Breakfast Supervisor

**POSITION PURPOSE**

**ESSENTIAL FUNCTIONS**

Front of House Operation:

- Conduct morning pre-shift and post shift meetings with all staff.
- For each shift assign staff sections, duties and review open table reservation assignments.
- Greet and handle all guest interaction with a high level of professionalism and hospitality.
- Daily inspections on cleanliness, organization and opening & closing and shift change duties are completed.
- Quality checks each guest table to ensure expectations in service and food and beverage offerings meet or exceed individual guest expectations.
- During service oversee all areas and staff while assisting where needed - maintain a strong floor presence
- Ensure buffet is always clean, neat, food is abundant, and all accompaniments are present
- Empowering staff to resolve issues, while acting as a supportive and active leader who will manage situations as they evolve.
- Ensure service standards/timelines are maintained. Lease with kitchen lead for turn around action plans
- Review and approve all service recovery measures / adjustments
- Ensure detailed end of shift log completed and available

Employee Management:

- Create a culture of empowerment, accountability, teamwork, continuous improvement, and a passion for providing exceptional hospitality
- Actively manage labour costs - reassign, alter shifts, assign/manage breaks/meal periods
- Ensure professional image of team, - grooming, uniform, serving etiquette, attendance
- Assist with recruiting and onboarding to build a high functioning and positive team
- Oversee employees while reviewing opportunities for continue improvement.
- Conduct and development of training for F&B service employees, ensure employee competency on buffet offerings

Other Responsibilities
- Maintaining a strong focus on achieving and/or exceeding revenue targets, within acceptable labor cost and service standard parameters
- Effectively manage labor by ensuring the correct number of staff for individual meal periods
- Work with the Chef to ensure product and goods are purchased for the front of house
- Ensuring that all equipment inventories, fixtures, and furniture are kept in good supply and in the best condition and assumes responsibility of scheduled general cleaning
- Ensuring that AGCO, municipal and provincial laws are being adhered to.
- Other duties assigned by your manager or supervisor.

Core Competencies:

- Demonstrate a complete understanding of the resorts policies, procedures and service standards.
- Protects establishment and patrons by adhering to sanitation, safety, and alcohol beverage control policies.
- Demonstrated track record in achieving set objectives in sales + labor cost management.
- Understanding of financial and how to effectively manage our variable costs.
- Excellent interpersonal and communication experience, both verbal & written.
- Excellent time management skills to balance both administrative tasks and floor management.
- Demonstrate a drive and motivation for professional development.
- Ability to follow up and follow through with assigned tasks and deadlines to completion.
- Ability to multi-task, remain cool and keep up in a fast paced environment.
- Genuine interest in providing a superior guest experience and in the hospitality industry
- Ability to work efficiently in a fast-paced environment while under pressure
- Strong work ethic, with a willingness to take initiative
- Honesty, integrity, and a self-motivated attitude
- Adhere to grooming and appearance standards consistently
- Demonstrated patience, tact and diplomacy while leading and working alongside a diverse team of industry professionals.

**HEALTH & SAFETY**

Work in compliance with the Occupational Health & Safety and its regulations by:

- Performing workplace inspections
- Conducting information sessions (safety talks, staff meetings, etc.)
- Conducting incident investigations
- Conducting employee training
- Correcting substandard acts or conditions
- Commending employee and supervisor health and safety performance
- Performing employee safety observations.
- Reviews Health and Safety Trends
- Responds to health and safety committee or worker representative recommendations
- Established a program to regularly communicate health and safety information
- Integrates health and safety into all aspects of the organization
- Records health and safety program reviews and changes
- Regularly encourages off-the-job health and safety activities for all workers

**EDUCATION/EXPERIENCE**

A minimum of 2 year supervisory experience in the food and beverage industry in hotels, restaurant or banquet/event facilities. Must be a minimum of 18 years old with a possession of a Smart Serve certificate. Knowledge of the POS operating system “Silverware”, Open Table and Microsoft Outlook would be an advantage.

**LANGUAGE SKILLS**

It is imperative for our supervisors to have an excellent command of the English language, both written and verbal.

**WO