F&B Supervisor

Blue Lake Casino•Blue Lake, CA

About The Position

The F&B Supervisor assists the Director of F&B and other management with food and beverage operations, including supervision, planning, reporting, and assessing people and goals. The role develops and maintains consistent policies and procedures across food and beverage facilities for vendor relations, operations, ordering, inventory, and pricing. It also assists with menu design, pricing, portions, and presentation, and analyzes, develops, and implements strategic plans for food and beverage services. The supervisor oversees the entire F&B operation during an assigned shift. The position supervises approximately 20 Team Members and carries out supervisory responsibilities in accordance with organizational policies and applicable laws. Responsibilities include interviewing, hiring, training, assigning and directing work, appraising performance, recognizing and disciplining staff, and addressing complaints and problems. The supervisor must maintain a valid and active Blue Lake Tribal Gaming Commission License, complete Responsible Beverage Service training and become a certified responsible-service trainer within two months of employment, and maintain a valid Food Handlers Permit. The role requires at least three years of food and beverage supervisory experience with knowledge of restaurant, bar, fine dining, buffet, banquet, and facilities operations, or an equivalent combination of education, training, and experience. A bachelor’s degree in Hospitality, Restaurant Management, or a closely related field is preferred. The employee must be at least 21 years old and know state and county sanitation procedures and HACCP policies. The work regularly involves standing, walking, handling objects, reaching, speaking or hearing, and tasting or smelling. It occasionally involves climbing or balancing, stooping, kneeling, crouching, crawling, and lifting or moving up to 50 pounds. The work environment frequently exposes the employee to cigarette smoke, occasionally to wet-floor hazards, and usually to very loud noise.

Requirements

Must be at least 21 years of age.
Minimum of three years of Food & Beverage supervisory experience with knowledge of restaurant, bar, fine dining, buffet, banquet, and facilities operations, or an equivalent combination of education, training, and experience.
Must know state and county sanitation procedures and HACCP policies.
Must maintain a valid and active Blue Lake Tribal Gaming Commission License while employed.
Must complete Responsible Beverage Service (RBS) training and become a certified trainer for responsible alcohol service within two months of employment, and maintain a valid certificate while employed.
Must possess and maintain a valid Food Handlers Permit, such as ServSafe.
Ability to read and interpret safety rules, operating and maintenance instructions, and procedure manuals; write routine reports and correspondence; and speak effectively before groups of customers or Team Members.
Ability to calculate figures and amounts including discounts, interest, commissions, proportions, percentages, area, circumference, and volume, and apply basic algebra and geometry.
Ability to use common-sense understanding to follow written, oral, or diagrammed instructions and solve problems involving several concrete variables in standardized situations.
Must be able to meet the described physical demands, with reasonable accommodations where applicable.
Must provide a safe work environment, follow safety guidelines, identify and report potential hazards, and maintain regular attendance.
Must be dependable and able to commit to long hours when necessary to reach goals.

Nice To Haves

Bachelor’s degree in Hospitality, Restaurant Management, or a closely related field is preferred.

Responsibilities

Assist in developing annual department budgets and staffing needs.
Oversee scheduling and supervision of F&B personnel.
Plan and communicate upcoming special events to the department.
Ensure health standards and cleanliness procedures are consistently maintained.
Maintain cooperative relationships between F&B Team Members and other departments, supervisors, and managers.
Oversee completion of closing checklists and report incomplete checklists to the F&B Manager.
Report product shortages and outages.
Ensure food leaving the kitchen meets quality-control standards.
Carry out operational policies and procedures.
Direct supervisors and Team Members to provide efficient service in a clean, hazard-free environment.
Conduct evaluations and take delegated disciplinary action, up to and including termination.
Remain current on the facility disaster plan and respond appropriately.
Know and comply with casino policies and procedures and position requirements.
Provide ongoing recognition and motivation for staff.
Oversee, improve, and monitor training effectiveness.
Handle customer and Team Member complaints as necessary.
Perform other duties assigned by management.
Promote a fun atmosphere for casino guests and encourage mutual respect, dignity, and integrity among Team Members.
Maintain a professional departmental, company, and community reputation.
Provide a safe work environment by following safety guidelines, identifying potential hazards, and reporting them for resolution.
Enforce departmental performance standards, policies, and procedures and maintain consistent, regular attendance.
Interview, hire, train, plan and assign work, direct staff, appraise performance, reward and discipline Team Members, and resolve complaints and problems.
Develop and maintain consistent F&B policies and procedures for vendor relations, operations, ordering, inventory, and pricing.
Assist with menu design, pricing, portions, and presentation.
Analyze, develop, and implement strategic plans for food and beverage services.
Oversee the entire F&B operation during an assigned shift.