Banquets BOH Supervisor $18 - $27/hr

Essential Duties Of The Position

• Enforce performance standards, policies and procedures in the venue are in accordance with Grand Casino’s mission and objectives.
• Comply with all food and beverage health, liquor and safety regulations; as well as all Tribal, Federal, State and Local applicable laws.
• Evaluate and train of the Associates ensuring staff’s compliance with all guest service standards.
• Ensure venue operations are run in a smooth, efficient manner to ensure guests satisfaction.
• Review and approve all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign and discipline all Associates in a fair and equitable manner.
• Listen to, evaluate and assure control of guest grievances and settle them without delay.
• Provide feedback on the job performance of all Associates to aid the Associates in developing and enhancing skills.
• Provide input to Management concerning operational deficiencies and areas in need of attention.
• Establish priorities for all Team members and provide assistance as needed.
• Maintain all venue equipment and the appearance of the venues in accordance with Mille Lacs Corporate Ventures standards.
• Maintain open communication throughout the venues, through staff meetings, weekly supervisory meeting, and daily pre-shift meetings.
• Staffing, training, evaluating and coordinating all food production Associates.
• Ensure all specs in all recipes and food apportionment are met.
• Maintain excellent kitchen hygiene conditions at all times.
• Control food and labor costs on a continual basis within approved budgetary controls.
• Provide all Associates with proper training and counseling as needed in accordance with Corporate Commissions’ policies and procedures.
• Supervise, prepare, portion, and garnish all food to meet Grand Casino standards as well as develop and execute new menus and specials.
• Maintain standards of health, safety, and sanitation regulations.
• Thorough knowledge of proper food storage, food and handling and safe temperature.
• Operate food outlets as needed.

EDUCATION And/or EXPERIENCE

• Three (3) years progressive Food & Beverage Kitchen Operations experience with Two (2) years of Supervisory/Managerial experience required and/or an equivalent combination of education and experience, preferably in the hospitality industry with emphasis on Food & Beverage.
• Serv-Safe Certification preferred (Certification is required within one (1) year of placement).