Commissary Supervisor at Wilderness Resort

Sevierville, Tennessee, United States -

Full Time

Start Date

Immediate

Expiry Date

08 May, 26

Salary

0.0

Posted On

07 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Communication, Problem Solving, Inventory Management, Scheduling, Training, Organization, Attention to Detail, Time Management, Customer Service, Negotiation, Data Entry, Team Management, Food Safety, Logistics, Equipment Management

Industry

Hospitality

Description

SUMMARY: Commissary Supervisors are responsible for assisting with receiving, accounting for and delivering of food and other products and shipping and receiving. Constant hands-on attention must be given to the delivery of food and beverage, and timely delivery of courier packages to the department/departments. Additionally the Commissary Supervisor will help with monthly inventory counts and control all equipment stored in the Supply Commissary including excess items stored in the Off-site Warehouse. ESSENTIAL DUTIES AND RESPONSIBILITIES: This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time. Receives incoming products and materials – primarily perishable and non-perishable food products. Requires inspection of incoming products/packages to confirm and reconcile paperwork with order. Notifies and/or delivers products to all food/merchandise outlets. Assists in loading products to correct area (i.e., freezer, etc.) in a timely manner, so products don’t spoil. Cleans and organizes inventory areas, or assigned tasks to Commissary Assistant. Assists with monthly inventory. Daily entering the food and beverage invoices to the inventory system Enter the food & beverage invoices to “Invoice and Coding” spreadsheet. Review and research the adjustment required and fix the issues Daily data sync all commissary scanners Daily review the payroll and approval the worked times. Also do the scheduling. Order the food and paper items from vendors and make sure we don’t run out the items Communicate with Kitchen Managers and F&B Director for any special order items to order Order the beverages and make sure the liquor room shelves are fully stocked. Daily walk around the commissary to make sure the shelves are organized and fully stocked Be sure consistently organize the freezer and rotation FIFO Review the cooler and freezer for old items or dead stocks that needs to be move and use up. Please let Kitchen Managers know these items. Print the inactive report on commissary and turn into Kitchen Manager. When possible stay in the commissary and let the runners deliver the products. Assist in building the carts for the runners. Keep the loading dock free of delivered packages; delivery in timely manner Training the Commissary Assistants. Follow up the training to make sure it is done correctly. Check your email daily and respond if applicable Requires ability to safely use Company vehicles to deliver items, as needed. All other duties as assigned by management. SUPERVISORY RESPONSIBILITIES: Directly supervises employees under the direction of the Department Manager. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and assisting in disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE: Level 3 High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS: Level 2 Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. MATHEMATICAL SKILLS: Level 3 Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. REASONING ABILITY: Level 3 Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS: Tennessee Driver’s License or ability to obtain one within 30 days of employment ServSafe Certification All required in house F&B Classes/Training OTHER SKILLS AND ABILITIES Patience and creative communication when deal with international students. QUALIFICATIONS: Strong leadership skills and ability to motivate people. Requires good negotiation and listening skills. Ability to act independently with little supervision. Skilled in problem solving and staff training. Efficiently handle multiple duties. Requires the ability to operate various office equipment to include a computer, word processing, spreadsheets, voice mail, copier, fax, and calculator. Requires a good understanding of company policies and procedures. Ability to handle stressful situations Good attendance and punctual. Exhibits professionalism. Exhibits good grooming habits. Wears the proper uniform. Works efficiently. Follows all resort and office policies and standard operating procedures. Conducts themselves in a professional manner with a positive attitude. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Activities: Regularly stand, walk, use hands to finger, handle or feel, reach with hands and arms, and talk or hear Frequently stoop, kneel, crouch or crawl. Occasionally sit, climb or balance, and taste or smell. Lifting Activities: While performing the duties of this job, the employee is required to: Regularly lift up to 10 and 25 pounds. Frequently lift up to 50 pounds with assistance. Occasionally lift up to 100 pounds with assistance. Vision Requirements: Close vision, Color vision WORK ENVIRONMENT: Regularly exposed to extreme cold (non-weather). Frequently exposed to outdoor weather conditions. Occasionally exposed to wet or humid conditions (non-weather), moving mechanical parts, and high, precarious places. Noise Levels: Moderate

Responsibilities

The Commissary Supervisor is responsible for receiving, accounting for, and delivering food and other products, as well as assisting with inventory counts. They also supervise staff, ensure timely deliveries, and maintain organization within the commissary.