DUTIES AND RESPONSIBILITIES • Enforces performance standards, policies and procedures as they relate to venue operations; monitors Food Server service on the dining floor. Ensures smooth and efficient operations on a continual basis. • Ensures the highest possible standards of guest service and team member relations are maintained and carried out in a fair and equitable manner. • Ensures compliance with all health and safety standards/regulations as well as all applicable Tribal, Federal, State and local laws/ordinances. • Assists venue manager with scheduling of team members and ensuring correct staffing levels and adjustments are made in accordance with guest needs. • Monitors job performance of all venue team members and provides feedback on same to aid the team members in developing and enhancing skills. • Provides input to the venue manager concerning operational deficiencies and areas in need of improvement. • Promotes positive guest relations through prompt, courteous and efficient service. • Reviews and makes recommendations and suggestions to hire, suspend, transfer, promote, evaluate, discipline and terminate all team members in a fair and equitable manner. • Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy. • Listens to, evaluates and handles guest comments in a way that satisfies the guest to their satisfaction. • Maintains knowledge of local jurisdiction gaming laws (federal, state, compact, etc.) and attendant regulations as well as internal controls, policies and procedures. • Directly supervises all service team members on assigned shift. • Create and utilize a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication • Performs all other duties as assigned. QUALIFICATION REQUIREMENTS • High school diploma or GED preferred. • Minimum of one year related supervisory experience preferred. • Appropriate licenses, as required. • ServSafe® certification, or ability to become certified, and knowledge of HACCP standards required.