Restaurant Manager (Fine-Dining/Steakhouse) (26426)

JOB DESCRIPTION SUMMARY

Overall responsibility for managing the operation of a fine dining restaurant including customer satisfaction, the development and growth of team members, sales and profits. Manages the restaurant in accordance with established company standards, policies and procedures. Optimizes profits by controlling food, beverage and labor costs. Increases sales by ensuring guest satisfaction and prompt problem resolution. Staffs, trains and develops team members through orientations, ongoing feedback, establishment of performance expectations and by conducting performance reviews.

Essential Duties and Responsibilities (other duties may be assigned)

• Manage the restaurant in accordance with established company standards, policies and procedures.

• Supervise all staff to include: interviewing, training, performance reviews, counseling and discipline.

• Develop and grow team members through product and service training, orientations, ongoing feedback, establishment of performance expectations, and by conducting performance reviews.

• Schedule staffing levels to insure correct staffing levels are maintained, enhancing revenue while maintaining and/or reducing costs.

• Ensures quality control of product and service. Optimize profits by controlling food, beverage and labor costs.

• Handle all guest requests, concerns or disputes in a hands-on and professional manner.

• Order supplies and maintain par for stock and inventory control.

• Work with other departments during the coordination of special events.

• Analyze and prepare reports, forecasts and budget for the Director of Food and Beverage.

• May be assigned to supervise other food and beverage areas, at the direction of the Director of Food and Beverage.

• Provide excellent guest service to both guest and internal clients.

• Must adhere to all Tribal Ordinance, Regulations, and the ACCRS and SRC System of Internal Controls, and Standard Operating Procedures.

Supervisory Responsibilities

• F&B Supervisors

• Restaurant team members

GAMING EXPERIENCE NOT REQUIRED

Access to Sensitive Areas and Information

As per the ACGC Access Matrix

Qualifications

Restaurant Manager II

• Experience managing a fine dining restaurant or multiple outlets preferred.

• High School diploma or GED, Associates college degree or higher preferred.

• 10 years' experience in restaurant management; or combination of education and experience.

• Minimum five years restaurant management experience as a manager or general manager of a full -service restaurant.

Access to Sensitive Areas and Information

As allowed per the ACGC access matrix.

Signatory Ability

Complimentary Vouchers

Purchase Requisitions

HR related forms

Working Conditions/Physical Demands

To perform this job successfully, the individual must me able to stand, move and work throughout the office area and properties, including walking up to 1 mile, climbing stairs and sitting at a desk/work station for the duration of the shift. Also may be subjected to a smoke filled environment. The noise level in the work environment is usually moderate, but will escalate when located in the casino environment. Must be able to grasp, bend, lift and/or carry or otherwise move goods weighing a minimum of 25 lbs. on an intermittent basis, and sufficient dexterity of hand in order to use office equipment including, but not limited to: a computer keyboard, calculator, general office equipment and multi-line telephone.