The Grill Restaurant Shift Supervisor

• 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.

• 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.

• Create and utilize a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication

• Performs all other duties as assigned.

 

QUALIFICATION REQUIREMENTS

• 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.