Job Description
JOB SUMMARY:
Under the direct direction of the Concessions Manager, The Palm Beach Concession Supervisor will supervise daily concession operations, maintain service and product quality and ensure the customer’s needs are met or exceeded. Constant training of the staff will be the main objective. PB Concession Supervisor will work closely with the Manager to maximize revenue and net profit by controlling operating expenses.
POSITION AUTHORITY:
The incumbent is authorized to take reasonable action necessary to carry out assigned duties and responsibilities, provided such action is consistent with position guidelines as outlined below.
POSITION GUIDELINES:
Position guidelines include, but are not limited to, established company and department policies and procedures and all supervisory directives. The incumbent is expected to exercise sound, reasonable judgment and initiative, and give high priority to accuracy and details in the performance of job responsibilities.
ESSENTIAL FUNCTIONS:
- Maintain a Guest focus while performing duties
- Always assume 100% responsibility for quality guest experience
- Schedule staff accordingly in order to keep the department properly manned at all times
- Follow up and check on the job training
- Attend all daily morning briefings held by the Executive Chef
- Hold daily meeting with the staff to review the daily operation, and to discuss past performance that can be improved
- Recognize VIP’s and regular guests when walking out into the concession areas
- Make sure hygiene standards are strictly followed as per F&B department standards
- Supervise the overall service operations
- Regular training to be conducted for all staff and to ensure that they participate in all cross training conduct by the training manager
- Ensure that all standards set for food presentation, quality and quantity are met and monitored in order to provide and increase service standards
- Supervise the beverage stock, condiments and operating equipment taken is returned to the designated storeroom in a proper way
- Assist in minimizing overtime and casual staff
- Under guidance from the Manager be Responsible for the distribution of the daily instructions and rules to the employees
- Ensure temporary outlets are set up properly and meet all health and safety codes
- Help to maintain all equipment and inventory control
- Responsible for the departments smooth operation on a daily basis
- Control wastage and contribute to cost saving measures as instructed by the Executive Chef
- Ensure full adherence to Moody Gardens policies and procedures and operating legalities
- Ensure all information received by the Executive Chef and Concessions Manager is followed accurately
- Attend all training conducted by the personnel department
- Any and all other duties as assigned; duties are subject to change as management deems necessary to best serve the needs of Moody Gardens
EDUCATION/ EXPERIENCE REQUIREMENTS:
- High School diploma or equivalent required
- College Degree preferred
- 3-5 years prior Managerial experience preferred
- Must obtain TABC & Food Handlers Certification prior to beginning work
REQUIRED SKILLS:
- Must be reliable and responsible
- Must have strong communication and people management skills
- Computer and POS Knowledge
- Must have a pleasant personality and cooperative attitude
PHYSICAL REQUIREMENTS:
- Ability to remain on feet standing or walking for entire shift
- Ability to lift up to 50 pounds
- Ability to perform tasks that require bending, stooping, and reaching