Restaurant Supv/Maitre'd - Room Service

Mohegan•Uncasville, CT

About The Position

This position is responsible for supervising the daily activities of the front of the house restaurant staff in accordance with department policies, procedures and steps of service.

Requirements

High School Diploma or equivalent
Two years of experience as a Food Server or Restaurant Host in a high volume restaurant
Specialty restaurants require two years of experience as a Food Server or Restaurant Host in a gourmet/specialty restaurant
Excellent written and verbal communication skills
Thorough knowledge of operational policies with regard to hours of operation, types of menus offered, restaurant concepts and marketing programs
Good understanding of spirits, beer, wine, glassware, garnishes and all beverage service techniques
Good understanding of food products including sauces, dairy and cheeses, cuts of meat, fowl and fish, fruits and vegetables, pasta, breads and starches and desserts and pastry
Good understanding of food preparation and cooking techniques
Basic understanding of P&L evaluations including sales forecasting, budgeting costs, utilization and KVI analysis
Computer skills in Stratton Warren, Word, Excel and Lotus Notes
Thorough point of sale (POS) system knowledge
Knowledge of Ascent and EmpowerTime systems
Complete knowledge of the shift bidding process
Good knowledge of all legal beverage service guidelines and state liquor laws including proper identification, refusal of service and shutoff procedures
Must complete the Core Supervisor training program
Outlet-specific standard operating procedures
SMART alcohol awareness
LMS Compliance Courses – Harassment, Confidentiality and Problem Gambling
Must be able to stand, walk, lift and bend for extended periods of time
Must be able to work in a fast paced environment with frequent interruptions
Must be able to work various shifts and flexible hours

Responsibilities

Works with the Restaurant Manager and Restaurant Chef to achieve the established P&L guidelines
Assists in training, evaluating and scheduling of the dining room staff
Assists with developing weekly schedules and maintains the payroll of all dining room staff
Maintains the health, safety and sanitation guidelines for restaurant operations
Assists the Restaurant Manager with on-going coaching programs with line employees to enhance skills
Maintains par levels of all paper, plastic and restaurant supplies
Assists with maintaining par levels of all china, glass, silver and restaurant supplies
Works with the Stewarding and EVS departments to maintain health, safety and sanitation guidelines
Works with Cashiering Operations, VIP Services and related departments to insure the proper flow of guest checks, reservations and special requests
Recommends hiring as well as termination decisions in conjunction with the disciplinary process
Works with the Engineering department to maintain the outlet’s furniture, fixtures and physical layout
Assists the Restaurant Manager with the shift to shift table maintenance and overall appearance of the dining room per established standards