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Under the direction of the Assistant Manager, Food and Beverage, the Supervisor, Food and Beverage is responsible for the efficient scheduling and oversight of subordinate employees with the purpose of improving the quantity and quality of work done continuously and ensuring efficient and economical work operations. This roles functions include a range of duties and responsibilities involving planning, organizing, and dealing effectively with employee management concerns.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Assists with day-to-day operation of the Food and Beverage venues by ensuring the team delivers a best-in-class service to all guests while always following Enterprise service standards. Prioritizes the training and understanding of all line-level positions to ensure they can maintain and elevate our brand standards to the highest level while increasing overall guest satisfaction.

2. Collaborates with venue leadership to develop and execute department initiatives that build sales, profitability, and cost control. Ensure the communication and execution of department-wide fiscal and operational goals.

3. Meets and maintains all safety and health requirements according to applicable codes, tracks the completion of required department-wide training, and ensures food is served in a healthy, safe, and timely manner.

4. Determines materials, equipment, and facilities needed for efficient operations. Ensures the cleanliness, organization & preparedness of the immediate workspace & adjacent areas. Ensures safety and security standards are in place and followed.

5. Performs other duties as assigned to support 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. Makes hiring decisions and designs individual development plans with succession planning in mind for all key roles.

EDUCATION, EXPERIENCE AND QUALIFICATIONS

• Associate's degree in hospitality management, food service, business, or a related field is required.
• Minimum of two (2) years of restaurant, customer service or related experience required.
• Related, relevant, and / or direct experience may be considered in lieu of the minimum educational requirements indicated above.

KNOWLEDGE, SKILLS AND ABILITIES (KSA)

REQUIRED LICENSES, CERTIFICATIONS AND REGISTRATIONS

PHYSICAL REQUIREMENTS / WORKING CONDITIONS - ENVIRONMENT

The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodation will be made in compliance with all applicable law.

As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today!