Wild Roast Deli Supervisor

Wildhorse Resort & Casino•Pendleton, OR

2d•$20 - $25

About The Position

The Wild Roast Deli Supervisor oversees deli operations, including supervising and training staff; food preparation and service; beverage service; cash handling; inventory and ordering; and maintenance of venue operations. The supervisor helps ensure prompt, friendly service and a clean, safe, positive environment for employees and guests. The role also supports menu and procedural recommendations, budget projections, work plans, and compliance with applicable policies and safety requirements. The position supervises Wild Roast Deli staff and may perform their regular duties as needed, including food preparation and service, POS operation, restocking, cleaning, trash disposal, and putting away freight. It requires a flexible schedule during high-volume periods and special events, a High-Security Gaming License clearance, and the ability to meet the stated physical demands.

Requirements

Three years of food and beverage experience, including at least six months of cashiering.
Two years of supervisory experience.
Two years of customer service experience.
High school diploma or GED, or ten years of experience.
Computer skills with Microsoft Excel and Word.
Experience with POS and inventory systems.
Strong communication skills, including proficient written correspondence and effective oral, verbal, and interpersonal skills; ability to work effectively in varied situations with a diverse workforce.
Obtain food-handler licensure or certification within one month of employment and maintain certification.
Ability to stand and/or walk for long periods, perform repetitive wrist, hand, and finger motions, and routinely lift and maneuver 50 pounds throughout the day.
Professional personal appearance and hygiene.
Ability to work a flexible schedule during high business volume and special events.
High-Security Gaming License clearance required.
Must be at least 21 years of age.

Responsibilities

Ensure customer satisfaction and encourage return patronage through prompt, efficient, and friendly service.
Promote a clean, safe, healthy, and positive work and learning environment; promptly address hazards and report concerns to the F&B Manager.
Anticipate deli and customer needs and ensure adequate staffing, supplies, and customer service.
Maintain a calm demeanor during high-volume periods and special events.
Supervise staff, including hiring, scheduling, leave approval, performance coaching and counseling, evaluation, training, orientation, and staff development.
Communicate operational changes and other information to staff to maintain smooth, efficient operations.
Ensure food items are handled and prepared according to healthful food-handling guidelines.
Recommend and implement changes regarding menus, recipes, procedures, food supply and quality, and sanitation; inform the F&B Manager of problems.
Attend F&B management team meetings.
Work with the F&B Director and Manager on budget projections and work plans for the deli.
Oversee and participate in food preparation, delivery, payment procedures, and service standards.
Maintain the deli's daily stock of food, products, and supplies.
Perform deli staff duties as needed, including food preparation, food and beverage service, POS operation, restocking, cleaning tables and equipment, trash disposal, and putting away freight.
Report unusual work issues and employee concerns to the F&B Manager.
Conduct monthly physical inventory and submit daily requisitions through the Eatec ordering system.
Model and ensure safe operation of equipment, tools, and materials.
Comply with and make sound decisions in accordance with regulatory laws, the WRC Team Member Handbook, department policies and procedures, and safety codes.
Operate Wild Roast Deli equipment and train others to use it.
Promote internal guest-service standards through courteous and respectful behavior.
Perform other duties as assigned.