Floor Manager of Asian Culinary

Responsibilities The Floor Manager of Asian Culinary is responsible for supporting the Executive Chef with overseeing performance and strategy of their restaurant and being accountable for meeting food quality standards and financial goals. S/he is responsible for supporting with the selection, scheduling, directing, training and development of all F&B staff. This position develops and implements systems and methods of controls and service, department budget and departmental policies and procedures, and ensures all culinary performance as a team. The Manager is responsible for managing team members and directing daily operations, exercising independent judgment in staffing, scheduling, performance management, and enforcement of company policies. The Manager serves as a representative of management, spends the majority of time on supervisory and decision‑making responsibilities, and provides input into hiring, discipline, and other employment actions that are given significant weight. Essential Duties Develop standard recipes and techniques for food preparation and presentation which help to assure consistency in high quality, minimize food cost, and exercise portion control. Produce high quality plates, tasting menus and dishes for Asian food outlets. Evaluate food product to assure that quality standards are consistently attained. Adhere to proper cooking temperatures, methods, preparation, and plating procedures. Monitor food waste and maintain an accurate inventory of food items utilizing the FIFO method. Cook or directly supervise the cooking of items that require skillful preparation. Ensure consistency, accuracy, portion control, quality and presentation of all Food & Beverage product in a friendly fast‑paced exceptional guest service environment. Supervise, lead and direct all Asian Culinary staff, ensuring regulatory compliance within all gaming regulations, internal controls and company and department policies and procedures. Supervise other Asian Culinary professionals, performing activities such as interview & hiring, training, instruct and assign work, evaluate and develop performance, and administer disciplinary actions. Ensure employees are trained to work safely and efficiently within current regulatory guidelines. Evaluate shift schedules and adjust, if necessary, to accommodate Resorts World operational and departmental needs. Prepare, maintain, and submit essential paperwork and reports on time. Multitask in a fast‑paced environment and have a high level of attention to detail while ensuring prompt, efficient, quality, friendly guest‑first service while responding proactively to all guest needs and concerns. Manage day‑to‑day operations within budgeted guidelines, hold daily pre‑shifts for staff, inventory and ordering of all work tools as well as food and paper products, attend periodic meetings and training sessions. Ensure Asian Food outlets quality and consistency of all products through constant monitoring and making necessary improvements. Nurture an ownership work environment with emphasis on motivation and teamwork. Develop a positive and productive relationship with employees. Effectively motivate employees. Preserve excellent internal and external customer service. Send daily shift reports to the direct supervisor with detailed shift summaries and periodic updates. Monitor for compliance with all department and company rules, regulations, policies, procedures, internal controls and government rules and regulations as well as all HTC guidelines. Maintain safe and sanitary work area per NYC DOH guidelines. Promote positive public and employee relations. Perform other duties as assigned. Work/Educational Experience Must be at least 18 years old and have the ability to obtain the appropriate license pursuant to the applicable statute, rules and regulations. Associate degree in Food Service/Hospitality Management/Culinary School Diploma or closely related field OR Two (2) years’ experience in a High‑Volume Food and Beverage Supervisory position or equivalent OR Two (2) years’ management experience in the hiring position’s Department. Five (5) years related work experience in a High‑Volume Food & Beverage setting required. Extensive Food and Beverage Knowledge in Asian Culinary, Cooking, Planning and Preparation. Prior experience with Union rules and regulation knowledge within a food and beverage environment. Knowledge of food preparation and existing health and safety standards per the NYC DOH and possess a NYC Health Qualifying Certificate in Food Protection. Ability to use and working knowledge of various computer software programs/POS systems/Avero/analyzing, ordering and inventory systems and Restaurant management software programs. Three (3) years’ related experience in a Casino High Volume Food & Beverage setting preferred. Essential Requirements To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical and Mental 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 of this job, the Team Member is regularly required to talk or hear. The Team Member is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The Team Member is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and prolonged sitting during the shift. Language Skills Ability to read, analyze, and interpret documents, such as policy and procedure manuals and other related documents. Ability to respond to common inquiries from other Team Members or guests. Fluency in English required. Ability to write detailed instructions and correspondence. Ability to effectively present information in one‑on‑one and small group situations. Mathematical Skills & Reasoning Ability Ability to compute complex mathematical calculations. Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to decipher various reports and maintain reports upon request with strong decision‑making and problem‑solving skills. Ability to work well under pressure and deadlines. Work Environment The work environment characteristics described here are representative of those that exists while employees are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is typically moderate. When on the property or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner. Due to the unpredictable nature of the hospitality/entertainment industry, employees must be able to work varying schedules to reflect the business needs of the property. Equal Employment Opportunity Statement The Company is committed to achieving full equal opportunity without discrimination based on race, religion, color, sex, national origin, politics, marital status, physical disability, age or sexual orientation or any other status protected by law. We welcome the strength of diversity in our workforce. Pay Transparency $71,853 — $89,816 #J-18808-Ljbffr Genting New York LLC