Breakfast Supervisor Ristorante del Lago

Job Title: Breakfast Supervisor, Ristorante del Lago
Pay Rate: ($22-30 /hr.) Inclusive of hourly pay rate + service charge*
*$22-30 per hour based on $17.50 per hour base wage + service charge commission paid per shift; historically, this position averages service charge commission earnings of $4.50-$12.50 per hour. Service charges are commissions and will fluctuate based on events and time of year.
This position always earns at least the current Colorado minimum wage $14.81 per hour.

Job Summary:
The Broadmoor is committed to creating a culture of family and community while simultaneously providing a genuine, unforgettable experience for our guests and team. This role will play a key part in continuing to uphold our reputation and providing exceptional service to our guests.
As a member of the Ristorante del Lago team, you will assist the Ristorante del Lago, leadership team in the overall operation of the restaurant and will impart the necessary knowledge of food, beverage and wine product to set the staff up for success.
Our employees represent the Broadmoor brand and are Ambassadors of our Forbes Five-Star and AAA Five Diamond Standards. Learn more about Broadmoor here.
What you will be doing:
• Schedule, deploy and/or cut staff based on daily and/or immediate business needs
• Check reservations for special parties and verify complete instructions for said parties
• Present appropriate menus to guests and offer recommendations and descriptions for the purpose of assisting and up-selling the menus
• Assist servers in retrieving items from the kitchen and bar and serve as needed
• Assist the bus persons with clearing and resetting of tables as needed
• Ensure station and side work are complete prior to staff departure
• Facilitate hotel orientation classes as needed by HR Training Department
• Actively participate in ongoing training programs through HR training department
• Ensure that all appropriate paperwork is completed and turned in including time logs, comp logs and shift reports and audit daily staff time cards to ensure all punches are correct and transfer staff wages to other departments according to work authorization forms
• Ensure that all pertinent information is communicated to supervisor or manager of upcoming shift(s) and report on guest and staff activities for each shift
• Order and/or requisition products and supplies and maintain stock levels appropriately based on business needs and budgets
• Maintain a level of professionalism that will make guests want to return to the restaurant and anticipate the guest’s needs and respond appropriately with a sense of urgency
• Effectively communicate with management, chefs, and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees
• Maintain positive guest relations at all times
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas and make sure storage areas are well stocked and secured
• Train, assign duties to, guide and monitor dining room employees for proper service
• Greet, escort, and present menu to the guest, offer recommendations and description for the purpose of assisting and upselling the menu
• Ensure side-work is complete, ensure dining room and work areas are clean prior to staff leaving
• Maintain complete knowledge of menu, ingredients, preparation methods, and allergy triggers
• Utilize the computer to block and place detailed guest restaurant reservations in the Agilysys Reserve computer system and place reservations in the “Guest Itinerary”
• Conduct or assist with daily staff meetings and with monthly department meetings
• Assist with employee performance reviews, disciplinary concerns, and other employee-related issues as needed
• Maintain knowledge of hotel restaurants, retail outlets, and activities (spa, golf, etc.)
• Uphold and abide by all Broadmoor policies, procedures, and safety guidelines
• Willingness to work in a fast-paced, team-oriented environment.
• Uphold and abide by all Broadmoor policies, procedures, and safety guidelines.
• Other duties as assigned
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that additional or different tasks be performed when circumstances change.
What we are looking for:
• Four-year College or university program certificate or 5 years of related hospitality/restaurant experience, or an equivalent combination of education and experience
◦ Experience as a Sommelier and/or training required – NOT REQUIRED FOR BREAKFAST