Come... Enjoy... Work in a fast paced, dynamic environment. Located on the Tsuut’ina First Nation, Grey Eagle Resort & Casino is Calgary’s number one entertainment facility. We are looking for talented, energetic and motivated individuals to join our diverse workforce! We offer competitive salaries, benefits and opportunities to grow your career.

Position Overview

Under the direction of the Executive Chef, or Sous Chef, the Supervisor is responsible to lead, coach, motivate and oversee all staff and aspects of the Food & Beverage departmental operations pertaining to the back of house during a prescribed shift. The Supervisor will assist in monitoring the back of house departmental operations during their shift and ensure that prudent decisions are made in order ensure operational efficiencies. The work is typified as a full time hands-on supervisory position and includes establishing priorities, developing plans, and ensuring work quality is maintained by staff. The Supervisor is required to take all necessary precautions to protect the safety and health of workers and ensure that safe work practices are developed and adhered to. Other duties of this position include coordinating the activities of employees doing various tasks within the department. Responsibilities include assisting the Executive Chef and Sous Chef in areas including scheduling, training, ongoing employee development, performance management and appraisal, establishing work standards and monitoring performance. In consultation with the Executive Chef and Human Resources, the incumbent will participate in recruitment and issuing discipline within established guidelines. This position involves frequent standing and walking as well as lengthy periods of concentration and analysis when developing reports, preparing schedules and correspondence and assessing management and operational requirements. This position may require lifting weight of up to approximately 50 lbs. One to three months on the job learning is necessary to fully understand the business, procedures, products, and all areas of responsibility and functions of this position.

Responsibilities Include

 Reports to the Executive Chef or Sous Chef

 Monitor and control department expenditures related to labour, food costs and other operational costs during the course of a specified shift

 Assist the Executive Chef and Sous Chef with the development and implementation of creative menu items for the various foodservice outlets working within prescribed food cost percentage allotments

 Liaise with the Marketing department regarding promotions for the food & beverage department when required

 Plan and conduct pre-shift staff meetings

 Attend meetings and training programs when required

 Ensure POS - menu costing, and inventory information is current and accurate during prescribed shift

 Assist the Executive Chef and Sous Chef with maintaining all back of house inventory control levels to meet business volumes

 Assist the Executive Chef and Sous Chef with the development and implementation of, or modify (existing) department standards, policies and procedures where required

 Monitor employee position objectives along with encouraging employee development

 Complete and conduct employee performance appraisals

 Coach and counsel staff in accordance with department and organization policies, procedures and provide performance development guidance and direction

 Participate in recruitment process for kitchen employees when required

 Conduct remedial/ disciplinary discussions in accordance with established policies and related documentation

 Resolve department issues, providing guidance and direction to employees to ensure a positive morale and motivation of all employees is sustained at all times

 Assist the Executive Chef and Sous Chef with the development of effective and efficient staff schedules to meet the requirements of business fluctuations, company and staff needs

 Ensure all casino policies and procedures are understood and adhered to by all BOH department employees

 Assist the Executive Chef and Sous Chef to develop, promote and participate in training programs for department employees

 The incumbent is responsible for collecting, maintaining, storing and securing employee field files

 Ensure all AGLC, casino and other provincial or federally mandated laws, policies and procedures are stringently enforced at all times

 Develop and maintain positive relationships with all food and beverage staff and customers alike

 Ensure daily pre-shift meetings are held with food and beverage staff members

 Form connections with external organizations, businesses and other jurisdictions where required

 Maintain constant contact with other casino departmental staff members.

 Maintain a visible presence to guests and staff, model effective approaches and communications in the area of customer and staff relations

 Work collaboratively with the Executive Chef and Sous Chef to ensure consistency and standardization of department requirements

 Communicate to the Executive Chef or Sous Chef any staff or customer issues that may require assistance to remedy

 Maintain contact with suppliers and vendors on an "as needed" basis

 Communicate events of the shift in which you are supervising via the back of house log located on the Food & Beverage departmental shared drive

 Other duties as assigned

Education And Experience

 The incumbent is required to possess a Red Seal certificate along with 2-3 years experience in a progressive lead role or supervisory capacity of a large volume foodservice operation. A Post Secondary education in a recognized Hospitality or Culinary Management program is required. Training in Outlook Express, PowerPoint, Microsoft Office (Word and Excel) is required.

 The incumbent will have ongoing experience in a progressive lead role or kitchen supervisory position with practical hands on knowledge and experience in all facets of the Food & Beverage operations. Specific Casino food and beverage operational experience would be an asset with an understanding of menu design, inventory control and food cost practices and procedures. Excellent interpersonal and communication skills are required in order to promote maintain and deliver impeccable service standards at all times. Proven experience in leading, motivating and scheduling a large team of kitchen employees is also required.

Knowledge, Skills And Abilities

 Excellent interpersonal and communication skills are required in order to, promote, maintain and deliver impeccable service standards at all times.

 Customer Service Experience And Well-developed Leadership Skills.

 Ability to work in a physically demanding area and be familiar with a high-volume, fast-paced, multi-tasking environment

 Must be able to work in a diverse high stress environment (work load, conflict situations, etc).

 Proven ability to coach and mentor associates.

 Ability to maintain their composure even when dealing with angry or demanding patrons (or staff).

 Excellent negotiating, oral and written communication skills

 Must be accurate and detail oriented.

 Ability to work and thrive in a team oriented environment, and be able to function independently also

 Accurate and clear, concise reporting.

 Must be able to stand for long periods at a time.

 Must be able to work in a variety of shifts.

 Must be aware of and able to work in a smoke environment.

 May require lifting weight of up to approximately 50 lbs.

We thank all applicants, however, only those considered for an interview will be contacted.No phone calls please.

Priority will be given to Tsuut'ina Nation members.