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SUMMARY: It is the responsibility of the Food and Beverage Supervisor to monitor the Food and Beverage departments’ profitability while ensuring all employees maintainGolden Nugget customer service standards.Interact withother Department Heads to help beverage department operations proceed smoothly

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Continuallymonitor all daily sales, ordering/par levels, costs for all beverage outlets.Also constantlymonitor outlet performance and seek to exceed budgeted goals/improve beverage department operations by focusing on the following areas:

• • Maximizing revenue
  • Creating, implementing and modifying marketing plan(s) for beverage outlet(s), with approval of Food and Beverage management
  • Reducing labor expense(s) based on business levels
  • Reducing all other expenses, including maintenance on bar/beverage equipment

• Consistently demonstrate and ensure all other employees maintain quality standards and follow established service rules/procedures, including all Golden Nugget, Beverage Department, Health & Safety standards, as well as other rules/procedures designated by Food and Beverage Department management.

• Responsible for counseling and disciplining all employees.Enforce departmental rules.Make sure consistency of rule enforcement is maintained.

• Responsible for accurate scheduling of all positions/all shifts.

• Maintain accurate paperwork regarding inventory/par levels, special event scheduling, payroll, employee records.

• Consistently demonstrate excellent people skills, both in dealing with guests, as well as employees.

• Encourage/motivate employees regarding morale, employee development, employee ability to provide great customer service. Must be accessible and available to department employees, also help employees prepare for future advancement opportunities by monitoring all Food and Beverage Department employee training.

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams
• Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills
• Excellent interpersonal and communication skills (verbal and written), fluent English and articulate
• Ability to work efficiently, independently and cohesively, consistently producing quality results
• Computer literate in Microsoft Windows applications required; Spa Soft experience preferred.

EDUCATION and/or EXPERIENCE:

• Minimum three (3) yearsmanagement experience in high volume hotel beverage department.
• One year prior inventory/cost control experience.
• Knowledge of all beverage equipment.
• Computer skills helpful.
• Good people skills.
• Must speak, read, write and understand English.
• Must be able to perform basicmath (addition, subtraction division, multiplication).
• Minimum age requirement is 21

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an incumbent to successfully perform the duties and responsibilities of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions, duties and responsibilities.

• Constant standing, walking 10 – 20 ft., balancing, twisting, reaching and bending.

• Frequent eye/hand coordination, manual dexterity, fingering, handling, wrist motion and bending/stooping.

• Frequently speaking, hearing, listening, seeing to communicate with guests and fellow employees.
• Constant mental alertness, remembering/paying attention to/observing details, making decisions; directing others; following directions; concentrating amid distractions.
• Occasionally sitting, reaching, lifting up to 50 lbs., carrying, hearing, smelling and kneeling.
• Constant planning.

• Must have the manual dexterity to operate a computer and other office equipment.