Jumping Rice Summerlin, LLC.

Las Vegas , NV
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First Line Supervisor

Jumping Rice Summerlin, LLC.
Las Vegas, NV Full-time
Posted on July 1, 2018

Seeking First Line Supervisor!!!

Duties:

  • Oversee day-to-day operations
  • Ensure all food safety systems are in place and followed, etc.

Required: Bachelors in Hospitality Management or related.

Additionally, you may send your resume via mail to Jumping Rice Summerlin, LLC., Attn: H/R, 9484 W Flamingo Rd., #175, Las Vegas, NV 89147.

Equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, age, religion, sex, national origin, sexual orientation, gender identity, disability status, or protected veteran status. We promote a drug free work environment.

Job Description:

  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Train food preparation or food service personnel.
  • Greet and seat guests, and present menus and wine lists.
  • Present food or beverage information or menus to customers.
  • Assist customers with seating arrangements.
  • Compile and balance cash receipts at the end of the day or shift.
  • Balance receipts.
  • Perform various financial activities, such as cash handling, deposit preparation, and payroll.
  • Manage food service operations or parts of operations.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • Clean food preparation areas, facilities, or equipment.
  • Estimate ingredients and supplies required to prepare a recipe.
  • Estimate supplies, ingredients, or staff requirements for food preparation activities.
  • Resolve customer complaints regarding food service.
  • Communicate with customers to resolve complaints or ensure satisfaction.
  • Schedule parties and take reservations.
  • Schedule dining reservations.
  • Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
  • Maintain food, beverage, or equipment inventories.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Order materials, supplies, or equipment.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Monitor food services operations to ensure procedures are followed.
  • Perform human resources activities.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
  • Coordinate timing of food production activities.
  • Forecast staff, equipment, and supply requirements, based on a master menu.
  • Estimate supplies, ingredients, or staff requirements for food preparation activities.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Inspect facilities, equipment or supplies to ensure conformance to standards.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Coordinate activities of food service staff.
  • Present bills and accept payments.
  • Process customer bills or payments.
  • Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
  • Train food preparation or food service personnel.
  • Perform human resources activities.
  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • Manage food service operations or parts of operations.
  • Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
  • Plan menu options.
  • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
  • Perform human resources activities.
  • Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
  • Cut cooked or raw foods.
  • Prepare foods for cooking or serving.
  • Record production, operational, and personal data on specified forms.
  • Record operational or production data.
  • Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
  • Plan menu options.
  • Develop equipment maintenance schedules and arrange for repairs.
  • Schedule equipment maintenance.
  • Develop departmental objectives, budgets, policies, procedures, and strategies.
  • Manage food service operations or parts of operations.
  • Evaluate new products for usefulness and suitability.

 

 

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