JOB QUALIFICATIONS

• Must be 21 years of age or older
• Minimum of 3 years food service and guest service experience required.
• Prior supervisory experience required.
• Must have cash handling, POS, inventory maintenance and loss prevention experience.
• Good physical conditioning, including flexibility, strength and endurance, including heavy and awkward lifting to 50lbs.
• Strong communication skills, both verbal and non-verbal. Ability to read and write legibly and use good composition skills to complete records and report forms.
• Proficient in the use of Word and Excel computer programs.
• Must be able to solve problems quickly and effectively.
• Excellent organizational skills, with ability to work in a fast paced, task-oriented environment and maximize use of time.
• Ability to work both independently and as a team.
• Ability to carry out assignments to completion with minimum instructions.
• Must be well groomed and present a good public image.
• Safety and risk oriented.
• Possess California Food Handlers Card (Serv Safe Cert)
• Possess RBS alcohol training (Ca guideline for responsible alcohol service)
• Must possess a valid driver’s license and meet the Motor Vehicle Record qualifications as outlined in the Fleet Safety Program.

SUMMARY OF JOB PURPOSE

The Food & Beverage department is a team-oriented department focused on providing our guests with excellent customer service and a pleasurable dining experience.
Food & Beverage Supervisor will play a key role in the overall success of the Department by supporting the Manager in the daily operations and administration of the department. You will work closely with the Manager to ensure that departmental goals are achieved and maintained through proper food/drink planning & preparation, inventory/waste control, employee training, supervision & daily communication, food safety, and by being an example and leader in delivering excellent customer service in a very busy environment, making sure to never compromise quality over quantity.
Clear communication with the Manager is imperative to ensure that all standards are met accurately and according to daily and future goal expectations through weekly meetings and daily check-ins.

JOB DUTIES AND RESPONSIBILITIES

This job description is intended as a summary of the primary responsibilities of and the qualifications for the position. The job description is not intended to be inclusive of all duties an individual in the position might be asked to perform or of all the qualifications that may be required now or in the future. We will not ask you to perform a task that is inherently unsafe or that you are not adequately trained to perform. When we do ask for your assistance with any job we expect an enthusiastic and cooperative response.

• Demonstrate an on-going commitment to delivering excellent customer service. This involves interacting with guests in a courteous manner, and being able to answer questions knowledgeably and professionally.
• Assists Manager in maintaining a detailed, organized and accurate schedule while monitoring and ensuring adequate staff to meet the changing business levels.
• Perform and assist with all F & B operations including the opening and closing procedures of the department, front line operations, preparations, customer service, merchandising, presentations, employee training and management of breaks.
• Operation of Point of Sale system and assist in ensuring that pricing is accurate and current including any and all promotions. Responsible for balancing cash drawers at the close of each day if needed.
• Responsible for quality management, line checks, food safety standards; Practice and ensure safe food handling procedures of the department..
• Maintain a tremendous level of organization and cleanliness in all aspects of the department; adhering to and accountable for the proper care, storage and safety procedures regarding the use of all kitchen and food service equipment according to California codes, guidelines and the managers standards.
• Supervise and be a leader in the department risk management program, including proper usage of equipment for all employees under your supervision.
• Assists management team to motivate, evaluate, and direct staff to ensure adequate guidance and resources to accomplish established goals and objectives.
• Ensures that all employees receive training, support, guidance, feedback, and resources necessary for success.
• Assist with the food preparation and serving for special events, as needed.
• Communicate problems to the Manager, while showing initiative in handling routine and emergency matters in a trustworthy and discreet manner.
• Promote a team-oriented culture and demonstrate a collaborative attitude both within the departments and companywide.
• Develop, adhere to, and be a role model for the company’s mission, vision, and values.
• Other duties as assigned, becoming cross-trained in all areas.