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<br />Food and Beverage Supervisor <br />Page 2 <br />3. Coordinates vendor relationships. <br />A. Negotiates food procurement pricing and delivery. <br />B. Establishes expectations for service needs at the location. <br /> <br />4. Ensures adherence to safeguards for employees and customers. <br />A. Ensures all policies, procedures, and practices are followed, including alcohol service <br />compliance, food handling/sanitation guidelines, and general safety policies and procedures. <br />B. Maintains the kitchen, equipment, and surrounding areas to conditions that meet city <br />standards and health code regulations. <br />C. Facilitates team member food safety trainings. <br />D. Maintains a clean and organized kitchen. <br />E. Ensures proper storage and handling of food to avoid contamination. <br /> <br />5. Works any open shifts to ensure location is fully operational and city standards pertaining to <br />speed of service and guest satisfaction are met. <br /> <br />6. Performs other essential job duties as directed. <br />A. Regular and timely work attendance. <br />B. Follows all safety procedures and participates in safety training. <br />C. Sets up and takes down chairs, tables, etc., for meetings. <br />D. Keeps supervisor informed of important developments to effectively maintain operations. <br />E. Takes initiative to perform other duties or assume other responsibilities as time allows. <br /> <br />Required Knowledge, Skills, and Abilities/Minimum Qualifications <br />❑ Knowledge of basic food handling, sanitation, and customer service. <br />❑ Fluent knowledge with point of sale and scheduling software. <br />❑ Knowledge of the use and maintenance of a variety of kitchen equipment. <br />❑ Ability to effectively utilize Microsoft Office products, scheduling software, point of sale, <br />and digital display technologies. <br />❑ Ability to communicate with employees, co-workers, volunteers, management staff, vendors, <br />and guests in a clear, business-like, effective, and respectful manner. <br />❑ Ability to work as a team leader as well as take direction from supervisor. <br />❑ Ability to calculate basic math functions (addition, subtraction, multiplication, division, <br />percentages) as they relate to POS cash/credit transactions, cash reconciliation, and product <br />inventory. <br />❑ Ability to work well in a team-oriented, fast-paced, event-driven environment. <br />❑ Ability to handle cash accurately and responsibly. <br />❑ Ability to lift 50 pounds. <br /> <br />Minimum Qualifications <br />❑ Valid Minnesota driver’s license and good driving record. <br />❑ High school diploma or equivalent. <br />❑ Five years of food preparation work experience OR degree or certification in culinary or <br />hospitality plus four years of food preparation work experience. <br />❑ Current Minnesota Certified Food Protection Manager credential or ability to obtain within <br />the first 30 days of employment. <br />Page 302 of 304