Supervisor Food and Beverage

PRIMARY PURPOSE:

It is the primary responsibility of the Supervisor Food and Beverage to assist with overseeing the Front Service staff in the various outlets.

Position: Hourly Full-Time

Location: Gold Strike Casino

MINIMUM REQUIREMENTS:

• High school diploma or equivalent.
• Two (2) years of supervisory experience.
• Work varied shifts, including weekends and holidays.

KNOWLEDGE, SKILLS, AND ABILITIES:

• High-volume restaurant management or supervisory experience.
• Able to effectively communicate in English, in both written and verbal forms.
• Basic knowledge of computer software including Outlook, MS Word, Excel, and PowerPoint as well as office equipment, i.e., telephone, copier, fax machine.
• Effective listening abilities with strong judgment skills.
• Excellent customer service skills and interpersonal skills to effectively communicate with all business contacts.

WORKING CONDITIONS:

• This is not intended to include every duty or responsibility of the job nor is it intended to be an all-inclusive list of the skills and abilities required to do this job.

This position may require strenuous physical activities and exposure to pipe, cigar, and/or cigarette smoking. An ability to work a flexible schedule, including extended hours, weekends, and holidays may also be required.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

• Make daily floor plans per shift to ensure proper rotation and coverage of stations.
• Review staffing, schedules, and vacations; coach and train on policies and procedures; perform employee evaluations and manage all issues related to attendance records.
• Maintain contact with cashiers to ensure correct policies and procedures for check handling/closing are maintained by service staff.
• Delegate responsibilities to employees and supervise tasks to completion, correctly, and on time.
• Communicate with management, chefs, and culinary staff to fulfill and address any issues or needs requested by guests and or other employees.
• Keep inventory form and stocking area updated; order supplies through the IP System and Purchasing and prepare purchase requisitions for any outlets.
• Inspect the food coming from support departments to assure freshness and quality; properly label and date all products to ensure safe keeping and sanitation.
• Analyze financial reports on a daily, monthly, and yearly basis; identify and implement cost-cutting measures and initiatives, able to contact the engineering department or other vendors to repair equipment.
• Maintain direct communication with guests for special requests and large party reservations.
• Perform other job-related duties as requested.

SUPERVISION:

• Bus Person.
• Gourmet Food I, Gourmet Food II
• Host Person.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

• Make daily floor plans per shift to ensure proper rotation and coverage of stations.
• Review staffing, schedules, and vacations; coach and train on policies and procedures; perform employee evaluations and manage all issues related to attendance records.
• Maintain contact with cashiers to ensure correct policies and procedures for check handling/closing are maintained by service staff.
• Delegate responsibilities to employees and supervise tasks to completion, correctly, and on time.
• Communicate with management, chefs, and culinary staff to fulfill and address any issues or needs requested by guests and or other employees.
• Keep inventory form and stocking area updated; order supplies through the IP System and Purchasing and prepare purchase requisitions for any outlets.
• Inspect the food coming from support departments to assure freshness and quality; properly label and date all products to ensure safe keeping and sanitation.
• Analyze financial reports on a daily, monthly, and yearly basis; identify and implement cost-cutting measures and initiatives, able to contact the engineering department or other vendors to repair equipment.
• Maintain direct communication with guests for special requests and large party reservations.
• Perform other job-related duties as requested.

SUPERVISION:

• Bus Person.
• Gourmet Food I, Gourmet Food II
• Host Person.