F&B Supervisor

Blue Lake Casino & Hotel

POSITION DESCRIPTION

MANAGEMENT RETAINS THE RIGHT TO CHANGE JOB DESCRIPTION AS DEEMED NECESSARY

Job Title: F&B Supervisor

Department: Restaurant

Reports To: Director of F&B

FLSA Status:Exempt

Prepared By:Director of F&B

Prepared Date: July 29 2026

Approved By:President DOO

Approved Date: July 29 2026

JOB SUMMARY

The role of the Food & Beverage (F&B) Supervisor is to assist the Director and other management with all F&B operations including but not limited to supervising planning reporting and assessing people and goals. Develop and maintain policies and procedures to establish consistency among all food and beverage facilities in the areas of vendor relations operations ordering inventory and pricing. Assist with menu design pricing portions and presentation for all items. Performs analysis of develops and implements strategic plans for the provision of all food and beverage related services. This position is responsible for effectively overseeing the entire F&B operation on a given shift.

• Assist in developing annual department budgets and staffing needs.
• Oversee proper scheduling and supervision of all F&B personnel.
• Plan and communicate to department upcoming special events.
• Ensure that health standards are maintained and cleanliness procedures implemented consistently.
• Ensure cooperative relationships are maintained between F&B Team Members and other departments including cooperative relationships with other supervisors and managers.
• Oversee the closing checklists are completed and report those that havent been completed to F&B Manager.
• Makes report of any product shortages/outages.
• Insures the quality of food leaving the kitchen conforms to quality control standards.
• Carries out operational policies and procedures.
• Direct other supervisors and Team Members in order to provide efficient service clean and hazard free environment.
• Responsible for evaluations disciplinary action up to and including terminations as delegated.
• Is current on facility disaster plan and responds appropriately.
• Knows Casino policies and procedures and complies with position requirements.
• Provides ongoing recognition and motivation for staff.
• Oversee improves and monitors training effectiveness.
• Handles customer and Team Members complaints as necessary
• Other duties as assigned by management including any supervisor manager or executive.

Promotes the following within the department and among all Team Members:

• Creates an atmosphere of FUN for all casino guests.
• Encourages mutual respect dignity and integrity with all Team Members by setting positive examples at all times.
• Maintains a professional departmental company and community reputation.

• To provide a safe work environment for Team Members through compliance with established safety guidelines identifying potential safety hazards and reporting same to the appropriate person for proper resolution.
• To maintain a professional departmental company and community reputation.
• To enforce performance standards policies and procedures as they relate to the department.
• To maintain a consistent regular attendance record.

SUPERVISORY RESPONSIBILITIES

This position typically supervises a staff of approximately 20 Team Members. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include interviewing hiring and training Team Members; planning assigning and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.

To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential be at least 21 years of age.

Prefer bachelors degree in Hospitality Restaurant Management or closely related field. Must have a minimum of three (3) years Food & Beverage supervisory experience with knowledge of restaurant bar fine dining buffet banquet and facilities; or the equivalent combination of education training and experience. Must know all state and county sanitation procedures and HACCP policies.

• Project Management - Develops project plans; Coordinates projects; Communicates changes and progress; Completes projects on time and budget; Manages project team activities.
• Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Responds to requests for service and assistance; Meets commitments.
• Delegation - Delegates work assignments; Matches the responsibility to the person; Gives authority to work independently; Sets expectations and monitors delegated activities; Provides recognition for results.
• Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others.
• Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
• Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Dependability - Follows instructions responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan.
• Initiative - Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent actions and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or Team Members of organization.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts interest commissions proportions percentages area circumference and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written oral or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES LICENSES REGISTRATIONS

• While employed you must maintain a valid and active Blue Lake Tribal Gaming Commission License.
• Must complete Responsible Beverage Service (RBS) training and become a certified trainer for serving alcohol responsibly within two months of being employed and maintain a valid certificate while employed thereafter.
• Must possess and maintain a valid Food Handlers Permit (ServSafe etc.).

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.

While performing the duties of this job the employee is regularly required to stand; walk; use hands to finger handle or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to climb or balance and stoop kneel crouch or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision distance vision color vision peripheral vision depth perception and ability to adjust focus.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the Team Member is frequently exposed to cigarette smoke and occasionally exposed to hazards of wet floors. The noise level in the work environment is usually very loud.