Open Shifts Friday nights, Saturday days, Sunday mornings and nights
Primary Responsibilities & Indicators:
The primary duties of the Shift Supervisor (SS) are to be the final decision-maker with respect to all functions of operation while on duty.
The SS should be on premises at all times during their shift.
SS needs to communicate with all staff members at all times during the shift. In other words, if you are not going to be within sight (on the floor) of staff members, you need to let them know where you are and be accessible to them at all times
The SS needs to be knowledgeable in all facets of Hot Shots operations. This includes league info, party info, officiating, opening/closing the building (restaurant, bar, courts, and kitchen), Junior programs, filling out books, general knowledge of the kitchen equipment and cooking standards/food safety etc.
SS needs to review the itinerary, party, and court reservation book, prior to shift.
During league registrations the SS needs to handle sign ups.
Any customer problems or issues that can not be solved by hot shots staff need to be resolved by the SS.
Staffing issues during the shift need to be dealt with by the SS.
Court rentals should be handled by the SS.
General phone calls will be taken by the SS during their shift.
Any comps in the kitchen need to be approved by the SS.
Any injuries that may occur need to be overseen by the SS. In the event an ambulance, the police, or fire department need to be called this is the SS’s responsibility. A note to the GM must be put in a cash bag for documentation.
In the event any of the above situations occur, the General Manager and League Director need to be notified by the SS.
A SS must oversee all functions of the restaurant and bar. A SS is not a bartender, but will help out the bar if needed.
A SS will assist the kitchen staff and refs if needed.
Bussing and facility sweeps are a responsibility of the SS. It is their job to keep the restaurant/courts clean and presentable.
A SS needs to be assigned to shifts by the General Manager.
A SS must sign off on bar and restaurant closing/opening procedures. Nothing should be left out from the night prior. Everything should be covered, cleaned, and put away before closing.
A SS should know how to raise/lower nets and change lines.
If something is broken or not working properly, notify the General Manager.
A SS should know the basics of the kitchen (ie. How to turn on and off all equipment, how to do dishes, and how to run the fryer in a time of need)
Areas that need to be covered in the event of a problem
