Food & Beverage Supervisor

SUMMARY:

The F&B Supervisor is responsible for the training, motivation, and supervision of F&B Employees on assigned shift. Additionally, the F&B Supervisor will be expected to interact, on a constant basis, with guests to ensure their ultimate satisfaction and communicate any needs to be addressed in this regard. The F&B Supervisor will assist the F&B Managers on tracking of daily, weekly, and monthly revenues and adjusting staffing accordingly.

• Directly supervises all service employees on assigned shift.
• Ensure compliance with all policies and procedures.
• Proactive and timely addressing of all customer issues to ensure that corrections are made when possible.
• Promote outstanding customer relations.
• Responsible for maintaining a consistent, regular attendance record.
• Decision making authority through the F&B Manager only. F&B Supervisor may only assist the F&B Manager in employee coaching, counseling, and scheduling.
• Weekly and monthly inventories & reconciliations.
• Cover shifts as needed;
  Bartending, Serving.
• Performs other related duties are required by Manager/Director.
• Keep all areas clean & sanitized as directed.
• Maintains a regular and consistent attendance record.

• High School Diploma or equivalent.
• Minimum of 1-year full-service restaurant supervisory experience. Multiple venue property experience is a plus but not required.
• Alcohol Awareness License and Food Handler's Certification required.

The physical demands and work environment described here are representative of those that must be met by an Employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Able to bend at the waist and lift items up to 50 lbs. to waist level.
• Able to move items up to 50 lbs. for distances of up to 25 feet.
• Able to remain standing and active for an 8-12-hour shift.
• The noise level in the work environment is usually moderate to loud.
• Exposure to secondhand cigarette smoke.
• Occasionally exposed to biohazard waste.
• Fast paced environment and exposure to extreme heats.
• Exposure to cleaning chemicals.
• Exposure to seafood, eggs, and other potential food allergens.
• Face-to-face/in person:
  High level of interaction with employees, guests, and vendors.
• Telephone interaction:
  High level of interaction with employees, guests, and vendors.