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)
GENERAL PURPOSE
Supervise the employees in the shift operations and aid in the administration of the restaurant to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures while meeting/exceeding financial goals.
ESSENTIAL DUTIES/RESPONSIBILITIES
Position is responsible for operations in the restaurant. Recommend procedural changes. Aids in the administration of the restaurant. Monitors shift revenues.
Flexible hours/days required. Forty to fifty hours over a five day period.
OTHER DUTIES/RESPONSIBILITIES
Supervise the shift's operations in the restaurant and liaise with the kitchen staff to ensure smooth operations, compliance with procedures and safety regulations and an optimal level of quality service and hospitality are achieved.
Supervise the restaurant employees; interview, recommend hiring, schedule, train, develop, empower, coach and counsel, recommend performance reviews, resolve problems, provide open communications and recommend discipline as appropriate.
Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
Update the cash register system and compile and prepare various reports to aid in the administration of the restaurant.
Supervise the maintenance/sanitation of the restaurant and equipment during the shift to protect the assets, comply with regulations and ensure quality service.
Perform special projects and other responsibilities as assigned.
Participate in task forces and committees as required.
No travel required.
SUPERVISORY DUTIES
Eleven to thirty employees.
JOB QUALIFICATIONS
Knowledge
Requires a working knowledge of hotel and corporate food and restaurant services, policies and operations. Working knowledge is generally learned on-the-job. May require knowledge of computer equipment or other technical devices or broad knowledge in several operational areas.
Ability to compile facts and figures in accordance with established procedures.
Requires supervisory communication skills.
Skills
Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 - 40 lbs.
Bending - Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
Kneeling may be required for cleaning purposes.
Mobility - 95% of shift covering all areas of outlets supervising.
Continuous standing to assist at hostess station - minimal stationary standing.
Climbing stairs - varies by location.
No driving required.
Abilities
Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
Must have knowledge of chemicals/agents for training purposes.
Education/Formal Training
More than two years of post-high school education.
Experience
One to two years of employment in a related position with this company or other organization(s).
Material/Equipment Used
Coffee machine, telephone, toaster, credit card machine, photo copier, liquor and soda gun.
Environment
Inside 95% of shift.
Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.
Job Type: Full-time
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Work Location: In person