Supervises all employees in dining and bar area and any employee other than Department Heads whilemanager is on duty.
General Responsibilities:Provide member satisfaction in the Dining Room through personal supervision and staffing guidelines.Promotes Bocage Racquet Club to the highest possible standards to members, their guests,staff and community.
Standards of Performance:To see that through managing, retaining good employee morale, and hands on support as needed,provides a pleasant business atmosphere and superior member service on a daily basis.
Principle Duties:
• Supervises any employee on the service staff during their shift as needed.
• Oversees all aspects of cleaning and organizing of all server activity areas and coolers in a dailyand timely manner.
• Assures side work is completed and that set up for the next day has been completed.
• Makes sure that all tables have been set meeting visual appearance guidelines.
• Writes work schedules to conform to Part-Time and Full-Time employee’s gross hours.
• Dismisses staff early when business is slow.
• Submits managers’ reports daily, year to date documentation and other writtendocumentation as needed.
• Supervises patio service when applicable (weather permitting).
• Personally sees that par levels of condiments, coffee, crackers, etc. are available for waitstaffdaily before service starts and that they are ordered during storeroom hours as needed.
• Attends designated staff meetings and educational programs as necessary.
• Personally serves food and beverages as necessary.
• Assures that service personnel are in dining room to greet and seat guests.
• Make sure that bussers/servers are standing at their stations during service.
• Documents all personnel files information and absentee forms as necessary.
• Organizes all pre-meal and menu orientations.
• Follows up on member’s meals 5 minutes after they are served and before check is brought.
• Performs china and silver inventory every month to be submitted to Food and Beverage Director, keeps buffet and party service ware organized.
• Institutes all new service requirements and techniques in conjunction with the service manager.
• Inputs all new menu items and price changes in POS for Dining Room and Bar.