Food & Beverage Supervisor - Quick Service
Job at a glance
Description JOB TITLE: Food & Beverage Supervisor ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort SUPERVISOR: Restaurant Manager FLSA: Non-Exempt HOURLY RATE: $16.00 to $ 21.00 Per Hour ALL FULL TIME POSITIONS: Your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, $140.00 Employee plus family.
Proof of liquor license or receipt of application is due by first day of employment**Employment is conditional based on obtaining the liquor license* FUNCTIONS STATEMENT : • To administer and coordinate the daily operation of the Grand Casino Hotel & Resort Restaurants, under the direction of the Restaurant Manager. MAJOR DUTIES : • Responsible for overseeing restaurant operations. • Complies with health and safety regulations.
• Responsible for assisting with stocking, ordering, and inventory control of the restaurant’s items. • Prepares daily deposits and revenue reports as directed by manager. • Maintains and operates cash register in times of high-volume Customer Service. • Perform other duties and projects as required by the Restaurant Manager. • NOTE: The above duties are intended to describe the general nature of work performed by an employee in this position.
These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities, and other characteristics of an employee in this position. FACTOR 1: KNOWLEDGE RQUIRED BY THE POSITION • Knowledge of Public Health prescribed hand-washing techniques. • Knowledge of food, air and cleaning cloth borne microbes, germs, and bacteria. • Knowledge of minimum internal temperature for a variety of cooked foods.
• Knowledge of presentation and garnish requirements. • Knowledge of safety standards as prescribed by the Office of Safety, Health, and Occupations Administration (OSHA). • Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national, and international styles of food dishes. • Knowledge of operating a cash register • Knowledge of daily preparation of cash receipts, reports, and deposits.
FACTOR 2: SUPERVISORY CONTROLS • The incumbent is under the very general supervision of the restaurant manager. • Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures. 3: GUIDELINES FACTOR • These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.
FACTOR 4: COMPLEXITY • The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses. FACTOR 5: SCOPE AND EFFECT • The primary purpose of the work is to provide high quality food dishes that meet the expectations of the customer. • This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.
FACTOR 6: PERSONAL CONTACTS • Unlike the chefs in the main kitchen, contacts are on a face-to-face basis with guests and customers from all points on a national and international basis. FACTOR 8: PHYSICAL DEMANDS • Standing for long periods of time. • Occasional bending, stooping, kneeling, repetitive motions. • Frequent lifting up to 50 lbs. FACTOR 9: WORK ENVIRONMENT • Normal restaurant environment.
MINIMUM QUALIFICATIONS FOR CONSIDERATION : • Must have a High School diploma or GED equivalent • Excellent communication skills • Able to work weekends, nights, and holidays • Must be able to communicate clearly with managers and kitchen personnel.