Clubhouse – Front of House Supervisor

About Spring Mountain

Begin with a diamond in the rough, extend it, shape it, and polish it into one of the finest road courses in the world. Owners John Morris and Brad Rambo wanted a place where family, friends, and colleagues would enjoy time spent both on and off the track. Morris and Rambo purchased the facility in 2004, with a 2.2-mile track and two storage tents situated on 193 acres. Spring Mountain Motor Resort and Country Club is now the longest racetrack in North America and second-longest in the world at over 9-miles across its 933 acres. It is much more than a racetrack, it is the ultimate driver’s paradise, where anyone can enjoy the wonder of motorsports just outside the neon of Las Vegas. Whether guests visit the facility as members or as driving students associated with our OEM sponsored programs, we strive for their customer experience to be second to none.

As Spring Mountain continues to expand, finding employees who believe in our vision is imperative. It is through a dedicated team effort that we have achieved success and continue to grow. It is important that our employees share a passion for excellence and a commitment to our customers. Together, we strive to innovate, excel, and provide unparalleled experiences for our guests, ensuring that Spring Mountain remains at the forefront of the motorsports community.

Job Description

The successful candidate will be an integral and critical part of a high-performing team with a focus on continually raising the bar for guests. The primary focus is delivering an unparalleled experience, which is of primary importance. They are responsible for managing all the front-of-house food and beverage assets (physical and staff), as well as certain clubhouse operations to ensure consistency in service execution and delivery. Plan menus and food, in collaboration with the Executive Chef, utilization based on anticipated number of guests, nutritional value, popularity, and costs. Establish and enforce nutritional standards based on industry standards. Maintain quality standards for specialty dishes and established recipes. Train Staff to perform with professionalism, grace and accuracy under stressful situations.

Key Responsibilities

• The Front of House Supervisor is expected to be consistently visible, available, and approachable by members, students, guests, and employees during scheduled hours.
• Establish and monitor quality standards, service procedures, implement and enforce policies and procedures.
• Maintain strict adherence to all health, safety, and sanitation standards in compliance with local laws and company policy.
• Test recipes by regular tasting and smelling it to ensure palatability and flavor conformity.
• Develop and execute schedules for subordinates.
• Supervise/conduct inventory management and cost controls through purchasing, receiving, and calculating usage and waste relating to food and beverage service.
• Plans and coordinates training and professional development programs for incoming employees and develop follow-up training for existing employees in collaboration with the Hospitality Director.
• Conducts employee performance appraisals as required to promote, commend, transfer, and recommend discipline and termination of employees in collaboration with Hospitality Director and Human Resources.
• Participate in Manager, department, and event meetings.
• Conduct standing operational meetings with hospitality staff to maintain communication on expectations and results.
• Lead by example in upholding the company’s brand standards, policies, and core values, both on the floor and within the community.
• Submits requests, budgets, and other needs to Hospitality Director.
• Monitor compliance with health, and fire regulations, regarding food preparation and serving and building as it relates to food and beverage.
• Foster a culture of accountability, teamwork, and professionalism while promoting a positive, guest-focused environment.
• Monitor safety conditions and employee’s conformance with safety procedures.
• Receives, investigates, and acts upon complaints in collaboration with Human Resources and Supervisor.
• Monitors and maintains daily sales reports and recaps of food and beverage operations.
• All other duties as assigned by the Hospitality Director.

Required Skills & Abilities

• Require and maintain current certifications, including:
  ServeSafe Manager Certification — ensuring food safety practices are followed by all team members.
  Nevada State Alcohol Beverage Awareness Card / Liquor License — ensuring responsible alcohol service.
• Good verbal communication skills.
• Ability to work efficiently and thoroughly, alone and with others.
• Valid Driver’s License with an acceptable driving record.
  • Must be acceptable to the company’s vehicle insurance provider.
• Must be 21 years or older.
• Must have the strength and dexterity necessary to perform tasks such as lifting, stooping, bending, walking, kneeling, climbing ladders, prolonged standing and working in adverse and extreme weather conditions as outlined below.

Experience & Education Needed

• Experience in Hospitality or related fields is helpful.
• A combination of relevant education and experience may be considered.
• Two years of supervisory experience preferred.
• All job offers are subject to acceptable driver’s license and criminal background checks.

General Physical Requirements & Work Environment

• The worker is subject to environmental conditions inside most of the time. Occasionally work must be performed outdoors that can be in the heat and coolness of the desert climate.
• The worker is occasionally subject to races and sports cars. For periods of time there may be fuel and oil smells and noise levels over 110 db.
• The worker is required to have visual acuity to operate motor vehicles and have visual acuity to determine the accuracy, neatness, thoroughness of work assigned or to make general observations of facilities or structures.
• Crouching: Bending the body downward and forward by bending leg and spine.
• Hearing: Perceiving the nature of sounds at normal speaking levels. Ability to receive detailed information through oral communication and understand its meaning.
• Kneeling: Bending legs at the knee to come to a rest on the knee or knees.
• Lifting: Raising objects of 25 lbs. throughout the days and up to 50 lbs. occasionally from a lower to higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires substantial use of the upper extremities and back muscles. Occasional lifting overhead is needed.
• Pulling: Using upper extremities to exert force to draw, drag, haul or tug objects in a sustained motion.
• Pushing: Using upper extremities to press against something with steady force to thrust forward, downward, or outward.
• Standing: Particularly for extended periods of time.
• Stooping: Bending body downward and forward by bending spine at waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
• Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which must convey detailed or important spoken instructions to others accurately and clearly.
• Walking: Moving about on foot to accomplish tasks, particularly for long periods of time.

This job description is intended to convey information essential to understanding the scope of the job and the general nature and level of work performed by job holders within this job. However, this job description is not intended to be an exhaustive list of qualifications, skills, efforts, duties, responsibilities, or working conditions associated with the position.

By completing the application below, I confirm that I do not have any health conditions that would preclude me from performing any of the job duties listed above.