What are the responsibilities and job description for the Rock & Brews Assistant Shift Manager Carter - Wabeno, WI position at Potawatomi Casino Hotel?
Pay based on experience | Requires flexibility to work various shifts
In this fast-paced, high-energy environment, exceptional guest service is essential. As a Springs Assistant Shift Manager, you will bring a genuine passion for guest service, strong organizational skills, and the ability to lead and collaborate effectively in a team setting. In performing the duties outlined below, you will support our continued success by demonstrating outstanding guest service, integrity, ethical standards, and a personal and professional commitment to our mission, vision, and values.
Principal Duties and Responsibilities (*Essential Function)
- Direct and oversee the daily operations of the assigned food and beverage venue, ensuring efficient workflow, compliance with departmental standards, achievement of operational objectives, and delivery of exceptional guest service.
- Exercise supervisory authority over assigned Team Members, including participation in recruitment, interviewing, hiring, onboarding, training, scheduling, performance management, coaching, corrective action, and recommendations regarding promotion, transfer, and termination decisions.
- Responsible for the preparation of all training materials and checklists for each position to ensure quality training is being presented to all new hires. Assist current Team Members by offering further training when needed.
- Plan, assign, prioritize, and direct the work of Team Members to ensure adequate staffing levels, operational efficiency, adherence to service standards, and achievement of departmental goals.
- Be ready to assist in all roles within the venue to support the Team Members’ success.
- Lead shift operations by conducting pre-shift meetings, communicating departmental objectives, delegating responsibilities, monitoring performance, and ensuring completion of opening and closing procedures.
- Oversee and coordinate front-of-house and back-of-house operations to ensure quality standards, consistency of service, efficient food production, and compliance with established operating procedures.
- Supervise, develop, and evaluate Team Members engaged in food preparation, beverage service, guest service, and facility maintenance activities, providing guidance, coaching, and ongoing performance feedback.
- Responsible for monitoring quality control, presentation and quality tasting.
- Exercise independent judgment in resolving guest concerns, service issues, and operational challenges, taking appropriate corrective action to ensure guest satisfaction and protect the interests of the organization.
- Maintain accountability for ensuring a safe, sanitary, organized, and compliant work environment in accordance with company policies, health regulations, and safety standards.
- Monitor operational needs and inventory levels, authorize supply orders as appropriate, and oversee the effective utilization of departmental resources.
- Responsible for checking, fill, monitor use and order supplies for the cigarette machines and vending machines on the property.
- Responsible for promoting an exceptional dining experience by creating menus and drink specials tailored to themed events.
- Maintain comprehensive knowledge of venue operations, service standards, menu offerings, beverage programs, promotions, special events, policies, and procedures to effectively lead and support business operations.
- Ensure compliance with all departmental Internal Controls, organizational policies, Tribal, Federal, State regulatory requirements, and applicable food and beverage operating standards.
- Review operational performance, identify opportunities for improvement, and recommend process enhancements that promote efficiency, guest satisfaction, employee engagement, and financial performance.
- Collaborate with management and other departments to coordinate operations, resolve issues, communicate priorities, and support organizational objectives.
- Provide leadership support across multiple food and beverage venues as assigned based on operational demands and business needs.
- In this position you will be asked to exercise discretion and independent judgement with respect to personnel decision, operational planning resource allocation, guest resolutions and compliance with all food safety/food handling matters.
- Perform other management and administrative duties as assigned in support of departmental and organizational objectives.
Job Qualifications
- A high school diploma or equivalent and 2 years of related experience in a venue of similar size are required. An associate’s degree can take the place of 1 year of experience. High volume restaurant operations experience preferred.
- Previous supervisory experience is required.
- The ability to successfully achieve Responsible Alcohol and ServSafe Manager certifications within 90 days.
- Office skills must include the ability to use standard office equipment and general knowledge of Microsoft Office. Experience with point-of-sale (POS) systems preferred.
- The ability to maintain discretion in handling confidential information.
- The ability to interact with guests and team members professionally, including the ability to speak in front of small groups of team members.
- The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays.
Disclaimer
This job description describes the general nature and level of work performed by the Team Member assigned to this position. It does not state or imply that these are the only duties and responsibilities assigned to the job. This Team Member may be required to perform other job-related duties as requested by their supervisor(s). All requirements are subject to change over time and to possible modification to reasonably accommodate individuals with a disability.
Benefits:
Health Insurance, Vacation & Paid Time OffSalary : $41,185 - $57,225