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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 guidelinesAssists in training, evaluating and scheduling of the dining room staffAssists with developing weekly schedules and maintains the payroll of all dining room staffMaintains 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 skillsMaintains par levels of all paper, plastic and restaurant suppliesAssists with maintaining par levels of all china, glass, silver and restaurant suppliesWorks with the Stewarding and EVS departments to maintain health, safety and sanitation guidelinesWorks with Cashiering Operations, VIP Services and related departments to insure the proper flow of guest checks, reservations and special requestsRecommends hiring as well as termination decisions in conjunction with the disciplinary processWorks with the Engineering department to maintain the outlet’s furniture, fixtures and physical layoutAssists 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 equivalentTwo years of experience as a Food Server or Restaurant Host in a high volume restaurantSpecialty 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 skillsThorough knowledge of operational policies with regard to hours of operation, types of menus offered, restaurant concepts and marketing programsGood understanding of spirits, beer, wine, glassware, garnishes and all beverage service techniquesGood 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 pastryGood understanding of food preparation and cooking techniquesBasic understanding of P&L evaluations including sales forecasting, budgeting costs, utilization and KVI analysisComputer skills in Stratton Warren, Word, Excel and Lotus NotesThorough point of sale (POS) system knowledgeKnowledge of Ascent and EmpowerTime systemsComplete knowledge of the shift bidding processGood 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 programOutlet-specific standard operating proceduresSMART alcohol awarenessLMS 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 timeMust be able to work in a fast paced environment with frequent interruptionsMust 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.