F&B Supervisor - Non

FUNCTION
The F&B Supervisor is responsible for assisting the F&B Manager – Outlets & Events in the oversight and direction of the O’Dark Thirty and the EATs Food outlet as directed by the Director of Food & Beverage.

SPECIFIC DUTIES AND RESPONSIBILITIES
The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job with or without reasonable accommodations. This list of duties and responsibilities is not intended to be all-inclusive but a general illustration. It may be expanded to include other duties and responsibilities deemed necessary.
• Responsible for assisting in the front-of-house operations of O’Dark Thirty, Food Court, and other areas as assigned.
• Collaborate with the culinary team to ensure established recipes are adhered to.
• Ensure that the service culture is ingrained in every guest interaction through proper training, coaching, and accountability.
• Assist F&B leadership in ensuring the accuracy of all menus (food and drink) and updating POS as required.
• Responsible for maintaining budgeted labor and staffing levels of all outlets.
• Will maintain the highest level of service standards at all times and provide the best-in-class dining experience in the area.
• Institute a culture of positivity while demonstrating an Upbeat & Positive Attitude in huddles as well as with all team members and guest interactions.
• Assist the F&B Manager in all team member actions (recruitment, disciplinary actions, staffing level recommendations, etc.)
• Oversees guest satisfaction through constant table visits, interacting with guests, and staff engagement throughout the dining room.
• Responsible for the training of all team members and ensuring consistency of service at the highest level at all times.
• Assist the F&B Manager in overseeing ordering and inventory levels.
• Addresses any and all food/beverage or service-related guest issues and utilizes creativity and resources available to maintain optimum satisfaction.
• Must be knowledgeable of all health department standards
• Other duties as assigned.

STANDARDS OF PERFORMANCE
• Works on the floor 90% of the time with a “hands-on” mentality for guest service.
• Ability to maintain high levels of confidentiality and integrity.
• Maintain interpersonal working relationships among all Team Members and the public.
• Excellent verbal and written communication skills.
• Willingness to assume overall responsibility relative to the performance of the position
• Must be detail-oriented, have a professional attitude, strong organizational and time management skills, and be customer-focused
• Strong leadership and communication skills
• Self-motivated with attention to detail
• Strong analytical skills
• Knowledge of menu development, costing, labor management, food trends, and service, as well as overall restaurant operations preferred
• Must have strong knowledge of Microsoft Excel, Word, Micros, and Stratton Warren or comparable inventory systems.
• Available to work when needed, including weekends, holidays, and nights

EDUCATION, TRAINING, AND EXPERIENCE
• At least 2 years experience leading high-volume food and beverage operations preferred
• At least 2 years experience managing team members preferred
• 4-year degree or related field experience preferred
• Valid health certifications; if required
• Able to obtain and maintain a valid Kentucky racing and gaming license

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee may also be required to lift, push, and pull up to 50 lbs. Reasonable accommodations may he made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. The employee is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and the functioning of machines.