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Steakhouse Operations Supervisor

2 months ago

Pendleton, Oregon, United States Wildhorse Resort and Casino Full time
COMPENSATION RANGE: $20.00-$28.00
POSITION STATUS: OPEN UNTIL FILLED

The Steakhouse Operations Supervisor will oversee the daily activities of the Steakhouse, Saloon, Café, and Banquets during their shift. This role is pivotal in enhancing guest satisfaction through effective staff supervision and adherence to operational standards and policies.

KEY RESPONSIBILITIES:

  1. Ensure outstanding customer satisfaction through prompt, efficient, and friendly service.
  2. Maintain a clean, safe, and healthy work environment for both employees and guests, addressing hazards and reporting concerns as necessary.
  3. Supervise staff, including hiring, firing, scheduling, coaching, performance evaluations, orientation, training, and development.
  4. Support the development of a tribal member workforce.
  5. Manage the restaurant environment to ensure seamless operations between front and back-of-house, promoting efficient service.
  6. Act as a working shift manager, overseeing food and beverage operations, assisting with food orders and room setups, and completing necessary paperwork.
  7. Assist the Steakhouse Manager with all banquet operations, including setup, food service, teardown, and cleanup, ensuring quality service delivery.
  8. Support the Steakhouse Manager in budget processes and annual planning.
  9. Organize and conduct new hire training, along with periodic retraining or cross-training as required.
  10. Effectively communicate policy changes, menu updates, and operational information to supervisors and staff.
  11. Maintain organized operational flow by communicating special events, banquet needs, and food supply requirements to management and staff.
  12. Ensure proper food handling and preparation, adhering to safety and health protocols at all times.
  13. Address guest service complaints promptly, aiming for guest satisfaction and retention.
  14. Develop and implement procedures and policies for specific Steakhouse operations as directed by management.
  15. Facilitate effective communication among supervisors, co-workers, and subordinates through regular meetings and other communication methods.
  16. Ensure safe handling of equipment, tools, and materials.
  17. Comply with regulatory laws, employee handbook, department policies, and safety codes.
  18. Exhibit courteous and respectful behavior to promote internal guest service standards.
  19. Identify areas for improvement and develop strategies for enhancement.
  20. Adhere to safety and health regulations and comply with applicable laws and policies.
  21. Participate in designated meetings, training sessions, and activities as directed.
  22. Perform other duties as assigned.
QUALITY SERVICE STANDARDS:

SAFETY: Protecting the welfare of all by ensuring a safe experience.

INTEGRITY: Upholding personal accountability at every level.

COURTESY: Creating exceptional customer service experiences for everyone.

TEAMWORK: Collaborating to foster a positive and cooperative environment.

EXCELLENCE: Delivering a flawless experience in a well-maintained property.

SUPERVISORY AUTHORITY:
  1. Staff of the Steakhouse.
SIGNATORY AUTHORITY:
  1. Personnel action forms.
ACCESS TO SENSITIVE AREAS:
  1. Administrative offices, safes, storage areas, employee files, and POS systems as needed.
MINIMUM QUALIFICATIONS:
  1. Five (5) years of experience in food and beverage operations.
  2. Two (2) years of supervisory experience.
  3. Exceptional customer service skills with training experience.
  4. High School Diploma or GED, or 10 years of relevant experience.
  5. Valid food handler's permit and OLCC service permit or ability to obtain within 30 days of hire.
  6. Effective verbal communication skills for instruction and interaction.
  7. Ability to stand or walk for extended periods in a dynamic environment.
  8. Knowledge of wine, beer, and liquor.
  9. Proficiency in Word, Excel, Outlook, and POS systems.
  10. Criminal history background check required.
  11. Must be at least 21 years of age.
PREFERRED QUALIFICATIONS:
  1. Experience in restaurant management.
  2. ServSafe Certification.
  3. Experience in front-of-the-house training.