Restaurant Supv/Maitre'd - Room Service

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Position Summary

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.

Primary Duties and Responsibilities: includes but not limited to:

• 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
  
  

Secondary Duties And Responsibilities

• 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
  
  

Minimum Education And Qualifications

• 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
  
  

Competencies: Incumbent will master the following competencies while in this position:

• 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
  
  

Training Requirements

• Must complete the Core Supervisor training program
• Outlet-specific standard operating procedures
• SMART alcohol awareness
• LMS Compliance Courses – Harassment, Confidentiality and Problem Gambling
  
  

Physical Demands And Work Environment

• 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
  
  

This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with this job. Mohegan Sun reserves the right to make changes to the above job description whenever necessary.

Work Shift

Regular

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Mohegan Sun practices Native American Preference in hiring. "Native American" means an individual who is a duly enrolled member of the Mohegan Tribe or any group of Native Americans recognized by the Mohegan Tribe, The United States of America, or the State of Connecticut.