GENERAL SUMMARY

The Pantry Supervisor is responsible for supervising and coordinating activities of food and beverage inventory distribution process, ensures food is labeled, rotated, stored and proper temperature controls are maintained while following all health regulations and hygiene standards

CORE SCOPE OF POSITION

· Understands and practices food safety and sanitation procedures. Ensures that a clean, safe, hazard-free work environment is maintained.

· Complies with company and departmental policies and standard operating procedures, and applicable governmental laws and regulations.

· Supervises the activities of the Food and Beverage Distribution Attendants to ensure efficient food and beverage items are received and delivered to all venues.

· Trains team members on departmental policies and procedures and documents the training. Assists with ensuring that departmental policies and procedures are followed.

· Takes a lead in addressing departmental issues, projects and monthly, quarterly and year-end processes.

· Works directly with supervisor/manager to meet the needs of internal and external guests

· Places sales orders for all venues during the course of the warehouse's open hours.

· Maintain pars in production facilities daily ordering and stocking as needed.

· Checks invoices and sales orders to ensure that the proper items and quantities have been received.

· Assists in performing physical inventories of the Food and Beverage Department.

· Inspects deliveries of all produce, raw meats, and seafood for freshness.

· Refuses items that do not meet quality standards. Receives direct shipments on food and beverage including beer kegs to place in proper cooler and inventory items requiring special handling.

· Generates required distribution documentation and verifies its' accuracy.

· Retrieves orders from the warehouse and delivers food and beverage inventory items to all venues.

· Weighs and measures all items delivered to venues as part of Data Control's Flash Sheet daily report.

· Communicates the movement of inventory to Data Control Office using both verbal and written documentation.

· Communicates with chef on duty regarding the scheduled menu items needed to thaw and the ingredients needed.

· Assists with the distribution of food items from the production kitchen to all venues.

· Maintains sanitation standards for rotation and temperature control as part of the distribution process.

· Informs Quality Control Manager of any improperly stored or handled inventory.

· Maintains and coordinates daily communication e-mails (Pass-down & Deliveries) throughout the day regarding preventative maintenance program, food orders, day dots labels, and etc.

· Stays current on various casino and VOC events and promotions in order to respond to customer inquiries.

· Performs other duties as assigned.

FOUR STAR AND FOUR DIAMOND SERVICE COMMITTMENT

All Team Members will display a Forbes Travel Guide Four Star and AAA Four Diamond commitment to Customer Service through the delivery and maintenance of the Quality Standards established by Viejas Casino & Resort.

LEADERSHIP

· Is a role model of the Viejas’s service culture.

· Leads by example and creates strong morale and engagement in his/her team.

• Communicates company and departmental goals and fosters open communication across the department.
• Fosters a culture of accountability, providing regular feedback to team members, including celebrating successes and addressing areas needing improvement.
• Manages conflict effectively; listens and assesses situations; takes action to resolve.

INTERACTION

· Interacts with internal and external guests with a positive attitude and professionalism at all times.

SUPERVISION

Provides immediate supervision to distribution staff by assigning tasks and checking work at frequent intervals.

Required Skills

** EDUCATION/CERTIFICATION**

High school diploma or general education degree (GED).

Food Handler’s Card required.

KNOWLEDGE AND SKILLS

· Good verbal, written and communication skills.

· Bilingual in Spanish preferred.

· Thorough knowledge of safety equipment and practices.

· Thorough knowledge of HACCP (Hazard Analysis and Critical Control Points).

· Working knowledge of computers, including Microsoft Outlook, Word, and Excel.

· Knowledge of Lawson System preferred.

· Good organizational skills.

· Detail-oriented.

· Must be dependable, a self-starter, and with the ability to adjust to change.

· Ability to work in a fast-paced, high stress work environment.

· Must be flexible to work different shifts, evenings, weekends, and holidays.

Required Experience

** EXPERIENCE**

· 3 to 5 years related experience in food and beverage inventory control, back-of-house operations, or related area.

EDUCATION/CERTIFICATION

High school diploma or general education degree (GED).

Food Handler’s Card required.

KNOWLEDGE AND SKILLS

· Good verbal, written and communication skills.

· Bilingual in Spanish preferred.

· Thorough knowledge of safety equipment and practices.

· Thorough knowledge of HACCP (Hazard Analysis and Critical Control Points).

· Working knowledge of computers, including Microsoft Outlook, Word, and Excel.

· Knowledge of Lawson System preferred.

· Good organizational skills.

· Detail-oriented.

· Must be dependable, a self-starter, and with the ability to adjust to change.

· Ability to work in a fast-paced, high stress work environment.

· Must be flexible to work different shifts, evenings, weekends, and holidays.