Employee Dining Room Cook - Casino jobs in New Brunswick, NJ

Description

The Spring Lake Bath & Tennis Club is excited to announce the exceptional career opportunity of Dining Room Supervisor. We are seeking an experienced and qualified individual to join our team. Our ideal candidate is service-oriented, with a passion for teaching others. The Dining Room Supervisor will help oversee our F&B team, working closely to execute seamless services to our members and their guests and grow our talented staff.

Essential Functions

Manage the dining functions when scheduled and take on additional duties as assigned by the manager. Dining Room Supervisor is responsible for making sure that the dining space is ready at the start of the dining hours and at the end of the dining hours in preparation for the next shift, per standards and procedures of the B&T. Supervises wait staff and works with the kitchen staff to assure member and guest satisfaction. Dining Room Supervisor is a key player for achieving the Club's goal to maintain a consistently high level of service quality and satisfaction.

Key functions and duties include: 

· Maintain cleanliness. 

· Supervise employees. 

· Maintain food safe & TIPS certification. 

· Collaborate with other managers and use clear and timely communications on all matters, and most importantly on any matter that impacts the quality of member services and member satisfaction. 

· Handle member feedback appropriately and keep senior management in a 'no surprises' status. 

· Work as a team with the other F&B managers, department heads, the Chef and kitchen staff.

Detailed job functions and responsibilities include:

1. Helps in the training of all Food and Beverage service staff and sets up regular staff meetings to review any changes to the order of service or misc. items. 

2. Attends weekly meetings and keeps informed of all BEOs (Banquet Event Orders)

3. Prepares dining areas in accord with F/B schedules and standards.

4. Provides to service staff floor plans for each shift.

5. Helps with supervising and setting up private events, weddings, cocktail parties, etc. 

6. Coordinates food service between kitchen and service staff.

7. Inspects all linens daily for proper appearance.

8. Assured wait staff had completed opening and closing side work. 

9. Receives and greets members and guests.

10. Suggests and describes available appetizers, entrees, desserts, alcoholic beverages and wines to members and guests as needed. 

11. Assists with table clearing and re-setting as needed.

12.  Maintains cleanliness of production and service equipment.

13. Maintains organization of storeroom, service stations, and other areas at the end of each shift. This includes inspecting all dining areas, ballroom, common areas and other facilities as assigned by the manager to ensure that sanitation, safety, preventive maintenance, and other programs are in place in areas of responsibility at the start and conclusion of each shift. Storeroom(s) should also be left in order at the end of each shift.

14. Runs the pre-shift meeting to go over the menu and prepare staff for a successful shift.

15.  Assures that personnel are wearing clean and neat clothing and appearance (hair, face, nails, shoes, etc.) consistent with the quality standards of the B&T.

16. Suggests when additional service supplies and small equipment are needed.

17.  Assures that employee's clock in and out appropriately.

18. Suggests to the Manager menu additions or changes based upon member and guest requests.

19. Receives, records, and resolves complaints applicable to the dining rooms and outdoor eating spaces in a timely fashion, including escalation to senior management if necessary. Also summarizes the issues for the manager with the appropriate urgency (weekly or as occurs.)

20. Enforces established rules, regulations, and policies.

21. May serve as club’s opening or closing manager or manager on duty.

22. Completes other appropriate assignments made by senior management. 

Requirements

One to two years of hospitality experience required.