Bobby's Burgers Restaurant Supervisor (Caesars New Orleans)

About the role

Caesars New Orleans Casino & Hotel earned recognition as a City Business “Best Places to Work” honoree and was named “#1 Large Employer” in the New Orleans area by the “Times-Picayune” Top Workplaces program. A destination property in the heart of the city, we are continually striving to attract the best talent to provide exceptional experiences for our guests.

Responsibilities

• Interviews, trains, and selects employees for the department
• Conducts performance reviews in accordance with policies and procedures; provides feedback, coaching, and development guidance as needed
• Reviews, analyzes, and makes recommendations regarding wage increases, promotions, or demotions as needed
• Plans, supervises, and monitors the work of the team members in assigned areas
• Supervises the day-to-day operation of the assigned outlet in accordance with established policies and procedures
• Controls operations according to standards and guidelines
• Maintains and instructs assigned personnel on safety and sanitation policies and procedures; ensures hazards are eliminated
• Maintains appearance of food served and communicates deviations from standard to the Kitchen Supervisor
• Prepares and coordinates periodic performance reviews of assigned personnel
• Recommends changes including hiring, promotion, demotion, and release of personnel; recommends wage and salary adjustments for personnel within established limits
• Demonstrates expertise in all service standards and clearly communicates expectations to team members
• Models a passion for the Company mission, vision, and values as well as inspiring team members to do the same
• Executes the Service Recovery model at a proficient level as well as ensuring all team members are empowered to efficiently utilize the tools of the service recovery model
• Communicates customer service measures to team members and demonstrates their importance
• Works to improve service breakdowns to minimize or prevent impact to our guests and/or employees
• Creates onboarding training experiences for new hires to set them up for success
• Creates and updates training and development tools
• Motivates the team to work toward peak performance
• Consistently manages employee labor through efficient scheduling and staffing to business volume and demand
• Demonstrates ways of reducing costs when executing inventories and ordering
• Thinks creatively and innovatively to always identify cost savings opportunities
• Trains department trainers to execute top-notch training for new hires
• Works to motivate the team to work toward peak performance
• Performs assigned input work in compiling annual budgets
• Maintains attendance guidelines of the job and adheres to regulatory, departmental, and company policies
• Affords assistance with the execution of Banquet services
• Performs other duties as assigned

Qualifications

• Advanced degree preferred or equivalent technical training in food and beverage
• Four years’ restaurant industry work, including two years’ supervision, is preferred
• Two years’ experience or certification in food preparation is preferred
• Ability to get along with co-workers and work as a team
• Ability to read, write, speak, and understand English
• Ability to present a well-groomed appearance
• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business
• Ability to be physically mobile with reasonable accommodation
• Ability to respond to visual and auditory cues
• Ability to bend, stoop, stand, and walk for periods up to 10-hour shifts
• Ability to work in areas containing secondhand smoke, high noise levels, and bright lights
• Ability to lift up to 50 lbs. (bus tubs with used glassware)
• Ability to work at a fast pace and in stressful situations
• Ability to respond to visual and aural cues
• Ability to tolerate working outside in very hot temperatures including but not limited to working the pool area