Food and Beverage Supervisor

The Food and Beverage Supervisor supports the daily operation of assigned outlets by overseeing service execution, guiding team members, and ensuring consistent delivery of exceptional guest experiences. This role assists with staffing, training, operational readiness, and compliance, while maintaining a clean, organized, and efficient environment. The Supervisor helps drive service standards, team engagement, and smooth front‑of‑house operations.

• Previous food and beverage experience in a high‑volume environment. 
• Prior supervisory or lead experience preferred. 
• Strong communication, leadership, and guest service skills. 
• Ability to multitask and manage competing priorities in a fast‑paced environment. 
• Knowledge of sanitation laws, Health Department regulations, and responsible alcohol service guidelines. 
• Ability to work independently and as part of a team. 
• Ability to work a flexible schedule including nights, weekends, holidays, and special events. 
• Ability to uphold company policies, service standards, and regulatory requirements.

ADDITIONAL REQUIREMENTS

• Ability to stand and walk for extended periods. 
• Ability to bend, reach, lift, and carry up to 30 pounds as needed. 
• Ability to work in a noisy environment and around guests who may use tobacco products. 
• Ability to use repetitive hand motions and perform tasks requiring manual dexterity. 
• Comfort working in a fast‑paced, high‑volume casino or hospitality environment. 
• Compliance with all company policies, safety procedures, and regulatory requirements.

• Supervise daily front‑of‑house operations to ensure smooth and efficient service. 
• Provide direction, coaching, and support to team members during all shifts. 
• Monitor service quality, guest interactions, and overall dining room performance to ensure guest satisfaction. 
• Assist with staffing needs including scheduling, training, and performance guidance. 
• Ensure adherence to company policies, service standards, and regulatory requirements. 
• Maintain cleanliness, organization, and readiness of all service areas including dining rooms, service stations, and beverage areas. 
• Support inventory control, product rotation, and restocking procedures to maintain adequate supply levels. 
• Assist with opening and closing duties including cash handling, paperwork, and shift reports. 
• Address guest concerns promptly and professionally and resolve issues to ensure positive outcomes. 
• Collaborate with kitchen leadership to ensure accurate communication, timely food delivery, and smooth service flow. 
• Monitor team member performance and provide real‑time coaching to support development and accountability. 
• Ensure compliance with Health Department regulations, sanitation standards, and safety procedures. 
• Participate in departmental meetings and communicate updates, expectations, and operational priorities to staff. 
• Support training initiatives for new hires and ongoing development for existing team members. 
• Assist with special events, promotions, and operational projects as assigned. 
• Maintain a professional appearance and uphold company values and service culture. 
• Perform additional duties or special assignments as required.