Supervisor - Game Day Grill

The Supervisor – Game Day Grill is responsible for overseeing the daily operations of the Employee Dining Room (EDR), ensuring high standards of food quality, cleanliness, and team performance. This position supports kitchen and front-of-house coordination, supervises food service personnel, and ensures compliance with all safety and sanitation guidelines. The Supervisor plays a key role in delivering consistent service and maintaining an efficient and guest-focused environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Supervises and coordinates the daily activities of EDR food service personnel to ensure efficient, timely, and accurate meal preparation and service. Prepares and manages staff schedules to meet operational and service demands, ensuring adequate coverage and labor efficiency. Assigns duties, monitors team member performance, and provides coaching, training, and support to uphold service, cleanliness, and quality standards. Maintains a visible presence during meal periods to support staff, monitor service flow, and ensure smooth operations. Ensures all food service, kitchen, and dining areas remain clean, organized, and in compliance with Health Department and company sanitation standards. Conducts regular inspections of dining rooms, food prep areas, utensils, and equipment to verify safety, sanitation, and operational readiness. Monitors inventory and supply levels, restocking as needed and communicating shortages or equipment issues to management. Prepares and completes required reports, checklists, timekeeping logs, and other administrative documentation accurately and on time. Communicates effectively with management regarding operational needs, staffing concerns, and improvement opportunities. Responds promptly to employee feedback and service issues with professionalism and urgency to maintain satisfaction and efficiency. Enforces adherence to all company policies, including food handling, safety, sanitation, and emergency procedures. Supports training and development initiatives by reinforcing service standards, teamwork, and accountability among team members. Performs other job‑related duties as assigned to support overall departmental performance and guest satisfaction.

SUPERVISORY RESPONSIBILITIES:

Recruits, trains, and orients new team members while maintaining a safe and legally compliant work environment. Communicates job expectations, grooming standards, and service protocols clearly to all staff. Provides coaching, performance evaluations, and disciplinary action as necessary. Develops and implements systems and procedures to promote team productivity, consistency, and service quality.

QUALIFICATIONS:

Working knowledge of food safety, sanitation, and food handling regulations. Strong leadership and interpersonal skills with the ability to work well with diverse teams. Excellent communication, organization, and problem‑solving skills. Ability to remain composed and effective in a fast‑paced environment. EDUCATION and/or EXPERIENCE: Associate’s or Bachelor’s degree in Hospitality, Business, or a related field is preferred. Food Safety Manager Certification required or must be obtained upon hire. Minimum of 3–5 years of experience in food and beverage or quick‑service operations, with at least 1–2 years in a supervisory role. Strong knowledge of food safety standards, service protocols, and daily operational procedures. Proven ability to lead and support staff, manage shift responsibilities, and maintain service quality. Experience with POS systems, cash handling, scheduling, and inventory tracking. Prior experience in a casino, resort, or high‑volume food service location is preferred.

LICENSES, CERTIFICATES, REGISTRATIONS:

Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required.

LANGUAGE SKILLS:

Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. Communication Skills: Must be able to communicate clearly, confidently, and professionally with team members, guests, and management; responsible for coordinating front‑ and back‑of‑house activities, addressing guest concerns, and relaying instructions effectively. Lifting and Carrying: Frequently lifts and carries supplies, food products, and service equipment weighing up to 40 pounds; may assist with stocking, receiving deliveries, or resetting dining areas. Manual Dexterity: Regularly uses hands and fingers to operate POS systems, handle food trays, prepare documentation, and perform light food service tasks as needed. Mobility: Continuously moves throughout the kitchen, dining area, and service stations; requires standing, walking, bending, reaching, and stooping for extended periods, especially during peak service times. Stationary Work: Occasionally remains at a workstation to complete shift reports, review staffing plans, or assist with order management. Tool Operation: Regular use of POS terminals, handheld devices, radios, basic kitchen tools, and office equipment such as computers and printers. Visual Acuity: Requires close and distance vision to monitor food quality, oversee staff activity, track guest satisfaction, and verify cleanliness and safety compliance. Working Conditions: Routinely works in a high‑traffic, casual dining environment with exposure to kitchen heat, food preparation equipment, cleaning agents, and background noise. Regular exposure to a smoking environment while transitioning through casino or guest areas.

WORK ENVIRONMENT:

This is a dynamic, fast‑paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions.

WORKING HOURS:

Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends. EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE: Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin. We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Morongo Casino Resort & Spa