Title:  Supervisor, F&B-NonEx

JOB SUMMARY

The F&B Supervisor is responsible for the successful operation of restaurants and bar outlets. Accountable for directing the work of the restaurant and beverage staff assuring that guests have a favorable experience when visiting our outlets or on the casino floor., as subject to established company policies and local, state, and federal regulations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Responsible for the supervision and performance of the Food & Beverage Team Members.
• Delegates duties and assigns responsibilities to Team Members.
• Upholds the company and departmental service standards, while ensuring the coaching/accountability measures are enforced. Focusing on training and development.
• Ensures the safety and security of employees and customers. Supervises programs and processes to reduce and control loss time injuries.
• Ensures quality of food and beverages being served. Being observant to any variances and taken corrective actions to resolve in a timely manner. 
• Assist in recruitment process including job posting and recruiting metrics.
• Completes and processes performance reviews; monthly, quarterly, and yearly.
• Assist in development of Team Members, conducts interviews, and participates in the selection, hiring, coaching, retention, and termination process.
• Review marketing/promotions and F&B activities with Team Members; communicate.
• Supervises cleaning and side work standards as required, while ensuring equipment is properly operating and advising Food & Beverage Managers about service-related repairs.
• Monitor staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities based on business level needs.
• Assists in identifying and defining business needs to implement solutions that may result in beneficial changes to the department.
• Responsible for attending to customer’s complaints and/or issues resolving matters as expediently as possible. Build strong guest relationships.
• Assists with the development and managing of the budget for the Food & Beverage department – upholding operating margins as directed.
• Work closely with Food & Beverage Leadership to develop and implement operating standards when/where necessary.
• Ensures consistent and convincing service according to the company standards.
• Provides leadership and project management as assigned.
• Meets with departmental directors and managers as necessary.

• Provides next-level guest service to internal and external guests. Demonstrates #AddLife culture in all interactions with guests and co-workers.
• Provides guest service training and departmental orientation for new employees.
• Other duties as assigned.

REQUIRED SKILLS AND ABILITIES

• Works on the floor 90% of the time with a “hands-on” mentality for guest service.
• Ability to maintain high levels of confidentiality and integrity.
• Maintain interpersonal working relationships among all Team Members and the public.
• Excellent verbal and written communication skills.
• Willingness to assume overall responsibility relative to the performance of the position.
• Must be detail oriented, have a professional attitude, strong organizational and time management skills, and be customer focused.
• Strong leadership and communication skills
• Self-motivated with attention to detail
• Strong analytical skills
• Knowledge of menu development, costing, labor management, food trends and service as well as overall restaurant operations preferred.
• Must have strong knowledge of Microsoft Excel, Word, Micros and Stratton Warren or comparable inventory systems.
• Available to work when needed, including weekends, holidays, and nights.

EDUCATION AND EXPERIENCE

High school diploma or general education degree (GED); or one to two years of related experience and/or training; or equivalent combination of education and experience.

Must be able to formulate and communicate ideas and to make independent decisions.

Certificates, Licenses, and Registrations: Virginia Racing Commission License

                                                                                Serv-Safe

PHYSICAL REQUIREMENTS & WORKING CONDITIONS