RESTAURANT MANAGER

Restaurant ManagerThe Restaurant Manager provides direct and general supervision to restaurant staff in order to ensure effective and efficient operation of assigned restaurant operations. They ensure compliance with health department regulations while supporting Belterra's vision, mission and values.The Restaurant Manager:Is responsible for operating and maintaining an efficient and profitable (front-of-the-house) operation in all food and beverage outletsDelivers internal and external guest service with Boyd StyleStaffs, schedules, evaluates, trains, develops and monitors team membersRecommends wage increases, promotions, demotions, discipline and other employment actions for team membersEnsures staff receives adequate guidance and resources to accomplish established objectivesUnderstands department objectives, standards, guidelines and budget to achieve effective supervision of departmentEstablishes and maintains training and development procedures to ensure superior guest service standards are metOpens and closes work area at scheduled times, ensuring full preparation for operation/functionEnsures cleanliness and security of company assetsWorks with Chef and kitchen staff to ensure proper food preparation and timing, and that all last-minute changes are taken care of in order to ensure highest levels of customer satisfactionMonitors staff, directing necessary action to ensure the proper setup, schedule and delivery of serviceResponsible for ordering and maintaining inventory levels of all needed supplies.Ensures effective beverage operationsResolves guest concerns or complaints in a timely and friendly manner in order to maintain positive customer relationsConducts inspections to ensure a safe work environment: equipment is operating properly, and sufficient supplies are on hand in order to accomplish smooth operation of the departmentImplements and monitors department budget and other administrative processes to achieve proper management of department operationsIncreases department revenues through research and taking positive steps to adjust or change menu offerings, service, portion control, presentation and wasteDevelops and implements department management plans including budgets, labor schedules and systems of accountabilityOrganizes restaurant operations for effective and efficient service as well as overall coordination and controlPromote the courteous treatment of customers and team members including resolving complaints, answering questions and providing general serviceEnsures food servers, buspersons, and other restaurant personnel are meeting or exceeding service standards.Develops and implements policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelinesCreates and maintains records, reports and other documentation as required to meet company and business expectationsEnsures proper communication between front of house and back of house operations while taking ownership of all responsible areasMeets daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisonsEnsures periodic quality checks for all products and service, i.e., greeting times.Monitors purchasing, staffing, and inventory in order to control product and labor cost and waste, ensuring adherence to the budgetMonitors work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolvedOversees and ensures all stations are properly stocked and set upOversees and ensures all equipment and working conditions are well maintainedMaintains the viability and integrity of all restaurant operationsWorks with the F&B Multi-Outlet Manager and Director of Food & Beverage to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices and food specials that will most appropriately meet company needsCoordinates with marketing and player development to properly prepare for increased guest volume due to group functions and special eventsPerforms other duties as assigned by managementQualificationsExperience in the management of catering and banquet operationsExcellent guest relations skillsKnowledge of wines and alcoholic beveragesDemonstrated knowledge of table-side serviceAbility to maintain bar operationsAbility to communicate effectively with guests, outside contacts and team membersAbility to observe and direct actions of subordinatesAbility to effectively and efficiently move around banquet and meeting roomsAbility to lift and move, with or without assistance, large banquet tables, other necessary items, and/or equipmentAbility to review and comprehend all necessary documentation and programsDemonstrated management experience in a high-volume restaurant.Must be able to obtain/maintain any necessary licenses and/or certifications.Must be at least 21 years of age.These skills and abilities are typically acquired through the completion of a Bachelor's Degree in Business Management or related field and five year's experience directly related to food and beverage or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.Additional InformationAll your information will be kept confidential according to EEO guidelines.Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. Boyd Gaming