Outlet Supervisor - Oak Room (Full Time) Starting At $16.35/Hr - Sea Island

Basic Job Function:In conjunction with the Restaurant Manager provide vision, direction, and leadership in planning, communicating, administering, and financially controlling the overall operations of the Lodge Oak Room. Foster a welcoming environment, with an atmosphere of anticipatory service in which members and guests feel service is of the highest standards and wherein expectations are continually exceeded and in which employee contributions are valued and respected. Promote the Sea Island legacy of warm genuine hospitality while upholding and ensuring compliance with all company and departmental policies and procedures. Minimum Requirements:

• Familiarization with Micros POS (point-of-sales) system
• Ability to perform repetitive tasks with accuracy
• If applicable, must have the ability to work for extended time periods in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels
• Must have ability to accurately handle money, make change, process credit card transactions
• Follow correct purchase system procedures and keep the food and beverage inventories at reasonable levels which support customer demand and lead to higher guest satisfaction
• Maintain a passing score on menu and beverage testing
• In conjunction with the Oak Room Manager, order and inventory the supplies of all food, beverage and sundries for Oak Room
• Maintains complete knowledge of and strictly abides by, State liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving
• Attends all scheduled employee meetings and brings suggestions for improvement
• Attempt to limit problems and liability related to customers' excessive drinking by following TIPS training
• Ability to work simple math calculations
• Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and Outlook
• Report to work at the scheduled time, neatly groomed and in compliance with company Dress Code Policy Tasks/Responsibilities:
• High School Diploma or equivalent credentials
• Strong knowledge of Forbes 5-Star dining standards preferred
• Proficient with peripherals, copier, fax, telephone and calculator
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively
• If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved issues) and follow-up on issues as needed (if computer access is not available give information to admin support)
• Maintains current knowledge glassware appropriate for each beverage
• Maintains complete and current knowledge of premium cigars
• Guide, coach, counsel, develop, train and inspire direct reports in a leadership role which promotes teamwork and enhances the overall service experience and maximizes productivity
• Assist and maintain training of all Oak Room staff to ensure maximum efficiency and guest satisfaction
• Record and bill orders accurately into the register system and process payments using guest/member cards in accordance with accounting procedures
• Along with the Executive Chef and culinary supervisors ensure that all Lodge culinary and service staff are aware of the importance of food “freshness” and handling, preparation, cooking, presentation, customer service, opening and closing, storage, inventory and ordering, quality, cleanliness and health
• Excellent communication skills, both written and verbal
• Inspect all equipment and machinery and report any challenges to the Lodge Executive Chef, Executive Sous Chef, Food and Beverage Area Manager, Oak Room Manager and/or Engineering Department
• Maintains cleanliness and organization in all work areas
• Uphold and ensure compliance with all company and departmental policies and procedures
• Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment
• Maintains complete knowledge of menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices
• Willing and timely execution of other duties as delegated by leadership Physical Requirements:
• College degree preferred
• Ability to easily adapt to organizational and environmental changes
• Assist with schedule and oversee all bartenders, food runners, sever assistants and servers
• Keep all parts of Lodge Food & Beverage areas clean and organized by establishing cleaning procedures and schedules to exceed minimal standard for cleanliness is established by local health board
• Ability to lift, carry, pull and push up to 50 lbs repeatedly throughout a shift
• Must be flexible to working days, early mornings, evenings, weekends, and holidays
• Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods
• Learn the names and personally recognize our regular Guests and Members
• Maintain a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have to the best of one’s ability
• Maintain current knowledge and understanding of Forbes 5-Star dining standards
• Monitor and control china, glass, silver and linen inventories and creates and maintains par stocks at appropriate seasonally adjusted levels
• Maintains complete and current knowledge dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, prices and dress code
• Uphold appropriate departmental standards of quality/timing
• Maintains complete and current knowledge Micros POS (point-of-sales) system and manual system procedures
• TIPS (Training for Intervention Procedures) certified preferred
• Support Service Quality training efforts to drive individual and collective staff development
• Assist the Culinary Supervisor in the organization, direction and control of food production and food service in the Oak Room
• Check identification in order to verify age requirements for purchase of alcohol
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately
• Operation of the POS Micros System and to provide training, be supportive and responsive to staff needs
• No visible tattoos, visible body piercing or unnatural hair color or hairstyles per company grooming standards
• Exhibits the Sea Island Five-Star Behavior Standards with guests, members and co-workers
• Minimum two (2) years supervisory experience in a high volume (2+million annual revenue) upscale restaurant
• May be exposed to mechanical, electrical, chemical and fume hazards
• Maintains complete and current knowledge departmental policies and service procedures
• Georgia law requires that one must be over the age of 18 to dispense or serve alcoholic beverages
• Ability to read, write and communicate effectively in English, both written and verbal
• Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust)