From $43,345MidFull Time
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:
Scheduling
1. Familiarize yourself with daily pit sheets.
2. Check with Supervisors as to schedule changes, call offs, etc.
3. Be fully aware of all decisions made by the other Managers and Supervisors in regards to staffing.
4. Check daily staff sheets and schedules.
5. Ensure check in is done consistently and correctly. Note all switches, and replacements for callouts.
6. Check all Request Time Off’s (RTO’s), vacations, and personal days on sheets.
Inventory
1. Check all outlets for possible shortages of liquor, wine, beer, dry goods, and glassware.
2. Report all shortages to the Manager.
3. Check all requisitions for validity and accuracy.
4. Check all par levels and report any discrepancies to the Manager.
5. Ensure consistency and quality of products served and glassware used.
6. Shall be responsible for inventory monthly and as needed.
Payroll/Attendance
1. Extend payroll at the end of the shift.
2. Ensure all payroll is signed off and payroll sheets ready for the next shift.
3. Complete attendance charts.
4. Ensure all early outs, sickness, etc. are adjusted at the end of the shift.
5. Ensure all employees working have signed in.
6. Any payroll discrepancies are documented completely and turned over to the department
Manager for investigation.
7. All employees are required to sign out themselves.
Employee Relations
1. Employees are treated fairly, equally and consistently.
2. Ensure all progressive discipline is handled professionally and in a timely fashion.
3. Any discipline to be issued that day is given to the Manager and to be checked for consistency of department’s rules and regulations.
4. Any events that need investigation should be well documented and turned over to the Beverage Manager for continued investigation. A report must be done that day before the Beverage Shift Manager leaves for the day.
5. If a determination is made that discipline will result in suspension, the Beverage Manger should be contacted immediately.
Communication
1. All memos pertaining to Beverage Shift Manager are read and understood.
2. All information is passed to the Manager through log book or memos.
3. All information is passed on to all beverage employees by means of bulletin board or verbally.
4. All special requests by our guests have been reported to the Beverage Manager.
5. All guest complaints are handled completely and reported to the Beverage Manager for follow up.
6. All beverage meetings are attended.
7. All pertinent information is logged in respective log book.
8. Manager will hold meeting with outgoing shift and incoming shift together. At this time the shift turnover sheet would be signed off.
Organization
1. Bars are operated in full compliance with applicable liquor regulations.
2. Bars and pump rooms are inspected daily for cleanliness and appearance.
3. Bars and pump room are kept clean and odor free.
4. Office area is kept neat and orderly.
OTHER RESPONSIBILITIES:
1. Supervisor should know and be able to perform bar duties.
2. Take at least two (2) walks through your area of the Beverage Department making notes of equipment repairs, work orders, project requests, equipment needs, and cleanliness of areas, employee job performances and guest satisfaction.
3. Ensure that surveys of casino floor are completed.
4. Ensure that hosts or supervisors check each outlet for open checks.
5. Pass onto next supervisor any follow-up that you are unable to complete.
6. Read all log books at the beginning of your shift. Log any pertinent information at the end of your shift.
7. Supervisor should know and be able to perform bar duties.
8. Assist in other projects, as directed.
9. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times.
10. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff.
11. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies.
12. Must complete all required SGC Training programs within nine (9) months from commencement of employment.
13. Attend all necessary meetings.
14. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule.
QUALIFICATIONS/REQUIREMENTS:
1. Must demonstrate leadership, fairness and sensibility to the customers and employees.
2. Must possess ability to instill a sense of pride and personal responsibility in subordinate employees.
Education/Experience:
1. Must be 18 years of age or older upon employment.
2. High School diploma or equivalent is required.
3. College Degree preferred.
4. Three (3) to five (5) years of customer service experience required.
5. Three (3) to five (5) years of experience the field of food and beverage.
6. Previous supervisory/management experience required. .
7. Previous bartending experience preferred.
8. Must be able to work a flexible schedule in a 24-hour environment, including nights, weekends, and holidays.
Language Skills and Reasoning Ability:
1. Must possess excellent communication skills.
2. Ability to write routine correspondence and to speak effectively to the public, employees and customers.
3. Must have the ability to deal effectively and interact well with the customers and employees.
4. Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner.
Physical Requirements and Work Environment:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderately loud. When on the casino floor, the noise levels increase to loud. Must be able to work in an environment where smoking is permitted.
1. Must be able to stand, walk, and move through all areas of the casino for majority of their shift.
2. Maintain physical stamina and proper mental attitude to work under pressure in a fast-faced, casino environment and effectively deal with customers, management, employees, and members of the business community in all situations.
3. Must be able to work in a smoking environment.
Compensation is negotiable based on experience and education.
Each position has varying minimum qualifications. In the absence of fully qualified candidates, some requirements may be waived.
