Position Summary:

Under direct supervision the Supervisor of Food & Beverage is responsible for overseeing the operations of the Grill at Meek’s Bay Resort. This includes menu planning & pricing, ordering, compliance and staffing.  Maintains confidentiality of all privileged information.

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Essential Duties & Responsibilities:

• Plans all menu items and pricing, orders and tracks all supplies for the Grill, trains and schedules staff for all operations of the Grill including cashiering, cooking, prep, and cleaning.

• Establishes training programs and daily follow-up to meet all health and safety requirements and standards.

• Assists the Resort Manager and other supervisors with weekly schedules and staff assignments as needed, complies with and monitors budget, prepares tracking reports and monitors computer for appropriate record keeping and monitor cost of goods.

• Responsible for all daily reports and other reports relative to the success of the Grill.

• Develops revenue strategies including catering and satellite operations.

• Follows staffing guidelines as appropriate for business volume.

• Assists the Manager with staff accountability and tracking attendance and all other policies and procedures.

• Monitors portion control and all revenue relative to the Grill.

• Monitors, relieves and assigns breaks for staff.

• Contributes to team effort by participating in job sharing, assumes responsibility for the cleanliness of the resort and safety of guests and employees; participates in safety meetings; accepts diverse assignments; maintains a positive and friendly attitude and demeanor in all internal and external interactions.

• Responsible for the overall direction, coordination, and evaluation of assigned staff. 

• Carries out supervisory responsibilities in accordance with the Washoe Tribe’s policies and procedures and applicable employment laws.

• Responsibilities include assisting in interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

• Performs all assignments as needed to accommodate the needs of the guest, and the operations of the resort.

• Performs other duties as required.

Knowledge, Abilities, Skills, and Certifications:

• Knowledge of business English, proper spelling, grammar, punctuation, and basic arithmetic.
• Knowledge of cash register operations, sales methods and techniques.
• Knowledge of food maintenance operations and customer service.
• Knowledge of all menu items. 
• Knowledge of Point of Sale (POS) systems.
• Ability to communicate effectively in the English language, both verbally and in writing with other staff and general public.
• Ability to service customers in a professional appearance and manner.
• Ability to follow instructions and work in a stressful and busy environment. 

• Ability to carry out detailed written and oral instructions.

• Ability to be personable, responsive, caring, knowledgeable and flexible with all customers. 
• 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 and willingness to work long and sometimes unusual hours and stand for extended periods of time.
• Ability to handle multiple tasks and meet deadlines.
• Ability to carry out instructions furnished in verbal or written format.
• Skill in handling and resolving customer complaints.
• Skill in interpersonal and customer relations.
• Skill in money handling, basic mathematics, and the ability to complete shift reports, and account for a variety of products during vendor check-in.
• Skill in supervising assigned staff.

Physical Demands:

While performing the duties of this job, the employee regularly is required to stand for extended periods; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.  The employee frequently is required to walk.  The employee occasionally is required to sit, stoop, kneel, crouch, or crawl.  The employee must occasionally lift and/or move up to 50 pounds.

Work Environment:

Work is generally performed at the food & beverage service area with a moderate noise level; and frequent exposure to hot grills, deep fryers and walk-in cooler/freezer.  Evening, weekend and/or holiday work; and extended hours and irregular shifts may be required.  

• High School Diploma or GED and two years experience in Food and Beverage operation including one year in a supervisory capacity; or equivalent combination of education and experience.
• Must be able to successfully pass a pre-employment drug/alcohol screen and background investigation.
• Preference will be given to Qualified Native American Indians.