Dining Room Supervisor & Service Lead

Riverside-Casino-; West Liberty (IA); On-site; USD 24,000 - 35,000; Full time

Job summary

Riverside-Casino- in Iowa is seeking a 22 & Vine Supervisor to oversee daily dining room operations, ensuring quality, consistency, and staff development while complying with health regulations. This is a full-time role covering days, evenings, weekends and holidays.

The supervisor will oversee front of house, assist in menu development, set service standards, manage payroll costs, and support the restaurant manager with budgeting, inventory and training to maintain guest satisfaction.

Qualifications

• High School Diploma or GED; 6 months related experience.
• Excellent interpersonal and communication skills.
• Strong organization and multi-tasking abilities.

Responsibilities

• Ensure all 22 & Vine front-of-house quality aspects are met.
• Develop preliminary menu and revise as needed.
• Develop service standards and implement standards in the restaurant.
• Assist Manager in development and implementation of cost-related parameters for the restaurant.
• Assist Manager in maintaining expenses to meet budgeted or forecasted goals.
• Assist Manager in development of bar menus and logistics for new restaurant concept.
• Schedule all Front of House staff while meeting designated payroll costs.
• Comply with Iowa Department of Health Codes, internal controls, and other government rules.
• Hire and develop all levels of staff for the restaurant service team.
• Evaluate team members and develop strategies to improve service standards.
• Track inventory, including rotation, par levels, perform physical inventory, and discontinue relevant items.
• Perform other duties as assigned.

Skills

Interpersonal skills

Communication

Multitasking

Education

High School Diploma or GED

Job description

Riverside-Casino- in Iowa is seeking a 22 & Vine Supervisor to oversee daily dining room operations, ensuring quality, consistency, and staff development while complying with health regulations. This is a full-time role covering days, evenings, weekends and holidays.

The supervisor will oversee front of house, assist in menu development, set service standards, manage payroll costs, and support the restaurant manager with budgeting, inventory and training to maintain guest satisfaction.