Beverage Supervisor (Luckies Kitchen) - Petersburg

Live! Casino & Hotel Virginia•Petersburg, VA

2d•Onsite

About The Position

The Outlet Supervisor is responsible and accountable for the administration, operation, and direct management of the Café. As a member of our food and beverage leadership team, you will maintain exceptional knowledge of menu items as well as information regarding preparation methods.

Requirements

High School Diploma or GED equivalent is preferred.
Three (3) years experience in restaurant supervision and/or management, purchasing, and inventory control.
Must have the ability to secure and maintain licensure as required by Virginia Gaming Control Board or any other applicable regulatory entity as may be required to perform assigned duties, or as required by Live’s operating standards.
Ability to analyze and interpret operation results.
Ability to solve complex problems.
Knowledge of sanitation laws and health regulations and applicable OSHA regulations.
Flexible schedule.
Accuracy in completing assigned duties in a timely manner in a sometimes disruptive environment.
Ability to stand for long periods of times without sitting or leaning.
Ability to climb stairs multiple times daily.
Ability to reach upwards with your body and arms.
Ability to effectively multi-task.
Exerting up to 50 pounds of force occasionally, and up to 30 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.

Responsibilities

Develop and assist in a supervisory capacity with the business plan and budget for the Café.
Responsible for inventory control and ordering supplies, food, and drink necessary to operate the Café.
Developing the career of servers, hosts, cashiers, and utility staff.
Including training, interviewing for new hires, assisting with performance management inclusive of disciplinary counseling and conducting performance evaluations.
Review staffing levels to maintain a budgeted level of employment.
Delegate authority and assign duties as necessary.
Review departmental status with the F&B Manager.
Develop, implement, and supervise programs and processes to reduce and control loss time injuries.
Meet with departmental directors and managers as necessary.