F&B Multi-Outlet Supervisor (Horseshoe Bossier)

Job description

The Multi-Outlet Food & Beverage Supervisor supervises activities of restaurants on assigned shift.

Responsibilities

Supervises the daily operation of restaurant areas per established policies and procedures. Conducts pre-shift meetings, makes daily schedule adjustments, and controls shift staffing levels to meet budgeted labor costs, supervises employees job performance (includes coaching and reinforcement). Ensures proper training, supervision, and development of subordinates. Monitors and controls physical and sanitary condition of assigned areas.

Assists in the completion of corrective action under the guidance of the manager to achieve revenues, operating expenses, and GSRS rating. Ensures proper usage and requisitioning of operating supplies within established guidelines. Maintains daily employee attendance and work records. Inspects food service facilities to ensure compliance with state and local health laws and internal regulations. Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.

Works closely with employees and guests to correct concerns and issues regarding quality and services of food outlet. Performs other duties as assigned. Spends the majority of time interviewing, training, and selecting employees. Conducts Performance Reviews. Makes or recommends wage increases and/or promotions Provides for safety and security. Handles employees' complaints or grievances. Recommends disciplinary action or disciplines employees.

Plans, supervises, and monitors work. Monitors legal compliance with federal, state, and gaming laws.

Qualifications

Minimum four (4) years related experience and/or equivalent combination of education. Two (2) years of supervisory experience required. Must be able to obtain Bossier ABO Card and Responsible Vendor Certification. Excellent interpersonal customer service, communication, team building, and problem-solving skills are required. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

Ability to speak effectively before groups of customers or employees of organization. Skill in solving practical problems and dealing with a variety of concrete variables in situations where only limited standardization exists. Skill in solving a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to read, write, speak, and understand English.

ADDITIONAL REQUIREMENTS

Must be able to lift and carry upwards to 5 pounds. Must be able to bend, reach, kneel, twist, and grip items while working at assigned desk area. Manual dexterity and coordination to operate office equipment, including 10 key adding machines, personal computers, fax machines, and photocopiers. Respond to visual and aural cues. Operate in mentally and physically stressful situations. Must be physically mobile with reasonable accommodations.

Must be able to tolerate industry standard chemicals for cleaning and sanitizing all kitchen areas, such as bleach, pine sol, oven cleaners, etc. Must be able to tolerate secondhand smoke, noise, and bright lights and work in constricted areas. Ability to tolerate regular exposure to loud, crowded, wet/or humid conditions, moving mechanical parts, extreme cold, and extreme heat.