Resturant Manager

Position: Restaurant Manager 

Classification: Key / Exempt

Reports to: F&B Director

Position Summary: The Restaurant Manager is responsible for the effective management and running of venue restaurant operations including, event planning support, scheduling, inventory, cash control, compliance with alcohol policies, cleaning, safety, guest service, employee training and supervision, troubleshooting, closing duties and any other tasks assigned by the CEO and/or General Manager. 

Duties & Responsibilities:

Provides training and guidance to new and existing employees

Maintains employee files (i.e., positive guest comments, appropriate disciplinary documentation, attendance, etc.);

Prepares daily restaurant reports (revenue, labor, call-in log, promo tracking, etc.);

Ensures restaurant maintenance in accordance with established health and safety standards; 

Conducts table visits consistently throughout shift to build rapport/relationships with guests;

Resolves guests and employee complaints in a professional and fair manner;

Interviews potential candidates for employment in the restaurant;

Attends all mandatory departmental and company meetings/training classes;

Completes employee evaluations every six (6) months and on an annual basis; 

Arrange for maintenance and repair of equipment and other services; 

Total receipts and balance against sales, deposit receipts, lock facility at end of each business day; 

Direct cleaning dining areas to maintain sanitation standards, and keep appropriate records; 

May use computer software to monitor inventory, track staff, schedules and perform other record keeping tasks; 

Understand completely all policies, procedures, standards, specifications, guidelines and training programs for the department;

Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures; 

Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurants, food and beverage, associates and guests; 

Ensure that all staff is following and practicing all laws pertaining to Alcohol Sales and Guest Safety; 

Report all concerns to the General Manager when appropriate; 

Must be able to work and be flexible with all shifts, weekends and holidays;

Minimum Qualifications

Gaming Industry Experience is preferred. Bachelor’s degree preferred, or three years related experience; Demonstrate knowledge of gaming laws and regulations for casino operations; Applicant must be able to obtain and maintain a Key Gaming License; Must be able to interact with guests, co-workers and management in a professional and courteous manner; Employment is contingent based on applicant obtaining a Gaming License and successfully passing a Urinalysis Screening. Must have a valid Driver’s License. 

Knowledge, Abilities, Skills and Certifications

Possess knowledge of Tribal and State Gaming Regulations, Minimum Internal Control Standards and the Standard Operating Procedures (SOPS) for the Department. 

Possess excellent communications skills, both verbally and in writing; 

Ability to calculate figures amounts such as discounts, interests, commissions, proportions, percentages, area, circumference and volume. 

Good verbal communication and interpersonal skills are a must;

Ability to present information in one-on-one, small group situations to customers, clients, national and local vendors, associates and corporate executives a must;

Knowledge of computer hardware or software

Ability to operate a cash register, Phone system, Beverage dispenser and other types of restaurant and kitchen equipment in the food and beverage industry;

Computer skills such as Microsoft Word and excel are a must; 

Strong computer skills, particularly in relation to analyzing sales data are helpful.

Supervision Requirements

The Restaurant Manager is responsible for the supervision of 20 + employees.