Restaurant Supervisor - Timber Ridge Lodge

Description

If you desire to put your experience to work in a full-service AAA Four Diamond resort setting while making an impact to the benefit of your team, ownership, and community, the perfect career opportunity awaits.

We are in search of a Smokey’s Supervisor to join our Timber team at our Timber Ridge Lodge & Waterpark in Lake Geneva, Wisconsin. 

Tucked within historic Lake Geneva, Timber Ridge Lodge at Grand Geneva Resort is the only all-season, all-suite, destination of its kind in the Midwest.  Featuring 50,000 square feet of year-round, indoor/outdoor waterpark excitement, Timber Ridge Lodge is a family bonding adventure that’s soaked in memories.  The Grand Geneva is also home to two championship golf courses, WELL Spa and fitness center, Mountain Top Ski Park, award-winning restaurants, and 1300 acres of picturesque grounds.  

Our Team is looking for People Pleasing individuals who want to do the following:

·       Turn our guest’s ordinary day into an extraordinary day ✨

·       Love where they work ✨

·       Be appreciated for what they bring to a team ✨

·       Learn and grow with a company who truly values it’s people ✨

What’s in it for you?

• Flexible Scheduling
• Free meals every shift made by our talented culinary team
• Paid time off
• Golf, Ski, Restaurant & Spa discounts
• Hotel room discounts as low as $49 per night
• WELL Spa Gym membership for $16 per paycheck
• Advancement opportunities across the property and US
• Friendly work atmosphere
• Holiday, jury duty, & bereavement pay
• Medical, dental and vision insurance, company-paid life insurance, employee assistance program and additional retirement benefits
• Recognition programs (aka get paid to celebrate)

About the role

Lead a timberrific team as a Smokey’s Restaurant Supervisor: Daily supervision of Smokey’s and Hungry Moose staff.  Maintaining a courteous and efficient operation of the dining room/food court to ensure complete guest satisfaction.

What will you be doing?

·       Ability to perform all dining room positions including server, server assistant, and host.

·       Open and close restaurant.  Supervise staff in absence of Restaurant Manager.

·       Assist with on-going training to ensure standards are being met.

·       Interact positively with customers promoting hotel facilities and services.  Resolve problems to the satisfaction of involved parties. 

·       Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.  Verify temperature, judge appearance and taste of products and check preparation methods to determine quality.  Give guidance toward improvement and make necessary adjustments for consistency.

·       Maintain profitability of outlet to support hotel operations.  Control payroll and equipment costs.  Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies.

·       Utilize POS system to accurately charge customers, and ensure timeliness of food and beverage. 

·       Directing and coordinating the activities of all assigned associates and departmental responsibilities in the restaurant.

·       Supporting hotel policies and procedures.

·       Maintain house bank.

·       Ensure appropriate standards of conduct, dress, hygiene, and appearance are maintained.

·       Full knowledge and participation in the hotel's Fire, Safety, Security, and Environmental plan and/or committees.

·       Perform other duties as assigned.

·       Supervise all service personnel including counseling and discipline, to maintain service standards.

·       Maintain proper set-up of dining room and enforce uniform and grooming standards of all service personnel on a daily basis

·       Conduct daily “shift” meetings to keep staff informed of current promotions, daily specials, guest comments, daily events and pertinent memos.

·       Ensure all staff has completed daily checklists.

·       Set-up and expedite all daily banquet functions.

·       Read and follow recipes as they pertain to menu production.

• Memorize all production specifications, food presentations, and cooking methods pertinent to menu production.
• Recognize/fabricate all products pertinent to menu production.
• Cook all menu items to guest specifications with regards to temperature, etc.
• Properly label, date, and store all prepared food as well as raw ingredients and food orders.
• Maintain a clean and organized work area.
• Maintain a sanitary environment consistent with the standards of chef and local health department.
• Recognize and react to product spoilage.
• Prepare portions of Staff Meal for Employee Cafeteria.
• Close kitchen shifts in the manner set forth by chef/supervisor.

What do you bring to the role?

·       High School diploma or equivalent

·       Previous restaurant experience preferred

·       Any previous education, training or experience in Food and Beverage  supervision

·       Knowledge of Food and Beverage operations, to include appropriate staffing levels, service equipment and guest relations

·       Ability to communicate and fully comprehend guest requests, memos, and banquet event orders 

·       Ability to work entire shift standing and moving about in restaurants and kitchen areas.

·       Ability to read, write, and communicate effectively in English language, to understand internal documents, reports and to interact effectively with guests and employees. 

·       Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve.

• Must have basic knife skills.
• Able to read client orders, special requests, etc. from Micros printer in English.
• Comfortable degree of dexterity for knife handling, prep work, etc.
• Be able to manage multiple tasks simultaneously.

WARNING: must be prepared to be a part of guest memories for years to come!

Grand Geneva is an Equal Opportunity Employer

Note: This document describes the general nature and level of work required of people in the job. It is not intended to be an all-encompassing list of responsibilities, duties, and skills.