Steakhouse Supervisor - Jack Binion's (Horseshoe Casino)

Caesars Entertainment•Council Bluffs, IA

About The Position

The Steakhouse Supervisor at Jack Binion's oversees restaurant service and operations, ensuring consistent, high-quality service and adherence to culinary, operational, sanitation, regulatory, and company standards. The role shares responsibility with the Room Chef for outlet budgets, profit and loss, cost and labor analysis, planning, and promotions, and monitors food presentation for deviations from standards. It prepares budgets and management reports and maintains relevant inventories and other reports requested by the Director of Food & Beverage. The supervisor manages customer-service concerns, schedules staff to meet business needs, and develops employees through training, coaching, mentoring, and performance management. The position has day-to-day and long-term supervisory responsibility, including hiring and, when necessary, employee separation. It also follows up on cashiering errors and works with Accounting and Audit to ensure compliance with procedures. The role requires sound judgment, organization, strong communication, and the ability to work in a fast-paced environment with demanding business volume and sensitive staff or guest situations.

Requirements

Three years of restaurant or food-service experience, including one year of supervisory experience.
Good oral and written communication skills, tact when dealing with difficult customers, and fluency and literacy in English.
Excellent interpersonal skills and organizational ability.
Proficiency in Excel, Word, PowerPoint, Access, and Microsoft Outlook.
Ability to prioritize multiple projects and meet strict deadlines.
Ability to understand and analyze budgets and profit and loss statements.
Ability to respond calmly and make rational decisions in stressful situations involving coworkers, guests, and vendors.
Ability to stand and walk and move around the entire property for an entire shift.
Physical ability, with reasonable accommodations, to push, pull, carry, and lift up to 40 pounds, and to push, pull, reach, bend, twist, stoop, stack, crouch, kneel, and balance while performing duties, including in confined spaces.
Ability to demonstrate integrity and recognize standards required in a regulated business.
Ability to work in a fast-paced environment, handle multiple tasks under time constraints, and manage heavy business volume and sensitive staff or guest issues in a timely manner.
Ability to work in areas with dust, secondhand smoke, varying noise and temperature levels, lighting, vibration, crowds, and varying air quality.
Flexible availability for nights, weekends, and holidays as required, and ability to be called in at any time for an emergency or facility need.

Nice To Haves

Bachelor’s degree in Hotel or Restaurant Management.

Responsibilities

Establish and implement the sequence of service to maintain consistent, high-quality service standards.
Help maintain back-of-house operations in accordance with culinary and operational standards and specifications.
Share responsibility with the Room Chef for outlet budgets, profit and loss statements, cost and labor analysis, planning, and promotions.
Monitor food appearance and communicate deviations from standards to the Room Chef.
Compile the annual budget, variance reports, weekly management reports, comp reports, linen, glass, silver, and menu inventories, and other reports requested by the Director of Food & Beverage.
Oversee follow-up work to prevent cashiering errors from recurring and work with Accounting and Audit to ensure compliance with established procedures.
Provide high-level customer service and resolve in-person and telephone customer-service issues efficiently and courteously.
Schedule, assign, and direct work to meet business demands and support optimal operations and customer satisfaction during business hours.
Develop and train staff using established methods, procedures, and guidelines; inspect, evaluate, and analyze results and make changes when needed.
Supervise team members in day-to-day and long-term operations, including hiring, training, development, coaching, mentoring, and performance management up to and including separation.
Ensure compliance with regulations, internal controls, and company policies and procedures.
Meet or exceed State of Iowa and company sanitation requirements, including ServSafe requirements.
Represent the company positively and encourage team members to do the same.