Formed in 1988, Cal-Am Properties, Inc. is one of the largest privately held operators of RV resorts, manufactured home communities and apartment communities in the United States. Through teamwork and dedication, our staff are valued as an important component to our total success. Everyone at Cal-Am is continually working today for tomorrow’s lifestyle ensuring those we serve have an unparalleled experience of the highest quality.

RESTAURANT SUPERVISOR

The Restaurant Supervisor is the face of the Cactus Grill. Restaurant Supervisors ensure that restaurants operate efficiently and profitably while maintaining their reputation and character. They must coordinate a variety of activities, fiequently at the same time (multi-tasking). Restaurant Supervisors are responsible for the business performance of their restaurant, as well as maintaining high standards offood, service, and health and safety. A Restaurant Supervisor pleases customers by providing a pleasant dining experience.

General Accountabilities: All Restaurant Supervisors must have valid Arizona Food Handler's licenses. The Restaurant Supervisor is primarily a front-of-house position, but they must be knowledgeable of back-of-house duties and responsibilities. Primary duties and responsibilities include, but are not limited to, the following:

Compensation: $27.00 - $28.00 Hourly

Business Activities:

• Ensuring the restaurant operations stay within the confines of the budget laid out by the Food & Beverage Director, with particular regard to managing the employee hours, eliminating food waste and ensuring appropriate alcohol pours.
• Organizing marketing activities, such as promotional events and discount schemes in accordance with the Food & Beverage Director's direction. Coordinate such events with Resort Managers and Activities Directors.
• Preparing reports at the end of the shift.
• Scheduling shifts for all aspects of the restaurant and providing said schedules to employees in a timely manner (by close of business Wednesday).
• Attend weekly Grill Manager meetings.

Operational Duties:

• Coordinating the entire operation of the restaurant during scheduled shifts.
• Managing staff and providing them with feedback.
• Responding to customer complaints.
• Ensuring that all employees adhere to the company's uniform and behavior standards.
• Meeting and greeting customers.
• Advising customers on menu and wine/alcohol choice.
• Training and motivating staff. Assisting in staff recruitment when necessary.
• Assigning Back-of-house line cook's duties.
• Expediting orders when necessary (eliminating kitchen backlogs)

Housekeeping:

• Maintaining high standards of quality control, hygiene, and health and safety.
• Checking stock levels and ordering supplies.
• Helping in any area of the restaurant when circumstances dictate.

Work Environment:

• Most Restaurant Supervisors work full time hours.
• This is a very fast-paced and demanding position.
• Restaurant Supervisors should expect to stand for long periods of time leading the team and serving guests.

Physical Demands:

• Walk and stand during entire shift.
• Continuously reach, bend, lift, carry, stoop and wipe.
• Remain stationary for long periods of time.
• Frequent washing of hands.
• Be able to lift up to 35 lbs.
• Hazards may include, but are not limited to, sharp knife usage, hot fryers, and ovens, slipping and falling.