POSITION SUMMARY

Responsible for front of the house food services and functions of the assigned food service outlets, including monitoring of the budget, and staffing issues. Participates in Team Member development, assists in establishing department standards, guidelines and objectives while helping to maintain the internal control measures necessary for operational efficiency.

GENERAL ACCOUNTABILITIES

The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.

• Supervise, motivate, and encourage the staff to openly communicate their suggestions, problems and needs.
• Prepares Team Member schedules to ensure the proper staffing level for service and labor control.
• Interview, hire, supervise and evaluate assigned personnel; determine work performance standards; provide for staff training, work with Team Members to correct deficiencies; implement corrective action and termination procedures. 
• Evaluate performance of the restaurant by monitoring guest satisfaction and building guest relations.
• Investigate and resolve Guest complaints and concerns.
• Conduct inspections of front-of-the-house areas to ensure compliance with procedures, security of company assets and guest and Team Member safety.
• Work with the Beverage Manager to develop creative cocktails and manage wine and beverage menus.
• Oversee the inventory process and effectively manage related costs.
• Actively promote guest satisfaction and repeat business by maintaining contact with kitchen staff, management, serving staff and guests to ensure that dining details are handled properly, and guest concerns are addressed in a timely and mutually satisfactory manner. 
• Maintain a well-groomed, neat and clean appearance.
• Perform other related duties as may be assigned.

WORKING CONDITIONS/ESSENTIAL FUNCTIONS

Must have ability to:

• Operate in a working environment that is subject to varying levels of crowds, noise and smoke, the severity of which depends on customer volume.
• Observe and direct actions of subordinates.
• Effectively communicate with all levels of team members as well as guests.
• Review and comprehend all necessary documentation.

JOB QUALIFICATIONS

Knowledge of the hospitality industry and strong public relations skills required. Knowledge of and experience with restaurant operations in a multi- venue or casino environment. These skills and abilities are typically acquired through the completion of a related college degree, as well as through eight years of restaurant experience in a multi-venue or casino environment with at least three years in a management capacity.

REGULATORY AND COMPLIANCE RESPONSIBILITIES

In addition to the other duties described herein, every team member has the following responsibilities related to compliance with laws and regulations:

• Attend required training sessions offered by the Hard Rock Hotel & Casino Sioux City.
• Perform the duties described in compliance with local laws and regulations.
• Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the team member’s department. 
• Consult Internal Control Procedures and Policy Manuals for guidance.
• Report illegal activity to Security or the appropriate levels of Management

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