality, labor controls and cleanliness.

Job Duties and Responsibilities

·  Supervise Cafeteria outlet staff to include training and coaching.

·  Prepare the draft of the weekly schedule for management final approval.

·  Ensure outlet is prepared daily; beverages stocked, action stations, stocked retail items, outlet meets expectations, staff are continually cleaning as they go and seating area is maintained.

·  Control inventory to include ordering food supplies for the cafeteria and monthly inventory counts, documenting voids and all other discounts.

·  Interact with guests and monitoring employees to ensure an enjoyable dining experience.

·  Ensure all tables, chairs, and workstations are organized and cleaned.

·  Ensure outlet opening, closing, and cleaning checklists are completed daily.

·  Ensure staff follows safe food handling requirements; gloves, hats, hairnets, labeling, etc.

·  Confirm employees worked as scheduled, document time edits, coach employees on correct procedures to mitigate corrections and modify schedule as business may dictate.

·  Monitor minors and ensure they are supervised at all times by adults, trained properly, not operating machinery, working only within the approved work permit hours and they are taking the required breaks.

·  Monitor employee performance and share issues of concern or significance to leadership.

·  Maintain proper food temperatures and rotation of all food products in the cafeteria.

·  Train and coordinate new cafe staff, to include punching into the time clock properly, Point-of-Sales programs and bank reconciliation procedures.

·  Ensure proper staffing levels for the business day; make decisions based on changing conditions and business flow.

·  Ensure all staff members are trained with product knowledge for all items sold in the outlet, are aware of important and relevant resort events, group requests, in-house school groups, etc.

·  Check kitchen for proper stock and par levels and confirm all appliances are working properly and request maintenance work orders if machinery is not in safe working order.

·  Ensure all staff members know what their station assignments i.e. cashier, fry cook, busser, grill, action stations, special events, etc.

·  Handle guest complaints and relations to seek superior guest satisfaction and professionalism.

·  Report and/or correct all safety issues or concerns immediately.

·  Other duties as assigned.

Job Specifications

Competencies:

• ServSafe certified preferred – can be obtained while employed.
• Previous food and beverage experience required – ideally in a lead or supervisory role.
• Advanced knowledge of Micros or other F&B POS systems.
• Proficient with Microsoft Excel, Word, and Outlook.
• Excellent math skills to include ability to perform bank reconciliations.
• Clear and concise verbal and written communication skills.
• Able to work with computers, faxes, copiers, scanners and various other technologies in offices and on resort.
• Maintains office, employee and company confidentiality at all times.
• Exemplifies professional conduct and adherence to company Core Values.

Education:

• High School or equivalent required.
• Combination of education and experience that enables performance of all aspects of the position.

Physical & Other Requirements:

• While performing the duties of this Job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear.
• The employee is frequently required to taste or smell. The employee is occasionally required to stoop, kneel, crouch, or crawl.
• The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. 
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Evenings, weekends and holidays are a regular part of the schedule.
• Must have excellent attendance and conduct record for consideration.
• Non-smoking candidates preferred.