The F&B Supervisor is responsible for all floor operations through supervision of staff. Obtains optimum efficiency and economy of operations and maximizes profits by performing assigned duties personally or through subordinate staff.

• High School diploma or equivalent required, College degree preferred.

• Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.

• Must be proficient in computer applications Word, Excel, and Outlook.

• Must be certified in an approved alcohol awareness course.

• Must have 3-5 Years experience in High volume, Buffet or Ala Carte Restaurant environment.

• Casino experience preferred.

• Ability to obtain / renew all required licenses or certification.

ADDITIONAL REQUIREMENTS

• Responsible for fostering a fun environment. Responsible for being gracious to all guests and co-workers. Responsible for promoting a positive influence in the community and participating in company-sponsored events.

• Ensures that behavior and appearance are in compliance with established standards. Maintains a professional work environment with management and staff.

• The Positions requires the ability to lift up to 50 lbs, push or pull 150 to 250 lbs on a pushcart, and enter walk-ins of -10 degrees to 140 degrees Fahrenheit with or without assistance. Handle heat from cooking appliances, food and dish/glass/ware washing machines. The position also requires normal or corrected vision range, with the ability to distinguish letters, numbers, and symbols. Ability to stand for duration of shift walk frequently, bend and/or reach to a height of 6 feet with or without assistance (stand, sit, walk, lift, reach, push, pull, grasp).

• Horseshoe Indianapolis is a smoking establishment. Work is performed indoors and/or outdoors and involves continuous exposure to high and low temperatures, sunlight, fluorescent light, wet surfaces and noise. Work may entail trained chemical usage and constant contact with fellow employees and guests. Work is typically in an area, which may be unusually hot, cold, noisy, and may contain cigar, cigarette, or cooking smoke. Work may be performed in small areas with a 3 ft. wide access.

• Tasks will be performed from a primarily non-sitting position (approx 95% standing, walking and 5% sitting). Employees will be required to navigate safely on potentially slippery floors.

• Access to general gaming floor.

• Hold pre-shift meetings
• Determine station assignments and break schedules
• Evaluate/document performance, cover call outs, handle guest opportunities and team member issues.
• Requisition and issue product, evaluate equipment and stock levels, and ensure all areas are in working order.

• Responsible for supervising the training of new Hourly & Supervisory TM’s. Responsible for periodic performance evaluations, progressive discipline.

• Requires a working knowledge of all equipment, their maintenance and operation including liquor dispensing equipment, soda dispensing equipment, and beer systems.

• Review scheduling, Over & Shorts, Comment Cards, P&L Briefs & Statements, Business Plan Objectives, Budgeting & Planning, coordination of supervisors span of control.

• Operate the department following all Indiana Safety and Health guidelines.

• Development of menus, SOP’s for safe and efficient preparation of food utilizing various cooking techniques and equipment