Blue Lake Casino & HotelPOSITION DESCRIPTIONMANAGEMENT RETAINS THE RIGHT TO CHANGE JOB DESCRIPTION AS DEEMED NECESSARYJob Title: F&B SupervisorDepartment: Food & BeverageReports To: General ManagerFLSA Status: ExemptPrepared By: Human Resource ManagerPrepared Date: May 14, 2013Approved By: Human Resource ManagerApproved: May 14, 2013Position open until filled. JOB SUMMARY The role of the Food & Beverage (F&B) Supervisor is to assist the Manager with all F&B operations, including but not limited to supervising, planning, reporting and assessing people and goals. Develop and maintain policies and procedures to establish consistency among all food and beverage facilities in the areas of vendor relations, operations, ordering, inventory, and pricing. Design the menu to be served to patrons with appropriate pricing for portions and beverages for presentation in an appealing, appetizing and satisfying manner. Performs analysis of, develop and implement strategic plans for the provision of all food and beverage related services. This position is responsible for effectively overseeing the entire F&B operation. ESSENTIAL DUTIES AND RESPONSIBILITIES Assist in developing annual department budgets and staffing needs. Oversee proper scheduling and supervision of all F&B personnel. Plan and communicate to department upcoming special events. Ensure that health standards are maintained and cleanliness procedures implemented consistently. Ensure cooperative relationships are maintained between F&B Team Members and other departments, including cooperative relationships with other supervisors and managers. Oversee the closing checklists are completed and report those that haven't been completed to F&B Manager. Makes report of any product shortages/outages. Insures the quality of food leaving the kitchen conforms to quality control standards. Carries out operational policies and procedures. Direct other supervisors and Team Members in order to provide efficient service, clean, and hazard free environment. Responsible for evaluations, disciplinary action, up to and including terminations as delegated. Is current on facility disaster plan and responds appropriately. Knows Casino policies and procedures and complies with position requirements. Provides ongoing recognition and motivation for staff. Oversee, improves, and monitors training effectiveness. Handles customer and Team Members complaints as necessary Performs other duties as deemed necessaryPromotes the following within the department and among all Team Members: Creates an atmosphere of FUN for all casino guests. Encourages mutual respect, dignity and integrity with all Team Members, by setting positive examples at all times. Maintains a professional departmental, company and community reputation.Blue Lake Casino & Hotel requires Team Members, on a continual basis... To provide a safe work environment for Team Members, through compliance with established safety guidelines, identifying potential safety hazards, and reporting same to the appropriate person for proper resolution. To maintain a professional departmental, company and community reputation. To enforce performance standards, policies and procedures as they relate to the department. To maintain a consistent, regular attendance record.SUPERVISORY RESPONSIBILITIES This position typically supervises a staff of approximately 20 Team Members. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.EDUCATION and/or EXPERIENCE Prefer bachelor's degree in Hospitality, Restaurant Management, or closely related field. Must have a minimum of three (3) years Food & Beverage supervisory experience with knowledge of restaurant, bar, fine dining, buffet banquet and facilities; or the equivalent combination of education, training, and experience. Must know all state and county sanitation procedures and HACCP policies. ESSENTIAL SKILLS Project Management - Develops project plans; Coordinates projects; Communicates changes and progress; Completes projects on time and budget; Manages project team activities. Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Responds to requests for service and assistance; Meets commitments. Delegation - Delegates work assignments; Matches the responsibility to the person; Gives authority to work independently; Sets expectations and monitors delegated activities; Provides recognition for results. Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others. Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans. Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments. Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan. Initiative - Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent actions and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed.LANGUAGE SKILLSAbility to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or Team Members of organization.MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.CERTIFICATES, LICENSES, REGISTRATIONS
- While employed, you must maintain a valid and active Blue Lake Tribal Gaming Commission License
- Must complete TIPS (Training for Intervention Procedures) training and become a certified trainer for serving alcohol responsibly within three months of being employed and maintain a valid certificate while employed thereafter.
- Must possess a current California State Food Handlers Permit (ServSafe, etc.).
PHYSICAL DEMANDS 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.While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.WORK ENVIRONMENT 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.While performing the duties of this job, the Team Member is frequently exposed to cigarette smoke and occasionally exposed to hazards of wet floors. The noise level in the work environment is usually very loud.