Kitchen Supervisor

It is the responsibility of the Restaurant Supervisor to manage operation in an efficient and professional manner to ensure quality service to guests. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

• Controls inventory and Cost of Goods by analyzing variances and initiating corrective actions.
• Controls purchasing while maintaining brand recognition.
• Keeps all operational expenses within budget
• Control labor expenses based on business levels.
• Oversees training, rules and regulations, provide guidance to employees and make recommendations regarding discipline when necessary.

• Strong leadership skills and the ability to motivate, coach and mentor employees with professional maturity.
• Strong organizational, interpersonal and problem-solving skills

• Responsible for staffing schedules, requests for time off, and attendance tracking for all restaurant employees while adhering to the policies of the Golden Nugget.
• Provide Human Resources with the necessary information to keep personnel files current.
• Check guest satisfaction throughout the restaurant and resolve customer complaints.
• Ensure a neat, clean and safe working environment in accordance with established health and safety standards.

• Ensure employees have valid work cards while they are working and meet both state and departmental requirements concerning sanitation and personal hygiene.
• Performs other duties as assigned.

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams
• Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills
• Excellent interpersonal and communication skills (verbal and written), fluent English and articulate
• Ability to work efficiently, independently and cohesively, consistently producing quality results
• Computer literate in Microsoft Windows applications required; Aloha POS system experience preferred.
• Valid Nevada Health Card.
• Minimum age requirement is 21.
• Associates or related degree preferred
• 2 years’ previous restaurant hospitality management experience or equivalent education.

Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

FAQ's:

Q) Does Landry’s hire across multiple restaurant brands?

A) Yes, roles span various dining concepts.

Q) Are luxury dining environments part of employment?

A) Some brands operate in upscale settings.

Q) Do roles vary significantly by concept?

A) Yes, responsibilities differ by restaurant type.

Q) Are event and resort locations included?

A) Yes, some positions are venue-based.

Q) Is professional presentation expected?

A) Yes, standards vary by brand level.