Food & Beverage Supervisor

Founded in 1986, the San Manuel Casino (SMC) has built a strong reputation as a premier gaming establishment attracting more than two-million guests a year! Our dynamic Food & Beverage department, the largest department in our organization, strives to create a pleasurable dining experience for all guests and prides itself on exceptional food quality and outstanding customer service.
Under the direction of the Venue Assistant Manager, the Supervisor is responsible for the efficient scheduling and oversight of subordinate employees in order to continuously improve the quantity and quality of work done to ensure efficient and economical work operations. Supervisory functions include a range of duties and responsibilities for planning, organizing, and dealing effectively with employee-management concerns.
Essential Duties & Responsibilities
Maintains a highly energized culture, engaged and enthusiastic work environment that ensures an optimal restaurant and entertainment experience
Oversees all aspects of the restaurant dining experience to include: exceptional guest service, quality food presentation, restaurant cleanliness, and an engaging audio/visual experience.
Determines materials, equipment, and facilities needed.
Ensures all food and beverage orders placed accurately and timely.
Ensures all food and beverage orders are served efficiently and in accordance with SMC standards of presentation and Health department regulations.
Ensures proper inventory levels are maintained by enforcing inventory controls and weekly inventory reconciliation
Explains and gains the support of employees for management policies and goals (ex. cost reduction and safety)
Train, coaches, mentors, and develops team members in food preparation and service, responsible alcohol service, safe food handling, sanitation, and safety procedures; administers performance management and disciplinary actions as required.
Creates and administers work schedules for maximum efficiency of the food venues.
Works to achieve the objectives of company personnel programs and policies.
Effectively resolves complaints, grievances, and other matters involved in the day to day administration.
Notifies superiors of any problems or concerns.
Advises management on participation in the: establishment of program production goals, priorities, and major work schedules; development of cost and budget analyses or forecasts; determination of long-range manpower requirements.
Ensures the cleanliness, organization & preparedness of immediate workspace & adjacent areas.
Monitors and controls the sanitation of food venues to ensure a healthy and safe work environment to comply with SMC policies and procedures and quality service standards
Kitchen (All Kitchens) responsibilities include meeting and maintaining all safety and health requirements according to applicable safety and health codes and ensuring food is prepared and served in a healthy, safe and timely manner.
Floor (All Customer-Occupied Floor Space) responsibilities include meeting and maintaining all safety and health requirements according to applicable safety and health codes and ensuring food is served in a healthy, safe and timely manner. Also responsible for maintaining professional customer service standards as stated in our mission, vision and values contained in the Food & Beverage Departmental Handbook.
Manages guest relations and guest recovery by attending to guest complaints or issues, resolving matters as expediently as possible.
Oversees all cash management and cash registers to ensure proper cash management practices and procedures are followed.
Identifies, recommends, develops, and implements new ways to increase organizational efficiency, productivity, quality, safety, and cost savings
Conducts inventories of beer, wine and specific non-alcoholic beverages.
Logs all incidents of spillage and complimentary.
Pour testing and recipe adherence of all bar staff.
Works with Manager to determine product selection, costing, roll out and staff training for all new beers.
Oversees quality, consistency, and presentation of beer, wine and non-alcoholic beverages.
Conducts Bar line checks with specific emphasis on prepping garnish trays to par.
Recipe development and implementation.
Beer par for menu with Chef de Cuisine and Manager.
Ensures all preventative maintenance and maintenance of beer systems, beer walk-in and bar equipment.
Ensures security of beer, wine, non-alcoholic beverages and bar supplies.
Conducts routine follow through on a daily bar-related maintenance issues.
Responsible for organization, cleanliness and security of all empty kegs.
Performs other duties as assigned to ensure the efficient operation of the department.
Supervisory Responsibilities
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Education/Experience/Qualifications
High School Diploma or GED required.
Associate's degree in Food Service or Business Management preferred.
Minimum one (1) year food service supervisory/management in a high volume entertainment bar restaurant with high quality food, extensive beer and spirits offering, with a high energy atmosphere with live entertainment.
Intermediate Proficiency in Microsoft Office (Word, Excel and Outlook) desirable.
Must be self-motivated.
Strong initiative and solid judgment abilities/skills.
Must be able to work in a collaborative environment.
Certificates/Licenses/Registrations
At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license
Must obtain and maintain a current TIPS Certification, Food Handlers Card, negative TB test and ServSafe certification.



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