Food and Beverage Supervisor - Brew Brothers

Caesars Entertainment•Shelbyville, IN

1h•Onsite

About The Position

The F&B Supervisor is responsible for floor operations through supervising staff. The role seeks optimum operational efficiency and economy and maximizes profits by performing assigned duties personally or through subordinate staff. The supervisor oversees staff training, performance evaluation and progressive discipline, schedules and station assignments, product and equipment readiness, and guest and team-member concerns. The position also reviews operational and financial materials, follows Indiana safety and health guidelines, and contributes to menu and standard operating procedure development for safe, efficient food preparation.

Requirements

High school diploma or equivalent required.
Ability to communicate effectively with guests, team members, and management in written and verbal form.
Proficiency with Microsoft Word, Excel, and Outlook.
Certification in an approved alcohol awareness course.
Three to five years of experience in a high-volume buffet or à la carte restaurant environment.
Ability to obtain or renew all required licenses or certifications.
Ability to lift up to 50 pounds and push or pull 150 to 250 pounds on a pushcart.
Ability to enter walk-ins ranging from -10°F to 140°F, with or without assistance, and handle heat from cooking appliances and food- and dish/glassware-washing machines.
Normal or corrected vision sufficient to distinguish letters, numbers, and symbols.
Ability to stand for the duration of a shift, walk frequently, and bend or reach to a height of six feet, with or without assistance; duties include standing, sitting, walking, lifting, reaching, pushing, pulling, and grasping.
Ability to navigate safely on potentially slippery floors.

Nice To Haves

College degree preferred.
Casino experience preferred.

Responsibilities

Hold pre-shift meetings.
Determine station assignments and break schedules.
Evaluate and document performance, cover call-outs, and handle guest opportunities and team-member issues.
Requisition and issue product; evaluate equipment and stock levels; and ensure all areas are in working order.
Supervise training of new hourly and supervisory team members.
Conduct periodic performance evaluations and administer progressive discipline.
Maintain working knowledge of equipment, its maintenance and operation, including liquor dispensing equipment, soda dispensing equipment, and beer systems.
Review scheduling, overages and shortages, comment cards, P&L briefs and statements, business plan objectives, budgeting and planning, and coordination of supervisors’ span of control.
Operate the department in accordance with Indiana safety and health guidelines.
Develop menus and standard operating procedures for safe and efficient food preparation using various cooking techniques and equipment.
Foster a fun environment, treat guests and co-workers graciously, promote a positive influence in the community, and participate in company-sponsored events.
Ensure behavior and appearance meet established standards and maintain a professional work environment with management and staff.