Restaurant Supervisor - Emerald Hills Golf Club

Emerald Hills Golf Club is Hiring!

Reporting to the Food and Beverage Manager, you will facilitate the daily operation of the food and beverage facilities.

RESPONSIBILITIES: 

• Report to workstation at scheduled times, so maintaining desired operation efficiency.
• Complete in a timely manner all tasks as directed by the Food and Beverage Manager & Assistant Food & Beverage Manager.
• Complete all work-related tasks and duties required to successfully execute banquet operations.
• Work in a safe and efficient manner especially during service times, so as to achieve consistently high service quality in a productive and cost-effective environment.
• Comply with all operations manuals, opening and closing procedures, daily worksheets, restaurant procedures, cleaning schedules, and all other duties required to successfully execute daily routines in an efficient restaurant.
• Assist as required with receiving deliveries and thoroughly checking invoices for product quality, quantity and price.
• Communicate professionally and directly with the Executive Chef, Food and Beverage Manager and food & beverage team on all food service issues.
• Conduct yourself in a professional manner at all times and represent yourself, the food and beverage team, club and ClubLink in the highest degree.

QUALIFICATIONS: 

• Experience required.
• Keen, interested and dedicated to an extremely high level and standard of service quality and consistency.
• Highly creative, hardworking and motivated towards leading-edge service styles.
• Excellent communication and customer service skills.
• Strong organizational skills.
• This position will require to work a varied schedule that will include evenings, nights, and weekends.

This is a full-time seasonal position.

ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact jobs@clublink.ca if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink.