Overview:
Summary Statement:
The Restaurant Manager is responsible for leading, educating, motivating, and energizing the team to provide a world class dining experience. This role will ensure food and drink quality, while maintaining daily presentation of the restaurant.
Job Duties:
Primary Job Duties: – Includes but is not limited to:
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Administer all aspects of personnel to restaurant team members.
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Interact with customers and guests to receive feedback on their service.
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Provide ongoing education to team members on industry trends and service etiquettes.
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Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
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Increase restaurant revenue through marketing strategies, networking and team member engagement.
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Maintain inventory levels for food, supplies and equipment.
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Manage budgeted revenue, cost of sales (COS), labor, supplies and operating cash flow (OCF).
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Audit monthly profit and loss statement and act on all variances.
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Promote responsible alcohol sales and service and ensure compliance with local alcohol service regulations.
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Assist with restaurant opening and closing responsibilities, when needed.
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Escalate critical issues to General Manager or Director of Restaurants.
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Rotate to other Food & Beverage outlets/venues, as necessary.
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Ensure all Resorts World core values and property and department standards are implemented and applied.
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Obtain and maintain position-specific licensing.
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Use personal device/ cellular phone for job related operational tasks, job duties, review company documents, etc.
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Other duties as assigned.
Qualifications:
Qualifications: Includes but is not limited to:
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Working knowledge of general restaurant operations.
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Working knowledge in restaurant financial management.
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Working knowledge of restaurant management software system(s).
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Ability to work varied shifts, including nights, weekends and holidays.
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Ability to effectively communicate in English.
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Polished appearance and demeanor.
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Excellent customer service skills.
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Ability to obtain and maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
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Ability to successfully lead and mentor a team.
Preferred:
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Previous experience working in a union environment.
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Previous experience within the full-service dining environment
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Previous experience working with Forbes or equivalent hospitality rating service.
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Previous working experience in a large, luxury resort setting.
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Restaurant Hospitality degree or equivalent work experience.
Minimum Education and Experience:
- Must be 21 years of age.
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At least five years of experience within restaurants operations or a directly related operational area/field.
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At least three years of directly related operational management experience at a similar leadership level.
Certificates, Licenses, Regulations:
- Proof of eligibility to work in the United States.
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Ability to obtain the following:
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Alcohol Awareness Card
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Food Handling Card
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Non-Gaming Card