Website 12 Tribes Lake Chelan Casino
Salary Grade: $17.22 to $ 23.29 p/hr. $DOE (NE6)
Reports To: F&B Manager
FSLA Classification: Non-Exempt
Closing Date: OPEN UNTIL FILLED weekly reviews
The F&B Supervisor is responsible for the daily operations of the Food & Beverage Department that prepares and serves food and drinks to customers in dining area. The F&B Supervisor oversees all of the issues pertaining to a patron’s dining experience such as quality and portion control, staff management, inventory, health and safety regulations and customer service. The F&B Supervisor needs to have knowledge of all promotions and services to promote staff interaction with guests in dining area.
- Assists with personnel functions, such as: interviewing, hiring, orientation, training, development, supervision, delegations, evaluations and disciplinary actions; will perform these functions in a timely, fair, and consistent manner.
- Prepares staff schedules, including the scheduling of any necessary team member training.
- Creates efficient, fair schedules and station rotations that optimize the guest experience while controlling labor expenses.
- Manages all stock and product issues, including: ordering supplies, inventory control and equipment maintenance.
- Ensures food quality and quantity for the entire food and beverage department.
- Prepares daily, weekly, monthly and annual paperwork and any reports according to department and company needs.
- Investigates and resolves patron complaints regarding customer services issues.
- Ensures compliance with all departmental, company, gaming, state and federal laws, policies, procedures and any other applicable rules and regulations; will also enforce all required health and safety codes.
- Provides managerial coverage to food areas in the absence of the F&B Manager.
- Must be able to interface effectively with other management staff to deliver a positive guest service experience.
- Demonstrates superior guest service.
- Promote and demonstrate teamwork and enjoy working with and assisting people.
- Monitors, evaluates, and improves guest service techniques.
- Make recommendations for improvement to maintain high service standards and a positive dining experience for customers.
- Regularly uses computer systems including, not limited to network-based point of sale systems, inventory control, time & attendance and Microsoft Office software (email, Excel, Word, and internet).
- Assists with catering for Event Center concerts and events.
- Assists with staffing and scheduling for Event Center concerts & events.
- Maintains company, team member and patron information confidentiality.
- Performs other duties and special projects as assigned.
- Create a culture of teamwork and cooperation.
- Consistently recognize those who model service expectations.
- Use smiles and eye contact with team members as though they were guests.
- Encourage constructive conversations.
- Keeping people informed provides essential knowledge for good decision-making, maximization of performance, and/or reinforcement of desirable work behaviors.
- Act in the best interest of the company, guests and team members in all actions.
- Communicate directly, honestly, respectfully.
- Lead by example and address all issues right away.
- Educate team members on how to handle behavior that is not in line with our policy or image.
- Be approachable where team members feel comfortable raising concerns without fear of retaliation.
- Avoid and control negative emotional outbursts and hold team members accountable to the same expectation.
- Always address team member behavior that does not support or erodes our image.
- Accurately assess capabilities and put the right people in the right job as well as assist those people who don’t excel in our workforce to find a better fit while providing ample training.
- Actively promote a culture that encourages highly regarded behavior and compliance.
- Quickly identifies customer problems and initiates resolution to ensure quality guest service.
- Focuses on what is within his/her control rather than issues that are outside of their control.
- Take the time to give team members individual feedback on a regular basis.
- Demonstrate innovation, continuous improvement, and a willingness to question the status quo.
- Be the example of clean, well groomed, professional in appropriate attire – hold team members to the same standard.
- Respect and adhere to attendance policies.
- Demonstrate work/life balance.
- Be the role model for accuracy and consistency.
- Perform and expect jobs to be performed at the pace consistent with customer needs.
- Take time to properly train new team members and veteran team members.
- Make sure we all know that the customer has a positive parting memory through dialogue initiated by self and associates.
Knowledge, Skills, and Abilities (Minimum Qualifications):
- Must be at least 21 years old.
- High School Diploma or GED required.
- College degree in a related field preferred.
- Two (2) years of supervisory experience in a casino environment preferred.
- Three (3) years of food industry experience required.
- Must be computer literate with intermediate proficiency in Windows based programs.
- Must have exceptional communication skills.
- Ability to practice excellent written and verbal communication skills.
- Must be able to obtain and maintain a valid non-gaming permit.
- Must be able to obtain and maintain a valid Washington State Food Handler’s Card.
- Must be able to obtain and maintain a valid Serve Safe Certification within 90-days.
- Must be able to obtain and maintain a valid Class 12 Mixologist Permit.
- Must be able to pass TIPS training within orientation period.
- Must be able to work variable hours, including days, evenings, weekends, holidays and possible overtime.
Physical Demands / Work Environment:
- Manual and finger dexterity as required to perform daily job duties.
- Ability to frequently lift and/or move up to 30 pounds.
- Ability to occasionally lift and/or move up to 50 pounds
- Ability to frequently sit for prolonged periods of time.
- Ability to frequently walk and/or stand for prolonged periods of time.
- Ability to frequently bend, squat and/or reach.
- Frequently exposed to a high level of noise in the work environment.
- Frequently exposed to tobacco smoke.
- Occasionally exposed to toxic or caustic chemicals.
These requirements need to be met to represent knowledge, skill and ability to perform job functions. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
CTFC IS AN INDIAN PREFERENCE EMPLOYER