Food & Beverage Supervisor - Quick Service

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.