Seasonal Pool F&B Supervisor- $22/hr + Service Charge Pool

Description

Background:

Cherry Hills Country Club, founded in 1922, is a family friendly Club with over 690 members. Facilities include a renowned championship golf course, a full-service golf shop, driving range, practice facilities, halfway house, and Par 3 course: eight outdoor tennis courts incorporating two pickleball courts, tennis shop, a family pool complex with café, junior Olympic size swimming pool and an active children’s club.

• Double Holiday Pay
• Employee Meals
• Golf Privileges
• Free Uniforms
• Free and Easy Parking
• Scholarship Opportunities
• Coworker Referral Bonus
• Potential for Seasonal Bonus
• Holiday Bonus
• Employee of the Month

Come join the best Pool Team in Denver. Our pool season begins May 15th.

This position is seasonal and goes from May 15th – Mid-September.

Position Summary:

The Seasonal Pool F&B Supervisor is responsible for overseeing the day-to-day operations of the poolside snack bar/restaurant, ensuring exceptional customer service and a high-quality dining experience for club members and guests. This role involves supervising staff, maintaining food safety and cleanliness standards, and ensuring operational efficiency throughout the busy pool season.

Key Responsibilities

Supervision of Food Service Staff

• Recruit, train, and schedule seasonal team members (servers, bartenders, cooks, runners, and support staff).
• Provide ongoing coaching, development, and performance feedback to ensure staff deliver excellent service.
• Foster a positive work environment that promotes teamwork, professionalism, and efficiency

Daily Operations Management

• Oversee the opening, running, and closing of the pool snack bar or restaurant each day.
• Monitor food and beverage offerings, ensuring they are prepared to quality standards and served promptly.
• Coordinate with kitchen personnel to ensure smooth service flow and timely order fulfillment.
• Assist with front-of-house and back-of-house operations as needed to fill in gaps.

Customer Service

• Greet and interact with members and guests, addressing any concerns or special requests promptly and courteously.
• Maintain high levels of customer satisfaction by ensuring efficient operations, friendly service, and a clean environment.
• Respond to and resolve customer complaints or issues in a professional manner.

Inventory & Supply Management

• Monitor inventory of food and beverages, paper goods, and cleaning supplies to ensure adequate stock.
• Place orders and manage vendor relationships for timely delivery of supplies.
• Maintain accurate records of usage and work with the Food & Beverage Manager to control costs.

Food Safety & Sanitation

• Enforce health and safety regulations, ensuring that all food preparation and service areas are sanitized and compliant with local health codes.
• Train staff on proper food handling, personal hygiene, and cleaning procedures.
• Regularly inspect facilities and equipment to identify maintenance or repair needs, coordinating with appropriate departments for resolution.

Financial Management

• Monitor sales, labor costs, and other expenses; recommend and implement cost-saving or revenue-generating measures.
• Process payments, and maintain accurate transaction records as needed.

Collaboration & Communication

• Work closely with other departments (e.g., Events, Main Clubhouse Dining, Maintenance) to coordinate logistics and staffing needs.
• Communicate effectively with the Club’s leadership team regarding any operational concerns, staffing issues, or improvements.
• Attend department meetings as required and provide feedback or reports.

Requirements

Qualifications and Requirements

• Education & Experience:
  • High school diploma or equivalent required; post-secondary education in hospitality or a related field is a plus.
  • Previous supervisory or management experience in food service, hospitality, or a related field strongly preferred.
• Skills & Abilities:
  • Strong leadership and interpersonal skills, with the ability to train and motivate a diverse team.
  • Excellent organizational, multitasking, and problem-solving abilities in a fast-paced environment.
  • Working knowledge of food safety guidelines and local health regulations.
  • Basic computer proficiency for point-of-sale systems, scheduling, and inventory management.
  • Strong customer service and communication skills.
• Certifications: