Food and Beverage Supervisor - Roni Peppos

Osage Casino Tulsa; Tulsa (OK); On-site; USD 42,000 - 64,000; Full time

Job summary

Osage Casino Tulsa is seeking a Food & Beverage Supervisor to manage day-to-day operations under the Food and Beverage Manager. You will supervise staff, ensure guest satisfaction, and oversee inventories, quality controls, and compliance with regulations.

The role emphasizes coaching, scheduling, and maintaining high standards of service in a casino hospitality environment.

Qualifications

• Knowledge of food service quality and safety standards.
• Ability to supervise and develop staff.
• Strong guest service orientation and problem-solving skills.
• Familiarity with gaming regulations and hospitality operations.

Responsibilities

• Oversees department operations and staff scheduling to ensure adequate coverage.
• Coaches, counsels, trains, and disciplines staff to improve performance.
• Ensures sanitation, quality, and presentation of food and beverage offerings.

Skills

Food & beverage knowledge

Staff supervision

Guest service

Regulatory compliance

Communication

Problem solving

Job description

Overview

Under general supervision of the Food and Beverage Manager, manages day-to-day supervision of food and beverage operations which includes point of sale transactions, quality, guest satisfaction, and inventory of stock.

MINIMUM QUALIFICATIONS:

• Must be a minimum of 21 years of age.
• High School Diploma or GED equivalent required.
• One year of food & beverage experience.
• Required to obtain an ABLE liquor license.
• Casino or hospitality experience preferred.
• Required to pass a pre-employment drug screening and obtain and maintain an Osage Nation gaming license.
• Required to maintain a valid Driver's License.
• Required to provide documents to show the applicant is eligible to work in the United States.
• Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos.
• Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation.

Responsibilities

SUPERVISION RESPONSIBILITIES:

• Dishwasher, Retail Cashier Food, & Short Order Cook

DEPARTMENT OPERATIONS:

• Oversees department and improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees.
• Plans, delegates, monitors, and appraises job tasks and results in a timely manner.
• Directs assignments, approves work schedules, recommends training, and approves time.
• Hosts regular staff meetings to ensure communication between personnel and business related activities.
• Ensures optimum staffing levels by coordinating the schedules of the servers, food court attendants, and/or bussers and dishwashers.
• Evaluates food and beverage operations in the casino; seeks opportunities to increase food revenue, decrease expenses, and maximize department productivity without compromising guest satisfaction.
• Oversees and monitors the maintenance and sanitation of the food and beverage outlets and equipment to protect the assets, comply with regulations and ensure a safe work environment.
• Helps develop and implement customer service training programs. Ensures all staff provide excellent guest service.
• Ensures the consistent cleanliness of dishes, service ware, and preparation utensils.
• Maintains high standards of quality, freshness and presentation for all food prepared and served; ensures culinary offerings are reflective of industry standards.
• Assists with prepping food and line cooking as requested.
• Ensures assigned staff is relieved from duty in order to take authorized break or meal periods.
• Orders merchandise or prepare requisitions to replenish food, beverages and paper goods on hand.
• Monitors the work safety program to minimize work-related accidents.
• Keeps leadership informed of status of food and beverage activities by attending meetings and submitting reports.
• Acts immediately on all customer complaints and takes corrective action as needed.
• Assists with month end and daily inventories.
• Prepares and submits all daily reports.
• Maintains an accurate and accountable inventory of all food and beverage supplies to included forms, order guides, transfer and purchase logs, manuals, etc.; performs a monthly inventory of supplies.
• Contributes to a team effort and accomplishes related results as required.
• Performs other duties as required.

GUEST SERVICE:

• Provides excellent internal and external guest services, treating all guests with courtesy and consideration at all times.
• Cooperates and communicates with all employees, always exhibiting mutual respect and consistently projecting a positive, helpful image and attitude.
• Monitors production and service levels by interacting with guest and staff

COMMUNICATION:

• Ensures company information provided by management is effectively communicated to assigned staff and ensures staff concerns, request for information, and ideas for improvement are effectively relayed to management.
• Facilitates the flow of information throughout the area of responsibility by presiding over scheduled meetings with staff and team members as required.
• Stays informed of company information and communications by reviewing all e-mails, digital boards and SharePoint.

REGULATORY COMPLIANCE:

• Maintains excellent working relationships with other Company staff and all applicable regulatory commissions and other agencies as may be applicable to ensure compliance.
• Performs all duties in accordance with company core values, objectives of the Osage Nation, internal policies and procedures, as well, as applicable laws and gaming regulations, including but not limited to, the state-tribal compact, IGRA, MICS, ONGR, the Bank Secrecy Act, Office of Foreign Asset Control, USA Patriot Act and Privacy Act.

Qualifications

KNOWLEDGE, SKILLS, AND ABILITIES:

• Knowledge of the principles and practices within the food and beverage/hospitality industries.
• Knowledge of food service quality and safety standards.
• Knowledge of all menu items.
• Knowledge of food and beverage administration operations.
• Skill in operating business computers and office machines, including in a Windows environment, specifically Word, Excel, Access, presentation software (such as PowerPoint).
• Skill in preparing, reviewing, and analyzing operational and financial reports.
• Skill in providing leadership to, supervising, training, and evaluating assigned staff.
• Skill in analyzing problems, projecting consequences, identifying solutions, and implementing recommendations.
• Ability to establish and maintain professional relationships with individuals of varying social and cultural backgrounds and with co-workers at all levels.
• Ability to maintain confidentiality.
• Ability to analyze situations and adopt appropriate courses of action.
• Ability to work independently and meet strict time lines.
• Ability to make solid decisions and exercise independent judgment.
• Ability to manage a number of priorities simultaneously.
• Ability to interpret applicable federal, state, county, and local laws, regulations, and requirements.
• Ability to obtain food handler's certification.
• Ability to travel.

PHYSICAL DEMANDS:

• Required to stand or walk for up to 8 hours per day.
• Ability to sit, stoop, kneel or crouch while performing duties.
• Ability to use hands to finger, handle, or feel.
• Ability to use arms to reach and lift above shoulders.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
• Must have normal auditory and good verbal communication.
• Ability to lift, push, or pull upwards of 50 pounds.

WORK ENVIRONMENT:

• Work is typically performed within a Casino setting.
• Exposure to second-hand smoke.
• Evening and weekend shifts may be required. Extended hours and irregular shifts may be required. Ability to work nights and weekends required.
• Noise level in the work environment is moderate to high.
• The employee is regularly exposed to risks associated with travel between properties and back and forth to other areas as may be required due to business demands.
• The employee may be exposed to the risks associated in attempting to resolve issues with extremely irate or difficult people.
• The employee may be exposed to risks associated with the use of tools/machinery

Source: Hospitality Online