F&B Supervisor

SUBJECT:                     F&B SUPERVISOR  

REVISION DATE:         04/01/2024     

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 REPORTS TO:  Den, The Cove or Infinity Manager

 RESPONSIBILITIES:

1.  Direct and schedule dining servers and bar staff.
2. Assist in seating or serving guests during peak hours and ensure the cleanliness of all areas of the dining area. 
3. Assist guests with their needs and concerns.
4. Evaluate guests for levels of intoxication. 
5. Maintain high levels of cleaning and sanitation standards throughout the kitchen and dining areas.
6. Work together with other Supervisors as a team supporting each other and doing what is best for the company, the department, the crewmembers and our guests. 
7. Understand all policies, procedures, standards, specifications, guidelines and training programs.
8. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
9. Ensure guest satisfaction.
10. Participate in the recruitment, selection and training of staff.
11. Resolve customer complaints, as well as crewmember issues and conflicts.
12. Practice alcohol awareness at all times.
13. Prepare all required paperwork including forms, reports and schedules in an organized and timely fashion.
14. Order and maintain inventory.
15. Oversee food service and act as an expeditor when necessary to ensure the timely movement of completed food orders from the kitchen to the guest’s table.
16. Ensure that all equipment is kept clean and in good working condition through personal inspection and by following scheduled preventive maintenance programs.
17. Implement and oversee daily cleaning and stocking duties and lists.
18. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with policies and procedures.
19. Oversee and ensure that crewmember performance appraisals are followed and completed on a timely basis.
20. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed and labor cost objectives are met.
21. Maintain knowledge of company policies regarding personnel and administers prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
22. Assist Marketing in carrying out F & B marketing, advertising and promotional activities and campaigns.
23. Fill in where needed to ensure guest service standards and efficient operations.
24. Understand and comply with all federal, state and county regulations that pertain to health, safety, labor and gaming requirements of the bars, kitchens, crewmembers and guests.
25. Work a variable schedule to include evenings, holidays, weekends and extended hours as business dictates.
26. At the beginning of your shift. check in with the supervisor that you are relieving for any information regarding crewmembers, guests or guest service issues, call outs, cut offs, safety or sanitation issues etc.
27. Check and promptly respond to emails.
28. Walk the floor in all areas of the restaurant greeting crewmembers and guests.
29. Pre-shifts: Perform pre-shifts daily informing crewmembers of promotions, procedures, cut offs etc. Meet the crewmembers at the time clock at shift change. This will also ensure you that all crewmembers are going to their scheduled sections on time.
30. It is important that all crewmembers present a neat, professional and well-groomed image to our guests and coworkers at all times. For non-uniformed crewmembers attire should be of professional appearance appropriate to your job, title, and responsibilities.
31. Other duties as assigned.

EDUCATION AND SKILLS REQUIRED:

High school graduate or GED equivalent.  Must be able to speak, read, write, and understand the primary languages of the work location.  Knowledge of the sequence of service and buffet procedures, generally involving one year minimum, as a bus person.  Must be customer orientated. 

LICENSE / PERMIT REQUIREMENTS: 

PHYSICAL REQUIREMENTS:  

Must be able to stand and be upwardly mobile for periods of up to four hours in length.   Must have good sense of balance, be able to bend and kneel and have the ability to lift bus pans and trays frequently weighing up to 25 pounds. The following activities are normally required to perform these functions:   stand,  walk,  bend,   reach,  read,  write,   eye to hand coordination,  depth perception, effective verbal communication,   strong math skills,  excellent organizational skills.