Dining Room Supervisor

Position Status: Full-time / Salary
Reports to:        Food & Beverage Director and Dining Room Manager

Subsidized Staff Accommodation available.

Job Summary: Combines the role of host and supervisor. Insures guests experience the comfort, pleasure and high standards of Briars hospitality. Supervises, trains and motivates staff while always monitoring procedures, safety, efficiency, and morale. Performs a variety of administrative tasks.

Responsibilities & Duties:

1. Assumes the role of host in the Dining Room. (35%); For example:
   • Greets and shows guests to their table in a timely fashion
   • Spends time chatting with guests. Provides information regarding history, services,
     recreation program, weather and general information. Chats to discover any problems or concerns.
   • Displays a knowledge of dietary restrictions, allergies, menu items, wine lists and helps
     guests with any special food and beverage requirements
   • Adjusts music, lighting, temperature and general ambiance according to guest needs and Briars standards
   • Resolves problems, concerns and guest issues quickly and diplomatically
   • Monitors guests service to ensure it meets their particular requirements ( i.e.- fast & efficient for some, slow and chatty for others )
   • Seeks help with unusual problems and passes on both positive and negative feedback to
     Kitchen, Duty Managers, Recreation staff and Sibbald family.
2. Trains, motivates and supervises staff ( 30% ); For example:
   • Provides training to new and existing staff, ensuring they learn the art of service in accordance with industry standards and the Briars own standards of service. Uses various modes including manuals, role playing, shadowing and situational training
   • Encourages staff to find more efficient and effective methods to carry out tasks and assists them when necessary
   • Observes staff and listens to their interactions with guests to ensure standards are being carried out and makes corrections as necessary
   • Gives staff both positive and constructive feedback regarding their performance and professional demeanor
   • Constantly monitors the Dining Room while in service to ensure staff are meeting the needs and expectations of the guests
   • Monitors staff workload and assists where needed
   • Sets a positive example with their own professional demeanor and demonstration of their service abilities
   • Generates enthusiasm, camaraderie and a team spirit with the Dining Room staff
   • Acts as a mediator, sounding board and advisor when staff experience common work related problems
   • Organizes competitions, events, games and challenges designed to improve morale, increase productivity or up- sell product
   • Disciplines staff when standards have not been met or professional conduct has not been
     maintained using both verbal and written forms of warning, referring serious infractions of standards to Food and Beverage Director
   • Participates fully in designing training programs, performance reviews and discipline
     procedures
3. Paperwork and Administrative tasks (20%); For Example:
   • Prepares pre/post shift duty lists
   • Follows through on Flags, changes and additions to Arrivals & Departures and special requests.
   • Prepares sections on Floor plans based on scheduling, staff strengths and guest needs.
   • Completes end of shift tasks, including counts, billing and Meal Summary updates.
   • Updates Floor Plan throughout the meal to ensure accurate counts
   • In the summer prepares Lunch sheets so each Dining Room has the appropriate information regarding the following day's lunch
   • Adjusts schedule to reflect changes due to new or changed information regarding meals
     prepares end of evening closing Checklist and logs comments.
   • Executes all voids on Point of Sales system
   • Maintains "86 items" (items not in stock) on Point of Sales system
   • Reads and initials memos and notes in Dining Room Memo Book
4. Liaison (10%); For Example
   • Liaises between Dining Room and other departments regarding routine day to day matters
   • Liaises between Dining Room and Conference group leaders
5. Receives training ( 5% )

Job Requirements:

Province/Territorial, Accreditation, Certification, Licensing, or Registration Requirements:

• Smart Serve Bar accreditation (or equivalent)

Education/Knowledge Requirements:

• University Degree or College Diploma from a hospitality related program
• Standard First Aid and CPR an asset

Experience:

• No less than 3 years of Food and Beverage experience in at least one of hotels, private clubs, resorts or upscale restaurants
• Minimum 2 years supervisory experience in Food and Beverage
• Sufficient living experience to acquire sophistication to deal with upscale clientele of all ages - both leisure and business guests

Skills

• Dining Room Service, Banquet Service - capable of efficiency and speed
• Proven leadership abilities through work, sports, volunteer work (must be able to inspire, motivate, mentor)
• Bartending - including cocktails and bar food service
• Basic computer
• Good reading, and comprehension to follow instructions and write reports
• Excellent verbal and communication skills - well spoken, articulate
• Excellent health - able to handle heavy physical demands
• Mature, warm, friendly, patient, caring personality. Enjoys teaching and mentoring
• Able to deal with difficult guest situations and solve problems, calmly and pleasantly
• Able to work a variety of shifts including days, evenings, weekends and statutory holidays. Work involves split shifts and triples when required
• Must be able to work inside, outside and in a non-air conditioned environment
• Expected to wear a uniform and conform to Briars standards regarding facial hair, hair length, body piercing, tattoos and personal grooming
• Valid driver's license preferred

Language Requirements:

• English
• Knowledge of a second language an asset

Final Paragraph: This job description should not be construed to imply that these requirements are the exclusive standards of the position. You may be required to follow any other instructions, and perform any other related duties, that may be required by your supervisor.

At The Briars, all employees and especially managers are encouraged to help out other departments when the need arises.

Janet Sibbald, Human Resources Manager
The Briars Resort, Spa & Conference Centre
Phn 905-722-3271 Fax 905-722-9698
Toll Free Reservations 1-800-465-2376
email: janet.sibbald@briars.ca

Please quote competition number DRS0430-CB when applying.