FOOD AND BEVERAGE SUPERVISOR
About The Position
The Hospitality F&B Supervisor oversees and guides the daily front-of-house operations across multiple casino dining venues, including The Food Court, Jack's Place Restaurant, the Snack Bar, and the Buffet. The role ensures exceptional guest service, efficient operations, and consistent service standards. The Supervisor leads and trains staff, responds to guest questions and concerns, monitors compliance with safety and sanitation requirements, and works with the Hospitality Manager and F&B Manager to maintain smooth operations and meet customer expectations. The position also supports inventory, cost control, performance management, scheduling, reporting, and record-keeping. Demonstrating the organization's Vision, Purpose, Values, and Commitments is an essential expectation.
Requirements
- High school diploma or equivalent.
- Strong customer service skills and ability to respond to guest needs.
- Ability to motivate, manage, and support a diverse team.
- Problem-solving skills and ability to resolve guest complaints and operational challenges constructively.
- Organization, time-management, multitasking, and prioritization skills for a busy, fast-paced environment.
- Attention to detail in order taking, staff performance, and daily operational processes.
- Proficiency in Microsoft Office and POS systems.
- Strong communication and interpersonal skills.
- Ability to handle cash and manage financial transactions.
- Knowledge of safety, sanitation, and food-handling regulations.
- California Food Handler’s Certificate.
- Alcohol Awareness Certificate.
Nice To Haves
- Some college education or related coursework.
- Previous food and beverage service experience.
- At least one year of supervisory or leadership experience.
- Experience in a fast-paced restaurant or casino environment.
Responsibilities
- Lead, train, mentor, coach, and develop front-of-house staff across multiple dining venues.
- Ensure staff understand service standards, menu offerings, and safety protocols.
- Address guest concerns and questions and ensure service standards are consistently met.
- Supervise daily front-of-house operations, including greeting guests, managing seating, and coordinating communication between kitchen and service staff.
- Oversee dining areas to ensure seamless service, quality control, and operational efficiency.
- Ensure compliance with safety, sanitation, health, and food-handling regulations.
- Monitor cleanliness and organization in dining areas and public spaces.
- Assist with ordering supplies, receiving deliveries, and managing front-of-house inventory.
- Ensure proper storage and handling of products to minimize waste.
- Assist with controlling labor costs, monitoring service times, and supporting cost-efficiency initiatives.
- Handle staff performance issues, including disciplinary actions, and assist with conflict resolution.
- Ensure staff follow company policies and procedures consistently and professionally.
- Promote teamwork and communication among front-of-house staff, kitchen staff, and management.
- Assist with scheduling, reporting, and record-keeping.
- Demonstrate the organization's Vision, Purpose, Values, and Commitments.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
