Overview

Delaware North Sportservice is searching for part-time Restaurant Supervisors with 1919 Kitchen and Tap at Lambeau Field in Green Bay, Wisconsin,. If you thrive in a collaborative, fast-paced environment and take pride in delivering exceptional service to guests, apply to this Dining Room Supervisor position.

Additional Details

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.

Unit Description

Delaware North has operated concessions, premium dining, and restaurants at the Green Bay Packers' Lambeau Field and Titletown since 2012. At Titletown, we operate Homefield Pub + Social, featuring Topgolf Swing Suites, and host special events, including seasonal sledding and ice skating.

Responsibilities

• Supervises the activities of all associates assigned to floor; ensures that breaks occur in a timely manner
• Trains new and existing team members, under the direction of management
• Handles disciplinary matters and ensures quality employee performance
  Enforces and adheres to all unit and company alcohol service policies and procedures
• Ensures quality, accuracy, and timely delivery of food and beverage orders
  Assists team members with service and/or billing issues
• Verifies proper set-up, service, and cleaning of assigned area throughout shift
• Visits with guests to ensure satisfaction; promptly communicates any opportunities to management
• Analyzes and resolves all problems with employees, guests, client and the operation, with the assistance of management
• Performs opening and closing procedures
• Verifies all paperwork is complete and turned in at conclusion of shift
• Ensures all workstations, storerooms, bar, host stand, and dining areas remain clean, sanitized, safe and sufficiently stocked
• Maintains cleanliness and safety standards throughout the restaurant; follows and upholds all health codes and sanitation regulations
• Completes daily point-of-sale reports as requested by management
• Adheres to and enforces inventory and labor control measures; performs inventory counts as requested

Qualifications

• Must be at least 18 years of age
• Minimum of 2-3 years' work experience in front-of-house restaurant or foodservice position, in a high-volume environment, required
• One-year supervisory experience in restaurant or service environment preferred
• Experience in credit card processing required
• Previous experience using computerized POS system required; previous experience with MICROS POS preferred
• Ability to obtain a City of Green Bay alcohol operator's license within 60 days of start date
• Knowledgeable in the operation of a high-volume sit-down restaurant with high service standards
• Possess basic knowledge of bar operations and standard drink recipes and alcohol brand names
• Strong verbal and written communication skills; ability to communicate with staff and to prepare written reports
• Strong time management and organizational skills; ability to direct the work activities of several team members simultaneously and plan ahead
• Highly motivated, ability to take initiative, ability to work in fast-paced environment
• Team-oriented; ability to work effectively with others

Physical Requirements

• Ability to remain on feet for entire length of shift, constant standing, walking, bending, reaching and repetitive motions
• Ability to maneuver between tables and around corners
• Ability to lift, balance and move large food trays, weighing up to 50 lbs.
• Visual acuity and hearing sufficient to take orders and prepare bills
• Majority of time spent alternating between indoor, climate-controlled environment of restaurant and temperature fluctuations of warehouse and kitchen