GENERAL SUMMARY
1. Supervises and monitors the daily operations of Baja Express in accordance with Pechanga Resort and Casino (PRC) regulations and PDC expectations.
2. Ensures the timely completion of all projects and related tasks, in accordance with established procedures.
3. Determines level of supplies and stock necessary to the operation (through PRC warehouse or other providers).
4. Participates in the development and implementation of the department’s procedures and staffing/scheduling plan.
5. Reviews, approves and provides staff payroll and attendance information to management.
6. Provides direction and support to staff on improving job performance.
7. Protects the assets of the company through monitoring and controlling of labor, prevention of accidents, preventing the misuse of company property and overseeing the cash handling procedures.
8. Serves as a liaison between staff and management.
9. Communicates the needs and concerns of Baja Express in a timely, clear and concise manner to management, giving the information needed to successfully operate the business and manage team members.
10. Acts as a representative of the company in the interaction and satisfaction of the guests/patrons of the facility.
11. Proactively searches out new ways to improve the daily operations of the business and timely shares these ideas and supporting documentation with management.
12. Maintains a clean, safe work environment by following the Health, Safety and Sanitation Codes of the State, County, and PRC. Abides by OSHA regulations.

FOUR DIAMOND SERVICE AGREEMENT
All Team Members will display a Four Diamond commitment to Customer Service through the delivery and maintenance of the Quality Standards established by PRC.

KEY RESPONSIBILITIES
1. Ensures all food is consistently prepared and served according to recipes, portioning, cooking and serving standards.
2. Ensures all products are ordered according to predetermined product specifications.
3. Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
4. Evaluates and controls costs for labor, food, supplies and all other operating expenses.
5. Insures that all staff are on duty, in appropriate uniform and well-groomed by following PRC’s Dress Code Standards.
6. Provides orientation and departmental rules, policies/procedures and oversees training of staff.
7. Provides direction and guidance to staff by following PRC company policy.
8. Oversees and ensures that team member’s performance appraisals and departmental corrective action notices are completed and turned into management on a timely basis.
9. Maintains confidentiality and integrity when accessing and compiling team member information.
10. Prepares and reviews all required paperwork, including forms and reports, in an organized and timely manner.
11. Ensures all equipment is kept clean and in excellent working condition through personal inspection and by following preventative maintenance programs.
12. Ability to work all Baja Express stations and assist with cooking and cashiering as needed.
13. Ensures all Team Members have current in-force Food Handling Licenses
14. Other duties as assigned.


ACCOUNTABILITY:
The Baja Express Supervisor has supervisory responsibilities including supervising all kitchen line staff, departmental corrective action, and team member relation issues.
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QUALIFICATIONS AND GUIDELINES

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EXPERIENCE/TRAINING/EDUCATION:
• High school diploma or general education degree (GED) required; and at least 5 years of experience is preferred to successfully perform this job.

COMMUNICATION SKILLS:
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization.

MATHEMATICAL SKILLS:
• Intermediate Skills: Ability to add, subtract, multiply and divide in all units of measure. Calculate figures and amounts such as discounts, interest, proportions, percentages, area, circumference, and volume.

REASONING ABILITY:
• Intermediate Skills: Ability to apply common sense understanding to interpreting and carrying out instructions furnished in written, oral, or diagram form. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.

CERTIFICATES, LICENSES, REGISTRATIONS:
• Food Handler Certification

SKILLS/ABILITIES:
• Proficient with POS system
• Proficient with Microsoft Office, especially Excel, Word, Outlook
• Proficient with Time and Attendance systems.
• Firm understanding and practical application of Health and Safety standards.
• Knowledge of all aspects of kitchen and culinary operations.
• Possess strong interpersonal and organizational skills.
• Must be able to work any day of the week and scheduled shift.
• Possess fluent English speaking, writing and comprehension skills. Bilingual helpful, but not required.

OTHER QUALIFICATIONS:
• Must possess the ability to address situations in a calm, professional demeanor.
• Ability to adapt to change and to accept change in a diverse workgroup environment.
• Ability to determine the root cause of situations, then make sound judgments regarding guest’s, staff’s or management’s concerns.
• Must possess good judgment in making decisions about operational, service and team member issues.
• Must be able to make good financial decisions based on the circumstances that are present at the time.