The Sonnenalp is looking for a Full-Time Year-Round Supervisor.
Wage: $20.00 - $21.00 /hour, plus tips (avg $6-$7 additional per hour)

EDUCATION/EXPERIENCE

• Degree in Hospitality or Restaurant Management preferred

SPECIAL SKILLS/EQUIPMENT

• TIPS certification helpful
• Excellent customer service and problem solving skills
• Strong wine and liquor knowledge
• Strong computer skills required
• Strong organizational skills required
• Experience with Squirrel POS and Open Table preferred

ESSENTIAL PHYSICAL REQUIREMENTS

• Required to work evenings, holidays and weekends, sometimes in excess of 40 hours per week
• Job requires standing or walking for the full duration of the shift.

EMPLOYEE CONDUCT

• It is the responsibility of every employee to contribute to a positive work environment through cooperative and professional interactions with co-workers, guests and vendors.
  This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time

PRIMARY PURPOSE OF POSITION

The Supervisor oversees front of the house operations in the restaurant during service. They will ensure consistent, superior service and food, stepping into all positions in the restaurant as necessary. They are responsible and have the authority to take care of immediate guest and staff issues. The Supervisor will comply with, and enforce all hotel/restaurant policies and procedures.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prioritize and organize all phone messages regarding reservations
• Supervise staff to make sure they are properly prepared for an upcoming shift and provide them with the tools they need to perform well; menu terminology, 86 list, special group needs, etc.
• Supervise staff during a shift to ensure greatest guest satisfaction; points of service, attention to detail, etc.
• Work with kitchen staff to make sure food is being prepared in an organized and timely manner
• Check with customers during their meal to see if they are happy with their dining experience
• Help control food and alcohol costs by coding invoices, charting ongoing costs, and checking prices
• Keep staff educated and tested on menus and LHW standards
• Help keep restaurant properly stocked by placing orders for coffee and tea and letting the appropriate managers know if we have shortages of products such as wine, beer, liquor and food
• Handle inventory matters monthly, get to accounting in a timely manner
• Manage bar ordering (liquor, beer, soft beverages, and coffee)