Food & Beverage Supervisor

SUMMARY:   Daily duties are primarily responsible for the preparation of menu items and recipes according to departmental specification to ensure a consistent and quality product each time.  Completes a variety of food preparation, customer transactions and sanitation requirements.  A main responsibility during the shift is to take customer orders and process payments while working on preparing and expediting food orders. In between customers, Team Members perform cleaning duties, such as clearing tables and sanitizing food preparation areas. Maintain professional physique to always build and maintain relationships with staff and guests, on every shift.  Prepare items such as complimentary foods in an effort to encourage return visits from guests.  The ultimate objective of this position is to help advance the Seminole Nation by delivering value and signature moments every day.

ESSENTIAL DUTIES AND RESPONSIBILITIES: include, but are not limited to the following:

1. Creates and supports a work environment/culture focused on building high-trust relationships by extending support and respect to all.
2. Remains knowledgeable of the casino food menu and executes all food production as determined by the Seminole Nation Gaming Enterprise.
3. Prepares a variety of food preparation and customer transactions during the shift
4. Take Customer orders and process payments while working on preparing and expediting food orders.
5. Input orders into a point-of-sale system and accept payment using a credit card reader or cash register, calculating change accurately and quickly as required.
6. Work together with the Food & Beverage team members to prepare food and drinks while following cooking instructions, safety procedures, and sanitary requirements.
7. In between customers, Team Members perform cleaning duties, such as clearing tables and sanitizing food preparation areas.
8. Prepare the proper amounts of food as requested by the General Enterprise Manager.
9. Mix alcoholic drinks according to the recipe standard of SNGE.
10. Utilize any piece of kitchen equipment in their work area in a safe and professional manner, maintaining the integrity of the equipment.
11. Maintain SNGE’s food quality specifications as determined by the standard recipe.
12. Maintain a waste-free department by controlling production and utilizing excess food items.
13. Responsible for the cleanliness of immediate work area and the process of walk-in cooler.
14. Cut, dice and chop various food products.
15. Be aware of rotation and sanitation guidelines.
16. Ability to follow all recipes, and plating pictures without deviation unless requested by the guest with portion control of various items using scales and other dry and wet measuring techniques.
17. Organize and clean coolers, storerooms, and freezers as necessary.
18. Practice a “clean as you go” work ethic to always maintain a clean and organized workstation.
19. Comply with regulatory laws, employee handbook, department policy and procedures, safety codes, etc.
20. Promotes a clean, safe, and healthy work environment for employees and guests. Promptly reports all concerns to the MOD on duty, or the Operations Manager.
21. Ensure that operation of equipment, tools and materials are handled in a safe manner
22. Must be able to listen effectively to customers. Interact with employees and guests in a professional and consistent manner to solicit feedback on operations and execution of service delivery.
23. Maintain confidentiality and integrity of all activity of guests and their accounts.
24. Learns on-going promotions and can explain the promotions to customers.
25. Complete related job duties assigned by MOD or Director of Operations.
26. Must complete any Food and Alcohol Certification recommended for employees in the state of Oklahoma.
27. Take inventory.  Monitor inventory levels and order appropriately and according to budget.
28. Demonstrate leadership and communication skills by training employees for food and safety guidelines in cooking, preparation, and sanitation procedures.
29. Scheduling team members based on business needs, high volume, holidays and promotional events.
30. Collaborating with management on ideas to increase business, daily specials, menu suggestions, business hours and/or events.

KNOWLEDGE AND SKILLS - EXPERIENCE and/or EDUCATION:

High School diploma or General Education degree (GED); One (1) year previous high-volume experience with food prep and serving guest with culinary experience.

MANAGERIAL RESPONSIBILITY:

Has supervisory responsibilities that are direct or through work leaders or assistants.  Notify Management if changes are needed in personnel or any other areas.

PROBLEM SOLVING:

Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests.  Must be a Team Player. 

PHYSICAL DEMANDS:

The work requires moderate physical exertion such as long periods of standing, repetitively lifting lightweight objects with frequent bending or stooping, recurring lifting of moderately heavy items. Occasionally lifts heavy objects over 50 pounds.

WORKPLACE ENVIRONMENT:

The job is performed indoors with frequent exposure to loud noises and fumes (e.g., cigarette smoke)