SER F&B Supervisor- Banquet FT

OPEN TO THE PUBLIC 

FULL TIME 

SHIFT: 2ND SHIFT 

SCHEDULE: VAIRES 

WAGE: $19.37

POSTED DATES: 07/07/2026-07/17/2026

Eligible Employer for Public Student Loan Forgiveness as a U.S. federal, state, local or tribal government

Under the supervision of the SECR Food & Beverage Manager, supervise line-level employees in their execution of quality guest service, cash handling, and operational duties.

Essential Duties and Responsibilities:

• Supervise and schedule employees; review, enter, and update associate timekeeping data; delegate duties; assist in the training of employees, and provide assistance as necessary.
• Ensure all food and beverage associates are providing quality guest service in their designated areas.
• Prepare reports detailing the accounting, distribution, and reconciliation of revenue for the outlet.
• Maintain a professional approach with our guests and associates.
• Ensure staff levels are consummate with business levels.
• Assist F&B management staff in daily operations.
• Complete paperwork for voids and waste.
• Assist in the restaurant as needed.
• Ensure smooth shift change.
• Administer and enforce SECR policy and procedure in a fair and equitable manner.
• Understand, operate and train staff on the MICROS system.
• Provide excellent customer service for all internal and external customers of the operations at all times. Provide solutions for customer concerns and continually focus on customer service as our top priority.
• Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.
• The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.

Contacts/Purpose of Contacts:

• Contact with associates within the department and the general public for the purpose of communication, and maintaining levels of guest service.

Minimum Qualifications:

• High School Diploma or GED.
• Must be at least 18 years of age.
• Three years of food and beverage experience.
• Point of Sale (POS) experience.
• Must be able to obtain and maintain a gaming license to meet the employment eligibility requirements as they pertain to the position.

Desired Qualifications:

• Two years of supervisory experience in the hospitality field.

License, Certification, or Special Requirements:

• Must be able to successfully complete ServSafe certification.
• Native American preference shall apply to all positions.

Knowledge, Skills, and Abilities:

• Knowledge of dining and food maintenance operations and guest service.
• Knowledge of all menu items including entrees, side dishes, beverages, and desserts.
• Knowledge of POS systems.
• Skill in operating business computers and office machines, including in a Windows environment, specifically Word, Excel, Access, and PowerPoint.
• Skill in basic math, with the ability to handle large amounts of currency.
• Skill in problem-solving and being able to deal with employee issues.
• Skill in interpersonal communication.
• Skill in preparing, reviewing, and analyzing operational and financial reports.
• Skill in providing leadership to, supervising, training, and evaluating assigned staff.
• Skill in problem-solving and dealing with employee issues.
• Ability to communicate effectively both verbally and in writing.
• Ability to be detail-oriented.
• Ability to comprehend and pass in-house training.
• Ability to work in stressful situations.
• Ability to be professional, self-motivated, and enjoy dealing with people, providing a positive experience to guests and associates.

Physical Demands:

• Frequent use of hands, wrists, fingers associated with computer operation and counting of currency.
• Long working hours which may involve frequent walking and standing.
• Bending, stooping and twisting.
• Occasionally lift and/or move up to 50 pounds.

Work Environment:

• Commercial foodservice environment.
• Frequent walking and standing in a smoking environment and contact with the general public. Constant visual stimulation via neon lights on slot machines, repeatedly changing machine video screens, static or flashing signs throughout the casino, and constant machine and crowd noise.
• Must possess sufficient stamina to work under all types of temperatures and to lift, carry, push, or pull a variety of equipment and materials.
• May have to work under high volume stressful situations.
• Extended hours and irregular shifts may be required.