Dining Room Supervisor
Department: Dining Room
Reports to: General Manager
General Description:
The Dining Room Supervisor is responsible for guest and food service for the Walter Wilcox dining room, library and patio at Moraine Lake Lodge. The Dining Room Supervisor is responsible for everyday operations of the dining room; scheduling, managing and training dining room team members to ensure quality service; cleanliness and organization of dining room and service areas; ordering and inventory of supplies (liquor, beer and wine); ensuring opening and closing procedures are followed; and monitoring expenses and revenue for dining room. This position requires the Dining Room Supervisor to be a working server and must maintain a positive team oriented work environment and strong working relationship with the Executive Chef, General Manager and Ownership.
Essential Duties and Responsibilities:
Guest Service

• Greet guests and contribute to a positive experience by connecting with our guests, offering strong menu knowledge and beverage pairings, accommodating special requests and follow up on menu questions/suggestions made by dining room team and guests,
• Ensure guest services and dining room team are accurate with dining room reservations,
• Training and demonstrating suggestive selling, up selling and promotions to suit guests,
• Work with dining room team to develop guest relationships, ensuring repeat visits,
• Interact and deliver a high level of guest service to all MLL guests,
• Coach, as well as demonstrate telephone etiquette and mannerisms for dining room team,
• Correspond effectively with tour companies for tour bookings, with accuracy,
• Prepare and deliver beverages in a timely manner, coach and follow wine service steps as needed,
• This is a full serving position responsible for order taking, food running, bussing/clearing tables,
• Ensure quality assurance checks are completed in a timely manner,
• Open communication (with a sense of urgency) with General Manager and Executive Chef to address all guest needs, complaints or suggestions as they arise,
• Be knowledgeable and promote Moraine Lake Lodge, Cathedral Mountain Lodge and Banff National Park & surrounding areas.

Leadership & Team Development

• Maintain strong communication & relationships with all Moraine Lake Lodge departments, with a strong focus on the Executive Chef and culinary team,
• Prepare weekly schedules, effectively schedule to trends in occupancy & departmental demands,
• Conduct mid-season performance reviews, in partnership with General Manager and HR Dept.,
• Develop an effective Dining Room team by completing orientation of new team members, individual performance reviews and identifying and completing training needs,
• Follow up with team daily, uniform and appearance guidelines as set out in the dining room manual,
• Provide timely and effective feedback to team and General Manager regarding any performance issues. Report all disciplinary action to HR.
• Lead informal daily briefings to set goals and motivate team,
• Encourage a positive, team oriented working environment. Solicit, listen and deliver on the needs/requests of the dining room team for any improvements for dining room service.
• Develop a strong working relationship with suppliers and vendors,
• Attend weekly manager meetings, contribute meeting ideas and participate actively,
• Obtain and share knowledge of Moraine Lake Lodge, Cathedral Mountain Lodge and Banff National Park information and history with team members and guests.

Operations & Profitability

• Monitor and communicate daily all labour, product and sales goals, with team,
• Promote a safe work environment including food safety and follow all HAACP requirements,
• Follow all procedures outlined in the emergency manual,
• Strong knowledge of POS (Five Star) system and cash-out follow up, create reports as needed,
• Control inventories of; liquor, linens & supplies, equipment, order based on business needs,
• Diligent in procedures used in controlling food/liquor costs, report wastage and breakage,
• Complete all monthly reports
• Ensure daily cleaning duties are followed; cleaning floors, walls, counters, windows, polishing glassware/cutlery, recycling (as needed),
• Ensure dining room and storage areas stocked with supplies/product and in an orderly fashion, complete orders as needed,
• Conduct monthly beverage and supply inventories, create orders and inventory reports,
• All other duties as assigned by the General Manager.

Qualifications:

• Must be 100% guest service oriented, have excellent people skills with a positive & upbeat personality,
• Minimum 1 year experience in a dining room supervisory role,
• Wine service required,
• Minimum 2 years of fine dining serving experience, POS /Five Star knowledge preferred
• “Serving it Right” Certificate
• CPR and First Aid Certificate, an asset

Working Conditions:

• Able to work a variety of shifts including evenings, weekends and holidays, to meet the needs of the business,
• While performing the duties of this position, Team Members are required to be on their feet for extended periods of time,
• Ability to work with outside with varying weather conditions (ex. Extreme Heat, Extreme Cold, Rain, Snow),
• Occasionally required to lift and carry up to 50lbs,
• Occasionally required to lift and climb a step ladder or step stool.

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