Dining Room Supervisor

Knott s Berry Farm
US - California - Buena Park
November 18, 2024

Overview:

The Dining Room Supervisor is responsible for ensuring the restaurant is prepared for daily operations.
They provide training, documentation, coaching, and conflict resolution.
They are responsible for handling all dining reservations, requests, and accommodations.
They provide assistance with all dining room operations, including full-service bar, table touches, specialized dining events, brunches, buffets.
Responsible for product ordering and inventory control.
Handles all associate and guest concerns as needed.

Hourly Rate:
$24.00/hr.

Responsibilities:

Interacts with guests to ensure they receive an excellent dining experience.
Provides follow up on any guest concerns and works to resolve issues in a timely manner.
Upholds the Cedar Fair model of integrity when interacting with guests, working with peers, and providing direction to their subordinates.
Performs table touches within all dining areas to ensure guest satisfaction and to address any potential concerns.
Provides clear direction to staff and organizes staff deployment.
Supervises all break and meal periods.
Ensures all products are ready for the daily operation of the restaurant.
Maintains a professional presence in the restaurant, making sure associates are following all policies and procedures and providing excellent guest service.
Works with culinary team to ensure food is prepared and delivered efficiently.
Maintains cleanliness and safety in the restaurant, including service stations, service bar, dining rooms, and back of house areas.
Demonstrates an understanding of all Cedar Fair safety guidelines and reports all unsafe or unusual conditions to direct report.
Responsible for maintaining a corporate audit score of 95 or higher.
Performs walks with Safety Supervisor during audits to ensure the restaurant is properly maintained.
Assists with managing full-service bar operations.
Ensures that Federal, State, local, and Company alcohol service guidelines are maintained.
Maintains RBS certification and spends time coaching and developing staff to recognize proper and responsible sale of alcohol.
Responsible for providing supplemental training and development after on-the-job-training for all Front of House associates, including one-on-one meetings, coaching sessions, and performance check-ins.
Assists with the development of core team leaders within the restaurant to ensure leadership remains productive and engaged with the business.
Completes an accurate weekly inventory for the restaurant and other assigned locations.
Responsible for controlling waste and ensures product levels are accurate and appropriate to the needs of the restaurant.
Reports any variances to direct report and follows up with staff to ensure waste is minimized.
Communicates all necessary details of the business with end of day reports that include, but not limited to:
financial data, operational concerns, sanitation and safety, maintenance work orders, guest and associate concerns.
Responds to emails daily.
Conducts pre-shift meetings with servers, bartenders, hosts, and bussers to ensure a successful shift.
Assists with the set-up and execution of any special events that include, but are not limited to:
catered dining events, specialized buffet offerings, Scary Farm "Boofet", and other specialized dining experiences that take place within the restaurant.
Operates Open Table dining reservation system to ensure guests can book on-line and in-person reservation requests.

Qualifications:

High school diploma / GED required.
SERV Safe food, SERV Safe Alcohol, LS Leader certificate required.
California's Food Handler Manager Certificate required.
At least 2-4 years of food and beverage management experience in a high volume restaurant or similar environment.
Minimum of 1 year experience directly supervising employees.
Must be able to perform a variety of mathematical calculations in order to analyze data and make decisions that will improve profitability, guest service, and department efficiency.
Ability to coordinate department activities to ensure all guest needs are met in a friendly, efficient manner, while maintaining labor hours at appropriate levels.
Ability to make independent decisions.
Ability to handle multiple tasks at once.
Strong verbal and written communications skills required.
Must be able to work days, nights, weekends and holidays based on business needs.

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