Job description
Overview:
The Manager reports to the General Manager and is responsible for directing staff of the signature gourmet according to established standards to provide maximum guest service and satisfaction while achieving financial goals.
Responsibilities:
- Identifies and defines business needs and implements solutions which may result in beneficial changes in the operation of the restaurant, improvement in the restaurant’s impact or interaction with customers, improvement in the restaurant’s ability to reduce or contain costs or generate additional revenue.
- Works in conjunction with the General Manager and Chef and directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
- Assists the General Manager with menu item changes based on product mix reviews and guest feedback.
- Ensures that the restaurant supports the casino by providing outstanding service to VIP guests in the restaurant and during special events.
- Institutes cost control procedures, inventories and standards of performance.
- Counsels, guides, trains, and instructs assigned personnel in the proper performance of their duties, including kitchen personnel.
- Works with manual and automated systems and develops or implements procedures, formats, budgets, testing, training and documentation.
- Staff replacement within the guidelines of the department.
- Develops and implements operating standards where necessary.
- Communicates with management, other departments, and designated personnel to address the needs of the POS system.
- Provides project leadership and project management as assigned
- In the absence of the General Manager provides leadership and direction for the department as required.
- Acts immediately on all customer complaints to insure that a correction is made whenever possible.
- Responsible for the back of the house operations in the absence of the room chef.
- College degree in business or related field preferred but may be waived with extensive experience in the field in a similar capacity.
- 3 years fine dining experience with at least 2 years in a management role preferred.
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