ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.

• Other duties may be assigned.
• Assists in supervising all Team Members in accordance with Bally’s Shreveport Casino Shreveport's policies and procedures.
• Maintains scheduling of Team Members in conjunction with business volumes and established guidelines set by Culinary Department.
• Anticipates Team Members' needs and is responsible for following through with projects/matters to fulfill those needs.
• Maintains accurate daily shift reports and communicates information to Manager.
• Assists Manager with "team" atmosphere by developing/maintaining an incentive program to motivate and inspire Team Members.
• Assigns appropriate side duties to all Team members and follows up with those assignments to ensure their timely and total completion.
• Conducts daily pre-shift meetings to communicate business needs and special information so that Team Members are prepared to respond to business levels effectively.
• Builds and develops harmonious working environment while being sensitive to the needs of Team Members and guests.
• Effectively communicates praise and constructive feedback to Team Members for their improvement and development.
• Interacts with Team Members and guests in a professional and consistent manner.
• Ensures Team Canteen is maintained and cleaned during all periods of operation.
• Completes all other related job duties assigned by Manager.

SUPERVISORY RESPONSIBILITIES: Responsible for the supervision of restaurant Line Servers and Bus Persons. Carries out supervisory responsibilities in accordance with Bally’s Shreveport Casino Shreveport's policies and applicable laws. Responsibilities include assigning and directing work, appraising performance, rewarding, coaching, and disciplining Team Members, and addressing complaints and resolving problems.

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, skill, 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 general education degree (GED); or one to three years previous related experience in Food & Beverage supervisory position in a hotel restaurant atmosphere preferred.

LANGUAGE 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 guests or other Team Members.

MATHEMATICAL SKILLS: Ability to work with mathematical concepts such as statistical equations. Ability to apply concepts such as fractions, percentages ratios, and proportions to practical situations.

REASONING ABILITY: Ability to apply common sense understanding to carry out instructions furnished in written, oral, diagram or schedule form. Ability to deal with problems involving several concrete variables.

CERTIFICATES, LICENSES, REGISTRATIONS: State sanitation, TIPS training (alcohol awareness).

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. While performing the duties of this job, the Team Member is regularly required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; taste or smell; and talk or hear. The employee must regularly lift and/or move up to 25 pounds and be prepared occasionally to lift up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, and depth perception. Physical and Mental requirements are that Team Member is required to stand 7 1/2 hours per day without aid of any crutch. Team Member must have good dexterity in fingers and be able to hold and manipulate product or machinery. In addition, Team Member must be able to push/pull 300 pounds on a flat bed cart and have normal memory retention.

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. The noise level in the work environment is usually loud. Team Member rarely works near moving mechanical parts and is frequently exposed to fumes or airborne particles. Team Member is occasionally exposed to risk of electrical shock. Must be able to work in a smoking environment.

ADDITIONAL DUTIES/ JOB DIMENSIONS: Regular attendance in conformance with standards, which may be established by Bally’s Shreveport from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to Bally’s Shreveport Attendance Policy. Due to the cyclical nature of the hospitality/entertainment industry, employees may be required to work varying schedules to reflect the business needs of the property. This includes all shifts, weekends and holiday periods

COMPUTER SKILLS: To perform this job successfully, it is helpful for an individual to have knowledge of Excel Spreadsheet software and Microsoft Word Processing software.

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Experience

• High school diploma or general education degree (GED); or one to three years previous related experience in Food & Beverage supervisory position in a hotel restaurant atmosphere preferred.

Education

• High School or better
• Technical/other training or better

Licenses & Certifications

• LA Alc Compliance Trainer
• Alc. Beverage Operator