Restaurant Services Manager (Eagles Landing)

Position Summary: Under general direction from the Food and Beverage Operations Manager, responsible for developing and maintaining high performing Food and Beverage Teams. Responsible for accomplishing the department’s objectives by planning, organizing, managing and budgeting the food outlet operations including the restaurant, bar, food court, and/or coffee bar. Ensures the efficient and profitable operations of the food outlets while maintaining and establishing service, quality and profitability standards. Ensures that the venue operates in accordance with applicable laws, regulations, and departmental policies and procedures. Maintains confidentiality of all privileged information. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. Essential Duties & Responsibilities: Develops a comprehensive service-training program that is effective, measurable, and focuses on the standards of delivering excellent guest service. Responsible for POS (Point of Sale) accuracy as it relates to the restaurant’s menus including digital menu boards. Manages expectations by teaching and training team members on preparation and service methods. Develops positive relationships with team members by addressing individual motivational needs and concerns, provides coaching through mentorship and leads by example. Manages the operations of assigned restaurant to ensure an optimal level of service, quality and hospitality are provided to all guests. Ensures service levels operate at an optimum level in order to maintain profitable and guest service standards. Ensures staff scheduling is within the budgetary guidelines and adjust work schedules in accordance with applicable revenue. Maintains a highly visible appearance in the outlet establishing constant contact with patrons to ensure guest satisfaction. Creates, recommends, and implements restaurant promotions designed to leverage creativity and uniqueness. Instruct, train and ensure all applicable laws and level of service is adhered to by employees. Generate creative promotions and marketing initiatives to increase team member engagement, excitement and efficiency. Solicit team member recommendations and feedback utilizing an open-door policy that encourages feedback and strengthens team member involvement. Utilizes a “coaching” type of style of management to train employees and maintain their level of service. Hosts regular staff meetings to ensure communication among personnel regarding administrative activities. Achieves financial objectives by forecasting, implementing, monitoring, controlling and reporting on labor costs, food costs, beverage costs, supplies, and equipment to maximize revenue and minimize expenses. Works directly with the Chef’s and marketing department to establish the proper menu mix and daily, weekly and monthly specials that coordinate and benefit the casino floor. Develops strong working relationships with other department managers and directors to ensure communication and teamwork is optimum. Ensures all restaurant functions are executed according to gaming, health, sanitation regulations and established policies and procedures. Implements and participates in staff development and training programs. Maintains professional and technical knowledge by conducting research, attending seminars, educational workshops, classes and conferences, reviewing professional publications and establishing professional networks. Maintains confidentiality of all privileged information. Assist the food and beverage outlets with the highest level of compliance as it pertains to inventory control, sanitary food handling, cross-contamination and overall health and safety / food regulations. Recommend promotions, demotions, discipline and other team member actions. Increase restaurant revenues through research and taking positive steps to adjust or change menu offerings, service, portion control, presentation and waste. Ensure proper training of all personnel including sequence of service, ServSafe and guest service standards. Ensure that Casino, Food and Beverage operational Policies, Procedures, and regulations are followed. Prepare Food and Beverage reports as requested as pertaining to relevant assigned areas of responsibility. Performs other duties as required. Access to Sensitive Areas: Food and Beverage storage and office areas. Signatory Authority: Department orders, requisitions, and personnel related forms. Minimum Qualifications: Bachelor’s Degree in Restaurant, Hotel, or Institutional Management or related field plus five (5) years of work experience as a restaurant supervisor for high capacity restaurants and/or beverage departments. Casino Food & Beverage operation experience preferred. Two (2) years’ work experience with financial documents including budgeting, food cost analysis, and labor cost analysis required. Five (5) years of Food and Beverage guest service experience preferred. Excellent leadership, interpersonal skills, written and verbal communication, decision-making skills, proven analytical and problem-solving abilities required. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license. Knowledge, Skills and Abilities: Knowledge of restaurant operations and food service principles including applicable health and sanitation standards. Knowledge of the proper use of major kitchen equipment including stoves, ovens, alto shams, slicers, knives, and dish machines. Knowledge of basic accounting, math, and record keeping practices and procedures. Knowledge of proper English, spelling, punctuation and grammar. Knowledge of proper restaurant and departmental budgeting and planning. Knowledge of analyzing profit and loss statements. Knowledge and working expertise in food cost analysis. Knowledge and working expertise of labor cost analysis. Knowledge and expertise in POS systems. Knowledge of working with a casino marketing environment. Skill in operating various word-processing, spreadsheets, and database software programs in a Windows environment, specifically Word, Excel, Access and PowerPoint. Skill in supervising, training, and evaluating assigned staff. Ability to communicate effectively, both verbally and in writing. Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds. Ability to maintain confidentiality. Ability to establish and maintain professional relationships with co-workers at all levels. Ability to work independently and meet strict time lines. Ability to make solid decisions and exercise independent judgment. Physical Demands: While performing the duties of this job, the employee is regularly required to talk and hear. The employee is regularly required to stand, walk, sit, use hand to finger, handle or feel objects, tools or controls, and reach with hands and arms. The employee frequently lifts and/or moves up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus. Work Environment: Work is generally performed in an office setting with a moderate noise level. Occasional work is performed in a casino setting with exposure to second-hand smoke and a moderate noise level. While performing the duties of this position, the work environment is occasionally noisy and employee will work indoors and outdoors (exposed to weather conditions). Extended hours and irregular shifts may be required. Tight time constraints and multiple demands are common. Must be able to work Nights, Weekends, and Holidays #J-18808-Ljbffr Table Mountain Casino Inc.