Food & Beverage Supervisor - Grand Cafe

Food & Beverage Supervisor

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

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.

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.

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.

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

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

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.

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.

Standing for long periods of time.

Occasional bending, stooping, kneeling, repetitive motions.

Frequent lifting up to 50 lbs.

Normal restaurant environment.

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.