F&B Supervisor - Non

Oak Grove Racing And Gaming - Oak Grove, KY

Full-time - Mid Level

Oak Grove, KY

About the position

The F&B Supervisor plays a crucial role in assisting the F&B Manager in overseeing the operations of food and beverage outlets, ensuring high service standards and guest satisfaction. This position involves hands-on management of front-of-house operations, collaboration with culinary teams, and maintaining budgeted labor and staffing levels. The supervisor is expected to foster a positive service culture and lead by example in all guest interactions.

Responsibilities

• Assist in the front-of-house operations of O'Dark Thirty, Food Court, and other assigned areas.
• Collaborate with the culinary team to ensure adherence to established recipes.
• Ensure service culture is ingrained in every guest interaction through training and accountability.
• Assist F&B leadership in ensuring menu accuracy and updating POS systems as required.
• Maintain budgeted labor and staffing levels of all outlets.
• Provide best-in-class dining experience by maintaining high service standards.
• Demonstrate a positive attitude in team huddles and guest interactions.
• Assist the F&B Manager in recruitment, disciplinary actions, and staffing recommendations.
• Oversee guest satisfaction through constant table visits and staff engagement.
• Train team members to ensure consistency of service at the highest level.
• Assist in overseeing ordering and inventory levels.
• Address food/beverage or service-related guest issues creatively and resourcefully.

Requirements

• At least 2 years experience leading high-volume food and beverage operations preferred.
• At least 2 years experience managing team members preferred.
• 4-year degree or related field experience preferred.
• Valid health certifications, if required.
• Able to obtain and maintain a valid Kentucky racing and gaming license.
• Strong knowledge of Microsoft Excel, Word, Micros, and comparable inventory systems.

Nice-to-haves

• Knowledge of menu development, costing, labor management, food trends, and overall restaurant operations preferred.