21-250 Kuchu's Dining Room Supervisor

Ute Mountain Casino Hotel•Towaoc, CO

7d•Onsite

About The Position

The Dining Room Supervisor plays a key role in ensuring the overall success of the restaurant's operations by delivering exceptional guest experiences and maintaining service excellence. This role oversees daily dining room activities, ensuring proper staffing, high service standards, and efficient operations while addressing any guest concerns or service breakdowns promptly. The Supervisor is responsible for fostering a positive work environment, motivating staff, and ensuring alignment with the company’s values and goals. With a strong focus on team engagement, leadership, and continuous improvement, the Dining Room Supervisor is committed to enhancing guest satisfaction and contributing to the success of the restaurant.

Requirements

Must be at least 18 years old to obtain a UMUGC Non-Support License (required).
Must pass a drug test.
High School Diploma or equivalent required.
Minimum of two years’ experience in some facet of food service industry.
At least 1 year of supervisory experience required.
Strong leadership skills with the ability to motivate, coach, and develop staff.
Knowledge of food safety regulations and dining room operations.
Excellent communication and interpersonal skills, with the ability to manage conflict and resolve issues effectively.
Ability to manage time efficiently and multitask in a fast-paced environment.

Nice To Haves

Food handlers’ card preferred.
Prior experience in food and beverage operations preferred.
Experience in a high-volume restaurant environment preferred.

Responsibilities

Ensure all aspects of the dining outlet contribute to 100% guest satisfaction by supervising and monitoring restaurant operations.
Provide outstanding service and food quality, addressing any guest complaints or service breakdowns immediately to maintain a high level of satisfaction.
Oversee restaurant staffing to ensure proper coverage for each shift, monitoring attendance and ensuring that team members adhere to uniform, personal appearance, and hygiene standards.
Conduct daily pre-shift meetings and provide guidance to staff regarding volume of business, special events, VIP guests, and other relevant details.
Inspect dining areas, lounge, and showroom for cleanliness, proper table setups, and operational efficiency.
Monitor service standards, ensuring adherence to Food & Beverage policies and procedures.
Take immediate corrective action in response to operational issues to maintain service excellence.
Inspire and motivate the team through clear direction, high energy, and commitment to success.
Develop highly skilled employees by setting realistic, measurable service standards and holding staff accountable for performance.
Use EOS data to improve workplace dynamics and foster a positive, collaborative environment.
Continuously evaluate service quality through guest feedback, data analysis, and staff observations.
Lead team discussions to address service breakdowns and implement improvement strategies.
Follow up to ensure that solutions are effective and guests are satisfied.
Clearly communicate company expectations, including Code of Commitment, policies, procedures, department goals, and business strategy.
Keep the team informed of property promotions, events, and changes.
Foster a culture of positive energy, enthusiasm, and guest-centric interactions.
Address employee performance issues through coaching and constructive feedback.
Recognize and reward individual and team performance while maintaining accurate, up-to-date employee records.
Conduct timely performance reviews and ensure adherence to company policies and industry regulations.
Foster a positive work environment by creating an atmosphere of luck and inclusion.
Use feedback from employees to improve team dynamics, and maintain a focus on creating an enjoyable, engaging, and productive workplace.