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Food Beverage Supervisor

Set up and operate equipment that mixes or blends ingredients used in the manufacturing of food products. Include candy makers and cheese makers.

Supervises the Bar/Beverage Department's operation and service on an assigned shift/area for a casino or similar-type establishment. Supervises the daily activities for all beverage employees, including proper employee/employer relations, recognition, evaluating performance, and administration of discipline on an assigned shift. : Schedules employees to ensure a high level of guest service while maintaining control of labor costs. Maintains a comfortable, clean, organized, and safe environment for employees and guests. Oversees all beverage employees, lounge bartenders/servers, bartenders/beverage servers, and high limit bartenders/servers. Maintains accurate food and beverage cost control as well as controls for all food outlets. Maintains all employees records. Responsible for appropriate and accurate inventories of liquors and supplies. Observes and evaluates personnel performance. Ensures that personal appearance standards are met. Meets attendance guidelines and adheres to regulatory, departmental, and company policies.

Food Fast Food Cook

Prepares and cooks to order foods requiring short preparation time. Reads food order or receives verbal instructions as to food required by patron, and prepares and cooks food according to instructions.: Prepares sandwiches. Prepares salads and slices meats and cheese, using slicing machine. Cleans work area and food preparation equipment. May prepare beverages. May serve meals to patrons over counter.

Food & Beverage Manager

Manages the food services operation of a mid-sized hotel, mid-sized restaurant, mid-sized institutional cafeteria/food services, or similar establishment. Confers and cooperates with management personnel in formulating administrative and operational policies and procedures. Directs and coordinates activities of operations department to obtain optimum use of equipment, facilities, and personnel. The manager is typically the second level of management and has first level supervisors reporting to this position.: Reviews and analyzes expenditure, financial, and operations reports to determine requirements for food services. Prepares recommendations on findings for management evaluation. Recommends capital expenditures for acquisition of new equipment that would increase efficiency and safety of operations. Approves requisitions for equipment, materials, and supplies within limits of operations department budget. Enforces compliance of operations personnel with administrative policies, procedures, safety rules, and governmental regulations. May negotiate contracts with equipment and materials suppliers.

Analyst Food & Beverage

Examines food samples and food service records and other data to determine sales appeal and cost of preparing and serving meals and beverages in establishments, such as restaurants and cafeterias or for chain of food establishments: tastes food samples to determine palatability and customer appeal. Estimates number of servings obtainable from standard and original recipes and unit cost of preparation. Converts recipes for use in quantity preparation. Studies reservation lists and previous records and forecasts customer traffic and number of servings required for specified period of time. May investigate complaints relative to faulty cooking or quality of ingredients. May plan menus. May specialize in industrial-employee food service or cafeteria food service. May supervise food-and-beverage controller and kitchen employees.

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