"Tamarack Junction is a finalist in the 2012 Best Places To Work!

Employment Opportunities

Restaurant Supervisor

by Human Resources | Nov 27, 2018

Title: Restaurant Supervisor 
FLSA Status: Non-Exempt 
Reports to: Restaurant Manager 
Supervises: Host/Cashiers, Food Servers, Bus Persons, Expeditors, Bartenders, Cocktail Servers, Barbacks. 
Department:     Food 



Open availability, must be able to work Fridays, Saturdays, and Sundays.



Under the direct direction of the Assistant Operations Manager and the general direction of the Restaurant Manager, the Restaurant Supervisor directs and organizes the day to day activities of the restaurant operation on an assigned shift.  The Restaurant Supervisor assists with the planning of the Food Department to meet the daily needs of all front of the house food operations.

The Restaurant Supervisor, as with all members of the Tamarack Junction Casino Team, is expected to conduct themselves in a manner, which demonstrates initiative, professionalism, personal awareness, integrity and exercises confidentiality in the appropriate areas of their performance.  The Restaurant Supervisor shares in the Tamarack’s support of the company’s vision, mission, values and consistently performs all functions in a fashion that inspires and motivates other to actively pursue them.



  • Demonstrates leadership by adhering to Tamarack Junction team member policies and procedures.  Must hold team members accountable for their actions.
  • Promotes positive guest relations by projecting a courteous, helpful attitude and assisting guests with complaints and responds promptly to improve service.
  • Communicates on a regular basis with managers and supervisors on events or other concerns that may impact their area.
  • Supervises and provides support and direction to the food staff.  Exhibits sound and accurate judgment and has the ability to resolve team member related issues with positive and open communication.
  • Ensures the high standards of sanitation and cleanliness are maintained throughout the food operations at all times.
  • Assists in banquet set-up, operation and break down as well as follows up with weekly banquet event orders.
  • Assists in restaurant training of food operations to increase their knowledge about their core roles and responsibilities, safety, sanitation and accident prevention.
  • Ensures that the food staff maintains the highest standards of guest services and relations.
  • Communicates with the Food Management Team regarding maintenance and equipment concerns.
  • Identifies potential problems or shortages and makes pro-active decisions to ensure good food quality and guest satisfaction.
  • Ensures that proper staffing levels are maintained to achieve maximum profit and the highest level of guest services.
  • Completes related paper work in accurate and timely manner.
  • Performs other duties as assigned.

  • Managing People – Decision making; Facilitating and process improvement; Take responsibility for subordinates skills and encourages growth; Solicits and applies guest feedback (internal and external); Foster quality focus in others; continually works towards self improvement in regards to supervisory skills.
  • Teambuilding – Balances team and individual responsibilities; Exhibits objectivity and openness to others views; Gives and welcomes feedback; Contributes to building a positive team spirit; Able to build moral and group commitments to goals and objectives; Supports everyone’s effort to succeed; Recognizes accomplishments of other team members.
  • Delegation – Delegates work assignments; Sets expectations and monitors delegated activities; Provides recognition for results.
  • Problem Solving – Identifies and resolves problems in a timely manner; Develops alternative solutions; Uses reason even when dealing with emotional topics.
  • Professionalism – Approaches other in a tactful manner; Reacts well under pressure; Treats other with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
  • Initiative – Volunteers readily; Undertakes self –development activities; Seeks increased responsibilities; Takes independent actions and calculated risk; Looks for and takes advantage of opportunities; Asks for and offers help when needed.
  • Motivation – Sets and achieves challenging goals; Organizes or schedules other people and their tasks; Develops realistic action plans.
  • Quantity– Meets productivity standards; Completes work in a timely manner; Strives to increase productivity; Works quickly.


 The Restaurant Supervisor typically works in a fast-paced restaurant and bar operation.  The position will frequently interface with guests and team members on a daily basis.  The position work schedule varies and may include Saturday, Sunday and Holidays, varied hours depending on the needs of the operation.  The Restaurant Supervisor is encouraged to maintain a flexible schedule.


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 accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs/ladder; balance;  stoop, kneel crouch or crawl; talk and hear.  The employee must occasionally lift and/or move up to 25 pounds. 

All employees of the Company are considered to be "at will." As such, any employee may terminate his employment at any time, with or without cause, as may the Company.

If you would like to apply for a position, please fill out our Online Application.


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