Restaurant Manager

The Restaurant Room Manager administers, directs and controls the effective and efficient operation of the assigned F&B outlet. All duties are to be performed within the guidelines of the Seneca Gaming Corporation\'s policies and procedures, Internal Control Standards and objectives. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES Upon approval of division management implement and maintain upscale standards. Train all restaurant staff to perform their job duties in accordance with departmental and company standards. On an on-going basis monitor performance to ensure that all staff consistently meet or exceed these standards. Evaluate, provide feedback and direct Shift Managers and all restaurant staff. Ensure that all products served meet the established specifications and standards. Manage a budget to ensure that the department runs efficiently to achieve established fiscal and performance goals, and recommends changes to enhance profitability. Maintain a rotation of weekly and seasonal special offerings based on industry trends, creativity, and guest feedback on a regular basis Keep informed of new or revised restaurant/bar/dining concepts as part of development of all F&B offerings, in sync with overall property plans. Provide disciplinary action when needed. Facilitate weekly management meetings with department. Attend property management meetings Maintain constant control of the restaurant including but not limited to; greeting and seating of guests, taking a proactive approach to resolving service failures, handling guest complaints in a manner that is consistent with a five-star restaurant, responding to employee complaints on a timely basis, and addressing other problems that are encountered. Also responsible for making Division Management aware of pertinent issues as it relates to the above. Report any incidents to appropriate management. Assure prompt, professional service to all guests. Responsible for approaching tables and speaking with guests to obtain feedback about dining experience. Handle administrative duties such as scheduling, payroll, filing, personnel maintenance and HR issues. Advise the Director of Food & Beverage of daily concerns and needs; utilize all available resources to maximize profits. Complete daily reports including Daily Manager Report and any Incident Reports. Prepare necessary paperwork, ordering or supplies and equipment needed for an efficient customer oriented operation. Communicate regularly with associates and keep them informed of all Casino activities and events. Ensure that staff behavior and appearance are in full compliance with established standards at all times. Share accountability for achieving cost goals, labor and expenses. Evaluate staff performance on a ninety (90) day and annual basis. Maintain a current understanding of all policy and guidelines regarding information security including the Seneca Gaming Corporation Acceptable Use Policy. Understand and comply with all information security policies and procedures at all times. Provide exceptional customer service to all patrons and communicate in a pleasant, friendly and professional manner at all times. Maintain a professional work environment with supervisors, managers and staff. Meet the attendance guidelines of the job and adhere to regulatory, departmental and company policies. Must complete all required SGC Training programs within nine (9) months from commencement of employment. Attend all necessary meetings. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by a 24-hour schedule. QUALIFICATIONS/REQUIREMENTS Must demonstrate leadership, fairness, and sensibility to the customers and employees. Must possess the ability to instill a sense of pride and personal responsibility in subordinates. Education/Experience Must be 18 years of age or older upon employment. High school diploma equivalent required. Associates or Bachelor's degree preferred. Minimum six (6) years in the field of food and beverage; three (3) years food and beverage supervisory experience in a high volume restaurant required. Minimum one (1) year experience as a general manager of a dining restaurant. Excellent interpersonal, customer service, communication, coaching, team building and problem solving skills required. Must possess general knowledge of all phases of full service dining and food and beverage service procedures. Must be able to understand budget and hold responsible units accountable to meet budget. Must have a complete understanding of labor and productivity standards measured by covers per hour. Must be able to evaluate statistical reports and other business reports. Must be computer literate, including broad knowledge of all Microsoft office applications as well as restaurant automated systems. Requi #J-18808-Ljbffr