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F&B Supervisor (24271)
at Z Casinos
To ensure excellence in guest service in the restaurants and delis, while maximizing revenue and controlling costs in compliance with Company policies and procedures, along with all Federal, State, and local agencies.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Maintain the restaurant areas so they present a professional image.
- Inspects food presentation to maintain quality standards.
- Assist in preparing the schedules and adjusting the staffing levels on a regular basis as needed.
- Motivate the serving staff so they are consistently up selling the menus.
- Ensure all cost controls are in place. Make sure all restaurant items are rung in and accounted for.
- React to any customer concerns and establish procedures to prevent problems from recurring.
- Assist in the training of staff.
- Respond with corrective action to any employee discipline issues and document them.Attempt to resolve problems before entering the grievance procedure.
- Ensure the employees follow the policies outlined by the company and all applicable regulatory agencies, including health and safety standards and policies.
- Complete all required paperwork.
- Assist with monthly inventories.
- Must be flexible to work and schedule including weekends, evenings, and holidays.
- Must be flexible to fill in for any position in case of team member call outs or tardiness.
- Uses all equipment in accordance to all safety standards. Ensures all team members follow the same safety standards.
- Must maintain the highest commitment to internal and external guest service standards.
- Must be able to lift up 50 lbs. or more.
- Ability and willingness to work at both the Central City and Black Hawk Properties.
- Performs other duties as assigned.
Supervise Wait and Deli Staff employees.
- Should have previous experience in a front of house food service operations. Preferred experience as a supervisor in the food and beverage industry.
- Demonstrate excellent customer service.
- Demonstrate ability to meet deadlines and work under pressure.
- Demonstrate ability in problem solving and prioritizing work.
Education and/or Experience:
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Secondary education in the food and beverage industry.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to compose routine reports and correspondence in an easily understood manner. Ability to speak effectively before groups of guests or team members of the organization. These language skills must be executed in English.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, and decimals. Ability to count large sums of money accurately.
Ability to apply common sense understanding to carry out detailed written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Ability to organize and prioritize work.
Certificates, Licenses, Registrations:
- Colorado Limited Gaming Support License
- Blood borne pathogens training.
- TIPS training certification.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Performing physical exertion: frequent brisk walking, climbing stairs, stooping, bending, stretching, reaching, kneeling, squatting, bending, walking, pushing and standing for an entire work shift with standard breaks. May involve working in a small, confined area used to obtain food, with floors, which may become slippery in the process of preparing food and beverages. Lifting large trays containing food; and lifting up to 50 pounds to stack, store or move kitchen and restaurant supplies and equipment.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Working in a kitchen environment which contains loud noise, odors and a frequently hot or cold work environment due to running ovens and refrigeration units.
Materials and Equipment Directly Used:
Equipment typical of a retail/commercial kitchen, bar and restaurant, including computers, slicers, mixers, ovens, refrigerators, knives, spoons, forks, glasses, pitchers, and oven mitts. Various cleaning supplies and materials.
- Comp override approval
- Purchase of food