SUMMARY:

The Food & Beverage Supervisor is responsible for the operation of the Food Outlets at Wilderness at the Smokies and/or Soaky Mountain Waterpark. The Food & Beverage Supervisor will work with the Manager and Director to keep current on product needs for all outlets, keeping in line with pricing and budgeted costs. The Food & Beverage Supervisor is also responsible for ensuring inventory levels are current with the level of outlet demand. This includes, but is not limited to: ordering, staffing levels, inventory, budgets, and quality of food, adhering to all cash handling policies and procedures, and outlet cleanliness and ensuring that the products meet the highest standard. The Food & Beverage Supervisor reports to the Manager/Assistant Manager and Director of F&B and may assign additional responsibilities/tasks as they arise.

ESSENTIAL DUTIES AND RESPONSIBILITIES: This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time.

• Keep all areas clean and organized to ensure highest level of customer service.
• Maintain product inventory at par levels, assuring proper rotation, storage of products and control of flow of inventory for each outlet
• Work with the Food & Beverage Manager and Director to increase the gross revenue through menu updates, pricing and special offers
• Responsible for hiring and training all personnel, including, but not limited to: cash-handling policies and procedures, handling of food items for food safety and maintaining a sanitary work environment so Health Departments’ inspection scores are at the highest level possible.
• Oversee and manage daily staffing needs
• Complete mastery of all duties relative to the outlets, including but not limited to: bartending, expediting, cashiering, cooking, cleaning and dishwashing
• Comply with all applicable company policies and procedures – including, but not limited to: uniform and personal cleanliness requirements, documenting and reporting associate injuries, corrective action, associate reviews and all those as reflected in and apart from the Company handbook.
• All other duties as assigned by management

SUPERVISORY RESPONSIBILITIES: Directly supervises employees under the direction of the Department Manager. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and assisting in disciplining employees; addressing complaints and resolving problems.
EDUCATION and/or EXPERIENCE: Level 2
Less than high school education; or up to one month related experience or training; or equivalent combination of education and experience.
LANGUAGE SKILLS: Level 2
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
MATHEMATICAL SKILLS: Level 1
Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
REASONING ABILITY: Level 2
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

QUALIFICATIONS:

• Strong leadership skills and ability to motivate people.
• Requires good negotiation and listening skills.
• Ability to act independently with little supervision.
• Knowledge of food and beverage menus, food preparation and presentation.
• Hands on manager, well organized, detail oriented, creative thinker.
• Skilled in problem solving and staff training.
• Efficiently handle multiple duties.
• Requires the ability to operate various office equipment to include a computer, word processing, spreadsheets, voice mail, copier, fax and calculator
• Requires a good understanding of company policies and procedures.
• Ability to handle stressful situations
• Good attendance and punctual.
• Exhibits professionalism.
• Exhibits good grooming habits.
• Wears the proper uniform.
• Works efficiently.
• Follows all resort and office policies and standard operating procedures.
• Conducts themselves in a professional manner with a positive attitude.
  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.

• Keep all areas clean and organized to ensure highest level of customer service.
• Maintain product inventory at par levels, assuring proper rotation, storage of products and control of flow of inventory for each outlet
• Work with the Food & Beverage Manager and Director to increase the gross revenue through menu updates, pricing and special offers
• Responsible for hiring and training all personnel, including, but not limited to: cash-handling policies and procedures, handling of food items for food safety and maintaining a sanitary work environment so Health Departments’ inspection scores are at the highest level possible.
• Oversee and manage daily staffing needs
• Complete mastery of all duties relative to the outlets, including but not limited to: bartending, expediting, cashiering, cooking, cleaning and dishwashing
• Comply with all applicable company policies and procedures – including, but not limited to: uniform and personal cleanliness requirements, documenting and reporting associate injuries, corrective action, associate reviews and all those as reflected in and apart from the Company handbook.
• All other duties as assigned by managemen