Overview: The Supervisor is responsible for the successful operation of the restaurants and bar outlets. Accountable for directing and managing the performance of the outlet team members, assuring the guests have an exciting and fun experience when visiting our property.
Responsibilities: Directs interviews and hiring, assignments of duties, motivation of staff, evaluations of staff, and terminations Periodically meets with personnel to plan menus and related activities, plan special events, share information and etc. Estimates food, non-food and beverage needs and requisitions all items needed for team members to successfully perform in the outlet Supervises inventory and estimates food and beverage costs. May be required to use computer to facilitate collection and analysis of information Supervises cleaning and maintenance of equipment and outlet and arranges for repairs and other services Oversees dining room area, possibly bar and kitchen area. Supervises team members in accordance with operation policies, which have been established Investigates and resolves product and service complaints by following establish protocol Inspects dining room, bar, food receiving, preparation, production and storage areas to ensure that health and safety regulations are used and adhered to at all times Responsible for maintaining personnel performance records and monitoring staffing levels to maintain budgeted levels of employment Delegates authority and assigns responsibilities Works with food and beverage personnel in regards to food and beverage presentation and proper handling procedures Assist in establishing standards of performance, quality of products, service, staffing levels, and cost May be responsible for scheduling periodic team member meetings to ensure correct interpretation of policies and to obtain feedback Ensures the safety and security of team members and guests. Supervises programs and processes to reduce and controlled loss of time due to injuries
Qualifications: Two to five years experience in food and beverage operations and managing personnel with a 4 – year degree preferred in related fields or equivalent work experience Knowledge of service in food and beverage, generally involving a minimum of three (3) years in front of the house operations as a food /beverage server, host, or dining room supervisor or manager. Requires knowledge and experience in various phases of the operation. Must possess a general knowledge of food and beverage procedures and administration. Must understand and possess a strong sense of cost control. Posted Salary Range:USD $35,568.00 - USD $40,000.00 /Yr.
