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Diner Supervisor - Travelodge/Penny's Diner

Avantic Lodging Enterprises Cheyenne, WY

  • Expired: over a month ago. Applications are no longer accepted.
Job Description: Job Summary Responsible to lead diner team to be the first choice for cooked-to-order, 24-hour dining in our town, by exceeding guest expectations for food quality, friendliness, cleanliness and service in a fun atmosphere. Empower each employee to provide excellent quality guest service and to solve guest problems with teamwork, training, coaching, fairness and respect for each other. Meet profit expectations by taking action to build sales and control costs without sacrificing quality. Education & ExperienceHigh School diploma or equivalent is required.Prior experience required.Valid driver's license issued by state in which diner is located, and ability to pass drug screen and insurance standards upon review of past motor vehicle history.Must have knowledge of preventative maintenance, cost control procedures, and purchasing.Must be aware of laws, personnel procedures, and motivational programs to assure a staff of committed, well-trained employees.Ability to communicate effectively with other employees, as well as guests.Ability to effectively deal with internal and external customers, some of whom require high levels of patience, tact, and diplomacy to defuse anger and collect accurate information and resolve conflicts.Ability to perform tasks requiring bending, stooping, kneeling, climbing stairs and walking distances throughout the property. Job Duties & FunctionsAll employees must maintain a neat, clean and well-groomed appearance, be in uniform with approved slip-resistant shoes and have a name tag on at all times while on duty.Regular attendance in conformance with the standards, which may be established by Avantic Lodging EnterprisesEnterprises from time to time, is essential to the successful performance of this position.Due to the cyclical nature of the hospitality industry, must be able to work a schedule which may include evenings, nights, weekends, and holidays, and enough hours to accomplish the essential functions of the diner.Lead the service effort during busy meal periods by working at the cash register, greeting incoming guests, identifying service or production bottlenecks and taking action to alleviate them.Check on guests at their tables, thank guests for coming.Train and empower employees to take service-recovery actions.Organize training for new hires so that all complete certification within 30 days.Show safety training videos to all new hires before they start work.Develop and implement a monthly training plan to address current operational needs.Set goals for individuals to complete 2nd certifications.Effectively delegate cleaning and side work responsibilities using designated shift supervisors.Maintain accountability by personally inspecting and by use of logbook to record incoming shift supervisor inspection.Maintain a clean/sanitary/safe environment at all times, including safe food handling procedures.Form a Diner Sales Committee including management, shift leaders, at least one cook, and at least one server.Meet weekly to evaluate impact of current specials and promotions and to plan future specials and promotions.Support these with local advertising, targeted suggestive selling and unit level contests or games.Motivate team members to achieve monthly bonus goals by posting Sales vs. Budget daily, posting food cost bi-monthly and encouraging them to take actions to build sales and control costs.Actively participate in community and civic affairs in local area.Control food cost by maintaining inventory level at or below 14 days on hand and verbally instructing team members not to steal money or food.Require all team members to pay 50% for all their meals, accounting for all guest checks each shift, training and reinforcing portion control procedures and taking other appropriate actions.Utilize Avantic Lodging Enterprises staffing guide procedures to properly forecast, schedule, and staff each shift.Use checkbook system to achieve budgeted cost goals in cleaning supplies, disposables, and other costs.Recruit candidates for open positions by informing team members of the needs, networking, posting "Now Hiring" signs, posting "Help-Wanted" flyers on bulletin boards, contacting former employees, contacting existing applicants and by running Help-Wanted ads.Designate one or more team member in each department to participate in the interview process and give input on hiring decision.Ensure that all reports of revenue, expenses, business volume, personnel, payroll, and assets are maintained to company specifications.Ensure that all policies, procedures, federal, state and local laws, and health department regulations are adhered to by all employees in regard to personnel, security, guest relations, safety, sanitation, food handling, etc.Act as Manager on Duty and perform the function of supervising the hotel functions as well as the diner responsibilities.Report and/or respondPerform duties of Cook, Wait Staff or Utility (as described in the respective job description), as needed to assure adequate operation of all functions of the diner are satisfactory to guests.Identify and train designated individuals as qualified trainers. Working Conditions/Environment The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Frequency Grid N = Not Anticipated: 0% O = Occasionally: 1-33% (per shift) F = Frequently: 34-66% (per shift) C = Constantly: 67-100% (per shift) Work Environment of Job Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes. Frequency: C Associate is subject to outside environmental conditions: No effective protection from weather. Frequency: N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour. Frequency: F Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level. Frequency: F Associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body. Frequency: O Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. Frequency: F Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation. Frequency: O Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids. Frequency: F Associate is required to function in narrow aisles or passageways. Frequency: O Associate is exposed to infectious diseases. Frequency: N None: Associate is not substantially exposed to adverse environmental conditions (as typical office or administrative work). Frequency: O Physical Requirements of Job Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms. Frequency: N Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. Frequency: N Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles. Frequency: O Kneeling: Bending legs at knee to come to rest on one or both knees. Frequency: O Crouching: Bending the body downward and forward by bending leg(s) and spine. Frequency: O Crawling: Moving about on hands and knees or hands and feet. Frequency: N Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse). Frequency: F Standing: Remaining upright on the feet, particularly for sustained periods of time. Frequency: C Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another. Frequency: C Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward. Frequency : F Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion. Frequency: F Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm. Frequency: F Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips. Frequency: F Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly. Frequency: C Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication. Frequency: C Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers. Frequency: O Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determine accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes. Frequency: O Lifting Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position

Avantic Lodging Enterprises

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Cheyenne, WY
82009 USA
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