Food and Beverage Supervisor

REPORTING TO: Food & Beverage Manager CLASSIFICATION: Non-Management, Hourly, Regular, Full-Time SECURITY CLEARANCE: CLASS III BENEFITS: Eligible employees (working 30 hours or more) to receive medical, dental, and vision insurance, 401(k) retirement plan, life and accidental death and dismemberment insurance, flexible spending accounts, supplemental life insurance, and employee assistance program.

Additional benefits include company paid holidays, sick leave, vacation, paid jury duty, paid bereavement leave, and employee discounts.

INTRODUCTION The primary purpose of the F&B Supervisor will be to assist in directing and managing the Restaurant with the direction of the F&B Manager.

The F&B Supervisor will be responsible for the implementation of department policies, procedures, rules, regulations, and requirements in order to ensure the smooth and efficient operation of the department.

The F&B Supervisor is also responsible for carrying out company policies, menu planning, purchasing of food and beverage items, training new team members, supervising and motivating staff, performing cost control functions and maintaining a high level of quality and service in all aspects of the operation at the direction of the F&B Manager.

MAJOR DUTIES AND RESPONSIBILITIES Responsible for the implementation of the restaurant policies and procedures.Ensure compliance with required rules and regulations, which includes health, safety, sanitation, and security, in the Restaurant in order to maintain and protect the integrity and assets of the casino.Ensure all Restaurant employees provide professional and courteous customer service to patrons and that service is provided at a consistent level.Responsible for the cleanliness and maintenance of the restaurant and ensuring the proper function of all equipment.Create and develop menu items with the F&B Manager and ensure efficient utilization of all products purchased.Purchase all food, beverages, equipment, linens, dcor, and other related items while maintaining effective cost control.Maintain cost control by monitoring food utilization, obtaining competitive prices for items to be purchased and effectively staffing department to meet demands and needs of patrons.Prepare and submit monthly department reports to General Manager.Responsible for taking inventories and calculating food cost percentages and containing payroll cost within an established percentage range.Exercise full range of supervisory duties for department, which includes the following; hiring, assign, coordinate and review work; priorities as required to accomplish work load; arrange for and provide training of personnel; evaluate work in progress and discuss problem areas; recommend personnel status changes; evaluate employee performance; approve leave; identify and recommend disciplinary actions which includes terminations; etc.

With the guidance or in the absence of the F&B ManagerEstablish an effective record management system for inventory of al...