Steakhouse Supervisor - Jack Binion's (Horseshoe Casino)

Caesars Entertainment•Council Bluffs, IA

About The Position

The Steakhouse Supervisor establishes and implements the sequence of service to maintain consistent, high-quality standards. The role is indirectly responsible for maintaining back-of-house operations in accordance with culinary and operational standards and shares responsibility with the Room Chef for outlet budgets, profit and loss statements, cost and labor analysis, planning, and promotions. The supervisor monitors food presentation and communicates deviations from standards to the Room Chef. The position compiles annual budgets, variance reports, weekly management and comp reports, inventories, and other reports as requested by the Director of Food & Beverage. It oversees follow-up on cashiering errors and works with Accounting and Audit to ensure compliance with established procedures. The supervisor provides customer service and resolves guest issues in person and by phone, while scheduling work to meet business demands and support efficient operations and customer satisfaction. The role achieves results through employee development and training, established procedures, inspections, evaluations, and analysis, making changes as needed. It has supervisory accountability for day-to-day and long-term operations, including hiring, training, coaching, mentoring, performance management, and separation. The supervisor ensures regulatory, internal-control, policy, and procedure compliance; meets or exceeds State of Iowa and company sanitation requirements (ServSafe); and models integrity and conduct that reflect positively on the company.

Requirements

Three years of restaurant or food-service experience, including one year of supervisory experience.
Good oral and written communication skills, including tact when dealing with difficult customers.
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 reach, bend, twist, stoop, stack, crouch, kneel, and balance, including in confined spaces.
Ability to uphold and demonstrate the highest level of integrity and recognize standards required by 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 situations.
Flexibility to work nights, weekends, and holidays as required.
Availability to be called in 24 hours a day in case of 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.
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 annual budgets, variance reports, weekly management reports, comp reports, 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 customer service and manage and resolve customer issues in person and by phone.
Schedule, plan, assign, and direct work to meet business demands and support optimal operations and customer satisfaction.
Develop and train staff, monitor results through inspection, evaluation, and analysis, and make changes as needed.
Oversee team members and day-to-day and long-term operations, including hiring, training, coaching, mentoring, performance management, and separation.
Ensure compliance with regulatory requirements, internal controls, and company policies and procedures.
Meet or exceed State of Iowa and company sanitation requirements (ServSafe).
Model conduct that reflects positively on the company and encourage the same in others.