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Restaurant Manager – The Café
Food & Beverage - Beverage/Bartending/Cocktails
Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over
Manages assigned operational functions within the department consistent with the strategic plan and vision for the department, the division and the property.
Manages and monitors fiscal budget, operations of assigned department(s) and marketing strategies to produce both short term and long term profitability for the property.
Manages the delivery and measurement of guest service within assigned department(s) consistent with the company’s core service standards and Brand attributes.
Provides input into the research, development, evaluation and implementation of new products, services, technology and processes to ensure the properties competitive position and in anticipation of changing customer needs within the dynamic hospitality and gaming environment.
Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; maintains a working relationship with the Culinary Union; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements.
Supervises dining room and kitchen activities to ensure quality production/delivery of product and service. Communicate daily with Executive Chef and/or Sous Chef in charge, providing current information on large parties of VIPs expected.
Responsible for smooth, efficient, cost effective operation of restaurant to include labor management, supervision of all aspects of service, inventory control.
Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action.
Performs other job related duties as assigned.
At least 3 years of supervisory experience in a fine dining restaurant with scheduling experience.
At least 2 years of management experience in a high-volume restaurant.
Possess excellent organizational skills to function effectively under time constraints and within established deadlines, with particular attention to detail.
Have the ability to view operations creatively and with a sales orientation, possess effective leadership, communication, and problem solving, reasoning and analytical abilities and be able to work in a fast-paced, busy, and somewhat stressful environment.
Maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, employees and outside contacts while working under pressure and meeting deadlines.
Excellent customer service skills.
Able to lead and mentor a team.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
High school diploma or equivalent.
Able to effectively communicate in English, in both written and oral forms.
Bachelor’s Degree and/or course certification from an accredited Culinary Institute.
At least a 2 year degree in F&B or culinary arts and/or equivalent work experience in F&B.
Previous experience managing employees using a Collective Bargaining Agreement.
Previous experience working in a similar resort setting.
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