Deuces Supervisor

Picayune Rancheria of the Chukchansi Ind•Coarsegold, CA

11d•$24

About The Position

The Restaurant Supervisor is responsible for overseeing the daily operations of the restaurant and beverage areas during assigned shifts, ensuring smooth and efficient service. This includes supervising the performance of Restaurant and Beverage Service employees in alignment with company policies and procedures. The role involves managing staff, maintaining high standards of customer service, ensuring food safety and cleanliness, and supporting inventory and scheduling tasks. Acting as a key liaison between employees and upper management, the Restaurant Supervisor helps implement policies, resolve operational issues, and promote a positive and productive work environment focused on guest satisfaction.

Requirements

High school diploma or equivalent; associate or bachelor’s degree in hospitality management or a related field is a plus.
Minimum of 1–2 years of experience in a supervisory or lead role within a restaurant or hospitality setting.
Strong understanding of food and beverage operations, customer service, and health/safety regulations.
Proficiency in POS systems and basic computer applications (e.g., MS Office).
Customer service skills to maintain positive customer relationships, encourage customer loyalty and resolve conflicts.
Must have a flexible schedule, including nights, weekends, and holidays.
Ability to successfully pass a background check and pre-employment drug screening.
Strong interpersonal and communication skills.
Ability to perform basic math functions quickly and accurately.
Detail-oriented with strong problem-solving abilities.
Ability to stand for extended periods and lift up to 50 pounds occasionally.
Comfort working in a high-noise, fast-paced environment.
Ability to work independently and as part of a team.
Must operate and maintain confidentiality.

Responsibilities

Interacts effectively with the public and employees. Always perform excellent customer service.
Enforces performance standards, policies and procedures as they relate to Restaurant and Beverage operations.
Ensure smooth and efficient operations on a continual basis.
Ensures the highest possible standards of customer 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 beverages, federal, state and local laws/ordinances.
Assists General Manager with scheduling of employees and ensuring correct staffing levels and adjustments are made in accordance with customer needs.
Maintains knowledge of all company and departmental policies and procedures as well as the service standards for the restaurant.
Works within compliance with all of the P&P’s and standards and enforces them with all employees.
Monitors job performance of all Restaurant employees to provide feedback and to aid the employees in developing and enhancing skills.
Provides input to the General Manager concerning operational deficiencies and areas in need of improvement.
Promote positive Customer Relations through prompt, courteous and efficient service.
Reviews and makes recommendations and suggestions and hire, suspend, transfer, promote, evaluate, discipline and terminate all Restaurant employees in a fair and equitable manner.
Works any position within the department when needed to provide emergency coverage when other employees cannot be reasonably obtained to perform those functions.
Listens to, evaluate and handles Customer complaints in a way that satisfies the customer to their satisfaction.
Receive payment from food and beverage customers in a prompt and courteous manner.
Adheres to established cash control policies and procedures of the Company
Adheres to all cashiering responsibilities when obtaining a bank.
Responsible for maintaining a consistent, regular attendance record.
Performs any reasonable request made by management