Food and Beverage — Front Of House

Perky Moose Cafe Supervisor

For the Position of: Perky Moose Pantry & Café Supervisor
Reports To: F&B Manager/Chef de Cuisine
Department: F&B
FLSA Status:  Hourly/Exempt
Purpose of the Position: Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, associate retention, guest service and satisfaction, food quality, cleanliness and sanitation related to restaurant operations.
Overview:   When the following actions and results are observed, your guests, your fellow associates, and your manager(s) will see and know this about you:

Your Guests will observe:

That when encountered, they will always receive a friendly smile and warm welcome from you.
That if they have any questions regarding the Hotel or its services, you can provide answers and assistance, or direct them to someone you know who can help them.
That all guests feel welcome and are given responsive, friendly, and courteous service at all times.
That all food, beverages, and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards
That you contain complete knowledge of all of our food, beverages, spirits, and all services offered

Your Fellow Associates and Manager(s) will observe:

That you are punctual, reliable and always punch in on time for your scheduled shifts
That you always follow the Hotel’s requirements and standards for personal grooming and appearance.
That you always arrive to work wearing your uniform and name tag.
That your uniform attire is always clean, not wrinkled or torn, and in good condition.
That you always exhibit a friendly, kind, professional, and cooperative attitude.
That you always obtain and achieve your daily goals as set by your Manager(s).
That you can work well and efficiently under pressure.
That you always clock in and out properly for your lunch break.
That you are an excellent “Team” member, always ready to assist your fellow associates to achieve their daily goals, no matter their specific duties and assignments.  
That you always complete your shift and duties on time with your schedule.
That you always punch in and out accordingly for shifts and breaks.
That you understand completely all policies, procedures, standards, specifications, guidelines, and training programs.
That you achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of associates and creating a positive, productive working environment
That you control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
That you make employment and termination decisions consistent with federal and state laws; consult F&B Director for guidelines; consult Director of Lodging, Assistant General manager and/or Human Resources as needed 
That you fill in where needed to ensure guest service standards and efficient operations.
That you train and continually strengthen staff in all areas of the café and professional development.
That you prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
That you ensure that all products are received in correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
That you oversee and ensure that restaurant policies on associate performance appraisals are followed and completed on a timely basis.
That you schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and that labor cost objectives are met.
That you are knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures
That you provide advice and suggestions to F&B Management as needed.
That you ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
That staff is providing quality meals and beverages consistently for all customers and that they are prepared to Café and management standards.
That inventories and ordering are conducted in a timely and efficient manner.

Requirements:

The ability to work independently as well as part of a team, with various personalities and cultures, and always with a positive attitude.
Ability to communicate effectively with both co-workers and guests.
Ability to stand for up to 8 hours.
Ability to work approximately 50-60 hours per week (unless hired on a “Part-Time” basis.)
Ability to safely lift up to 50 pounds, and be able to bend, lift boxes, fold linen, pushcarts, and climb stairs with or without reasonable accommodation.
Willing to work extra hours, various shifts, split shifts, and on holidays and weekends.
CPR and/or First Aid training desirable.
Be at least 21 years of age.
Be able to communicate and understand the predominant language(s) of the guests and the restaurant’s trading area.
Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Must complete ServSafe training or other food safety training as required.
Associate must be able to follow safe operating procedures and maintain a safe work environment.
Position requires State of Alaska recognized alcohol management training certification (TIPS or TAMS), or complete training within 30 days of hire. Must thoroughly understand State of Alaska liquor laws and apply that knowledge to assure compliance with those laws.