Resort Ops Supervisor Rooms

Description

Position Purpose: To provide managerial support, training and leadership for the restaurant & rooms operations. Individual rotate between Food & Beverage and Rooms Operations as needed. They will report to either the Director of Rooms or the Director of Food & Beverage for their initial placement and operate within an established department with established leadership and staffing for a defined period of time. Prior to the end of the first rotation Resort Operations Supervisor will be assigned a new department as their host department yet be available to all Rooms and Food & Beverage areas to assist in learning all aspects of these Divisions and operate as a helper in said areas. Candidate must have the ability to work in different areas of the resort and adept quickly to the ever-changing needs of the role.

Essential Functions:

• Execute restaurant operations including food and beverage promotions, customer service and inventories
• Lead the Front of the House staff in training the following: restaurant standards, wine service and customer service
• Performs Front Desk responsibilities to include greeting guests, performing guest transactions, answering the telephone, processing individual reservations, balancing credit card and cash transactions, and taking accurate messages for guests and management.
• Responsible for a working knowledge of the property management system (Opera) and all point of sales systems (Micros)
• Monitor the performance of outlet service staff. Supervision duties include; delegating responsibilities, scheduling, coaching and correcting, evaluating, interviewing, training and mentoring of staff
• Communicates effectively, both verbally and in writing, to provide clear direction to the staff.
• Attends meetings during shifts.
• Must be able to take confrontation from guests and associates while following/enforcing Grand Geneva policies.
• Performs daily tasks including preparation of daily forecast, supervising daily adherence of all State, Federal, and corporate liquor regulations pertaining to serving alcoholic beverages and food controls.
• Monitors front desk areas for safety, security, and appearance and reports any injuries, accidents or problems as necessary.
• Work with housekeeping/maintenance to asses room status
• Responsible for accurate cash control to include keeping cash drawer at a minimum and ensuring that all funds are accounted for and deposits made according to policy.
• Perform other duties as assigned.

Position Requirements:

• Passionate about hospitality and is customer driven
• Professional Demeanor
• Knowledge of Food & Beverage preparation
• Ability to maintain composure and remain pleasant under high pressure situations
• Ability to work independently, has good judgment, problem solving, and decision-making skills
• Able to develop camaraderie with team members
• Pride in your work by creating positive energy, excitement and fun.
• Previous supervisory experience preferred
• Ability to work a flexible schedule including days, nights, weekends and holidays
• Bartender's certificate required. Must be at least 18 years old to serve or pour alcohol.
• Must have knowledge of food and beverage preparation and service of various alcoholic beverages.
• Act ethically and honestly in all business practices and builds professional relationships by promoting mutual trust.
• Must be cooperative, willing to assist others, dependable, trustworthy and patient.
• Must be able to stand, walk, use hands, and reach for more than half of the normal work day; Must work well under pressure.

Reporting Relationship: Rooms Director or Food & Beverage Director as applicable.

Exemption Status: Non-Exempt

Note:  This document describes the general nature and level of work required of people in the job.  It is not intended to be an all-encompassing list of responsibilities, duties, and skills.

Equal Opportunity Employer