Fine Dining Restaurant Manager - Casino manages the employees and activities of the fine dining restaurant. Ensures food quality, cleanliness, and customer satisfaction. Being a Fine Dining Restaurant Manager - Casino trains and schedules employees. May be responsible for maintaining inventory of service items and/or bar beverages. Additionally, Fine Dining Restaurant Manager - Casino requires a high school diploma. Typically reports to a head of a unit/department. The Fine Dining Restaurant Manager - Casino supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be a Fine Dining Restaurant Manager - Casino typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes. (Copyright 2024 Salary.com)
Parkhurst Dining, part of the Eat’n Park Hospitality Group, is a family owned, family run company that provides culinary, dining and catering services to over 80 organizations and universities east of the Mississippi.
We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile.
This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider Parkhurst!
JOB SUMMARY
As part of the management team, the chef manager 1 is the lead culinarian in an account below $500K in managed volume. This individual has dual accountability as both the top owner of the client for their assigned unit and culinary leader for the unit.
This is the senior leader of the unit who is responsible for planning, organizing, directing, and overseeing all activities and systems of a client.
This leader functions as the key liaison with the client and is expected to make changes as needed to improve services, increase efficiency, manage costs, and meet client requirements.
This role also ensures that Parkhurst standards of quality, service, and cleanliness are being met. This individual is responsible for budget development and compliance, revenue innovation, sanitation safety, regulatory compliance, menu development, preparation and service of food, and department staffing.
This position monitors the dining operations to ensure exceptional culinary experiences for customers, clients, and guests.
The chef manager 1 leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering, oversight, etc.
and is the owner of the culinary cost controls and P&L accountability. This individual is responsible for staffing, developing the culinary hourly team and culinarians, and owns hourly recruiting and retention for their unit and partners with their district manager on management staffing and retention.
ESSENTIAL FUNCTIONS
Client, Customer and Guest Relations :
Financial Results :
Purchases food according to budget.
Monitors food waste and overproduction; makes appropriate adjustments.
Qualifications :
Benefits :
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.
All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.
Eat’n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Last updated : 2024-04-25
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