Assistant Hospitality Supervisor

South Suburban Park and Recreation District; Lone Tree (CO); Sur place; USD 42 000 - 48 000; Plein temps

Résumé du poste

South Suburban Park and Recreation District is seeking an Assistant Hospitality Supervisor for full-time, non-exempt work in Colorado. The role focuses on assisting the Hospitality Manager in overseeing food and beverage operations and ensuring exceptional customer service.

You will open/close the restaurant, manage schedules with the Event Coordinator, and provide on-site leadership during busy periods. The position includes duties across grills, banquets, weddings, and special events, with

Responsabilités

• Assists the Hospitality Manager with overseeing food and beverage operations, emphasizing customer service, quality, and efficient service.
• Opens and closes the restaurant and completes required checklists.
• Works with the Hospitality Manager and Event Coordinator to create schedules based on guest needs, identify staffing gaps, coordinate coverage, maintain adequate staffing for daily operations and scheduled events, and manages labor costs.
• Provides shift coverage across the Grill, banquets, weddings, and special events when staffing shortages, employee callouts, vacations, or other unexpected absences occur.
• Promotes teamwork, accountability, professionalism, positive communication, and adherence to uniform, attendance, safety, and workplace policies.

Description du poste

Hiring Range is $42,065 to $47,708 annually based on qualifications, education and experience as it relates to the position.

Job Description

Assistant Hospitality Supervisor

(Full Time, Non-Exempt)

Position Summary

• Assists the Hospitality Manager with overseeing food and beverage operations, emphasizing customer service, quality, and efficient service. Opens and closes the restaurant and completes required checklists.
• Works with the Hospitality Manager and Event Coordinator to create schedules based on guest needs, identify staffing gaps, coordinate coverage, maintain adequate staffing for daily operations and scheduled events, and manages labor costs. Schedules and deploys personal work hours according to business needs, providing on-site leadership during periods of high guest use and service expectations.
• Provides shift coverage across the Grill, banquets, weddings, and special events when staffing shortages, employee callouts, vacations, or other unexpected absences occur. Approximately 20-25% of time may be spent preparing and cooking food, depending on operational needs.
• Steps into operational roles as needed, including serving, bartending, banquet service, food running, event setup, and other duties for which the supervisor is trained and authorized.
• Communicates staffing concerns promptly and assists in finding appropriate coverage.
• Adjusts priorities and assignments based on business volume, weather, event schedules, and staffing needs to help ensure service and event standards are maintained.
• Helps drive revenue through regular and creative specials, menu development, and ongoing staff training in service and sales.
• Answers questions about food, beverages, specials, menu changes, and facility services; makes recommendations and enters orders accurately into the point-of-sale (POS) system.
• Prepares and serves various alcoholic and non-alcoholic beverages according to standard recipes and District procedures.
• Assists with hiring, onboarding, training, cross training, scheduling, supervising, and evaluating employees. Provides or coordinates staff training, provides constructive feedback, communicates performance concerns to the Hospitality Manager, and helps work with employees to correct performance deficiencies.
• Promotes teamwork, accountability, professionalism, positive communication, and adherence to uniform, attendance, safety, and workplace policies.
• Ensures guests receive welcoming, responsive, friendly, and courteous service.
• Prepares and delivers food and beverages in a timely manner while following restaurant, health and safety standards. Properly operates and maintains grills, fryers, freezers, and other equipment.
• Monitors guests’ dining experiences and responds promptly and courteously to requests or concerns. Prepares bills, accepts payments, and processes credit card transactions according to established procedures.
• Washes and sterilizes glassware; maintains bar supplies and presentation; clears and resets tables; maintains cleanliness of dining, bar, kitchen, storage, and service areas.
• Assists with safe food handling, preparation, storage, and service; trains staff on food safety and sanitation; conducts inspections andcomplies with Health Department, Liquor Enforcement, state, local, and District requirements.
• Assists with restocking and replenishment of bar inventory and supplies.
• Assists with planning, organizing, setting up, executing, and breaking down banquets, weddings, corporate meetings, celebrations of life, private parties, golf tournaments, and other special events.
• Reviews Banquet Event Orders (BEOs), timelines, room layouts, menus, and service requirements to help ensure event details are communicated and delivered accurately.
• Coordinates room setups, tables and chairs, linens, decorations, food and beverage stations, service equipment, and post-event room resets.