Responsible for ensuring operations of the venue, on an assigned shift, and employee performances are in accordance with policy and procedures and gaming regulations.

• Enforces performance standards, policies and procedures as they relate to venue operations; monitors Food/Beverage Server service on the dining floor. Ensures smooth and efficient operations on a continual basis.
• Ensures the highest possible standards of guest service and employee 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 beverage, federal, state and local laws/ordinances.
• Assists F&B manager with scheduling of employees and ensuring correct staffing levels and adjustments are made in accordance with guest needs.
• Monitors job performance of all venue employees and provides feedback on same to aid the employees in developing and enhancing skills.
• Provides input to the F&B 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 employees 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, etc.) and attendant regulations as well as internal controls, policies and procedures.

Promotes the following within the department and among all employees:

• Creates an atmosphere of fun for all casino guests.
• Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times.
• Instills an atmosphere that encourages employees to share ideas, discuss concerns and resolve conflicts.
• Retains employees through involvement in training and development.
• Explains why we do things, in advance of doing them.

Directly supervises all service employees on assigned shift

Previous experience in a full service, high volume restaurant.

Previous supervisory experience required.

2-5 years.