Casino Beverage Supervisor

Come Do Your BestWork Here!

Caesars EntertainmentCorporation is the world's largest casino entertainment company. Since itsbeginning in Reno, Nevada more than 70 years ago, Caesars has grown throughdevelopment of new resorts, expansions and acquisitions, and now owns ormanages casino resorts on four continents. The company's resorts operateprimarily under the Harrah's, Caesars and Horseshoe brand names; Caesars alsoowns the London Clubs International family of casinos and the World Series ofPoker.

Since 1951, thelegendary Horseshoe Casino has been all about the gambler. We know how tomake our guests feel like big fish. Our service is secondary to none, ourcasinos are damn nice and our amenities keep our guests wanting more. We have aconfidence that comes from working for the number one casino brand in everymarket in which we operate.

Horseshoe CasinoBaltimore on Russell Street in Baltimore's south side opened in August 2014.Horseshoe Baltimore was designed to maximize connectivity with existinghospitality operators, neighboring professional sports venues M&T BankStadium and Camden Yards, and the city's famed Inner Harbor. With nearly122,000 square feet of non-stop gaming action, the casino features videolottery terminals (VLTs), table games, and a World Series of Poker room. Guy Fieri's Baltimore Kitchen and Bar, Gordon Ramsay Steakhouse and Giada DeLaurentiis, and a "Baltimore Marketplace" featuring authentic Charm City foodoutlets round out the food offerings. Horseshoe Baltimore also featuresnightlife at 14forty, Horseshoe's center bar featuring 24/7 entertainment, notto mention bars such as B'More Beers, which highlights some of Baltimore'sfamed brewers.

JOB SUMMARY:

Primaryresponsibilities of the Beverage Supervisor include daily oversight of allservice functions of the Casino Bars, Diamond Lounge and Service Bars. An emphasis on quality steps of service withstrong leadership abilities are the minimum standards for the successfulcandidate. In depth knowledge of winesand spirits are necessary to support the in house restaurant beverage programsand a working knowledge of food identification is necessary to ensure propertraining to the service staff. Themanager will be responsible for setting the tone of the service experience andmaintaining top talent in all areas of the front of house. The Restaurant will interface with theCulinary, Beverage and Stewarding teams to ensure seamless operating systemsand best in brand attitude. Creates aculture of uncompromised service features and supports "All In" legendary guestexperiences.

DIRECTLY SUPERVISES (PLEASE LIST POSITIONTITLES):

Beverage Servers

Bar Porters

Ambassadors

Bartenders

Lounge Servers

KEY JOB FUNCTIONS:

* Manages the day to day operations of the restaurant inaccordance with established policies and procedures.

* Creates and implements training program for allservice touch points.

* Maximizes employee's morale through leading by examplein demonstrating Spotlight behaviors to both guest and employees and providesthe tools, guidance and support needed to enable all restaurant employees togive world class guest service.

* Maintains high levels of customer satisfaction bybuilding relationships with the guests (through table touches, greetingsfarewells) and encourages employees to build relationships with the guests.

* Responsible for understanding competitive set andcreates service strategies to differentiate from the top restaurants in thecasual dining category.

* Maintains an efficient program of scheduling to ensurehigh standard of service with the use of minimum man hours.

* Controls wine and spirit inventories and works withrestaurant staff to maintain budgeted pour costs.

* Maintains all cash handling policies and procedureswith all employees and ensures that proper tip compliance if maintained by allservice employees.

* Creates promotional programs to up sell beverageaverage check and rewards top employees for sales contests.

* Performs hands on beverage training to include basicwine service, proper setting and clearing of tables and up selling techniques.

* Ensures that all service staff are exposed to all menuitems and have the opportunity to taste and critique all customer experiences.

* Works with local vendors to provide additional productexposure and tastings to the restaurant team.

* Councils, guides and instructs assigned personnel toperform their duties to outlet expectations.

* Works one on one with the Restaurant culinary team toshare opinions and guest feedback. Reports all quality issues and works on a common solution to resolve anyfood and or service defects.

* Recommends personal changes including hiring,promotion and release of personnel.

* Understands implements and enforces all CET and TotalService programs as well as implements and enforces all Standard OperatingProcedures.

* Maintains daily expense control and trainssubordinates to participate in cost control tracking reports.

* Responsible for maintaining a guest data base and willexecute social media opportunities to our customers.

* Conducts daily pre-shift meetings with the entireSteakhouse team (FOH and BOH) and cultivates a team effort with all teammembers.

* Must be reliable and conscientious and possess theability to interact (in English) with guest, co-workers and supervisory staff.

* Excellent interpersonal, customer service, leadership,communication, team building and problem solving skill are required.

* Must be accurate and detail oriented. Demonstrated ability in maintainingconsistent, high quality guest service levels. Must be able to initiate and engage in conversation in a professionaland friendly manner.

* Must have the ability to act quickly and exercise goodjudgment under pressure/conflict situations.

* Must have an understanding of how the jobresponsibilities relate to the areas of the casino and hotel.

* Communicates effectively with Food and Beverage seniorleadership and is expected to assist in other areas of the division whennecessary.

* Supports company programs and communicates effectivelywith direct reports to maintain compliance (sexual harassment, etc.)

* Candidate is responsible to collaborate with theRestaurant Chef to train tableside cooking techniques to service staff.

* Walks the floor at the beginning of every shift toinspect inventory and operating supplies and makes adjustments when necessarythrough Stratton Warren AS/400 system.

EDUCATION and/or EXPERIENCE:

* Knowledgeof basic administrative functions including scheduling, inventory, and computerfunctions, inter-departmental communication.

* Twoyear Food and Beverage degree or comparable industry experience.

* Minimumof two years experience as a restaurant server in a casual dining environment.

* Minimumof two years experience in a supervisory capacity in a similar style ofrestaurant.

* Preferredexperience as a Restaurant Manager in the Baltimore market, but not mandatory.

* Preferredcertificate of completion of a wine and spirit training program.

* Experiencewith promotional strategies and monitoring redemption results.

* Experienceoperating point of sales systems and cash transactions.

QUALIFICATIONS:

* Must be qualified to diffuse guest complaints and

* Work requires effective communication in English, both verbal and writtenform in a professional manner.

* Must present a neat and professional appearance and display a team playerattitude.

* Must be physically mobile with reasonable accommodations.

* Must be able to lift and carry upwards of 50 pounds.

* Knowledge of basic food preparation and presentation.

* Required to spend a minimum of one week cross training in the kitchen andworking one on one with culinary team.

WORK ENVIRONMENT:

* Fastpaced environment and must be able to sustain multiple tasks with timeconstraints.

* Mustbe able to handle heavy business volume and perform under mental and physicalpressure.

* Creates aprofessional environment for team members to perform at their peak performancewithout barriers and with all the necessary tools required.