Shift Supervisor (F&B)
Under general supervision, performs a variety of tasks in coordinating food and beverage services of assigned areas. Supervises staff and coordinates the activities for patrons in a manner that will ensure prompt and courteous service. Completes various cash and activity reports. Employee must exercise considerable initiative and independent judgment. Reports to the assigned Manager.
Provides training, evaluating, and coaching the personnel of the assigned areas and operations. Supports other managers and participates in supervising and developing personnel. Directs the assignment of tasks of each operating area, i.e., dining rooms, lounges, as well as coordinates with the kitchen and maintenance to ensure that the operating outlet objectives are accomplished. Helps implement new serving methods. Creates and implements new serving methods and procedures for wait staff including sanitation codes and safety standards. Makes records of any special needs or requests of guests and follows up as needed to ensure satisfaction. Coordinates menu selections and special requests with the chef and other kitchen personnel to be sure that all requests can be satisfied. Ensures a safe and clean environment for all employees. Creates various reports on a regular basis. Maintains a high level of guest recognition with all staff. Ensures compliance with all applicable laws including, but not limited to ALE, ABC, health, etc. Assists in developing wine lists and maintaining proper controls and inventory levels for all beverages and related items. Assists in monthly food and beverage inventories and ensures proper par levels. Assists in conducting quarterly inventories of china, glass, silver, supplies, and ensures proper par levels. Cleans tables, sets up dining room and buffet arrangements, including beverages, and other supplies. Additional Functions: Answers telephone calls and respond to inquiries, take messages, and/or forwards calls to appropriate personnel. Performs other related work as required. Buses tables, set tables and serves guests, as needed. Performs other related work as required.
Graduation from high school or equivalent, four years restaurant experience and prefer two years in a management position; or an equivalent combination of training and experience to provide the required skills, knowledge and abilities. Requires the ability to exert up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. Physical demand requirements are in excess of those for sedentary work. This type of work usually requires walking or standing to a significant degree.
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