Food & Beverage Supervisor - Kitchen

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    "city": "Shawnee",
    "region": "OK",
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    "url": "https://recruiting.paylocity.com/recruiting/jobs/Details/4121014/Citizen-Potawatomi-Nation/Food-and-Beverage-Supervisor-Kitchen",
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    "description_html": "<p>&nbsp;&nbsp;</p><p><strong>JOB TITLE:</strong> <strong>Food &amp; Beverage Supervisor&nbsp;</strong></p><p><strong>ORGANIZATIONAL UNIT:</strong> <strong>Grand Casino Hotel &amp; Resort</strong>&nbsp;</p><p><strong>SUPERVISOR: Restaurant Manager&nbsp;</strong></p><p><strong>FLSA:</strong> <strong>Non-Exempt&nbsp;</strong></p><p><strong>HOURLY RATE: $16.00 to $ 21.00 Per Hour</strong></p><p><br></p><p><br></p><p>&nbsp;<strong>**ALL FULL TIME POSITIONS: In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family. **</strong> &nbsp;&nbsp;</p><p><br></p><p>Proof of Liquor License or receipt of application is due by first day of employment**Employment is conditional based on obtaining the liquor license* <strong>(Note: Food and Beverage Employees assigned to the kitchen, will not be required to get a Liquor License).&nbsp;</strong></p><p>&nbsp;&nbsp;</p><p><strong>FUNCTIONS STATEMENT</strong>:&nbsp;</p><p>• To administer and coordinate the daily operation of the Grand Casino Hotel &amp; Resort Restaurants, under the direction of the Restaurant Manager.&nbsp;</p><p><br></p><p><strong>MAJOR DUTIES</strong>: &nbsp;&nbsp;</p><p>• Responsible for overseeing restaurant operations.&nbsp;</p><p>• Complies with health and safety regulations.&nbsp;</p><p>• Responsible for assisting with stocking, ordering, and inventory control of the restaurant’s items.&nbsp;</p><p>• Prepares daily deposits and revenue reports as directed by manager.&nbsp;</p><p>• Maintains and operates cash register in times of high-volume Customer Service.&nbsp;</p><p>• Perform other duties and projects as required by the Restaurant Manager.&nbsp;</p><p>• <strong>NOTE:</strong> <strong>The above duties are intended to describe the general nature of work performed by an employee in this position.</strong> <strong>These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities, and other characteristics of an employee in this position.</strong>&nbsp;</p><p><br></p><p><strong>FACTOR 1:</strong> <strong>KNOWLEDGE RQUIRED BY THE POSITION&nbsp;</strong></p><p>• Knowledge of Public Health prescribed hand-washing techniques.&nbsp;</p><p>• Knowledge of food, air and cleaning cloth borne microbes, germs, and bacteria.&nbsp;</p><p>• Knowledge of minimum internal temperature for a variety of cooked foods.&nbsp;</p><p>• Knowledge of presentation and garnish requirements.&nbsp;</p><p>• Knowledge of safety standards as prescribed by the Office of Safety, Health, and Occupations Administration (OSHA).&nbsp;</p><p>• Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national, and international styles of food dishes.&nbsp;</p><p>• Knowledge of operating a cash register&nbsp;</p><p>• Knowledge of daily preparation of cash receipts, reports, and deposits.&nbsp;</p><p><br></p><p><strong>FACTOR 2:</strong> <strong>SUPERVISORY CONTROLS&nbsp;</strong></p><p>• The incumbent is under the very general supervision of the restaurant manager.&nbsp;</p><p>• Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures.&nbsp;</p><p><br></p><p><strong>3:</strong> <strong>GUIDELINES FACTOR&nbsp;</strong></p><p>• These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations.&nbsp;</p><p><br></p><p><strong>FACTOR 4:</strong> <strong>COMPLEXITY&nbsp;</strong></p><p>• The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses.&nbsp;</p><p><br></p><p><strong>FACTOR 5:</strong> <strong>SCOPE AND EFFECT&nbsp;</strong></p><p>• The primary purpose of the work is to provide high quality food dishes that meet the expectations of the customer.&nbsp;</p><p>• This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.&nbsp;</p><p><br></p><p><strong>FACTOR 6:</strong> <strong>PERSONAL CONTACTS&nbsp;</strong></p><p>• 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.&nbsp;</p><p><br></p><p><strong>FACTOR 8:</strong> <strong>PHYSICAL DEMANDS&nbsp;</strong></p><p>• Standing for long periods of time.&nbsp;</p><p>• Occasional bending, stooping, kneeling, repetitive motions.&nbsp;</p><p>• Frequent lifting up to 50 lbs.&nbsp;</p><p><br></p><p><strong>FACTOR 9:</strong> <strong>WORK ENVIRONMENT</strong>&nbsp;</p><p>• Normal restaurant environment.&nbsp;</p><p><br></p><p><strong>MINIMUM QUALIFICATIONS FOR CONSIDERATION</strong>: &nbsp;&nbsp;</p><p>• Must have a High School diploma or GED equivalent&nbsp;</p><p>• Excellent communication skills&nbsp;</p><p>• Able to work weekends, nights, and holidays&nbsp;</p><p>• Must be able to communicate clearly with managers and kitchen personnel.&nbsp;</p>",
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      "description": "<p>Description</p><p>  </p><p><strong>JOB TITLE:</strong> <strong>Food & Beverage Supervisor </strong></p><p><strong>ORGANIZATIONAL UNIT:</strong> <strong>Grand Casino Hotel & Resort</strong> </p><p><strong>SUPERVISOR: Restaurant Manager </strong></p><p><strong>FLSA:</strong> <strong>Non-Exempt </strong></p><p><strong>HOURLY RATE: $16.00 to $ 21.00 Per Hour</strong></p><p><br/></p><p><br/></p><p> <strong>**ALL FULL TIME POSITIONS: In addition to your pay, your salary also includes Medical, Dental and Vision Insurance. The Biweekly deduction from employee paycheck is $40.00 for Employee Only, $95.00 Employee plus Children, $120.00 Employee plus Spouse, and $140.00 Employee plus family. **</strong>   </p><p><br/></p><p>Proof of Liquor License or receipt of application is due by first day of employment**Employment is conditional based on obtaining the liquor license* <strong>(Note: Food and Beverage Employees assigned to the kitchen, will not be required to get a Liquor License). </strong></p><p>  </p><p><strong>FUNCTIONS STATEMENT</strong>: </p><p>• To administer and coordinate the daily operation of the Grand Casino Hotel & Resort Restaurants, under the direction of the Restaurant Manager. </p><p><br/></p><p><strong>MAJOR DUTIES</strong>:   </p><p>• Responsible for overseeing restaurant operations. </p><p>• Complies with health and safety regulations. </p><p>• Responsible for assisting with stocking, ordering, and inventory control of the restaurant’s items. </p><p>• Prepares daily deposits and revenue reports as directed by manager. </p><p>• Maintains and operates cash register in times of high-volume Customer Service. </p><p>• Perform other duties and projects as required by the Restaurant Manager. </p><p>• <strong>NOTE:</strong> <strong>The above duties are intended to describe the general nature of work performed by an employee in this position.</strong> <strong>These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities, and other characteristics of an employee in this position.</strong> </p><p><br/></p><p><strong>FACTOR 1:</strong> <strong>KNOWLEDGE RQUIRED BY THE POSITION </strong></p><p>• Knowledge of Public Health prescribed hand-washing techniques. </p><p>• Knowledge of food, air and cleaning cloth borne microbes, germs, and bacteria. </p><p>• Knowledge of minimum internal temperature for a variety of cooked foods. </p><p>• Knowledge of presentation and garnish requirements. </p><p>• Knowledge of safety standards as prescribed by the Office of Safety, Health, and Occupations Administration (OSHA). </p><p>• Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national, and international styles of food dishes. </p><p>• Knowledge of operating a cash register </p><p>• Knowledge of daily preparation of cash receipts, reports, and deposits. </p><p><br/></p><p><strong>FACTOR 2:</strong> <strong>SUPERVISORY CONTROLS </strong></p><p>• The incumbent is under the very general supervision of the restaurant manager. </p><p>• Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures. </p><p><br/></p><p><strong>3:</strong> <strong>GUIDELINES FACTOR </strong></p><p>• These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations. </p><p><br/></p><p><strong>FACTOR 4:</strong> <strong>COMPLEXITY </strong></p><p>• The complexity level ranges from a medium level to intensive complex situations often created by communication errors of other parties, i.e. waitresses. </p><p><br/></p><p><strong>FACTOR 5:</strong> <strong>SCOPE AND EFFECT </strong></p><p>• The primary purpose of the work is to provide high quality food dishes that meet the expectations of the customer. </p><p>• This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur. </p><p><br/></p><p><strong>FACTOR 6:</strong> <strong>PERSONAL CONTACTS </strong></p><p>• 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. </p><p><br/></p><p><strong>FACTOR 8:</strong> <strong>PHYSICAL DEMANDS </strong></p><p>• Standing for long periods of time. </p><p>• Occasional bending, stooping, kneeling, repetitive motions. </p><p>• Frequent lifting up to 50 lbs. </p><p><br/></p><p><strong>FACTOR 9:</strong> <strong>WORK ENVIRONMENT</strong> </p><p>• Normal restaurant environment. </p><p><br/></p><p><strong>MINIMUM QUALIFICATIONS FOR CONSIDERATION</strong>:   </p><p>• Must have a High School diploma or GED equivalent </p><p>• Excellent communication skills </p><p>• Able to work weekends, nights, and holidays </p><p>• Must be able to communicate clearly with managers and kitchen personnel. </p>",
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