Supervisor Food and Beverage Full Time (Harrah's Pompano Beach)

ESSENTIAL DUTIES & RESPONSIBILITIES

1. General:
   • Maintain a pleasant friendly and welcoming attitude toward all external and internal guests at all times.
   • Maintain strict confidentiality relative to financial information operating systems company policies and procedures marketing plans and team member information.
   • Development of staff interviews hires and evaluations.
   • Ensures the safety and security of employees and customers. Supervises programs and processes to reduce and control loss time injuries.
   • Review marketing activities promotions and events with Hospitality Managers as required.
   • Monitor staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities.
   • Meets with departmental managers as necessary
   • Supervise all activities during assigned shift and provide hands-on leadership for all outlets.
   • Delegate authority and assign responsibilities and work schedules to department staff and monitor for timely and proper completion.
   • Monitor all wait stations host stand and general appearance of the restaurants to assure cleanliness and compliance with company standards.
   • Assist with budget oversight and expense management.
   • Administer disciplinary action as necessary.
   • Produce and deliver reports as needed.
   • Utilize training and existing policies and procedures to make sound business decisions.
   • Improve productivity by recommending improvements processes equipment and systems.
   • Adhere to regulatory departmental and Company policies in an ethical manner and empower and require others to do the same.
   • Have complete knowledge of all casino events and promotional activities.
   • Ensure the safety and security of all guests and team members.

• Must be able to work a flexible schedule as required by business operations including late nights weekends and holidays; shifts may change.
  • Other duties as assigned or any reasonable request from any member of management.

1. Operating Principles:Ensure at all times operating principles are being adhered to: Clean Keep all areas clean and pristine; Safe Follow all safety policies and procedures; Friendly Use customer courtesy skills of Family Style Service to provide superior guest service; Fun Be interactive with all internal and external guests while maintaining professional standards.
2. Tools and Technology: Use of MICROS cash register system credit card machine desktop computer station Microsoft office software casino tracking programs (Datastream Kronos Stratton Warren) Serving trays bus tub food and dish carts beverage dispensers Hoodless/ventless fryer insta-burger grill Panini grill pizza oven and warmer microwave freezer refrigerator small steam tables cleaning materials wet mops and brooms telephone voicemail fax machine PBX system and photocopier.
3. Licensure: Must be able to obtain and maintain a 1055 Slot/Cardroom/Pari-Mutuel Individual Combo Slot be at least 21 years of (3) years of tax returns required.

QUALIFICATIONS

1. Experience: Two to five years of combined or separate experience in the Food and Beverage industry managing personnel with a 4-year degree preferred in related fields or equivalent work experience.
2. Knowledge: Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment meeting quality standards for services and evaluation of customer satisfaction. Knowledge of business and management principles involved in strategic planning resource allocation human resources modeling leadership technique production methods and coordination of people and resources.Knowledge of gaming laws and regulations.
3. Skills: Give full attention to what other people are saying take time to understand the points being made ask questions as appropriate and not interrupt at inappropriate to others to convey information effectively. Determining causes of operating errors and deciding what to do about it. Use logic and reasoning to identify the strengths and weaknesses of alternative solutions conclusions or approaches to problems. Monitor/Assess performance of oneself other individuals or organizations to make improvements or take corrective action.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands and work environment characteristics described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

1. Physical Demands: Required to stand and walk; use hands to finger handle or feel objects tools or controls; reach with hands and arms; and talk and required to bend or stoop and to lift up to 25 pounds including lifting overhead. Specific vision abilities required by the job include close vision distance vision color vision peripheral vision depth perception and the ability to adjust focus. Work shifts may vary.
2. Work Environment: A restaurant environment with varied noise levels variable temperatures wet areas and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas exposed to varied temperatures smoke steam noise and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures wet areas and exposure to low-level lights. Use of elevator and stairs.