Manager, Restaurant

Our team members are the key to our company’s success, and their health and well‑being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members to stay healthy, plan for their future and maintain a healthy work‑life balance. Benefits may vary with employment status. To see our full list of Team Member Benefits please visit our career site: Job Description The Manager – Steakhouse is responsible for supervising the restaurant operations and employees during an assigned shift and assisting in the supervision of all other food & beverage outlets as needed. Essential Duties & Responsibilities Opens and closes shift or work area at scheduled times; ensuring outlet is fully prepared for operation, as well as ensuring cleanliness and security of company assets. Maintains administrative functions, such as scheduling, time and attendance records, and appraisals in order to ensure appropriate staffing levels and that team members are performing duties according to established service standards. Assists in monitoring department budget to ensure efficient use of labor and other resources in order to achieve effective operation of the department. Monitors guest service and satisfaction by interviewing guests and by observing food ratings in order to make recommendations for improvement to maintain high service standards and a positive dining experience for guests. Resolves guest concerns or complaints in order to maintain positive guest relations. Inspects food outlet daily to ensure a safe work environment, that equipment is operating properly and that sufficient supplies are on hand in order to achieve smooth operation of the department. Attends and participates in meetings, completing follow‑up as assigned. Perform work regularly and predictably. Other duties as assigned. Qualifications This knowledge and these abilities are typically acquired through a High School Diploma, as well as four years’ dining experience, with a minimum of two years’ Food and Beverage supervisory experience; or through a bachelor’s degree in Restaurant Management or related field. Skills Strong leadership and interpersonal skills Excellent interpersonal, oral and written communication skills. Meticulous, organized and accurate Extreme confidentiality. Familiarity with a variety of computer systems and applications. Be flexible to work varying shifts and time schedules as needed. Communicate effectively with all levels of employees and guests. Manage multiple details and tasks concurrently in a changing environment. Able to work effectively in a team environment. Analyze and think about how possible solutions impact on the entire operation. PHYSICAL DEMANDS Ability to stand and sit for extended periods of time. Ability to walk distances. Ability to lift 30 to 40 lbs. While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus. The Casino environment is hectic, fast‑paced and often crowded and noisy. May be exposed to casino related environmental factors including, but not limited to excessive noise and constant exposure to general public. #J-18808-Ljbffr