Food and Beverage Supervisor

The Food & Beverage Supervisor is responsible for the successful operation of the Food & Beverage Department. Details of the responsibilities include, but are not limited to, quality service of food/beverages to our guests, equipment maintenance, Inventory purchasing (food, beverages, liquor, cigarettes,); staffing/scheduling; and compliance with state and federal food service and liquor regulations and achievement of profitability goals. Performs all functions in accordance with applicable gaming laws and regulations, as well as Sac & Fox Casino’s established policies and procedures.

SUMMARY OF KEY RESPONSIBILITIES:

Responsibilities and essential job functions include but are not limited to the following:

• Supervisor in charge of Food &Beverage operations.
• Supervise the overall daily activities of the Food & Beverage team members, ensuring compliance with company and department policies and procedures.
• Ensure company funds and assets are safeguarded and accountability properly maintained
• Ensure compliance with all applicable food and liquor service regulations. Ensure adequacy of internal controls over cash handling, sales recording, funds accountability, inventory management, food preparation, and storage and handling.
• Ensure a high level of Guest service by maintaining awareness and monitoring team member performance.
• Assist in the development. Analyze of operational statistics and financial results to budgeted goals. Make recommendations to improve profitability to the Director of F&B.
• Establish and maintain effective vendor relationships. Assist in product selection, price negotiations and menu development. Monitor sales results and make recommendations for product changes/enhancements. Establish inventory PARs and coordinate product orders.
• Other duties may be assigned as deemed necessary by reporting supervisor/manager.
• Supervise the Food & Beverage department team members and assist in managing the day-to- day operations of the department as directed by the Director of F&B and/or Executive Director.

• Complies with health and safety regulations.
• Responsible for assisting with stocking, ordering, and inventory control of FOH items.

• Assist in overseeing the hiring, training, evaluating, and disciplining of entire staff within the restaurant.

• Assist in adopting, implementing and maintaining all applicable health, hygiene, food and beverage storage and handling procedures as prescribed by the County, State, Federal and Sac & Fox Nation rules, regulations, codes and statutes.
• Assist in analyzing customer/guest attendance, comments/complaints, document and implement corrective actions and relate to the quality assurance plan in order to achieve and maintain the highest possible level of customer satisfaction and standards of operation within available resources.
• Inspect food preparation methods on a regular and ongoing basis with food preparation staff to ensure that only the highest industry standards of food preparation, handling and presentation are practiced.
• Attend or ensure representation at all meetings as required by the F&B Director for strategic, informational and presentation purposes.
• Practice courteous, respectful treatment and communications with all customers, team members and managers at all levels.

• Practice professional and competent attitude, personal hygiene, grooming and appearance at all times.
• Responsible for quality assurance and portion control of all alcoholic beverage products.
• Expedites and ensures that all orders are filled and sent out of the kitchen/food preparation areas properly and timely.
• Ability to read, to understand, to follow, and enforce safety procedures.
• Ensures proper sanitation of beverage preparation areas.

SUPERVISOR RESPONSIBILITIES:

The F&B Supervisor supervises the Cook I & II, Steward, Bartender I & II, Cocktail Server I & II, Restaurant Server I & II, and the Host/Hostess and completes all supervisory duties.

QUALIFICATIONS:

• Strong organizational and communication skills required.
• Knowledge and ability to operate food preparation and other equipment.
• Proficient in Microsoft Office (Word, Excel, Outlook)
• Strong customer service skills.
• Works cooperatively and fosters teamwork by helping co-workers with essential functions.
• The ability to read English and understand either written or verbal instructions.
• Must be at least 21 years of age.
• Must have a High School diploma or GED equivalent.
• Legally able to work in the United States.
• Able to work a varied schedule including weekends, nights, and holidays.
• Excellent communication skills.
• Able to work weekends, nights, and holidays.
• Maintain professional appearance.
• Ability to obtain State Liquor License as prescribed by the Oklahoma ABLE Commission.
• Ability to obtain Sac & Fox Liquor License.
• Ability to pass a thorough background-check as prescribed by Sac & Fox Gaming Commission.

EDUCATION / EXPERIENCE:

• High school diploma or GED required.
• A minimum of 1-year prior experience at supervisory level in food service environment. Casino Food Service environment preferred.
• Working knowledge of applicable foodservice regulations.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to learn quickly.
• Ability to understand and carry out oral and written instructions and request clarification when needed.
• Strong interpersonal skills.
• Ability to work as part of a team and to build relationships.
• Ability to work with numbers and cash accurately.
• Ability to read, analyze and interpret simple documents, such as safety rules, operating and maintenance instructions and procedure manuals.
• Ability to deal with frequent changes, delays and unexpected events.
• Ability to tolerate high stress, fast-paced workload, scrutiny from surveillance and audit of work.
• Ability to see problems and avoid situations that could be deemed to be illegal or represent a safety hazard to fellow team members or customers.

• Knowledge of Public Health prescribed hand-washing techniques.
• Knowledge of minimum internal temperature for a variety of cooked foods.
• Knowledge of presentation and garnish requirements.
• Knowledge of daily preparation of cash receipts, reports and deposits.
• Knowledge of rules, regulations and statutes related to the Alcohol Beverage Liquor Enforcement (ABLE) Administration for the state of Oklahoma.
• Knowledge of Basic Cost Accounting, and Accrual Accounting Principles.
• Knowledge of County, State, Federal, and Sac & Fox Nation health codes, rules, regulations and statutes.
• Knowledge of the appropriate training program needed by each person in each discipline, occupation or aspect of Food & Beverage.
• Knowledge of standards/requirements of purchasing and preventive maintenance of all equipment associated with the Restaurant.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Moderate physical demands: standing for prolonged periods of time. While performing the duties of this job, the team member is regularly required to talk or hear. The team member is occasionally required to sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and taste or smell. The team member is required to reach with hands and arms, and to sit, climb or balance and stoop, keel, crouch or crawl. The team member must routinely lift and/or move up to 40 pounds and push, pull, or drag up to 100lbs.

The team member is expected to distinguish between clean and dirty surfaces. At times, carry equipment from place to place and may be expected to carry work equipment throughout the shift. May be required to lift trash receptacles in order to properly clean and/or empty them. The team member will commonly use heavy-duty power equipment such as power washers, honing machines, etc. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment described here is a demonstrative and team member encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

The team member is regularly exposed to cigarette fumes. The noise level in the work environment is usually moderate. This establishment promotes a drug-free work environment.