F&B Supervisor – High-Volume Dining & Guest Experience

Oak Grove Racing, Gaming & Hotel; Oak Grove (KY); On-site; USD 44,000 - 52,000; Full time

Job summary

Oak Grove Racing, Gaming & Hotel is seeking a Supervisor, F&B-Ex to assist the Manager of F&B/Banquets in overseeing O’Dark Thirty and EATs Food outlet. You’ll help maintain service standards, train staff, and ensure menu accuracy while managing labor budgets in a dynamic casino/hotel setting.

This role requires hands-on leadership on the floor, collaboration with culinary teams, and a focus on delivering exceptional guest experiences with strict adherence to health standards.

Qualifications

• 2+ years leading high-volume F&B operations.
• Experience managing team members.
• 4-year degree or related field preferred.
• Valid health certifications; Kentucky racing license required.

Responsibilities

• Assist in front-of-house operations of O’Dark Thirty and Food Court.
• Collaborate with culinary team to ensure recipes adherence.
• Uphold service culture through training and coaching.
• Ensure menu accuracy and update POS as required.
• Maintain labor and staffing within budgeted levels.
• Provide best-in-class dining experiences and guest satisfaction.
• Oversee ordering and inventory levels.
• Address guest issues with practical solutions and professionalism.
• Adhere to health department standards and safety procedures.

Skills

Front-of-house operations

Staff training

Budgeting

Labor management

Leadership

Excel

Word

POS systems

Inventory systems

Education

4-year degree or related field

Health certifications

Kentucky racing license (required)

Tools

Microsoft Excel

Microsoft Word

Micros POS

Stratton Warren

Job description

Oak Grove Racing, Gaming & Hotel is seeking a Supervisor, F&B-Ex to assist the Manager of F&B/Banquets in overseeing O’Dark Thirty and EATs Food outlet. You’ll help maintain service standards, train staff, and ensure menu accuracy while managing labor budgets in a dynamic casino/hotel setting.

This role requires hands-on leadership on the floor, collaboration with culinary teams, and a focus on delivering exceptional guest experiences with strict adherence to health standards.