Deli Supervisor

Wilderness-Hotel-and-Resort-In; Sevierville (TN); On-site; USD 42,000 - 65,000; Full time

Job summary

Wilderness Development Corp. is seeking a Food & Beverage Supervisor to oversee all food locations on property. You will work with the Manager and Director to monitor product needs, pricing, and budgets, ensuring inventory is current and outlets meet demand.

Responsibilities include hiring and training staff, maintaining health and safety standards, controlling costs, and ensuring service quality. The role requires leadership, hands-on supervision, and the ability to manage multiple duties in a

Qualifications

• Strong leadership skills and ability to motivate people.
• Good negotiation and listening skills.
• Ability to act independently with little supervision.
• Knowledge of food and beverage menus, food preparation and presentation.
• Hands-on supervisor, organized, detail oriented, creative.

Responsibilities

• Keep all areas clean and organized to ensure highest level of customer service.
• Maintain product inventory at par levels, assuring proper rotation and storage.
• Increase gross revenue through training and upselling.
• Assist with hiring and training personnel, including cash-handling policies and food safety.
• Oversee daily staffing needs and ensure outlet operations run smoothly.
• Master duties across outlets including bartending, expediting, cashiering, cooking, cleaning and dishwashing.

Education

Level 2

Tools

Office equipment

Job description

SUMMARY:

The Food & Beverage Supervisor is responsible for the operation of the Food Locations at Wilderness Development Corp. The Food & Beverage Supervisor will work with the Manager and Director to keep current on product needs for all outlets, keeping in-line with pricing and budgeted costs. The Food & Beverage Supervisor is also responsible for ensuring inventory levels are current with the level of outlet demand. This includes, but is not limited to: ordering, staffing levels, inventory, budgets, and quality of food, adhering to all cash handling policies and procedures, and outlet cleanliness and ensuring that the products meet the highest standard. The Food & Beverage Supervisor reports to the Manager/Assistant Manager and Director of F&B and maybe assign additional responsibilities/tasks as they arise.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

This list of duties and responsibilities is not all-inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time.

• Keep all areas clean and organized to ensure highest level of customer service.
• Maintain product inventory at par levels, assuring proper rotation, storage of products and control of flow of inventory for each outlet
• Work with the Food & Beverage Manager and Director to increase the gross revenue through training and upselling
• Assist with hiring and training all personnel, including, but not limited to: cash-handling policies and procedures, handling of food items for food safety and maintaining a sanitary work environment so Health Departments’ inspection scores are at the highest level possible.
• Oversee and manage daily staffing needs
• Complete mastery of all duties relative to the outlets, including but not limited to: bartending, expediting, cashiering, cooking, cleaning and dishwashing
• Comply with all applicable company policies and procedures – including, but not limited to: uniform and personal cleanliness requirements, documenting and reporting associate injuries, corrective action, associate reviews and all those as reflected in and apart from the Company handbook.
• Work positions as needed
• All other duties as assigned by management

SUPERVISORY RESPONSIBILITIES:

Directly supervises employees under the direction of the Department Manager. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and assisting in disciplining employees; addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE: Level 2

Less than high school education; or up to one month related experience or training; or equivalent combination of education and experience.

LANGUAGE SKILLS: Level 3

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

MATHEMATICAL SKILLS: Level 2

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY: Level 3

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS:

• Tennessee Driver’s License or ability to obtain one within 30 days of employment
• ServSafe Certificate
• TABC Permit
• All required in-house F&B classes and training

QUALIFICATIONS:

• Strong leadership skills and ability to motivate people.
• Requires good negotiation and listening skills.
• Ability to act independently with little supervision.
• Knowledge of food and beverage menus, food preparation and presentation.
• Hands on supervisor, well organized, detail oriented, creative thinker.
• Skilled in problem solving and staff training.
• Efficiently handle multiple duties.
• Requires the ability to operate various office equipment to include a computer, word processing, spreadsheets, voice mail, copier, fax and calculator
• Requires a good understanding of company policies and procedures.
• Ability to handle stressful situations
• Good attendance and punctual.
• Exhibits professionalism.
• Exhibits good grooming habits.
• Wears the proper uniform.
• Works efficiently.
• Follows all resort and office policies and standard operating procedures.
• Conducts themselves in a professional manner with a positive attitude.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Activities:

• While performing the duties of this job, the employee is required to:
  • Regularly stand, walk, use hands to finger, handle and/or feel, reach with hands and/or arms and talk and/or hear
  • Frequently sit, stoop, kneel, crouch and/or crawl and taste and/or smell
  • Occasionally climb and/or balance

Lifting Activities:

• While performing the duties of this job, the employee is required to:
  • Regularly lift up to 25 pounds
  • Frequently lift up to 50 pounds with assistance

Vision Requirements: Close vision, peripheral vision, depth perception and ability to adjust focus

WORK ENVIRONMENT:

• Regularly exposed to wet and/or humid conditions (Non-Weather) and moving mechanical parts
• Frequently exposed to outdoor weather conditions, extreme cold (Non-Weather) and extreme heat (Non-Weather)
• Occasionally exposed to fumes and/or airborne particles and toxic or caustic chemicals

Noise Levels: Moderate