Tanque Verde Ranch
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Restaurant Supervisor Part Time Nisswa, MN, US
Salary Range: $20.70 To $24.00 Hourly
Position Overview:
The role of Restaurant Supervisor will be responsible for supervising the assigned Restaurant Operations including the following: ensuring guest satisfaction by maintaining approved service standards and procedures set by the resort, as well as personally responding to guest issues and complaints.
About Cote Family Companies: www.cotefamily.com
For over 100 years, this family-owned company has distinguished itself by providing unique, transformative experiences and exceptional memories. Our resorts provide an array of services including accommodations, golf, spa food & beverage, retail, equestrian and conference/event opportunities. Our camps provide transformational memories that our attendees carry with them forever. The Cote Family has invested in its current ventures and is poised for further growth.
COTECares
CoteCares is our “Way of Life”. We believe in enriching the lives of those within our community and this inspires us to create transformative experiences and exceptional memories.
Our associate journey begins and ends with a positive work environment and experience for our team. CoteCares is the namesake for our culture, and our commitment to a culture where all associates feel respected, safe, empowered, appreciated, excited, included and a sense of belonging to something extremely special. Whether it be through community involvement or internally working with each other, CoteCares expresses our world and what we want it to be.
Career Pathing:
Career pathing for this role may lead into salaried management whether at one of the business enterprises or a general, corporate role, depending upon one’s performance and individual aspirations/organizational opportunities. Through proactive pursuit of growth and skill development, this role can establish a fulfilling and prosperous career trajectory in Food & Beverage or general operations.
Duties & Responsibilities:
Maintain service standards for assigned Restaurant.
Ensuring all shifts are covered, and that all restaurant operations run smoothly by managing labor to meet and not exceed payroll as a percentage of sales.
Awareness of operating budget for outlet and focus on meeting budgeted numbers, paying particular attention to labor and food costs as a percentage of sales.
Work closely with General Restaurant Manager on day to day operations of Restaurant.
Display a strong knowledge of the menu including ingredients and preparation techniques. Work closely with the culinary staff to keep staff knowledgeable and up to date.
Motivate, coach, train and mentor employees to perform at maximum potentials. Assist General Restaurant Manager in scheduling staff and approving payroll in system.
Ensure guest satisfaction by maintaining approved service standards and procedures set by the resort, as well as personally responding to guest issues and complaints.
Maintain knowledge of all menus, wine lists, and liquor provided to guests within the outlet.
Manage supply inventories including ordering and requisitioning supplies, including liquor, and keeping a par level of stock that is cost effective to the operation without affecting the guest experience
Attend weekly meeting with Restaurant Operations Upper Management to review operations, discuss upcoming events, review progress on meeting budgets, and discuss other topics necessary to ensure the smooth and profitable operation of the restaurant.
Act as server and/or bartender when needed to facilitate excellent customer service and to ensure that payroll budgets are met.
Become proficient in POS operations including opening and closing checks, understanding various payment methods, and understanding proper closing and clearing procedures.
Assist the General Restaurant Manager, Assistant Director of Food & Beverage, Director of Food & Beverage, and Resort Executive Chef in hiring, training, and evaluating all staff within the restaurant.
Job Requirements:
This position requires the ability to stand, and, walk, 7to 8 hours at a time, climb stairs, reach, bend, taste, see, hear, smell and feel or touch.
The position also requires that the manager be able to read basic ingredient and or chemical labels and write in complete sentences in submitting reports and assessments.
This position also requires basic computer knowledge for closing/opening tickets and payroll processes, which would require good manual dexterity.
The position may also require the ability to lift over 50 pounds occasionally.
Education & Experience:
This position requires a high school diploma and 2-years restaurant experience, preferably supervisory experience.
The position does require the service of wine, beer or liquor so therefore the position requires the employee to be 18 years of age or older.
Certification in alcohol service training through the Minnesota Department of Public Safety, Alcohol and Gambling Enforcement Division is preferred.
Experience with general point of sale (POS) systems is helpful.
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Restaurant Supervisor Part Time Nisswa, MN, US
Salary Range: $20.70 To $24.00 Hourly
Position Overview:
The role of Restaurant Supervisor will be responsible for supervising the assigned Restaurant Operations including the following: ensuring guest satisfaction by maintaining approved service standards and procedures set by the resort, as well as personally responding to guest issues and complaints.
About Cote Family Companies: www.cotefamily.com
For over 100 years, this family-owned company has distinguished itself by providing unique, transformative experiences and exceptional memories. Our resorts provide an array of services including accommodations, golf, spa food & beverage, retail, equestrian and conference/event opportunities. Our camps provide transformational memories that our attendees carry with them forever. The Cote Family has invested in its current ventures and is poised for further growth.
COTECares
CoteCares is our “Way of Life”. We believe in enriching the lives of those within our community and this inspires us to create transformative experiences and exceptional memories.
Our associate journey begins and ends with a positive work environment and experience for our team. CoteCares is the namesake for our culture, and our commitment to a culture where all associates feel respected, safe, empowered, appreciated, excited, included and a sense of belonging to something extremely special. Whether it be through community involvement or internally working with each other, CoteCares expresses our world and what we want it to be.
Career Pathing:
Career pathing for this role may lead into salaried management whether at one of the business enterprises or a general, corporate role, depending upon one’s performance and individual aspirations/organizational opportunities. Through proactive pursuit of growth and skill development, this role can establish a fulfilling and prosperous career trajectory in Food & Beverage or general operations.
Duties & Responsibilities:
Maintain service standards for assigned Restaurant.
Ensuring all shifts are covered, and that all restaurant operations run smoothly by managing labor to meet and not exceed payroll as a percentage of sales.
Awareness of operating budget for outlet and focus on meeting budgeted numbers, paying particular attention to labor and food costs as a percentage of sales.
Work closely with General Restaurant Manager on day to day operations of Restaurant.
Display a strong knowledge of the menu including ingredients and preparation techniques. Work closely with the culinary staff to keep staff knowledgeable and up to date.
Motivate, coach, train and mentor employees to perform at maximum potentials. Assist General Restaurant Manager in scheduling staff and approving payroll in system.
Ensure guest satisfaction by maintaining approved service standards and procedures set by the resort, as well as personally responding to guest issues and complaints.
Maintain knowledge of all menus, wine lists, and liquor provided to guests within the outlet.
Manage supply inventories including ordering and requisitioning supplies, including liquor, and keeping a par level of stock that is cost effective to the operation without affecting the guest experience
Attend weekly meeting with Restaurant Operations Upper Management to review operations, discuss upcoming events, review progress on meeting budgets, and discuss other topics necessary to ensure the smooth and profitable operation of the restaurant.
Act as server and/or bartender when needed to facilitate excellent customer service and to ensure that payroll budgets are met.
Become proficient in POS operations including opening and closing checks, understanding various payment methods, and understanding proper closing and clearing procedures.
Assist the General Restaurant Manager, Assistant Director of Food & Beverage, Director of Food & Beverage, and Resort Executive Chef in hiring, training, and evaluating all staff within the restaurant.
Job Requirements:
This position requires the ability to stand, and, walk, 7to 8 hours at a time, climb stairs, reach, bend, taste, see, hear, smell and feel or touch.
The position also requires that the manager be able to read basic ingredient and or chemical labels and write in complete sentences in submitting reports and assessments.
This position also requires basic computer knowledge for closing/opening tickets and payroll processes, which would require good manual dexterity.
The position may also require the ability to lift over 50 pounds occasionally.
Education & Experience:
This position requires a high school diploma and 2-years restaurant experience, preferably supervisory experience.
The position does require the service of wine, beer or liquor so therefore the position requires the employee to be 18 years of age or older.
Certification in alcohol service training through the Minnesota Department of Public Safety, Alcohol and Gambling Enforcement Division is preferred.
Experience with general point of sale (POS) systems is helpful.
#J-18808-Ljbffr