Food & Beverage Front of House Manager

JOB SUMMARY:
Under general supervision, directs overall operations for all food and beverage venues; creates/modifies server assign¬ments to ensure overall operational efficiency and excellent WE ROCK Guest Service, maximizes profitability and customer satisfaction through maintaining the highest service standards; supervises restaurant staff; and performs other duties as required. Works with Executive Chef to attend to the back of house operations. Maintains and tracks all labor spreadsheets.
DISTINGUISHING CHARACTERISTICS:
The position is distinguished from other food department staff by its responsibility for overall front and back of house operations and the supervision of other staff.
SUPERVISION EXERCISED:
Provides direction, establishes priorities, assigns tasks, coordinates work and/or monitors the work of other Steakhouse personnel.
ESSENTIAL FUNCTIONS: (This class specification may not include all the duties listed, nor do the examples cover all the duties that may be performed.)
Supervise front of house activities by establishing priorities, coordinating and monitoring the work of staff, including assigning tasks, scheduling Team Members and approving time off, administering corrective action, providing training and evaluating performance in order to correct deficien¬cies, improve productivity and promote smooth, efficient operations.
Promote the success of the food revenues by reviewing menu and service requirements; inspecting table settings for correct placement, cleanliness and attractiveness; checking workstations assignments and pre/post shift duties and; managing the service received by the guests in order to achieve business/revenue goals.
Select, supervise and evaluate assigned personnel; determine work performance standards; provide for staff training, work with Team Members to cor¬rect defi¬cien¬cies; implement corrective action and termination procedures.
Establish review, revise and communicate policies to staff; ascertain the impact of new or revised policies and disseminate pertinent information to affected parties.
Actively promote guest satisfaction and repeat business by maintaining contact with kitchen staff, management, serving staff and customers to ensure that dining details are handled properly and customers' concerns are addressed in a timely and mutually satisfactory manner.
Provide excellent guest service by giving information about menu items and specials and making choice suggestions or recommendations upon request and; responding to additional service requirements to ensure excellent Golden Touch Guest Service.
Respond to guests' questions, using the Quick Reference Guide, providing information about casino gaming promotions, special and other events and/or programs in order to assist guests, advertise marketing campaigns and encourage guest attendance and participation.
Respond to public inquiries in a courteous manner to provide information within the area of assignment.
ADDITIONAL RESPONSIBILITIES:
Monitor the approved labor expenditures during the fiscal year by evaluating the need for budget or schedule augmentation and make decisions with the Executive Chef to adjust to meet the labor budget. (37% of revenues).
Provide training and oversight to front of house supervisors and staff.
Ensure that assigned staff performs duties and responsibilities in a safe and prudent manner, not exposing them or others to unnecessary harm or risk of on-the-job injury.
Perform the full range of set-up, supervisor, host/ess, server and busser duties as necessary.
Perform other duties as assigned.