Outlet Supervisor

Overview: 

This team member will partner with management to ensure proper training and supervision of all restaurant staff.  

Responsibilities: 

• Maintain regular attendance in compliance with Omni standards, as required by scheduling which will vary according to the needs of the Resort. 

• Maintain high standards of personal appearance and grooming, which include wearing the proper attire/uniform and name tag when working. 

• Monitor dining rooms for seating availability, service, safety, cleanliness andwell being of restaurant guests. 

• Must maintain full familiarity with menus and knowledge of beverage offerings. 

• Ensure all staffhas completed side work checklists for dining room. 

• Spot check liquor pars and order daily supplies. 

• Monitor food and liquor requisitions 

• Maintain bar controls, safety and standards. 

• Hold pre-shift meetings and ensure department training requirements are met monthly. 

• Follow up on established training steps. 

• Handle guest comments and complaints and ensure member and guest satisfaction. 

• Communicate with guests and receive feedback. 

• Stay on the floor during peak hours. Motivating the team and assisting when needed. 

• Observe, teach and correct staff’s service in a professional manner. 

• Work closely with the culinary team to have smooth quality service 

• Assist manager in scheduling and forecasting both weekly and monthly. 

• Participate in interviewing/recruiting as needed. 

• Assistin monthly MOS audits. 

• Prepare maintenance requests and follow-up. 

• Maintain knowledge ofthe resort property and events. 

• Participate in department meetings and other required company training. 

• Perform any otherduties as assigned by the restaurant management. 

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Qualifications: 

• 1 year of experience in Food and Beverage supervision or management role preferred. 

• Must have and maintain Texas Food Handlers and RAMP certifications. 

• Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, members, management and co-workers, both in person and by telephone. 

• Must be able to work in afast paced environment andmulti task. 

• Prior serving and cash handling experience preferred 

• Must be able to work flexible shifts including nights, weekends, and holidays. 

• Must have the ability to manage deadlines. 

• Basic familiarization of Food and Beverage financials including cost and par controls is preferred. 

• Must have a strong attention to detail as well as strong customer service skills. 

• Must know emergency procedures and work to prevent accidents. 

• Must be able to stand and walk for an extendedperiod of time or for an entire shift. 

• Must be able to move, lift, carry, push, pull, and place objects of moderate weight without assistance.