Restaurant Manager - Garden Cafe Encore Boston Harbor

About Encore Boston Harbor Encore Boston Harbor is a luxury global destination gaming resort that features 671 hotel rooms with sweeping views of the Boston skyline and Boston Harbor, an ultra‑premium spa, luxury retail, high‑end dining, and state‑of‑the‑art ballroom and meeting spaces. It is the largest private single‑phase development in the history of the Commonwealth. Situated on the waterfront along the Mystic River and connected to Boston Harbor, the resort includes a six‑acre park with a harbor walk, an events lawn, public viewing areas, ornate floral displays, and retail and dining experiences overlooking the Encore Harbor Walk. Position Overview The Encore Boston Harbor Restaurant Manager will manage the daily operations of the designated restaurant, overseeing staffing, labor management, ordering and inventory, guest service, and food and beverage standards. The role includes managing departmental strategy, maximizing opportunities for departmental and company success, maintaining Encore Standards, and ensuring an excellent guest and team member experience. Job Responsibilities Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied. Manages short‑and long‑term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success. Manages the departmental performance, accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports. Manages the performance of team members under his or her area of responsibility. Monitors all activities of the department to ensure that all applicable internal policies, federal and state laws, rules, regulations, and controls property‑wide are enforced. Ensures the department delivers and maintains a maximum level of property‑wide service and satisfaction. Facilitates communication throughout the property by organizing and presiding over regularly scheduled meetings with team members within the department and with other departments as appropriate. Responsible for hiring, performance management, and employee engagement within the department. Provides training opportunities and constructive feedback to team members. Keeps informed of all new developments within the department and makes recommendations to maximize department and company success. Effectively manages internal and external guest relations, requiring patience, tact, and diplomacy. Addresses guest and team member issues as appropriate. Manages multiple priorities simultaneously and meets deadlines, often in stressful and high‑pressure situations. Promotes positive, fair, and ethical relations with all team members, all Encore contractors, and in all interactions within the host and surrounding communities as an ambassador of the Encore brand. Oversees the implementation of standards as detailed in the departmental standards and procedures manual. Ensures staff are diligent in opening and closing procedures and that the facility is always correctly prepared. Checks environmental elements including sound, lighting, and temperatures to ensure they are correctly set. Conducts effective shift briefings so all staff are aware of VIPs, special occasions, daily specials, product features, and property‑wide events. Encourages and motivates staff to provide optimum service during all shifts. Shares recommendations and guest comments with the General Manager and/or Director of Restaurants to reflect guest feedback. Resolves guest complaints and team member difficulties. Works with safety as a priority and follows department and company safety standards. Maintains relevant knowledge of industry through continuing education and training. Performs any other job‑related duties as assigned. Age, Gaming And Certifications 21 years of age or above. Will be required to obtain and maintain registration, or a license issued by the Massachusetts Gaming Commission. Must be able to obtain and maintain any licensing or active work cards required, including but not limited to the Food Manager Certification and alcohol awareness card. Education And or Experience High School degree or equivalent required. Bachelor’s Degree in a hotel or restaurant management field or equivalent experience preferred. Minimum 3 years of full‑service restaurant experience required, 2 years in a leadership role preferred. Requires strong computer skills and proficiency in POS Systems, Purchasing Software, Warehouse Requisition Software, Time‑Keeping Software and Microsoft Office. Candidate must have experience with planning and project management. Must possess outstanding organizational, interpersonal, and administrative skills, as well as excellent attention to detail. Knowledge of union as well as non‑union working environments preferred. Language Skills Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests. Fluency in English required; second language a plus. Ability to write detailed instructions and correspondence. Ability to effectively present information in one‑on‑one and group situations. Mathematical Skills & Reasoning Ability Ability to compute basic mathematical calculations and to decipher various reports and create reports upon request. Physical Demands The physical demands described here are representative of those that must be met by the team member to successfully perform the essential functions of this job. While performing the duties, the employee is regularly required to talk and hear; stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls; occasionally reach with hands and arms; sit, climb or balance; stoop, stretch, bend, kneel, crouch, or crawl. Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds and varied instances of standing/walking. Work Environment The noise level in the work environment is typically moderate, increasing to loud in the kitchen, on the restaurant floor, or other back‑of‑house areas. Must be able to interact with internal and external guests in a professional manner. Due to the unpredictable nature of the hospitality/entertainment industry, team members must be able to work varying schedules to reflect the business needs of the property. #J-18808-Ljbffr Wynn Las Vegas