F&B Supervisor - Summer 2020 (May through September, 2020)

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Westchester Country Club is an Equal Opportunity Employer. We comply with federal, state and local laws regarding equal employment opportunity. Qualified applicants are considered for positions without regards to race, color, national origin, religious beliefs, sex (including pregnancy), age, disability, sexual orientation, citizenship status, military status or any other basis protected by federal, state and or local fair employment laws. 1

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This Seasonal Food and Beverage Supervisor position reports to the Beach Club Chef and is responsible for supervising and managing the day to day operations of the Beach Club Snack Bar and Beach side Grill. 

This position may also be assigned other food and beverage duties and will also encompass some special project assignments and exposure to other operational areas of the Club based on Westchester Country Club business needs. Planning, organizing, and coordinating the staff and resources of the Outlets to ensure an efficient, well-prepared, and member-focused food and beverage operation.

The Food and Beverage Supervisor will take a leadership role in assisting, coaching and introducing new Server Assistants, Runners and Servers to the Beach Club rules, culture and regulations in accordance with WCC club policies. This will include training and retraining all employees on proper opening and closing procedures, appropriate table set ups and break downs according to Club specifications, requisition of supplies processes and back of the House procedures. 

This role will also require liaising with Management in order to report progress and challenges as they arise in the operation, so swift remedial action can be taken and expectations reset.


ESSENTIAL JOB FUNCTIONS

  • Coordinate and supports the hiring of front and back of the house staff. Trains them on new menu items, menu descriptions and kitchen procedures.

  • Monitor day-to-day outlet operations and take needed action to ensure standards of product presentation and service are being executed at a high level

  • Conduct and participate in daily pre-shift meetings in order to answer staff questions daily.

  • Ability to work with and or oversee any beach hourly position in addition to receiving food, beverage and service goods.

  • Responsible for executing daily purchasing according to par levels, ensure that invoices are being coded to the appropriate accounts and are not exceeding budget. Work with Beach Club Chef to supervise Receiver of food position.

  • Liaise with the Chefs on a variety of issues related to food presentation, menus, and purchasing of supplies

  • Responsible for maintaining the appropriate sanitation level in the culinary department by enforcing weekly and daily audits in accordance with closing lists.

  • Responsible for learning progressive discipline methods and administering them as necessary, including coaching, counseling, warnings and potential suspensions up to termination. This includes documenting any and all performance issues or incidents.

  • Cover shifts, assist in table service and order taking when necessary. Expedite when needed.

  • Responsible for developing and updating materials to keep information up to date and to continue with the improvement of beach food service for the following season’s team.

  • Assist in developing and managing adherence to departmental policies and procedures.

  • Responsible for delivering a hands-on training program for Food and Beverage service staff and a system for following up to ensure consistency and quality.

PERFORMANCE EXPECTATIONS

  • Driven to provide exceptional service.

  • Ability to manage and communicate on all levels, with members, vendors, management and staff.

  • Maintains professional and neat appearance at all times.

  • Ability to comply with all health and safety regulations.

  • Ability to delegate tasks to staff and hold them accountable.

  • Ability to document and support management disciplinary process for staff members not abiding by Club policies.

  • Must be able to work variable shift, weekends, holidays, and special events, as needed.

  • Takes on any tasks or projects assigned by management.

Education and Experience:

  • Bachelor Degree in Hospitality Management preferred but not required.

  • Must possess an open and approachable personality, be charismatic and have a good sense of humor.

  • Demonstrated leadership - Proven ability to effectively lead and train a diverse workforce.

  • Projects a professional and polished image that inspires confidence and trust.

  • Comfortable interfacing with a diverse group of individuals.

  • Dedicated to exceeding service standards and providing services and standards to the highest caliber.

  • Highly organized, able to prioritize multiple tasks, have a sense of urgency to complete projects and be detail oriented.

  • Adept at managing fast paced environment and putting people at ease.

  • Ability to prioritize, identify problems, and seek solutions and follow up and follow through with a variety of tasks.   

Location: Rye, NY
Apply for this Position Job code: 1000510
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