F&B Supervisor

About the role

Responsible for ensuring operations of the restaurant and employee performances are in accordance with Company Policy and Procedures and Gaming regulations on an assigned shift.

Responsibilities

• Enforces performance standards, policies, and procedures as they relate to Venue operations; monitors Food Server service on the dining floor.
• Ensures smooth and efficient operations on a continual basis.
• Ensures the highest possible standards of customer service and employee relations are maintained and carried out in a fair and equitable manner.
• Ensures compliance with all health and safety standards/regulations as well as all applicable beverage, federal, state, and local laws/ordinances.
• Assists with scheduling of employees and ensuring correct staffing levels and adjustments are made in accordance with customer needs.
• Monitors job performance of all Restaurant employees and provides feedback to aid in developing and enhancing skills.
• Provides input to Management concerning operational deficiencies and areas in need of improvement.
• Promotes positive Customer Relations through prompt, courteous, and efficient service.
• Reviews and makes recommendations regarding hiring, suspending, transferring, promoting, evaluating, disciplining, and terminating all service employees in a fair and equitable manner.
• Handles Customer complaints in a way that satisfies the customer.
• Demonstrates knowledge of local jurisdiction gaming laws (federal, state, compact, etc.) and attendant regulations as well as company internal controls, policies, and procedures.
• Maintains a consistent, regular attendance record.

Supervisory Responsibilities

• Directly supervises all service employees on assigned shift.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws, including interviewing, hiring, training, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Requirements

• High School diploma or GED required.
• One to two years of restaurant supervisory experience preferred.
• Strong interpersonal and communication skills.
• Appropriate licensure.

Skills

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or employees.
• Ability to work with mathematical concepts and apply them to practical situations (fractions, percentages, ratios, proportions).
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Ability to interpret technical instructions in mathematical or diagram form and deal with abstract and concrete variables.

Physical Demands

• Regularly required to use hands to finger, handle, or feel objects, reach with hands and arms, talk, or hear.
• Frequently required to stand and walk.
• Occasionally required to lift up to 25 lb.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment

• Moderate to loud noise levels.
• May be required to work in smoke-filled areas for long periods of time.