Blue Pig Tavern Supervisor Position Available In Cape May, New Jersey

Blue Pig Tavern Supervisor 2.9 2.9 out of 5 stars 29 Perry Street, Cape May, NJ 08204

Department:

Food and Beverage Position:

Blue Pig Tavern Supervisor Reports To:

Dining Room Manager Supervisory Responsibilities:

Servers, Bussers, Foodrunners, Hosts, Service Bartenders Position Overview:

Daily supervision and direction of restaurant service staff. Assist in the development, implementation and maintenance of quality standards for restaurant. Interact with guests to ensure a positive guest experience. These duties may be described as, but not limited to: Ensure that meals are being served in a professional and timely manner by circulating within the restaurant and communicating with the kitchen and the order takers. Handle guest complaints in real time to ensure positive guest satisfaction. Monitor and supervise set up and maintenance of room service area to ensure that it is up to standard. Ensure availability of manpower, supplies, and equipment to ensure positive guest experience. Assist in hiring, scheduling, supervision of servers and bus attendants. Train and coach staff on service standards taking corrective action when needed. Serve as a liaison between service team and expeditor / kitchen to ensure accurate and timely meal service. Attend pre-meal meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance. Assist in the completion of reports on production and necessary requisitions. Assist in regulation of distribution of necessary supplies. Assist General Manager and Manager’s with maintaining most up-to-date scheduling, HRIS data entry, timecard punches and other pay com related needs. Assist managers in maintaining the daily Labor Trackers with accurate information. Correct scheduling issues in real time to ensure reliable data. Manage floor of restaurant during service by ensuring all guests are met with the highest standard of service. Maintain cleanliness Provide direct service to guests as needed, including, but not limited to serving tables, busing tables, seating guests and general clerical/cashier duties.

Required Knowledge, Skills, Abilities:

Good communication skills, both verbal and written. Ability to supervise subordinate staff, including, but not limited to assignment of duties, evaluating service and taking disciplinary action when necessary. Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer. Knowledge of hotel food and beverage operations. Knowledge of food and alcoholic beverages. Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses. Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10º F) and kitchens (+110º F) Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.

Minimum Qualifications:

High school or equivalent education required. Minimum of two years food and beverage service background required. Minimum one year restaurant supervisory experience required. All employees must maintain a neat, clean and well-groomed appearance per Congress Hall standards. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.