F&B Supervisor

                                                    JOB DESCRIPTION 

SUBJECT: BUFFET SUPERVISOR                    REPORTS TO: Buffet Manager

RESPONSIBILITIES:

1. Knowledge of all policies, procedures, standards, specifications, guidelines and training programs.
2. Assist in seating, serving, bussing, food running, cooking and ensure the cleanliness and general look of all areas of the dining area and kitchen.
3. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
4. Ensure guest satisfaction.
5. Participate in the recruitment, selection and training of staff.
6. Resolve customer complaints, as well as crewmember issues and conflicts.
7. Practice alcohol awareness at all times.
8. Ensure compliance of all health department codes in all food and beverage venues.
9. Prepare all required paperwork including forms, reports, schedules, and Eatec functions in an organized and timely fashion.
10. Ensure that all equipment is kept clean and in good working condition through personal inspection and by following scheduled preventive maintenance programs.
11. Implement and oversee daily cleaning and stocking duties and lists.
12. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with policies and procedures.
13. Oversee and ensure that crewmember performance appraisals are followed and completed on a timely basis.
14. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed and labor cost objectives are met.
15. 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.
16. Assist Marketing in carrying out F & B marketing, advertising and promotional activities and campaigns.
17.  Ensure guest service standards and efficient operations.
18. Possess ServSafe Manager certification.
19. 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.
20. Work a variable schedule to include evenings, holidays, weekends and extended hours as business dictates.
21. Perform all other duties requested by the Manager and Director.

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.