Food & Beverage Supervisor - Kitchen

Description

JOB TITLE

Food & Beverage Supervisor

ORGANIZATIONAL UNIT

Grand Casino Hotel & Resort

SUPERVISOR

Restaurant Manager FLSA:

Non-Exempt

HOURLY RATE

$16.00 to $ 21.00 Per Hour

• ALL FULL TIME POSITIONS

  In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family.
• Proof of Liquor License or receipt of application is due by first day of employment
• Employment is conditional based on obtaining the liquor license
• (

Note:

Food and Beverage Employees assigned to the kitchen, will not be required to get a Liquor License).

FUNCTIONS STATEMENT

:

• To administer and coordinate the daily operation of the Grand Casino Hotel & Resort Restaurants, under the direction of the Restaurant Manager.

MAJOR DUTIES

:

• Responsible for overseeing restaurant operations.
• Complies with health and safety regulations.
• Responsible for assisting with stocking, ordering, and inventory control of the restaurant's items.
• Prepares daily deposits and revenue reports as directed by manager.
• Maintains and operates cash register in times of high-volume Customer Service.
• Perform other duties and projects as required by the Restaurant Manager.

NOTE:

The above duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities, and other characteristics of an employee in this position.

FACTOR 1

KNOWLEDGE

RQUIRED BY THE POSITION

• Knowledge of Public Health prescribed hand-washing techniques.
• Knowledge of food, air and cleaning cloth borne microbes, germs, and bacteria.
• Knowledge of minimum internal temperature for a variety of cooked foods.
• Knowledge of presentation and garnish requirements.
• Knowledge of safety standards as prescribed by the Office of Safety, Health, and Occupations Administration (OSHA).
• Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national, and international styles of food dishes.
• Knowledge of operating a cash register
• Knowledge of daily preparation of cash receipts, reports, and deposits.

FACTOR 2

SUPERVISORY

CONTROLS

• The incumbent is under the very general supervision of the restaurant manager.
• Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures.

3:

GUIDELINES FACTOR

• These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.

FACTOR 4

COMPLEXITY

• The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.

e. waitresses.

FACTOR 5

SCOPE

AND EFFECT

• The primary purpose of the work is to provide high quality food dishes that meet the expectations of the customer.
• This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.

FACTOR 6

PERSONAL

CONTACTS

• Unlike the chefs in the main kitchen, contacts are on a face-to-face basis with guests and customers from all points on a national and international basis.

FACTOR 8

PHYSICAL DEMANDS

• Standing for long periods of time.
• Occasional bending, stooping, kneeling, repetitive motions.
• Frequent lifting up to 50 lbs.

FACTOR 9

WORK

ENVIRONMENT

• Normal restaurant environment.

MINIMUM QUALIFICATIONS FOR CONSIDERATION

:

• Must have a High School diploma or GED equivalent
• Excellent communication skills
• Able to work weekends, nights, and holidays
• Must be able to communicate clearly with managers and kitchen personnel.