Food and Beverage Supervisor - Catering & Banquet

ESSENTIAL DUTIES AND RESPONSIBILITIES

Responsible for all floor operations including but not limited to: Hold preshift meetings station assignments break schedules evaluating and documenting of performance covering call outs handling guest opportunities team member issues updating the logbook requisitioning and issuance of product audit of clock in and sign in record by shift evaluation of equipment and stock levels taking appropriate actions to ensure all areas are in working order communicating with outgoing and incoming Supervisor/ Managers evaluating side work supervision of all staff. Responsible for supervising the training of new Hourly & Supervisory TMs. Responsible for periodic performance evaluations progressive discipline. Must keep and process proper documentation of attendance discipline incidents and schedules meeting notes reports and any other related material in a timely manner using the appropriate forms provided. Requires a working knowledge of all equipment their maintenance and operation including liquor dispensing equipment soda dispensing equipment and beer systems. Requires a comprehensive knowledge of products offered recipes prices internal control procedures and all Company as well as Department policies. Related tasks include but not limited to scheduling Over & Shorts Comment Cards P&L Briefs & Statements Business Plan Objectives Budgeting & Planning coordination of supervisors span of control. Operate the department following all Indiana Safety and Health guidelines. Any other assigned responsibilities from management. Obtains optimum efficiency and economy of operations and maximizes profits by performing assigned duties personally or through subordinate staff. development of menus SOPs for safe and efficient preparation of food utilizing various cooking techniques and equipment i.e. Station set up prep work frying sauting griddling brazing carving broiling boiling and steaming all meats fish vegetables wild game and poultry producing soups stocks sauces cold salads sandwiches cold displays salad dressings slicing deli meats and cheese for consumption by guests as well as other duties as assigned

QUALIFICATIONS

High School diploma or equivalent required College degree preferred. Ability to communicate effectively with Guests Team Members and Management in both written and verbal form. Must be proficient in computer applications Word Excel and Outlook. Must be certified in an approved alcohol awareness course. Must have 35 Years experience in High volume Buffet or Ala Carte Restaurant environment. Casino experience preferred. Ability to obtain / renew all required licenses or certification specifically Indiana Gaming License.

REQUIRED PERSONAL COMPETENCIES

Responsible for fostering a fun environment. Responsible for being gracious to all guests and coworkers. Responsible for promoting a positive influence in the community and participating in companysponsored events. Enthusiastically supports actively promotes and demonstrates superior customer service in accordance with department and company standards and programs. Ensures that behavior and appearance are in compliance with established standards. Maintains a professional work environment with management and staff.

PHYSICAL REQUIREMENTS

The Positions requires the ability to lift up to 50 lbs push or pull 150 to 250 lbs on a pushcart and enter walkins of 10 degrees to 140 degrees Fahrenheit with or without assistance. Handle heat from cooking appliances food and dish/glass/ware washing machines. The position also requires normal or corrected vision range with the ability to distinguish letters numbers and symbols. Ability to stand for duration of shift walk frequently bend and/or reach to a height of 6 feet with or without assistance (stand sit walk lift reach push pull grasp).

WORK ENVIRONMENT

Indiana Grand Casino is a smoking establishment. Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures sunlight fluorescent light wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area which may be unusually hot cold noisy and may contain cigar cigarette or cooking smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks will be performed from a primarily nonsitting position (approx 95% standing walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors. Tasks include the maintenance and care of assigned area or any tasks assigned by senior management.

ACCESS TO GAMING FLOOR

Access to general gaming floor.