F&B Supervisor

Job Description

Job Description

POSITION SUMMARY

The Supervisor is responsible for the direct supervision and day-to-day operations of restaurants, room service and banquets and ensure guest satisfaction through product innovation and guest service experience and support the casino core values. The employee will lead the department in providing an exciting environment and World Class Service by delivering Old-World Hospitality and Charm.

GENERAL ACCOUNTABILITIES

The following statements are intended as general illustrations of the work in this class and are not all inclusive.

• Responsible for motivating, training, coaching, mentoring, advocate for the Team Member, advocate for the company, be a hospitality champion and directing Team Members to accomplish established department objectives, as well as support and foster company mission and values
• Plan and manage the execution of restaurant and room service operations and all banquet and catered events in a safe, sanitary, cost-effective manner
• Develop and implement Standard Operating Procedures (use records, production, pars, training, etc.) within appropriate guidelines to continually improve revenues and profit margins while maintaining quality
• Ensure Team Members deliver Old-World Charm and deliver Excitement, as well as live the company core values
• Enforce department standards, guidelines and objectives and maintains other administrative processes to ensure proper planning and efficient operation of assigned areas
• Ensure operation follows Safe Food Handling and OSHA practices
• Communicate effectively, both verbally and in writing, to provide clear direction in assigning and instructing facilities team in the details of their work
• Review guest complaints / concerns and take appropriate action
• Plan and conduct staff meetings
• Attend other related meetings to obtain and disseminate pertinent information
• Adhere to the 5S Principles of ensuring that items are “Sorted”, “Set in Order”, “Systematically Cleaned”, “Standardized”, and “Sustained”
• Conduct him / herself in a gracious, kind, and warm manner that creates a sense of fondness, as well as professional, courteous, and responsive manner, which reflects positively on the company and its core values
• Performs other duties as may be assigned by department and / or company management

WORKING CONDITIONS

Must have ability to :

JOB QUALIFICATIONS

Must be a minimum of 18 years of age. High school diploma or equivalent required, Associates degree in Business Management or similar preferred. Two years Buffet, Banquet, or Catering sales management experience. Excellent communication skills both written and oral. Self-motivated, gregarious leader. Ability to read, analyze, interpret, and comprehend technical procedures, government regulations, business periodicals, instructions, and correspondence / memos ; author reports, business correspondence and procedure manuals; effectively present information and respond to questions from groups of managers or staff, guests, and the public. Working knowledge of Excel and Word required. Attention to detail and accuracy. Previous customer service experience preferred. Maintain confidential information. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

COMPLIANCE RESPONSIBILITIES

In addition to the other duties described herein, every Team Member has the following responsibilities related to compliance with laws and regulations :

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