FB SUPERVISOR

Description

SUMMARY:

The Restaurant Supervisor is responsible for daily supervision of all Food and Beverage outlets in the Casino.  Ensures that all food and beverage operations are executed to achieve established quality, service, safety and financial goals and objective and in accordance with all applicable established laws and regulations.

ESSENTIAL DUTIES, RESPONSIBILITIES, and TASKS include the following and are to be performed within the company’s policies and procedures.  Additional duties may be assigned.

• Oversee the day-to-day operations of the food outlets assigned.
• POS cash and credit sales and accurately count change.
• Account for all transactions; maintain accurate cash count and balance bank at end of shift.
• Manages a clean, profitable, and service oriented food and beverage outlets.
• Plans, delegates, monitors, and appraises job tasks and results in a timely manner.
• Evaluates food and beverage operations in the casino; seeks opportunities to increase food revenue.
• Maintains high standards of quality, freshness and presentation for all food prepared and served; ensures culinary offerings are reflective of industry standards.
• Orders merchandise or prepare requisitions to replenish food, beverages, and paper goods on hand.
• Assist with month end and daily inventories.
• Prepares and submits all daily reports.
• Maintains an accurate and accountable inventory of all food and beverage supplies to include forms, order guides, transfer, and purchase logs; manuals, etc., performs a monthly inventory of supplies.
• Estimate food and beverage cost and purchases supplies.
• Will confer with other personnel for food preparation, plan menus, and related activities, such as promotions and catering operations and ensures food quality remains consistent.
• Manages the restaurant, cantina, coffee spot and soda bar in such a way that every customer receives professional, prompt, courteous and friendly service.
• Ensures all guests requests and complaints are handled with courtesy.
• Require through proper supervision that apportioning food and utilizing food surplus and left-over policies are followed to control waste.
• Assist in receiving and handling of food products to reduce and control shortage.

• Maintaining compliance with all Federal, State, and local gaming regulations in addition to the delivering of exceptional guest service to all internal and external guests.
• Maintain confidentiality of guest and member information and pertinent casino data.
• Always maintain good personal hygiene and a professional appearance.
• Compliance with punctuality and attendance policies required.
• Work independently and in a team-oriented, collaborative environment.
• Ability to successfully interact with all levels of team members and management.

SUPERVISOR RESPONSIBILITIES:

• Develop and implement together with key personnel, policies and procedures for restaurant and cantina operations such as:
  • Maintenance of equipment and facilities.
  • Effective back door and front door end security.
  • Direct effective restaurant safety and fire prevention programs.
• Attain budgeted retail sales, profits, maintains balanced inventory.
• Ensures optimum staffing levels by coordinating the schedules of the servers, food attendants, and bussers.
• Accurate reporting of records and reports.
• Achievement of a well-stocked, clean and friendly clean and friendly restaurant, which serves and pleases the guests.  Enhancing the restaurant’s reputation for being the best in the area.

• Hires, trains, and manages staff as needed.
• Oversees the daily workflow of the department.
• Documents and administers disciplinary action of employees as needed.
• Conducts performance evaluations that are timely and constructive.
• Responsible for weekly time sheet approvals and leave requests
• Responsible for tip reporting (if applicable)
• Responsible for scheduling of shifts (if applicable)

Qualifications

QUALIFICATIONS: 

To perform this job successfully an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skills, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:

• High school diploma or GED equivalent.
• Must possess a minimum of three (3) years’ experience in food and beverages operations
• Six (6) months experience in a lead or supervisory capacity.
• Casino experience preferred.
• Must be proficient with Microsoft Office software.
• Must be 21 years of age.
• Must be able to obtain and maintain food handlers and Food Handlers Certifications.
• Must be able to obtain and maintain alcohol server’s license.
• Must be able to obtain and maintain the required OOGC License.
• Must be a US citizen or provide documentation to work in the US.

SKILLS:

• Knowledge of administrative and supervisory techniques.
• Ability to manage, including goals and priorities, procedures and guidelines, personnel, and fiscal activities.
• Knowledge of all food and beverage departments.
• Knowledge of or experience with general mathematical concepts.
• Exercises good judgment in evaluating situations and taking effective action.

• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills.
• Strong supervisory and leadership skills with the ability to effectively train others.
• Ability to prioritize tasks and to delegate them when appropriate.
• Proficient with Microsoft Office Suite or related software.
• Knowledge and implementation of customer service principles, techniques, systems, and standards.
• Knowledge and understanding of commercial operating principles, practices, and procedures within area of business specialty.
• Excellent oral and written communications skills.
• Ability to foster a cooperative work environment.
• Ability to communicate clearly and effectively.
• Ability to motivate staff through a teamwork approach.
• Proven leadership skills that include delegating as needed.

EQUIPMENT:

• Computers.
• Cell phone.
• POS cash and credit sales.
• IPad
• Micros card.
• Tip box keys.
• Fax machine.
• Telephone.
• 10 key calculators.

  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 the essential functions. The employee will be required to stand and walk for prolonged periods of time, may occasionally be required to stoop, kneel, stretch, bend, and lift, up to 25 pounds.  May be required to lift over 25 pounds on occasion.

   

  WORK ENVIRONMENT 

   

  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  This is an environmentally controlled office environment. Evening, holidays and/or weekend hours may be necessary depending on business requirements, imposed deadlines and workload.

   

   

  Employee signature below constitutes employee’s understanding of the requirements, essential functions, and duties of the position.

   

  I acknowledge that I have read and understand the job description for the Food and Beverage Supervisor position

   

   

   

  Employee:                                                                                Date:                                       

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