JOB SUMMARY:  Assists in supervising buffet, banquets and catering, espresso, EDR, and food court staff.  Assists in overseeing the food and beverage operations ensuring the utmost efficiency and service. Inventories, restocks and keeps buffet, banquets and catering, EDR, food court and espresso areas running smoothly. Assists with training, schedules, disciplines and recommends growth in all staff.

SPECIFIC DUTIES PERFORMED:  This list of tasks is illustrative ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all of the duties listed, nor does it necessarily list all possible duties that may be assigned.
 

1. Supervises all Food and Beverage team members while on duty.
2. Foster and promote a cooperative working climate, maximizing productivity and team member morale.
3. Monitors staff performances to ensure compliance with all phases of service, sanitation and safety procedures.
4. Recommends and assists in team member evaluations and discipline.
5. Responds to call-in, adjust staffing to ensure appropriate coverage.
6. Ensures all orders are delivered within designated timelines.
7. Ensure proper procedures are adhered to while handling emergency situations with guest and/or team members.
8. Inform staff of daily specials and or events, programs and policies.
9. Monitor all Point of Sale (POS) are up dated with opening and closing procedures.
10. Ensure excellent guest service at all times.
11. Train new team members; supervise ongoing trainings as necessary.
12. Builds relationships inside and outside of their department / team to improve ways of working and provide a great guest experience.
13. Identifies ways to improve workflows and processes to work smarter and increase efficiency.
14. Remains aware of guests waiting time and finds ways to handle as many guests or situations as possible.
15. Moves the situation quickly toward resolution by efficiently managing and controlling the circumstances.
16. Explains the “why” behind the resolution or action for the guest.
17. Pays attention to detail and conducts thorough research to make the best decision for the guest and the business.
18. Makes judgment calls based on understanding Legends Casinos’ purpose, values and objectives while utilizing research, knowledge, and experience.
19. Proactively shares guest feedback with leadership and peers in the spirit of continuous improvement.
20. Seeks to share and improve processes and workflows based on guest feedback.
21. Anticipates the consequences of decisions that impact the guest and proactively provides solutions or recommendations appropriately.
22. Provides insights to improve the guest experience.
23. Finds ways to make good use of theirs and their team members strengths and talents.
24. Acts as a mentor for their peers and considers the success of the team members as their success.
25. Views themselves as responsible for their contribution and remains self-aware of themselves.
26. Takes personal responsibility for their performance, knows how they are performing and constantly strives to improve.
27. Continues to develop both their individual and team member’s skills so that they can contribute at a higher level.
28. Actively seeks to build new skills; teaches others and shares best practices.
29. Demonstrates enthusiasm, courtesy, responsiveness, and professionalism in our daily work.
30. Familiar with, and use, those policies and procedures as contained in the team member handbook.
31. Models for the team, a strong work ethic and is visible, available and present for the guest and their team.

Revised 10/19

SUPERVISION EXCERCISED:  F&B Cashier, F&B Server, F&B Floater and F&B Busser.

LICENSE REQUIRED: Must obtain and hold a Class II gaming license while employed and complete an annual background check with TGA.

MINIMUM EDUCATION REQUIRED FOR POSITION:  High school diploma or

GED required, two years dining experience or a lead position. 

PHYSICAL REQUIREMENTS:  Manual and finger dexterity for operation of personal computer and routine paperwork.  Ability to sit and/or stand for extended length of time.  Ability to lift forty pounds (40 lbs).

SPECIFIC SKILLS/KNOWLEDGE/EXPERIENCE REQUIRED FOR POSITION:  Knowledge of some computer and P.O.S. or register systems.  Demonstrate etiquette in table setting and service.  Be able to train all staff positions.  Able to handle sums of money accurately.  Ability to effectively communicate ideas and information both in written and verbal form.  Ability to use portable radio or cellular telephone to be in constant contact with all departments.  Able to work well with subordinates and management in a fast pace setting.  Must have Valid Health Card.