Brunch Supervisor - Pigeonhole Beltline

at  Concorde Entertainment Group

ABOUT THE POSITION

Pigeonhole is looking for a supervisor that is interested in taking on and running our brunch program! Availability on Saturdays and Sundays is a must and a typical shift is between 9:30am-3:30pm. This opportunity would be a great chance to dip your beak into management and run your own services, while developing your idea of brunch in a new exciting way. 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.

WHO WE ARE

Recognized as Canada’s Best New Restaurant of 2015 by Air Canada’s enRoute magazine, Pigeonhole Beltline was first dreamed up in the back of a London taxi. It was conceptualized as a place for spontaneity; a place you’d discover on your way to dinner and never leave. A place that could evolve and adapt with time that wasn’t beholden to a specific culinary focus and includes a small but deliberate wine, beer and cocktail list. Focused on warm and intentional hospitality and ever-changing dishes, the menu will give customers a culinary experience like no other in Calgary.

• 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, 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
• 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
• Delegate appropriate tasks and manage staff workloads
• Execute ad-hoc administrative and operational duties are required.