Food & Beverage Supervisor - Quick Service

Description

JOB TITLE: Food & Beverage Supervisor

ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort

SUPERVISOR: Restaurant Manager

FLSA: Non-Exempt

HOURLY RATE: $16.00 to $ 21.00 Per Hour

ALL FULL TIME POSITIONS: Your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, $140.00 Employee plus family.

Proof of liquor license or receipt of application is due by first day of employment**Employment is conditional based on obtaining the liquor license*

FUNCTIONS STATEMENT :

To administer and coordinate the daily operation of the Grand Casino Hotel & Resort Restaurants, under the direction of the Restaurant Manager.

MAJOR DUTIES :

Responsible for overseeing restaurant operations.

Complies with health and safety regulations.

Responsible for assisting with stocking, ordering, and inventory control of the restaurant’s items.

Prepares daily deposits and revenue reports as directed by manager.

Maintains and operates cash register in times of high-volume Customer Service.

Perform other duties and projects as required by the Restaurant Manager.

NOTE: The above duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities, and other characteristics of an employee in this position.

FACTOR 1: KNOWLEDGE RQUIRED BY THE POSITION

Knowledge of Public Health prescribed hand-washing techniques.

Knowledge of food, air and cleaning cloth borne microbes, germs, and bacteria.

Knowledge of minimum internal temperature for a variety of cooked foods.

Knowledge of presentation and garnish requirements.

Knowledge of safety standards as prescribed by the Office of Safety, Health, and Occupations Administration (OSHA).

Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national, and international styles of food dishes.

Knowledge of operating a cash register

Knowledge of daily preparation of cash receipts, reports, and deposits.

FACTOR 2: SUPERVISORY CONTROLS

The incumbent is under the very general supervision of the restaurant manager.

Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures.

3: GUIDELINES FACTOR

These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.

FACTOR 4: COMPLEXITY

The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses.

FACTOR 5: SCOPE AND EFFECT

The primary purpose of the work is to provide high quality food dishes that meet the expectations of the customer.

This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.

FACTOR 6: PERSONAL CONTACTS

Unlike the chefs in the main kitchen, contacts are on a face-to-face basis with guests and customers from all points on a national and international basis.

FACTOR 8: PHYSICAL DEMANDS

Standing for long periods of time.

Occasional bending, stooping, kneeling, repetitive motions.

Frequent lifting up to 50 lbs.

FACTOR 9: WORK ENVIRONMENT

Normal restaurant environment.

MINIMUM QUALIFICATIONS FOR CONSIDERATION :

Must have a High School diploma or GED equivalent

Excellent communication skills

Able to work weekends, nights, and holidays

Must be able to communicate clearly with managers and kitchen personnel.