Buffet Operations Supervisor

Grand Falls Casino & Golf Resort®; Larchwood Township (IA); On-site; USD 42,000 - 64,000; Full time

Job summary

Grand Falls Casino & Golf Resort® is seeking a Buffet Supervisor to oversee day-to-day Front of House operations for the buffet, ensuring service quality, consistency, and team member development, while meeting state health department rules.

This role manages staffing, payroll, inventory, cost controls, and adherence to health and internal controls, with responsibility for training and evaluating staff and enforcing buffet standards.

Qualifications

• Must have general food and beverage service knowledge.
• Responsible for assisting with all buffet (FOH) operational quality aspects.
• Responsible for implementing and applying buffet service standards.
• Responsible for assisting in the development and implementation of cost related parameters for the buffet.
• Responsible for assisting with maintaining expenses to meet budgeted or forecasted goals.
• Scheduling all Front of House buffet staff members and meeting designated payroll costs.
• Responsible for all buffet shift organization for fast and efficient functionality and service.
• Enforcing a program that meets all Iowa Department of Health, Internal controls and government rules and regulations.
• Must be able to obtain all necessary licenses as required by local, state and federal governments.
• Responsible for tracking systematically, all critical areas of food and beverage service.
• Responsible for the hiring and development of all levels of the buffet service team
• Responsible for periodic team member evaluations and further development strategies
• Responsible for all relevant inventories including rotation, par levels, periodic physical inventories and discontinued inventory items.

Responsibilities

• Performs other duties as assigned

Skills

General food & beverage service

Job description

Grand Falls Casino & Golf Resort® is seeking a Buffet Supervisor to oversee day-to-day Front of House operations for the buffet, ensuring service quality, consistency, and team member development, while meeting state health department rules.

This role manages staffing, payroll, inventory, cost controls, and adherence to health and internal controls, with responsibility for training and evaluating staff and enforcing buffet standards.