Restaurant Supervisor

Fortune Bay Resort Casino; Tower (MN); On-site; USD 23,000 - 29,000; Full time

Job summary

Fortune Bay Resort Casino is seeking a Restaurant Supervisor to manage day-to-day Bistro operations within the Tower facility in Tower, MN. This full-time role focuses on maintaining guest satisfaction and coordinating front and back-of-house activities.

You will oversee service standards, coach staff, and assist with inventory and scheduling while ensuring compliance with safety and sanitation policies. Strong communication and stress management skills are essential.

Qualifications

• One year experience in a high-volume Food and Beverage environment.
• Communication and listening skills.
• Must be able to work well under stress.

Responsibilities

• Oversee Bistro day-to-day operations and assist with front and back of house.
• Train new staff and coach to ensure service standards.
• Assist management with scheduling, inventory, and guest satisfaction.

Skills

Communication and listening skills

Work well under stress

Tools

MS Office

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Restaurant Supervisor

Full Time Food and Beverage Tower, MN, US 1 Attachments

Salary Range: $16.88 To $21.10 Hourly

Job Description & Core Responsibilities

Department: Bistro

FLSA Status: Non-Exempt

Pay Grade: Grade 6

Starting Wage:

Gaming Class: Non-Compact/Non-Gaming

Position Summary:

Responsible for maintaining a high degree of guest and staff member satisfaction while assisting with day-to-day operation of the Bistro and overlooking the Front and Back of the house.

Core Duties and Responsibilities:

The Bistro Supervisor is responsible for the following duties:

• Ensures the highest quality product reaches our guest and meets specifications.
• Assists in training new staff members within the department.
• Assists management with motivating, developing, coaching, and counseling staff members to ensure the proper level of service is being provided to guests.
• Conducts random visits to tables during guests’ meal to ensure guest satisfaction and consistent customer service.
• Notifies management of low inventory and recommends new inventory.
• Assists with labor controls and assigning duties to Staff Members.
• Reports any staff member issues to management.
• Responsible for comping and/or discounting guest checks when applicable.
• Ensures a high standard of service efficiency, sanitation, and training.
• Assist management with opening and closing responsibilities and assigning duties to staff members, including overseeing dining room set up and conducting a walk-through of the Bistro.
• Ensures that all productivity and quality standards are maintained.
• Performs other duties and tasks as assigned.
• Adheres to responsible alcohol service established by company policy.
• Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management.
• Meets the company’s guest service standards.
• Demonstrates teamwork/gets along well with co-workers.
• Is reliable and dependable.
• Follows Company and departmental policies and procedures.
• Demonstrates a positive attitude.
• Responds well to constructive criticism.

Qualifications – Education and Experience:

Minimum Qualifications:

• One year experience in a high-volume Food and Beverage environment.
• Communication and listening skills.
• Must be able to work well under stress.

Preferred Qualifications:

• Two years restaurant experience in a high-volume Food and Beverage environment.
• Must be available to work a flexible schedule (including evenings & weekends).
• One year of experience in a managerial role.
• Passion for service, quality, and training.
• Guest oriented and service minded.
• Experience in using MS Office (Word, Excel, and PowerPoint).
• Mastery in delegating multiple tasks.
• Experience in ordering & inventory management.

The work environment is fast-paced and requires overall good mental and physical health.

Physical Demands:

Job-specific abilities and requirements include:

• Most work tasks are performed indoors and outdoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10F) and kitchens (+110F), possibly for one hour or more and extreme outdoor weather conditions such as rain, heat and wind.
• Must be able to stand and exert well-paced mobility for up to 8 hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to lift up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 100 lbs., occasionally.
• Must be able to exert well-paced ability in limited space.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning/inspection tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have the ability to tolerate various scents, noises, and bright lights.

Preference:

It is the policy of the Bois Forte Band, pursuant to tribal and federal law, to give preference to qualified Native Americans in hiring, promotion, and departmental transfers. Preference will be extended to members of the Bois Forte Band, members of other federally recognized tribes and to status Natives born in Canada.