GENERAL SUMMARY

Responsible for the success of one of the Viejas Casino Team Member Dining outlet. Supervises the day-to-day operations on assigned shift. Ensures that the proper levels of service are provided based on forecasted needs and business volumes.

CORE SCOPE OF POSITION

• Spends a minimum of 90% of time on the floor interacting with guests on the floor and coaching associates.
• Visits every guest at every table during the shift to ensure service and food quality meet the expectations of the guests and that issues are resolved prior to the guest departing the food outlet.
• Uses progressive discipline policy to provide verbal and written warnings in regards to departmental policies.
• Conducts 90 Day and Annual Performance Appraisal for Team Members in a timely manner.
• Prepares weekly work schedules for assigned shift based on daily volume and business and budgeted labor percentages as necessary.
• Ensures all team members call-ins are logged per attendance policy and recommended action taken if necessary.
• Reinforces customer service skills taught in New Hire Orientation.
• Ensures that workers are in compliance with health and safety standards and regulations.
• Ensures that all food and beverage products served meet the established standards and ensures temperature logs are completed and filed every shift as applicable.
• Ensures that all service equipment is handled safely and with reasonable care, reporting mechanical problems to the proper department for repair.
• Ensures that MICRO cash registers are maintained and closed out at the designated times as well as back up kits are in place for use during power outages.
• Ensures that proper security measures are taken for safekeeping of funds to and from the casino vault.
• Organizes and holds frequent staff meetings to ensure team members are up to date on all special events, promotions, programs, and activities. 
• Provides daily written or verbal communications to inform team members of all changes, specials, promotions, service steps and procedures. 
• Prepares reports and works on special projects to support initiatives and directives from management. 
• Performs additional duties and responsibilities as necessary or assigned by Management.

VIEJAS STYLE SERVICE COMMITTMENT

All Team Members commit to delivering Viejas STYLE Service, our own unique delivery of hospitality service that creates an experience our Guests never want to leave. As a Viejas Team Member, your commitment to – and upholding of --- these standards is important and necessary to ensure Viejas is a place our Guests and Team Members enjoy as a place to stay, play, dine and work!

LEADERSHIP

• Is a role model of the Viejas’s service culture.
• Leads by example and creates strong morale and engagement in his/her team.
• Communicates company and departmental goals and fosters open communication across the department.
• Fosters a culture of accountability, providing regular feedback to team members, including celebrating successes and addressing areas needing improvement.
• Manages conflict effectively; listens and assesses situations; takes action to resolve.

INTERACTION

• Interacts with internal and external guests.
• Interacts daily with subordinates and/ or functional peer groups. Interaction normally involves exchange or presentation of factual information.

SUPERVISION

• Provides immediate supervision food and beverage attendant and cashiers.  A portion of time is normally spent performing individual tasks related to the unit or sub-unit. Generally supervises semi-skilled employees.

Required Skills

KNOWLEDGE AND SKILLS

• Ability to supervise and direct the work of employees.
• Ability to exercise sound personnel management practices while illustrating firm dispositions in dealing with employee issues.
• Exhibiting a strong motivational commitment to the organization.
• Ability to write and prepare standard reports and documents.
• Knowledge of buffet line operating requirements.
• Knowledge of minimum temperature requirements for food/drink preservation.
• Knowledge of Casino purchasing requirements for food/drink preservation.
• Knowledge of Tribal, Federal, State and local sanitary regulations regarding the preparation, maintenance, storage and sales of food/drink products.
• Ability to maintain confidential information.

Required Experience

EDUCATION/CERTIFICATION

• High school diploma or GED certificate required.

EXPERIENCE

• Two (2) years of experience in a restaurant or food service capacity. 
• Prior Supervisory experience required.