Location: Kohler, WI
Our Riverbend team leads a members-only club offering golf, dining, lodging and spa benefits in a 16th-century English Tudor-style mansion overlooking the Sheboygan River.
Specific responsibilities of the Dining Room Supervisor include:
- Provide daily communication to maintain continual flow of effective communication.
- Assessing needs of staffing required; hiring and on-boarding of new associates, hands-on involvement in staff service training.
- Processing terminations of associates and carrying out disciplinary action when necessary, according to company Human Resource guidelines.
- Review all proposed menus and wine lists for content balance, pricing, and presentation before submitting for General Manager approval
- Develop and construct annual F&B financial plans for revenue and expenses with General Manager-Riverbend.
- Co-ordinate innovative program of member activities involving F&B, i.e. wine tastings, cooking classes, specialty theme nights, specialty food menus, etc. to increase member participation and club revenues.
- Manage dining room reservations and orchestrate dining room or event set-up and tear down with service staff and guest service team
- Train in-room food service delivery and standards to butlers to provide a unique club dining experience in guest rooms.
- Maintain Infogenesis POS System to ensure proper pricing, reporting, and service and SMS Host Dining Reservations System to ensure proper yielding of dining rooms.
- Maintain Unifocus and Workbrain Software Scheduling and Payroll to ensure timely and accurate payment of associate wages and salaries. Approve weekly time logs for associates, pull reports for hours in order to process service charge pool on a weekly basis
- Maintain Eatec Inventory Control system for appropriate purchasing and cost of sale control by keeping inventory levels within planned margins. Actively manage the financial performance of the Food & Beverage areas to achieve pre-set financial plans and benchmarks, especially costs of sale.
- Schedule hourly service staff members by operational demands to insure quality service standards, yet maintain labor performance guidelines.
- Conduct china, glass, and silver and linen inventories at least twice per year to establish losses and need for future purchases in alignment with the Financial Plan.
- Maintain supplier relationships with all approved Kohler vendors, insuring best quality, best prices on all food, beverage and new food and beverage service products.
- High school diploma required - 2 year associate degree preferred
- Minimum of 2-3 years experience in fine dining restaurant service and facility management required
- Extensive knowledge of fine wines and spirits including grape and grain varieties, geographical regions, styles and production methods. Ability to train associates to high levels of knowledge and make recommendations to members about wine and spirit selections
- Food Manager Certification required or completion of this certificate within six months of employment.
- Relevant coursework in Wine Education, Responsible Beverage, Sanitation, and Supervision preferred.
- Some culinary experience preferred