Dining Room Supervisor

KEY RESPONSIBILITIES INCLUDE 

The ideal candidate will have a passion for executing innovative menus to support our events and the daily restaurant fare. This individual should have strong culinary skills and a well-developed understanding of restaurant and hospitality management including facility operations and maintenance knowledge, strong people management skills, event planning expertise, and marketing know-how.

• Manage food and beverage orders, cost, and inventory
• Adhere to food safety, Food Handling and W.H.M.I.S. standards
• Have working knowledge of the Liquor Licence Act of Ontario and Smart Serve (Ontario) certification
• Supervise the Food and Beverage staff and maintain consistent standards of performance
• Have excellent customer service skills
• Manage staff training, development, and scheduling in- keeping with budgetary constraints
• Have the ability to prioritize and stay organized in a high-paced environment
• Be creative, energetic, and exhibit good interpersonal and communication skills
• Work flexible hours, including mornings, days, evenings, nights, weekends and holidays based on business needs
• Have basic computer skills and working knowledge of restaurant inventory programs
• Operate Point of Sale (POS) Systems and software interfaces (cash Handling where necessary)
• Maintain Health and Safety standards and follow club expectations, policies and procedures

EDUCATION AND EXPERIENCE

• Minimum 2 years of supervisory experience in a comparable restaurant environment.
• Excellent communication skills
• Effective interpersonal and conflict resolution skills
• Ability to multitask and maintain attention to detail
• Strong customer service orientation
• Professional demeanor and presentation

PHYSICAL ENVIRONMENT and REQUIREMENTS

• Work under pressure
• Work in a fast-paced environment
• Long periods of standing on your feet

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