Supervisor, Restaurant​/Food Service, Cook & Chef

Overview

It is the responsibility of the Supervisor to monitor the departments’ profitability while ensuring all employees maintain Golden Nugget customer service standards. Interact with other Department Heads to help the department operations proceed smoothly.

• Continually monitor all daily sales, ordering/par levels, costs for all beverage outlets. Also constantly monitor outlet performance and seek to exceed budgeted goals/improve beverage department operations by focusing on the following areas:

• Maximizing revenue
• Creating, implementing and modifying marketing plan(s) for beverage outlet(s), with approval of Food and Beverage management
• Reducing labor expense(s) based on business levels
• Reducing all other expenses, including maintenance on bar/beverage equipment

• Consistently demonstrate and ensure all other employees maintain quality standards and follow established service rules/procedures, including all Golden Nugget, Beverage Department, Health & Safety standards, as well as other rules/procedures designated by Food and Beverage Department management.
• Responsible for counseling and disciplining all employees. Enforce departmental rules. Make sure consistency of rule enforcement is maintained.
• Responsible for accurate scheduling of all positions/all shifts.
• Maintain accurate paperwork regarding inventory/par levels, special event scheduling, payroll, employee records.
• Consistently demonstrate excellent people skills, both in dealing with guests, as well as employees.
• Encourage/motivate employees regarding morale, employee development, employee ability to provide great customer service. Must be accessible and available to department employees, also help employees prepare for future advancement opportunities by monitoring all Food and Beverage Department employee training.
• Perform other duties as assigned.

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams
• Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills
• Excellent interpersonal and communication skills (verbal and written), fluent English and articulate
• Ability to work efficiently, independently and cohesively, consistently producing quality results
• Computer literate in Microsoft Windows applications required;
  Spa Soft experience preferred.

• Minimum three (3) years management experience in high volume Restaurant.
• One year prior inventory/cost control experience.
• Computer skills helpful.
• Good people skills.
• Must speak, read, write and understand English.
• Must be able to perform basic math (addition, subtraction division, multiplication).
• Minimum age requirement is 21.

li>Multiple benefit plans to suit your needs
• Paid Time Off
• 401K
• Opportunities for advancement
• Positive and respectful work environment where diversity is valued
• Generous employee discounts on dining, retail, amusements, and hotels
• Community volunteer opportunities

Disclaimer:
The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

This position does not earn tips.