Supervisor - Mozen Restaurant

The Supervisor – Mozen is responsible for overseeing the day-to-day operations of the Mozen dining venue. This role ensures that food service personnel deliver consistent, high-quality service while upholding cleanliness, safety, and operational standards. The Supervisor coordinates front-of-house activities, supports team development, and plays a key role in maintaining AAA Four Diamond guest service.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Supervises and coordinates the daily activities of front-of-house and food service personnel to ensure efficient, accurate, and timely meal preparation and service.
• Prepares and manages work schedules to align staffing levels with business demands, ensuring proper coverage, labor efficiency, and compliance with company policies.
• Assigns duties, monitors performance, and provides coaching, training, and hands-on support to maintain service excellence and adherence to established standards.
• Maintains a strong floor presence by assisting team members during peak periods, monitoring service flow, and resolving issues promptly to ensure smooth operations.
• Oversees guest service operations during all meal periods, ensuring every guest receives prompt, professional, and courteous service.
• Responds to guest and team member concerns with professionalism and urgency, escalating issues to management as appropriate.
• Ensures cleanliness, organization, and sanitation of all dining, service, and kitchen areas in accordance with Health Department regulations and company standards.
• Conducts regular inspections of dining rooms, service stations, kitchens, utensils, and equipment to verify cleanliness, safety, and operational readiness.
• Assists with guest-facing duties as needed, including greeting, seating, and delivering food and beverages.
• Coordinates communication between front-of-house, back-of-house, and management teams to support seamless service and efficient operations.
• Monitors inventory and supply levels, replenishing items and reporting shortages or equipment issues to management.
• Completes all required administrative duties, including reports, timekeeping, logs, checklists, and other operational documentation, accurately and on time.
• Enforces adherence to all company policies, including food handling, sanitation, health, and safety procedures.
• Supports ongoing training, cross-training, and team development to promote performance consistency, professionalism, and accountability.
• Performs other job-related duties as assigned to support overall departmental success and guest satisfaction. 

SUPERVISORY RESPONSIBILITIES:

• Provides leadership, training, and development for front-of-house team members.
• Recruits, selects, orients, and evaluates team members to maintain a safe, efficient, and guest-focused operation.
• Communicates expectations and monitors team performance, delivering coaching and corrective action as necessary.
• Enforces grooming, safety, and behavior standards and maintains a professional work environment.
• Promotes personal growth and teamwork by encouraging collaboration and supporting career development.

QUALIFICATIONS:

• Excellent verbal communication and interpersonal skills.
• Strong leadership ability with a focus on guest service and team coordination.
• Ability to manage multiple tasks, delegate responsibilities, and work under pressure in a fast-paced environment.
• High level of professionalism, reliability, and attention to detail.

EDUCATION and/or EXPERIENCE:

• Associate’s or Bachelor’s degree in Hospitality, Business, or a related field is preferred.
• Food Safety Manager Certification required or must be obtained upon hire.
• Minimum of 3–5 years of experience in food and beverage or fine dining operations, with at least 1–2 years in a supervisory role.
• Proven ability to lead service staff, oversee floor operations, and maintain high guest service standards.
• Strong understanding of fine dining protocols, wine and beverage service, and upscale guest relations.
• Experience with scheduling, training, performance feedback, and shift oversight.
• Skilled in resolving guest concerns, managing service flow, and collaborating with culinary leadership.
• Prior experience in a casino, resort, or luxury dining venue is strongly preferred.

LICENSES, CERTIFICATES, REGISTRATIONS:

Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required. 

LANGUAGE SKILLS:

Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests. 

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Communication Skills: Must be able to communicate clearly, professionally, and effectively with guests, front-of-house staff, culinary team, and management; responsible for supervising daily operations, handling guest concerns, coaching team members, and maintaining service standards in a fine dining environment.
• Lifting and Carrying: Frequently lifts and carries trays, menus, supply boxes, and service items weighing up to 40 pounds; may assist with restocking, table resets, or inventory movement.
• Manual Dexterity: Regularly uses hands and fingers to operate POS systems, handle service tools, adjust table settings, and complete paperwork or shift reports.
• Mobility: Continuously moves throughout the dining room, kitchen pass, and service areas; requires standing, walking, bending, lifting, and reaching for extended periods during peak service hours.
• Stationary Work: Occasionally remains seated while completing administrative responsibilities such as shift scheduling, incident documentation, and daily reports.
• Tool Operation: Frequent use of POS terminals, handheld radios, office equipment, and food and beverage service tools; ensures staff use equipment safely and efficiently.
• Visual Acuity: Requires near and far vision to oversee dining room operations, monitor food and beverage presentation, inspect cleanliness, and observe guest and staff interactions.
• Working Conditions: Routinely works in a high-end restaurant environment with exposure to moderate noise levels, variable lighting, and high guest volume. Regular exposure to a smoking environment while transitioning through casino or public areas.

WORK ENVIRONMENT:

This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions.                                  

WORKING HOURS:

Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends.

EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE:

Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin. 

We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources.