WAGE RANGE: $40K-$70K
OPEN UNTIL FILLED: 1ST PULL DATE: JULY 31, 2026
JOB SUMMARY
The Steakhouse Shift Supervisor will be responsible for operations of the Steakhouse, Saloon, Café, and Banquets while on shift. Promotes guest satisfaction through supervision of staff, and operational procedures, and ensures adherence to established standards and policies.
ESSENTIAL JOB FUNCTIONS:
- Promotes exemplary customer satisfaction through prompt, efficient, and friendly service.
- Promotes a clean, safe, and healthy work environment always for employees and guests; promptly addressing hazards and reporting concerns to the supervisor.
- Supervision of staff to include hiring, firing, scheduling, performance coaching and counseling, performance appraisals, employee orientation, training, and staff development.
- Participation and development of a tribal member workforce.
- Oversees restaurant environment, ensuring a smooth flow between front and back-of-house functions that promote efficient service and maintain consistency.
- Serves as a working shift manager oversees F&B operations in assigned area/shift, assists with service as needed by way of taking orders, using POS, covering employees in any position for breaks, completing billing of events, room set up, etc; completes assigned paperwork promptly; participates and attends designated meetings, trainings, activities, etc.
- Assists the Steakhouse Manager with all banquet operations including setup, food service, teardown and clean up. Promoting quality service delivery and skills with all the banquet staff.
- Assists the Steakhouse manager with the budget process and annual work plans.
- Organizes new hire training and conducts periodic re-training or cross-training as needed.
- Communicates policy changes, menu items, operational information, etc., to supervisors, leads, and front-line staff in an efficient/effective manner.
- Maintains a well-organized operational flow by communicating by conducting daily line up with their shift; communicates special events, banquets, food, and beverage supply needs, etc., to Steakhouse management and staff.
- Promotes and demonstrates proper food handling and preparation, ensuring that safety and health procedures are always followed.
- Handles any guest service complaints expediently with guest satisfaction and the return of guests as the goal.
- Develop procedures and policies for specific food and beverage operations as needed or directed by management.
- Promotes effective communication with supervisors, co-workers, and subordinates through regular staff meetings, co-worker/management/supervisor team meetings, and other forms of communication.
- Ensures that the operation of equipment, tools, and materials is handled safely, while fostering an environment of learning.
- Complies with regulatory laws, employee handbook, department policy and procedures, safety codes, etc.
- Promotes internal guest service standards through courteous and respectful behavior.
- Identify areas that need improvement and develop strategies to make improvements.
- Maintain Safety and Health regulations and comply with applicable laws, codes, and policies.
- Participate and attend designated meetings, training, activities, etc., as directed.
- Other duties as assigned.
PROMOTE QUALITY SERVICE STANDARDS:
SAFETY: Ensuring a safe experience by protecting the welfare of all.
INTEGRITY: Expecting personal accountability at every level.
COURTESY: Creating exceptional customer service experience for everyone.
TEAM: Functioning together to create a cooperative and positive experience.
SHOW: Providing flawless experience –a clean and cared-for property
SUPERVISORY AUTHORITY:
- Hamley’s Steakhouse Front of House staff.
SIGNATORY ABILITY:
ACCESS TO SENSITIVE AREAS:
- Admin offices, safes, storage areas, employee files, and POS (as needed).
MINIMUM QUALIFICATIONS:
- Five (5) years of food and beverage experience in a restaurant operation.
- Two (2) years of supervisor experience.
- Requires exceptional customer service skills, with training experience.
- Requires a High School Diploma or GED or 10 years of experience.
- Possess or obtain a Food Handler Certification and an OLCC card within 30 days of employment, with permit application submitted by first day of employment.
- Effective communication skills-verbally able to provide instruction, respond to questions, communicate differences, and have exceptional interpersonal skills and abilities.
- Need to stand and/or walk for long periods in a noisy environment; need to perform repetitive motions with wrists, hands, and fingers; good visual and auditory acuity to effectively respond, ability to lift and move up to 50 lbs.
- Possess working knowledge of wine, beers, and liquor.
- Computer skills in Word, Excel, Outlook, and POS experience.
- Requires a criminal history background check.
- Must be at least 21 years of age.
PREFERRED QUALIFICATIONS:
- Restaurant management experience
3. Front-of-house training experience.
Required
