ABOUT THE POSITION

National 8th is looking for an experienced front of house Supervisor to join the team on a part-time seasonal basis from June 24 to September 30. Reporting to the General Manager, the Supervisor contributes to the oversight of the front of house operations. This position is responsible for several functions including but not limited to coordination of sales, training, employee and guest service, opening and/or closing, and service recovery where needed. The Supervisor must have a constant presence in the venue and ensure a positive company image is always maintained through client and employee interactions through consistent delivery of remarkable service. There is opportunity to extend to a permanent position at the end of the season for the right candidate. Weekend and evening availability is required.

WHO WE ARE

National on 8th is perfectly located in the heart of downtown. Situated in Stephen Avenue Place (formerly the Scotia Centre), National on 8th boasts western Canada's largest rooftop patio! Soak up the sun while playing a round of cornhole or ping pong. The +30 interior space features smaller seating arrangements, and a private room, to accommodate business lunches and intimate gatherings.

WHAT WE OFFER

• Hourly Wage: $19.00 to $21.00 per hour
• Gratuities
• Duty meals
• Professional development financial support
• 25% Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU'LL DO

• Ensure that department goals are communicated, understood, and met by hourly staff
• Work with management to ensure that newly hired hourly staff receive orientation training
• Counsel hourly staff on work related concerns and issues to ensure satisfaction and productivity enlisting the support of management as needed
• Listen to hourly staff's suggestions for improving how work is done and guests are served. Gain management support as needed to act upon suggestions
• Work with management to ensure that hourly staff have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory)
• Ensure that hourly staff are trained on technical and service aspects of the job (e.g., food, customer service)
• Work with management to ensure that hourly staff clearly understand their job roles, responsibilities, and performance expectations
• Address guest concerns, requests, or issues either individually or by enlisting the help of others (i.e., management and staff)
• Give constructive feedback to hourly staff to help them do their jobs better
• Act as a “bridge” between management and hourly staff to facilitate department operation (e.g., keep managers appraised of hourly staff activities, issues, challenges, etc.)
• Collaborate with management to develop and carry-out ideas and procedures to continuously improve
• Enforce compliance with all regulatory governing agencies (e.g., AGLC, safety, OSHA, department-specific procedures such as food standards)
• Collaborate with management to recognize and celebrate hourly staff performance contributions (e.g., department-specific recognition programs)
• Manage basic human resource issues/concerns of hourly staff enlisting the support of management as needed
• Have a desire to be mentored by your peers and take initiative on furthering your job functions and duties
• Attend meetings as required
• Ensure every guest is handled with the highest level of professionalism and complaints are dealt with quickly and efficiently
• Adapt to different personalities of clients, vendors and coworkers without losing focus
• Possess high professional ethics and avoid extreme familiarity or conflicts with others
• Delegate appropriate tasks and manage staff workloads
• Recognize problems and be able to appropriately resolve using good judgment, negotiation, tact and initiative according to company policy and procedure
• Occasionally perform physical activities in a variety of environmental conditions that require moderate to maximum strength including sitting, climbing, lifting, balancing, walking and handling of materials
• Work overtime when needed and assist the workload of others
• Execute ad-hoc administrative and operational duties are required

WHAT YOU HAVE

• Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (at least 1 year preferred)
• Advanced knowledge of industry best practices, guest services and food and beverage
• Strong communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers
• Ability to maintain professionalism, control, and composure in difficult and stressful situations
• Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives
• Working knowledge of applicable employment related legislation
• Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations
• Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives
• Experience and knowledge of budget analysis methods, general accounting skills and ability to operate a cash register or POS system
• Ability to fluently communicate in both written and verbal English
• High School Diploma with basic math skills is required
• ProServe Certification is required
• Ability to stand for extended periods of time and lift 50lbs
• Comfortable using Microsoft Office Suite
• Possess high professional ethics and avoid extreme familiarity or conflicts with other