"Seasonal Part Time - Snapdragon Stadium Club Supervisor"

SUMMARY

Manages the overall operation of a premium club at Snapdragon Stadium.

ESSENTIAL DUTIES AND RESPONSIBILITIES

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs.

OPERATIONS

• Ability to multi-task and prioritize in a deadline-oriented environment.
• Manage daily responsibilities of all club premium employees to include side-work, sanitation, and timecards.
• Set-up and breakdown for all clubs including space layout, equipment load-in and staff assignments.
• Oversees Front of House (FOH) and Back of House (BOH) operations, and ensures all clubs are activating at the highest level.
• Responsible for the inventory of equipment, small wares, disposables, and beverages.
• Plans and prepares event schedules and assigns employees to specific duties and tasks.
• Ensures that all equipment is in proper operational condition and is cleaned on a regular basis.
• Monitors and ensures compliance for proper inspections, handling, and storage for all inventories of food, supplies, linens, and equipment; establishes security/internal controls and sanitation. Ensures all unit audit results score 'exceed standards.'
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

STAFFING & DEVELOPMENT

• Provide supervision, leadership, training, and development of staff including but not limited to club supervisors, club servers/staff, in-seat servers/runners, and in-seat pantry staff.
• Completes and maintains ServSafe Managers certification & ServSafe Alcohol certification.

GUEST SERVICES

• Build and maintain strong relationships with premium ticket holders.
• Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership and management skills.
• Develops and maintains working relationships with customers, coworkers, vendors, student organizations, faculty, staff, Spectra management and university personnel.
• Makes daily adjustments to load lists and itineraries based on customer needs and informs Senior Club Manager of any customer issues or complaints.
• Addresses complaints and resolves problems.
• Holds the team accountable to steps of service to deliver great guest service and responds and assists in any departmental guest service issue.
• Manage special dietary needs.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED

At least one year of supervisory experience; or equivalent combination of education and experience. Stadium/ Premium club level experience preferred. Food and beverage knowledge required. Cash handling/point of sale experience preferred. Ability to work flexible hours (evenings, nights, weekends, holidays).
Strong communications, customer service, detailed orientation and computer literacy are required.
Food Handler's certificate from the County of San Diego is preferred.
For alcohol service purposes, 21 years or older is preferred and able to obtain Responsible Beverage Service (RBS) certification.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS

Must be able to read, write and understand English. Second language abilities in Spanish are helpful but not required. Requires the ability to follow verbal and written instructions, guidelines, and objectives. Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals. Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means. Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization.

MATHEMATICAL SKILLS

Requires the ability to calculate figures and amounts such as probability and statistical inference. Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Must be able to read and interpret financial data.

REASONING ABILITY

Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies. Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables. Requires good analytical, quantitative skills, organizational and management skills.

MANUAL DEXTERITY

Must be able to utilize a computer. Requires the ability to use a variety of office machines and equipment.

PHYSICAL COMMUNICATION

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.

PHYSICAL DEMANDS

Must be able to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, and steamers and office equipment such as computers, copy machines, and fax machines. Must be able to move, lift or carry heavy objects or materials up to 50 pounds.

WORKING CONDITIONS AND HAZARDS

Work is regularly performed in a traditional office setting with occasional travel to work site for project management and inspections. There may be exposure to food fumes or airborne particles. The employee occasionally works near moving mechanical parts and may be exposed to humid and hot conditions as well as cleaning chemicals. As needed to work outdoors; exposure to varying weather conditions, dust, allergens, work temperatures and noise.