Supervisor - Double Cut Steak House

Round Rock, TX, USA|

Job Overview

Benefits

Career growth opportunities

401(k) matching

Paid Time Off

holiday compensation

health coverage

dental coverage

vision coverage

employee appreciation events

discounts

Education assistance programs

Job Description

Kalahari Resorts & Conventions is a leading hospitality company known for delivering extraordinary vacation experiences. As the home to America's Largest Indoor Waterparks, Kalahari Resorts has established itself as a premier destination featuring African-inspired themes that combine world-class dining, luxurious spas, exciting entertainment, and state-of-the-art convention centers. These amenities not only provide guests an immersive cultural experience but also set a new standard in hospitality excellence nationwide. Kalahari Resorts is family-owned, emphasizing a core value they call "Lead with Love." This philosophy underscores the company's commitment to caring deeply for guests, employees, and the communities it serves by fostering an environment where everyone feels respected, valued, and treated like family.

The company’s dedication to social responsibility is evident through their partnership with charity: water, aimed at bringing clean water to one million people in Africa, aligning their business goals with impactful humanitarian efforts. This rare blend of business success and heartfelt dedication makes Kalahari Resorts a unique employer within the hospitality industry. The company offers a comprehensive work environment where innovation and genuine guest care are cornerstones of their operational approach.

The Restaurant Supervisor role at Double Cut Steak House reflects Kalahari's commitment to excellence and leadership within its food and beverage sector. The successful candidate will embody the brand's high standards by ensuring that guests have memorable dining experiences marked by exceptional service, high-quality products, and a welcoming atmosphere. As a crucial part of the leadership team, the Restaurant Supervisor will lead, train, and develop employees, creating a positive work environment where teamwork thrives and associates are inspired to grow professionally. Responsibilities encompass monitoring daily operations, maintaining equipment, upholding company policies, and supporting the management team to consistently exceed guest expectations. This role is an excellent opportunity for individuals passionate about hospitality leadership and dedicated to delivering outstanding service in a dynamic, guest-focused environment.

Job Requirements

General food and beverage knowledge involving at least 1 year of front-of-the-house operations and or supervisory positions in a hotel or resort setting is preferred
Prior restaurant experience in a full-service restaurant is required
Must be able to communicate read write and speak English effectively
Bi-lingual skills are preferred but not required
State or local law may require a certificate upon completion of an alcohol awareness safety class as well as state-certified proper food handling certification

Job Qualifications

General food and beverage knowledge involving at least 1 year of front-of-the-house operations and or supervisory positions in a hotel or resort setting is preferred
Prior restaurant experience in a full-service restaurant is required
Must be able to communicate read write and speak English effectively
Bi-lingual skills are preferred but not required
State or local law may require a certificate upon completion of an alcohol awareness safety class as well as state-certified proper food handling certification

Job Duties

Support the restaurant manager assistant manager and F&B director and understand completely all policies procedures standards specifications guidelines and training programs for all food and beverage outlets within the resort communicating expectations and enforcing those policies and procedures with restaurant associates
Fill in where needed as associate to ensure guest service standards and efficient operations are met daily
Continually strive to develop coach and train your staff in all areas of professional development
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs