The Grill Restaurant Shift Supervisor

About the role

Enforces performance standards, policies and procedures as they relate to venue operations; monitors Food Server service on the dining floor. Ensures smooth and efficient operations on a continual basis. Ensures the highest possible standards of guest service and team member relations are maintained and carried out in a fair and equitable manner. Ensures compliance with all health and safety standards/regulations as well as all applicable Tribal, Federal, State and local laws/ordinances.

Responsibilities

• Assists venue manager with scheduling of team members and ensuring correct staffing levels and adjustments are made in accordance with guest needs.
• Monitors job performance of all venue team members and provides feedback on same to aid the team members in developing and enhancing skills.
• Provides input to the venue manager concerning operational deficiencies and areas in need of improvement.
• Promotes positive guest relations through prompt, courteous and efficient service.
• Reviews and makes recommendations and suggestions to hire, suspend, transfer, promote, evaluate, discipline and terminate all team members in a fair and equitable manner.
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Listens to, evaluates and handles guest comments in a way that satisfies the guest to their satisfaction.
• Maintains knowledge of local jurisdiction gaming laws (federal, state, compact, etc.) and attendant regulations as well as internal controls, policies and procedures.
• Directly supervises all service team members on assigned shift.
• Creates and utilizes a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication.
• Performs all other duties as assigned.

Qualifications

• High school diploma or GED preferred.
• Minimum of one year related supervisory experience preferred.
• Appropriate licenses, as required.
• ServSafe® certification, or ability to become certified, and knowledge of HACCP standards required.
• Must be at least 21 years of age.