Party Deck Supervisor | Part-Time | Polar Park

Oak View Group•Worcester, MA

12d•$22 - $25•Onsite

About The Position

The Party Deck Supervisor oversees all aspects of a game day group hospitality area, including set-up, food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Party Deck supervisors are also responsible for training and coaching of the Party Deck staff. This role pays an hourly rate of $22.00-$25.00

Requirements

Nationally recognized, advanced food service sanitation training course certification.
Valid ServSafe Certification.
Valid Alcohol Service Permit.
Basic computer proficiency: E-mail, Excel, Word, Outlook, Schedule+.
Working knowledge of Point of Sale and timekeeping systems.
Previous supervisory experience is required.
Knowledge of food and beverage operation and preparation is required.
Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
Good verbal and written communication skills.
Must have a flexible schedule, be highly motivated and quality driven.
Detail oriented yet able to excel while multi-tasking.
Able to accept responsibility and lead by example.
Cash handling and computer skills.
Excellent communication skills.
Able to lift up to 50 lbs. continously.

Responsibilities

Approaches all encounters with guests and colleagues in a friendly, service-oriented manner
Maintains constant communication with guests and on-site contact to ensure all expectations are met or exceeded
Remains alert of complaints and or/unsatisfied guests and responds appropriately to ensure guest satisfaction
Coordinates with other departments to arrange for the delivery of requested services.
Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service
Ensures all functions are set and staff is prepared and organized before required time on BEO
Ensures proper setting of buffet
Arranges for and ensures proper sequence of service for each event
Supervises clearing and post function cleanup and garbage removal
Maintains clean and orderly back areas, pre-function areas and storage areas
Supervises the handling, storage, and security of all catering service equipment and decor
Assists with staff training programs
Conducts regular staff meetings to build rapport and ensures colleagues are well informed
Clearly projects the visions of the department and measures progress
Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency.
Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective.