Events Supervisor ("Supervisor/a de Eventos")

Azul Hospitality; Lexington Township (MI); On-site; USD 30,000 - 40,000; Part time

Job summary

Azul Hospitality is seeking a temporary Concession Supervisor in Lexington, MI. The role focuses on managing food service operations, ensuring teamwork, and delivering quality service to guests. Responsibilities include overseeing staff, managing inventory, and maintaining cleanliness standards.

The ideal candidate will have 3-4 years of supervisory experience in the food and beverage industry. A high school diploma and food handling certification are required. The position demands effective communication and customer service skills.

Qualifications

• Experience in food and beverage operations for 3-4 years, including supervisory experience.
• Ability to work in extreme temperatures and lift up to 45 lbs.
• Must be able to stand for up to four hours.

Responsibilities

• Ensure teamwork among concession staff for optimum service.
• Manage opening and closing duties of the concessions.
• Take customer orders and communicate menu details.

Skills

Customer relations skills

Communication skills

Detail-oriented

Basic computer skills

Organizational skills

Education

High school or equivalent education

Job description

Job Details Job Location: Cadillac House Lexington - Lexington, MI 48450. Position Type: TemporaryTravel. Percentage: None. Job Shift: Any. Job Category: Restaurant - Food Service.

POSITION PURPOSE

Ensure concession staff are working together as a team to ensure optimum service and that guest needs are met. Provide friendly, courteous, and efficient quality presentation of food and beverage service to all guests. Clean and set tables in the concession area and perform other food service-related duties, including set up and general cleaning.

ESSENTIAL RESPONSIBILITIES

• Inspect grooming and attire of staff, and rectify any deficiencies.
• Complete opening and closing duties of the concessions, including but not limited to setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc.
• Inspect storage areas for organization, use of FIFO, and cleanliness.
• Complete scheduled inventories and stock and requisition necessary supplies.
• Monitor areas of service for seating availability, service, safety, and well‑being of guests.
• Complete work orders for maintenance repairs.
• Set up, stock, and maintain work areas.
• Take orders from customers, input orders into micros, obtain payment and provide change.
• Describe menu items, ingredients, and methods of preparation. Suggest menu products to customers.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role‑model and first point of contact for the Guarantee of Fair Treatment/Open Door Policy process.
• Maintain cleanliness and organization of the concession kiosks and related areas, including removing waste and sanitizing surfaces.
• Assist service team as necessary to meet and exceed guest expectations.
• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors.

PHYSICAL DEMANDS

• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
• Must be able to stand and exert well‑paced mobility for up to four (4) hours.
• Must be able to maneuver between functions occurring simultaneously.
• Must be able to work in limited space and reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

• Must be able to speak, read, write, and understand the primary language used in the workplace.
• Requires good communication skills, both verbal and written.
• Must have excellent customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess basic computer skills.
• Must possess basic computational ability.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Self‑driven and able to work independently.
• Knowledge of table and bar service.
• Knowledge of appropriate table settings and service ware.
• Ability to describe all menu items and methods of preparation.

EDUCATION

• High school or equivalent education required.

EXPERIENCE

• Must have three to four years of experience in overall Food & Beverage operation as well as supervisor experience.

LICENSES OR CERTIFICATIONS

• Food Handler’s based on state requirements.
• RBS Certification.

GROOMING

All staff members must maintain a neat, clean and well‑groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance/tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel’s facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.