FINE DINING F&B MANAGER

Responsibilities Leads and administers all front‑of‑house restaurant operations, ensuring seamless service execution, guest satisfaction, and operational efficiency. Supervises, trains, develops, and evaluates front‑of‑house team members, providing coaching, feedback, recognition, and corrective action as needed. Creates effective schedules, manages breaks and floor plans, and balances labor costs with service expectations and business demand. Drives superior guest service by actively modeling standards, resolving guest concerns, and ensuring consistent achievement of departmental service goals. Develops and administers training programs to ensure team members are knowledgeable in service standards, safety procedures, and operational expectations. Oversees rewards and recognition initiatives to promote engagement, accountability, and retention. Monitors and maintains quality assurance standards, including health department requirements, food presentation, and service consistency. Manages inventory controls, pars, receiving, storage, production, and service processes to support cost control and product quality. Assists with departmental budgeting, monitors financial performance, implements cost control initiatives, and reports concerns to leadership. Ensures compliance with all regulatory, safety, and operational requirements applicable to food and beverage operations and reports potential issues to senior leadership. Enforces safety policies, addresses hazards, and ensures a safe environment for guests and team members. Connects operational execution with broader strategic objectives and navigates challenges within a large, complex organization. Maintains professional appearance, demeanor, and confidentiality while performing additional related duties as assigned. Qualifications Must be at least 21 years of age. Bachelor’s degree preferred, or an equivalent combination of education and five years of related supervisory or management experience. Required experience managing fine dining or upscale restaurant operations. Proven ability to lead teams, resolve guest and employee issues diplomatically, and maintain a high‑service culture. Strong written and verbal communication skills, including the ability to prepare reports, correspondence, and procedures. Demonstrated financial acumen, including the ability to analyze labor, costs, ratios, percentages, and performance metrics. Proficiency in Microsoft Outlook and related office applications. Excellent leadership, motivational, customer service, and interpersonal skills. Flexibility to work varying shifts including nights, weekends, holidays, and overtime as business needs require. Benefits Base salary ranges from $60,000 to $70,000, with a competitive Total Rewards package that includes day‑one medical coverage, 401(k) matching, annual performance bonus, wellness programs, and paid time off earned per local policy. We are an Equal Opportunity Employer and actively welcome diversity and sustainability valued individuals to join our team. #J-18808-Ljbffr Hollywood Casino Columbus