The Restaurant Manager is responsible for the successful operation of Casino Beverage and Draft Day Front of House. They are responsible for maintaining a high-level of quality service to maximize the guest experience. They are responsible for developing and directing staff and meeting financial projections, goals and objectives for Beverage and Draft Day.

Responsibilities

• Create and execute effective scheduling and managing of staffing levels to meet payroll costs, business volumes, and guest expectations for the outlet.
• Ensure staff monitors meals being served meet the company's expectation for appearance and quality standards.
• Create, train, implement, manage, and enforce Buffet guest service standards for Front of the House staff.
• Develop, implement, and maintain budget and expenses to meet forecasted goals.
• Responsible for the development, training, and managing of procedures to ensure fast/efficient functionality and service to meet guest and company expectations.
• Responsible for creating, evaluating, and enforcing a program that meets all Health Department, Internal Controls, and Government rules and regulations.
• Conduct relevant inventory including rotation, par levels, and discontinued items.
• Provide exceptional guest service for all external and internal customers.
• Responsible for the operation of the Front of the House department, successful performance of employees, and a favorable guest experience.
• Responsible for effectively managing, delegating duties, and the performance and development of department staff; inclusive of interviewing, hiring, training, evaluating, coaching, and termination of staff.
• Manage expenses based on budgeted guidelines and business volumes to include payroll and staffing levels.

Qualifications

• ServSafe certified or equivalent.
• Associate's degree and 1-2 years experience, or equivalent of experience.

Schedule:

Full-time that varies based on events and holidays and includes days, nights and weekends.