F&B Multi-Outlet Supervisor (Horseshoe Bossier)

The Multi-Outlet Food & Beverage Supervisor supervises activities of restaurants on assigned shift.

• Supervises the daily operation of restaurant areas per established policies and procedures.
• Conducts pre-shift meetings, makes daily schedule adjustments, and controls shift staffing levels to meet budgeted labor costs, supervises employees job performance (includes coaching and reinforcement).
• Ensures proper training, supervision, and development of subordinates.
• Monitors and controls physical and sanitary condition of assigned areas.
• Assists in the completion of corrective action under the guidance of the manager to achieve revenues, operating expenses, and GSRS rating.
• Ensures proper usage and requisitioning of operating supplies within established guidelines.
• Maintains daily employee attendance and work records.
• Inspects food service facilities to ensure compliance with state and local health laws and internal regulations.
• Inspects and tastes prepared foods to maintain quality standards and sanitation regulations.
• Works closely with employees and guests to correct concerns and issues regarding quality and services of food outlet.
• Performs other duties as assigned.
• Spends the majority of time interviewing, training, and selecting employees.
• Conducts Performance Reviews.
• Makes or recommends wage increases and/or promotions
• Provides for safety and security.
• Handles employees' complaints or grievances.
• Recommends disciplinary action or disciplines employees.
• Plans, supervises, and monitors work.
• Monitors legal compliance with federal, state, and gaming laws.

• Minimum four (4) years related experience and/or equivalent combination of education.
• Two (2) years of supervisory experience required. 
• Must be able to obtain Bossier ABO Card and Responsible Vendor Certification.
• Excellent interpersonal customer service, communication, team building, and problem-solving skills are required.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to speak effectively before groups of customers or employees of organization.
• Skill in solving practical problems and dealing with a variety of concrete variables in situations where only limited standardization exists.
• Skill in solving a variety of instructions furnished in written, oral, diagram, or schedule form.
• Ability to read, write, speak, and understand English.

ADDITIONAL REQUIREMENTS

• Must be able to lift and carry upwards to 5 pounds.
• Must be able to bend, reach, kneel, twist, and grip items while working at assigned desk area.
• Manual dexterity and coordination to operate office equipment, including 10 key adding machines, personal computers, fax machines, and photocopiers.
• Respond to visual and aural cues.
• Operate in mentally and physically stressful situations.
• Must be physically mobile with reasonable accommodations.
• Must be able to tolerate industry standard chemicals for cleaning and sanitizing all kitchen areas, such as bleach, pine sol, oven cleaners, etc.
• Must be able to tolerate secondhand smoke, noise, and bright lights and work in constricted areas.
• Ability to tolerate regular exposure to loud, crowded, wet/or humid conditions, moving mechanical parts, extreme cold, and extreme heat.