Description

Supervises all aspects the Front of House operations of the kitchen, including guest services, training, profit and loss. Responsible
for the daily operation of this and other assigned venues and all profit centers (i.e., merchandise, bar). That are
associated with assigned venues. Ensures a strong focus on Guest service, cost controls, Staff Members, and Venue
Operations. Lead and hold Staff Members and Managers accountable to attain hospitality, sales, and profit objectives
while consistently maintaining the highest standards of quality food, beverage, service, cleanliness, and sanitation.
Responsible for the preparation and maintenance of high scores on all health related inspections.
Must be able to run Room Service and or banquets from assigned venue(s). The Supervisor of Cora's supervises all aspects of assigned venue(s) in alignment with the vision and direction of the Company, brand requirements, and local, state and national regulations. Works as a liaison with the Hotel and any outside 3rd party housekeeping or cleaning service. In some circumstances, the Supervisor of Cora's may also be assigned responsibility of other specific Food & Beverage areas of the Resort. Adheres to department budget. Attends periodic meetings and training sessions. Welcomes and greets arriving and departing guests. Proactively provides our guests with personal service and attention that exceeds their expectations. Accountable for maintaining high service and quality standards according to brand standards, including Quality Assurance Inspections and Guest Satisfaction Surveys.

Qualifications

• Strong customer service background.
• Ability to use calming interpersonal skills to solve conflict as necessary.
• Uses oral communication to listen and get clarification and responds to all requests in the best tone.
• Exercises clear and informative written communications; edits for spelling and grammar.
• Ability to build and facilitate a positive team spirit.
• Prioritizes and plans work activities; Uses time efficiently.
• Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions.
• Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Meets productivity standards; Completes work in timely manner; striving to increase productivity.
• Able to manage competing demands, frequent changes, delays or unexpected events.
• Holds punctuality in the highest regard; coming to work consistently and on time.
• Follows instructions, responds to management direction and is able to take responsibility for their own actions.