Food & Beverage - Food and Beverage Shift Supervisor

THREE RIVERS CASINO•Florence, OR

2d•Onsite

About The Position

The Food and Beverage (F&B) Shift Supervisor is responsible for supporting F&B Management in overseeing the F&B outlets, ensuring Team Members are meeting Three Rivers Casino Resort’s Service Commitments.

Requirements

Minimum age requirement for this position is 21 years old.
Possess or obtain Food Handlers Card within 30 days of employment.
Must have an OLCC Permit at the time of hire.
Must have 2 years’ experience in a restaurant environment or equivalent combination of education and experience.
Intermediate understanding of computer programs, including all windows applications required.
Ability to work without supervision, to organize and track multiple projects with large amounts of detail.
Ability to communicate clearly and effectively in English, verbally, in writing or by other acceptable means.
Comply with pre-employment, random and reasonable suspicion alcohol and drug testing.
Receive and maintain a valid gaming license from the CTCLUSI Tribal Gaming Commission.
Availability to work all shifts including weekends and holidays based on the needs of the department and for special casino events.
Must be able to sit, stand and/or walk for up to 8 hours.
Must be able to carry, reach, twist, bend and squat frequently.
Must regularly lift and /or move up to 40 pounds and occasionally lift and/or move up to 75 pounds with assistance as needed.

Responsibilities

Assists F&B Management in administrative tasks and Team Member hiring, training, development and support as needed.
Supports F&B Management in the scheduling and delegation of work for front of house F&B Team Members.
Covers shifts for Team Members due to PTO, staff shortages, or vacations, performing job responsibilities as needed.
Provides input on Team Member hiring, evaluations, corrective actions and separation decisions.
Provides and receives first level communication to and from F&B Team Members in order to ensure information is sufficient to complete their daily tasks.
Helps ensure compliance with all F&B regulatory practices, policies and procedures.
Monitors the handling of all food and inventory for proper temperatures, quality and safe food handling techniques.
Verifies all product leaving the kitchen meets quality standards and is prepared to guest satisfaction.
Maintains product and inventory, confirming items are properly dated and rotated using the FIFO (first in first out) method.
Monitors food and supply orders, adjusting ordering levels by taking into consideration events, holidays, peak periods and levels of business.
Tracks and verifies licensing/certification requirements for front of house F&B Team Members ensuring completion and continued compliance.
May assist with departmental budgeting, supplying reports to management as requested.
Other duties as directed by management.