Emerlds Restaurant Supervisor

ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

Assist in overseeing the Food & Beverage department of the Casino including restaurant food service and production and bar service. The F&B Supervisor establishes a positive work environment and an attitude of exceptional guest service and superior food product quality; enforces policies and procedures established by Jamul Casino and applicable state and local health codes.

• Achieves financial goals as determined by General Manager and Director of Food and Beverage.

• Approach all encounters with guests and team members in an attentive, friendly, courteous, and service oriented manner.

• Maintain follow through of all guest requests, problems, complaints, and/or accidents which occur in the F&B Outlets.

• Motivate, coach, counsel, and discipline all F&B personnel according to company Standards.

• Maintains food and beverage product and service quality standards by implementing policies and procedures.

• Maintains line of communication between dining area and outside departments

• Maintain high visibility to assist our guests to ensure a pleasurable and satisfactory experience

• Investigating deficiencies/complaints and initiating corrective action.

• Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

• Assist in establishing par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated outlet volume.

• Ensures proper cleaning and PM's are taken place on the restaurant equipment.

• Ensures all food & beverage reporting is completed in a timely fashion.

• Supervisory responsibilities including recruiting, training, scheduling and motivating F&B staff members.

QUALIFICATION REQUIREMENTS

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 functions. Must be at least 21 years of age.

• Associates Degree (A.A.) in culinary or related field; minimum of four years culinary experience in multiple venues, or equivalent combination of education and experience. Minimum of three years previous supervisory experience required.

• Minimum of three years’ experience in restaurant, baking and pastry work preferred, including artisan style bread production, ice cream, and sorbet production, sugar & chocolate work, centerpieces, high volume cake production, cake decorating and finishing skills.

• Must have excellent verbal and written communication skills.

• Must be proficient in Microsoft applications (Excel, Word, and Outlook).

• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.

• Ability to write reports, business correspondence, and procedure manuals.

• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.

• Advanced knowledge of proper food handling & storage requirements, use of industrial kitchen equipment and food preparation techniques

• Experience managing budgets and inventory levels

• Ability to meet all certification requirements

• Strong interpersonal and communication skills; the ability to speak clearly and listen attentively.

• Strong organizational skills and attention to detail, effective problem-solving skills

• The ability to handle pressure with poise and finesse

• Must possess a positive attitude and have an outgoing/friendly personality.

• Ability to earn and maintain ServSafe certification

• Ability to earn and maintain TiPS certification

• Ability to earn and maintain RBS Certification within 60 days of employment.

• Must be able to acquire and maintain appropriate gaming license.

SUPERVISORY RESPONSIBILITIES

This job may or may not have supervisory responsibilities.

• Responsible for staff development and training programs.

• Responsible for rewards and recognition program to maximize employee engagement.

• Evaluates team members within department and delivers constructive feedback to employees in regards to performance.

• Provides recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs.

• Manages work procedures and expedites workflow.

• Provides recommendation for employee performance (disciplining, coaching, and counseling).

LANGUAGE SKILLS

Ability to read and interpret documents In English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume, and distance. Must be able to efficiently and accurately count money and gaming chips and make a change. Possess the ability to operate an adding machine and have basic computer skills.

REASONING ABILITY

Ability to apply commonsense 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

Team members must be able to qualify for licenses and permits required by federal, state, and local regulations.

PHYSICAL DEMANDS

The physical demands described here represent those that must be met by a team member to perform the essential functions of this job successfully. 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 regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The team member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision.

The team member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 75 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT

The work environment characteristics described here represent what a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually very loud. Team member will be exposed to an environment containing unrestricted secondhand tobacco smoke.