Location: Santa Cruz,CA, USA
JOB SUMMARY:
Leads by example for staff by providing the highest level of Guest Service. Under supervision, oversees and coordinates special events such as Corporate Beach Deck picnics and other food related park and/or promotional exclusives. Oversees production kitchen operations. Assists in conducting Food Service Department training including new employee orientation training, department specific training and on-the-job-training. Updates training and operational procedures during the off season. Will assist in the capacity of Restaurant and Operations Supervisor as needed.
UNIQUE JOB REQUIREMENTS:
This is a unique opportunity to join the Boardwalk's great Guest Service Team as the leader of a department. Must provide exceptional Guest Service by acknowledging and greeting all Guests and exemplify outstanding service to our Guests by owning the key Guest Service Principles. Be There, show up to work as scheduled and remain focused and be prepared, ready to help. Make Their Day, by finding a special way to connect with each Guest. Choose Your Attitude, by arriving to work with a positive and friendly disposition. Have Fun, by being enthusiastic, enjoying working with Guests and your coworkers.
Must be able to work flexible hours, weekends, and holidays. Must conform to company grooming standards and must be Guest oriented. Flexible schedule 7 days a week. Carries a pager and a radio. Must obtain either a CA Food Handler card or ServSafe certification within 30 days of hire, or show proof of existing CA Food Handler card and/or ServSafe certification.
JOB TASKS (IN ORDER OF IMPORTANCE):
* Greet every Guest and answer Guests questions and provide consistent, friendly and helpful guest service.
* Plan, coordinate and supervise Food Service department events,including employee events.
* Maintain safety and sanitation requirements.
* Supervise deli food production.
* Prepare event reports, evaluations and receipts.
* Make recommendations to improve menus, quality, and service.
* Train and motivate staff to provide consistent, friendly and helpful service to employees and guests.
* Record inventory accurately and maintains inventory to maintain stock levels.
* Ensure good working conditions and working relationships.
* Supervise, train, coordinate, review and plan the work of foodservice staff.
* Work as a team leader and maintain a high level of professional conduct.
* Set schedule for the day's activities.
* Conduct departmental training for new employees, selling alcoholic beverages, cash handling, safety and on-the-job
training, as well as other training as needed.
* Handle guest complaints.
* Handle beer/wine in conformance with the state law and company policies.
* Update and maintain the digital calendar of events for accuracy.
* Assign and give breaks.
* Promote teamwork, coach, counsel and discipline employees.
* Write and update department binders, check lists, guides, training materials and tests.
* Enforce and uphold new policies and procedures.
* Perform service and safety observations on employees.
* Perform cashier audits and follow up with cashiers.
* Assist Restaurant Supervisors with training and track training of seasonal employees.
* Assist in Supervising the departmental food operations in the absence of the Operations Supervisor or as needed.
* Prepare Employee Performance Evaluations.
* Assist in preparing weekly staff schedules for events.
* Assist as Restaurant Supervisor during the off season and assist during the summer as needed.
* Enroll employees into the cash recycler and register systems.
* Participate in employee activities as needed.
* Perform other duties as assigned.
RELATIONSHIPS INTERNAL:
All levels of Santa Cruz Seaside personnel
RELATIONSHIPS EXTERNAL:
Guest contact, concessionaires and vendors
TRAINING AND EXPERIENCE:
Must excel at providing outstanding Guest Service. At least one year of supervisory and training experience in a restaurant or related food service environment and some experience coordinating and managing events. A degree in hotel or restaurant management may be substituted for six months of the experience.
KNOWLEDGE, SKILLS, AND ABILITIES:
* Knowledge of restaurant management techniques and methods.
* Knowledge of training techniques.
* Ability to coordinate and manage events.
* Ability to handle guest complaints and resolve difficult customer service issues.
* Ability to train and motivate staff.
* Ability to provide consistent, friendly and helpful service to employees and guests.
* Ability to establish and maintain effective working relationships with a wide variety of people.
* Ability to communicate clearly orally and in writing.
* Ability to write training manuals and materials.
* Ability to adhere to laws and Alcoholic Beverage Control policies.
* Ability to insure compliance with company policies and procedures.
* Ability to communicate effectively with staff and guests.
* Ability to keep cool, remain calm under stressful situations.
* Ability to assess situations and come up with good solutions.
* Ability to input and access data using Excel, Word, E-mail, etc.
* Ability to learn budgeting, costing and purchasing for restaurant operations.
* Ability to obtain a CA Food Handler card and/or ServSafe certification within 30 days of hire.
* Ability to comply with ServSafe Instructor Performance Agreement and register as a ServSafe Food Handler
Instructor.
PHYSICAL REQUIREMENTS:
* Able to move and lift equipment and products weighing up to 25 lbs.
* Able to stand and walk up to 8 hours per day and walk up and down stairs.
* Able to lift, bend, reach, twist, push, pull, and carry.
* Able to hear normal conversations on the telephone and in person in a noisy environment.
* Able to see, read, and write instructions and correspondences.
* Bi-manual dexterity.
LICENSES AND INSURANCE:
n/a
TESTING:
drug screen
cash handling test
criminal background check
REPORTS TO:
Food Service Operations Supervisor
Food Service Operations Manager
SUPERVISES DIRECTLY:
Food Service Staff
SUPERVISES THROUGH SUBORDINATES:
n/a
APPROVED: 1/22/1998
REVISED: 6/6/2015
REVIEWED: 5/27/2015