Mohegan Sun
Overview
Position summary: This position is responsible for supporting the General Manager in the operation of the restaurant, assisting with leading and developing a team of employees in effectively performing their daily tasks while maintaining high standards for food, service, health and safety. The incumbent also assists with ensuring proper product preparation, inventory control, personnel management, sales and marketing efforts.
Primary Duties and Responsibilities
Assists in directing, planning and overseeing the operations of the outlet
Assists in the decision‑making process for interviewing, hiring, and training new applicants
Responsible for the scheduling, growth opportunities and employee development of all front‑of‑house employees
Responsible for front‑of‑house operations to ensure quality, safety, beverage recipe accuracy, efficiency and profitability
Anticipate and accommodate needs of the guests
Attends and leads daily pre‑service meetings
Coaches and develops front‑of‑house employees by setting clear guidelines and expectations
Ensures that all guest and employee concerns are resolved
Possesses in‑depth knowledge of operational systems, including payroll
Regulates all executive‑level POS functions
Ensures all employees are compliant with all front‑of‑house standards and procedures
Ensures the reconciliation of all end‑of‑shift financials
Practical knowledge in the job duties of all supervised employees
Communicates clearly and concisely with heart‑of‑house employees during service
Ensures the completion of all opening and closing procedures as prescribed by company
Attends and participates in any training sessions, departmental meetings or daily pre‑service meetings
Assists budgeting, P&L analysis, payroll and supply inventories
Responsible for hiring, training and evaluating all restaurant personnel and enforcing food and beverage policies and procedures
Ensures excellent service standards
Responsible for all menu updates
Manages server check averages and informs management and staff of necessary areas of improvement
Secondary Duties and Responsibilities
Ensures the general cleanliness of the front‑of‑house and the entire venue
Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances
Participates in reviewing the venue’s monthly Profit & Loss statement
Ensures Department of Health and company sanitation standards
Ensures the venue is compliant with all federal, state and local laws and regulations; and company policies
Assists the General Manager in evaluating team members’ job performances and annual performance reviews
Responsible for discipline in accordance to company policies and procedures
Assists in overseeing the replacement or repair of all breakage or damage of equipment or furniture
Builds rapport, commitment and loyalty with customers and associates
Investigates and responds to customer complaint letters
Presents a positive and professional attitude
Assists the General Manager with Beverage Program
Performs other related duties as assigned
Minimum Education and Qualifications
High school diploma or equivalent
Two (2) years of high‑volume restaurant supervisory experience, including experience in a quick service or fast casual dining environment
Experience with revenue and expense accounts and impact on store profitability
Competencies
Learns by listening, observing other team members and sharing knowledge while leading by example
Presents a positive and professional attitude
Possesses in‑depth knowledge of all food and beverage menus and the venue
Knowledge of Mohegan Sun corporate and department policies and procedures
Effective utilization of Mohegan Sun evaluation programs
Works as part of a team and provides help and support to all fellow team members
Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment
Training Requirements
Must complete all appropriate Human Resources Manager Training courses
Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.)
Successful completion of Jersey Mike’s portal training
SMART alcohol awareness certification
Understanding of Scheduling and Time & Attendance system and Manager Self Service systems
Physical Demands and Work Environment
Must be able to work in a casino environment with possible exposure to secondhand smoke
Must be able to stand for extended periods of time
Must be able to lift up to 50 lbs
Must be able to work various shifts and flexible hours
Must be able to work in and out of different temperature ranges
This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary.
Work Shift: Regular
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.
Note: Seniority level, Employment type, Job function and Industries are listed for user reference.
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Primary Duties and Responsibilities
Assists in directing, planning and overseeing the operations of the outlet
Assists in the decision‑making process for interviewing, hiring, and training new applicants
Responsible for the scheduling, growth opportunities and employee development of all front‑of‑house employees
Responsible for front‑of‑house operations to ensure quality, safety, beverage recipe accuracy, efficiency and profitability
Anticipate and accommodate needs of the guests
Attends and leads daily pre‑service meetings
Coaches and develops front‑of‑house employees by setting clear guidelines and expectations
Ensures that all guest and employee concerns are resolved
Possesses in‑depth knowledge of operational systems, including payroll
Regulates all executive‑level POS functions
Ensures all employees are compliant with all front‑of‑house standards and procedures
Ensures the reconciliation of all end‑of‑shift financials
Practical knowledge in the job duties of all supervised employees
Communicates clearly and concisely with heart‑of‑house employees during service
Ensures the completion of all opening and closing procedures as prescribed by company
Attends and participates in any training sessions, departmental meetings or daily pre‑service meetings
Assists budgeting, P&L analysis, payroll and supply inventories
Responsible for hiring, training and evaluating all restaurant personnel and enforcing food and beverage policies and procedures
Ensures excellent service standards
Responsible for all menu updates
Manages server check averages and informs management and staff of necessary areas of improvement
Secondary Duties and Responsibilities
Ensures the general cleanliness of the front‑of‑house and the entire venue
Ensures that all mechanical systems are in good working order and compliant with all federal, state and local ordinances
Participates in reviewing the venue’s monthly Profit & Loss statement
Ensures Department of Health and company sanitation standards
Ensures the venue is compliant with all federal, state and local laws and regulations; and company policies
Assists the General Manager in evaluating team members’ job performances and annual performance reviews
Responsible for discipline in accordance to company policies and procedures
Assists in overseeing the replacement or repair of all breakage or damage of equipment or furniture
Builds rapport, commitment and loyalty with customers and associates
Investigates and responds to customer complaint letters
Presents a positive and professional attitude
Assists the General Manager with Beverage Program
Performs other related duties as assigned
Minimum Education and Qualifications
High school diploma or equivalent
Two (2) years of high‑volume restaurant supervisory experience, including experience in a quick service or fast casual dining environment
Experience with revenue and expense accounts and impact on store profitability
Competencies
Learns by listening, observing other team members and sharing knowledge while leading by example
Presents a positive and professional attitude
Possesses in‑depth knowledge of all food and beverage menus and the venue
Knowledge of Mohegan Sun corporate and department policies and procedures
Effective utilization of Mohegan Sun evaluation programs
Works as part of a team and provides help and support to all fellow team members
Thorough understanding of the Mohegan Tribal Employment Rights Ordinance (TERO) as it relates to employment
Training Requirements
Must complete all appropriate Human Resources Manager Training courses
Must develop a thorough knowledge of culinary disciplines and cost factors (labor, food, etc.)
Successful completion of Jersey Mike’s portal training
SMART alcohol awareness certification
Understanding of Scheduling and Time & Attendance system and Manager Self Service systems
Physical Demands and Work Environment
Must be able to work in a casino environment with possible exposure to secondhand smoke
Must be able to stand for extended periods of time
Must be able to lift up to 50 lbs
Must be able to work various shifts and flexible hours
Must be able to work in and out of different temperature ranges
This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Mohegan Sun reserves the right to make changes in the above job description whenever necessary.
Work Shift: Regular
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.
Note: Seniority level, Employment type, Job function and Industries are listed for user reference.
#J-18808-Ljbffr