Halfway House/patio Supervisor

**Job Duties**
- Train and maintain the best service suited for Cherry Hill Club members and guests, maximizing the abilities of the staff at hand.
- Provide patio service to members as requested, reserved, planned and

needed.
- Ensure constant training and cross training (returning/new staff, experienced and inexperienced) to improve service ongoing.
- Ensure each transaction and event billing of goods & services is accurately charged.
- Review and clearly understand upcoming week’s BEO’s and event calendar and how it reflects on supplies, staffing, ordering, etc.
- Produce working schedules bi-weekly or weekly, according the business needs and avoiding any potential for overtime.
- Adjust working schedules on a day-by-day operation to reflect special

circumstances, events, no shows, illnesses, weather, multiple jobs and the likes.
- Ensure all schedules are copied for the F & B Manager's file.
- Ensure that work schedules reflect the budgetary and the "need to have" criteria.
- Record and manage reservations on a daily basis and those of special events.
- Co-ordinate patio and special events in accordance to the BEO.
- Draw up patio sections in harmony with reservations and space availabilities.
- Instruct and maintain point of sale system know-how to all servers.
- Instruct & maintain menu terminology and method & preparation of each item served.
- Ensure "new" members of the service staff hired during the season are "informed" and brought up to the same level of operational knowledge as those who joined in the beginning of the season.
- Finalize end of day servers report and closing out servers report.
- Monitor and sign daily sign-in and out reports for the F & B manager's file and

subsequent administration of office payroll preparation.
- Communicate internally with all service staff to maximize their potential within the Club's objectives.
- Ensure that each member of the service staff is properly dressed with the authorized uniforms and nametag in conditions that uphold the standards of the Club.
- Ensure standards of personal grooming and hygiene of all service staff is within Club guidelines.
- Ensure that all service staff is fully informed of disciplinary grievance procedures along with the do's and don'ts of the "service conduct principles".
- Communicate as often as necessary with other departments and the F & B Manager to ensure a smooth and satisfactory flow of service to member/guests and special events.
- Constantly update professional skills for the good of oneself, co-workers and the Club.
- Ensure clean & organized work station, storerooms (linen) wait-station, fridges and condiments.
- Ensure maximum "presentation, lay-out" in regards to chinaware, glassware,

silverware, linen, table and room decorum.
- Act as bartender/server for the Halfway House/Patio Outlet and Club Events.
- Supervise and assist Halfway House operations on a daily/nightly basis.
- Responsible for Halfway House/Patio Outlet when the F & B Manager and/or Chef are not available.
- Maintain Smart Serve certification

Ensure Smart Serve principles are adhered to by all staff.
- Report perished, lost or stolen products to the F & B Manager at once, try to ascertain who or what the problem may be in order to rectify it.
- Ensure that all relevant statutory notices are posted in an eye-catching and

regular place.
- Ensure that attendance records, illnesses and absenteeism records are

brought to the F & B Manager's and Administration Office's attention.
- Ensure to report accidents of members/guests or staff to the F & B Manager &
Administration Office immediately followed by a written report.
- Establish and nourish a team spirit, maximizing co-operation with all

departments & managers.
- Ensure conduct at all times is professional & within Club guidelines.
- Ensure that the end of season closing practices are co-related with other

departments are completed and signed off with the F & B Manager.
- Meet or exceed all of the specific objectives & tasks as outlined
- Represent the Club & standards of the department head/hostess to the best of your ability.
- Meet with supplier representatives and suggest product lines to the F & B Manager
- Maintain effective par stocks on all supplies.
- Reconcile beverage requisition forms to inventories.
- Conduct and submit monthly beverage inventories with the F & B Manager.
- Act as Duty Manager in F & B Manager’s absence.
- Manage and modify Jonas system based on staffing and menu needs.
- Experience in a management role in the food services industry is an asset
- Strong formal and informal leadership skills
- Sound analytical thinking, planning, prioritization, and execution skills
- Experience with coaching and employee development
- Effective leadership skills, with a strong focus on mentoring and motivation of
- employees
- Demonstrated time management skills
- Ability to identify measures of performance and actions needed to improve or
- correct performance
- Abilit