Restaurant Manager - Fine Dining

Summary

The Restaurant Manager directs and coordinates activities of the food and beverage personnel and service in the front of the house of the restaurant. Manages staff, products, service and financial results. Ensures excellent customer service.

Supervisory Responsibilities

Manages the Lead Restaurant Supervisor and the Dining Shift Supervisor who supervise employees in the restaurant.  Responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Ensures excellent customer service for every guest, every time;
• Oversees daily floor operation of the restaurant and beverage outlet;
• Develops daily opening/closing duties for the restaurant with the help of the Dining Shift Supervisors;
• Works with the chefs on promoting the daily food specials;
• Coordinates any/all pricing & menu changes on the POS system (InfoGenesis) so all items appear on the proper screens;
• Coordinates with IT on all menus or specials that appear on any casino video monitors;
• Helps with any advertising ideas to promote the restaurant (e.g. holiday menus, etc.);
• Approves  all employee schedules for the restaurant and bars;
• Verifies validity of casino complimentary slips for the food and beverage check;
• Coordinates customer service training for the department;
• Responsible for monthly inventory counts and extensions of china, glass, silverware for the restaurant;
• Assists in the management of the front of the house food and beverage operations as needed maintains and instructs assigned personnel on safety and health standards, policies and procedures and follows up to ensure hazards are eliminated;
• Oversees the daily cashier check out, reconciliation of the monies from the POS system (InfoGenesis). Matches daily recipes with monies taken in, documenting variances, if any;
• Ensures restaurant and employees meet both state and departmental requirements concerning sanitation and personal hygiene;
  • Ensures that designated work areas, flatware, glasses, dinnerware and other used to serve customers are free from hazards (i.e. chips, breaks, cracks, liquid on floor, etc.).
• Conducts weekly/monthly inventory and control of silver ware, glassware and china in all food outlets;
• Plans and implements all operating plans and budgets for the restaurant;
• Maintains working knowledge of and execution of policies and procedures within multiple restaurants;
• Establishes and administers training programs, counsels, guides and instructs personnel in the proper performance of their duties;
• Ensures that facilities are adequate for the performance of duties by personnel;
• Acts immediately on all customer comments to ensure that corrections are made;
• Performs assigned input work in compiling annual budgets;
• Prepares and coordinates the periodic performance reviews of personnel;
• Ensures that all hiring practices, employee disciplinary actions and employee expectations are in accordance with departmental and company policies;
• Recommends changes including hiring, promotion, demotion and release of personnel;
• Maintains all staff records – Kronos, Food Handlers cards, Alcohol Awareness training;
• Oversees Food & Beverage outlets in the absence of the F&B Manager and/or Beverage Manager;
• Maintains and instructs assigned personnel on safety and health standards, policies and procedures and follows up to ensure hazards are eliminated;
• Hires and trains Tribal Members consistent with the casino’s Community and Indian Preference guidelines.

Education and/or Experience

High School Diploma or general education degree (GED) required; College degree in Hospitality Management a plus; 8 to 10 years related experience in the Food & Beverage industry with, at least, 5 years in a management role; and/or equivalent combination of education and experience.  Knowledge of Arizona State Liquor Laws - Title 4 and/or Arizona Alcohol Awareness certification required.

Certificates, Licenses, Registrations 

Must possess a Maricopa County Food Handler’s Card.

Computer Skills

Must have good PC skills and a working knowledge of Microsoft Office applications, POS systems (Infogenesis preferred), timekeeping/payroll systems (Kronos preferred) and inventory/purchasing systems (SWS preferred).

Other Qualification

• Must have strong communication, supervisory and organizational skills. 
• Must have excellent customer service skills. 
• Must be able to work harmoniously with co-workers and staff and instill the idea of being a team player. 
• Must present a cheerful and friendly personality and have a well-groomed appearance at all times.

Language Skills

Must be able to read, write, speak and understand English.

Physical Demands

While performing the duties of this job, the employee is regularly required to stand for prolonged periods of time; walk; use hands and fingers to handle or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear and taste or smell. The employee must regularly lift and/or move up to 25 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment

While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions and secondary smoke. The employee is frequently exposed to extreme cold and extreme heat.  The noise level in the work environment is usually moderate to loud.