POSITION SUMMARY

The Supervisor is responsible for maximizing guest satisfaction from arrival through to departure by handling all guest inquiries in a friendly, accurate and professional manner.
The Supervisor assists in ensuring the efficient running of the operation and supervises staff to ensure flawless service in accordance with the standards set out by the Sawridge Inn & Conference Centre.

SKILLS/EDUCATION REQUIRED

• One to three years of progressive experience in hotel, restaurant, lounge & banquet operations.
• Capable of fulfilling the physical requirements of a fast-paced environment
• Organized individual with the ability to multitask
• Strong decision-making skills
• Excellent interpersonal skills, a team player attitude
• Clear and concise understanding of the importance of superior customer service
• Ability to motivate and manage staff
• Ability to work cohesively with co-workers as a part of a team
• Ability to maintain good coordination while serving orders quickly
• Available to work varying schedules to reflect the business needs of the Hotel.
• Results-oriented with the ability to be flexible and work well under pressure.
  Job Types: Full-time, Permanent
  Pay: From $45,000.00 per year

Benefits:

• Dental care
• Extended health care
• Life insurance
• On-site parking
• Paid time off
• RRSP match

Language:

• English (preferred)

Work Location: In person
Expected start date: 2025-08-2

• Maintaining complete knowledge of all menus: Liquor/Wine/Food/Dessert
• ProServe Certification required & knowledge of the Alberta Liquor Regulations and ensuring all practices abide by the legislation
• Utilizes interpersonal and communication skills lead, influence and build mutual trust, respect and cooperation among team members
• Ensures compliance with all food and beverage policies, standards and procedures through training, supervising, follow up and hands on management
• Improves service by communicating and assisting employees to understand guest needs, providing guidance, feedback and individual coaching when needed
• Ensures that the restaurant maintains a first-class visual impact including ambiance, cleanliness, orderliness, décor and service flows based on established standards
• Processing guest transactions using the POS System Micros
• Greeting guests, explaining specials, suggestively selling menu items, and describing menu items in an accurate and appetizing way
• Picking up orders in a timely fashion and delivering them to customers with the utmost emphasis on customer service
• Be familiar with the hotel and town amenities in order to answer hotel guest inquiries
• Ensure regular, effective communication with F&B Manager & Chef
• Attends staff communications meetings
• Monitor and counts inventories on a monthly basis as per established accounting practices
• Assist servers by taking tables and hosts on the floor during meal periods and high demand times
• Perform other job-related duties as outlined by management