RESTURANT SUPERVISOR

POSITION DESCRIPTION

Job Title: Restaurant Supervisor


Reports to: Chef De Cuisine

Department: Food and Beverage


FLSA Status: Non-Exempt

POSITION SUMMARY

The employee in this position is responsible for providing superior service to both internal and external guests. The Restaurant Supervisor is also responsible for assisting the assigned Food Operations Manager in the administration, operation, and direct management of food outlets. The position is responsible for learning and communicating the various policies and procedures required of the Food/Restaurant department staff.

ESSENTIAL POSITION DUTIES & RESPONSIBILITIES

The following statements are intended as general examples of the duties of this position and are not all-inclusive for specific positions. Other reasonable duties may be assigned.

1. Interact with all guests and employees to positively affect the guest/employee experience. Demonstrate resiliency dealing with difficult guests in all types of business conditions. Work effectively and courteously with fellow employees.

2. Responsible for the supervision and performance of Restaurant outlet Front-Of-House staff on a shift basis to ensure exemplary guest satisfaction.

3. Assists and advise other departments and company personnel, as necessary, to assure the successful performance of the restaurant(s) and company overall.

4. Review staffing levels daily to maintain and control costs reflective of business levels to ensure maximum guest satisfaction.

5. Assists management with all sanitation laws and health regulations and applicable OSHA regulations to ensure outlet meets or exceeds said practices and requirements.

6. Assists management in staff interviews, hiring, evaluations, coaching and counseling to develop employees and build a cohesive team that will provide superior service to our guests.

7. Ensures the proper service of alcohol by following the current laws of the state and the policies of the company.

8. Must be able to work a flexible schedule as required by business operations, including nights, weekends and holidays; shifts may change based on business needs.

9. Performs other duties as assigned

Restaurant Supervisor - December 2019

ESSENTIAL PHYSICAL/MENTAL DEMANDS AND WORK ENVIRONMENT

Physical Demands:
• Must be able to lift up to 40 pounds without assistance
• Must be able to sit or stand for extended periods of time
• Must be able to bend, twist and kneel repeatedly in a short span of time
• Must be able to move effectively and efficiently around the outlet floor so as to be able to observe and interact at all tables and areas of operation.

Mental Demands:
• Must be able to perform assigned duties under frequent time pressures in an interruptive environment.
• Must be able to observe and give appropriate feedback on the actions of staff and document if necessary any courses of action.
• Must be able to analyze and interpret operation results, solve problems, performs duties under pressure and in an interruptive environment.

Work Environment:
• Must be able to work in a smoking environment.
• Ability to work in a gaming environment with exposure to bright/flashing lights, crowds and above average noise levels.

MINIMUM QUALIFICATIONS

Experience/Education:
• One to Three years of restaurant management or supervisory experience and/or a 4-year degree in a related field.

Knowledge:
• Demonstrated knowledge of policies and procedures of restaurant operation.
• Sound technical understanding of manuals, policies, procedures and a demonstrated ability to coordinated and supervise the work of others.

Other:
• Must be able to obtain and maintain a valid Level 2 Missouri Gaming license.
• Must be able to receive and maintain all required certification relating to the position.
• Must complete all required company training.