Restaurant Operations Manager

Position:              Restaurant Operations Manager

Department:        Food and Beverage

Job Summary:   

Ensures superior guest service and satisfaction by the management of operations and staff in the restaurants including the execution of all Gaming Enterprise Division (GED) and departmental policies, procedures, programs, and systems.

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

• Oversees and directs restaurants and concessions staff.
• Monitors the operation of all food outlets to ensure compliance with all GED and Food and Beverage Department standards and procedures as well as applicable laws and regulations.
• Complies with all food and beverage related health, liquor, and safety regulations as well as all applicable federal, state, and local laws.
• Maximizes cost effectiveness within the venue by ensuring compliance with established budget, labor, and revenue benchmarks.
• Ensures venue floor operations are run in a smooth, efficient manner to ensure guest satisfaction.
• Conducts walk-throughs and visually inspects all dining rooms and kitchens to insure all areas are secured and in proper condition.
• Listens to, evaluates, and assures control of guest grievances.
• Monitors staffing levels for all outlets and assists outlet management staff in making adjustments according to business levels and conditions.
• Implements guest service standards throughout the restaurants; monitors the team members to assure they provide service in accordance with the standards and takes action to correct deficiencies.
• Enforces performance standards, policies, and procedures in accordance with the GED’s expectations.
• Confers with supervisor concerning operational deficiencies and areas in need of attention.
• Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.
• Ensures team members have proper supplies, equipment, and uniforms.
• Assigns decision making and work functions in an appropriate manner to maximize effectiveness; communicates clearly the parameters of the delegated responsibility and required actions, constraints, or deadlines.
• Interviews, recommends hires, writes and issues performance appraisals, resolves problems, provides open communication, and recommends corrective action and/or termination, when appropriate.
• Develops and conducts staff training programs; ensures all team members receive on-going training.
• Develops the talents and skills of team members as measured by guest satisfaction and team member satisfaction.
• Develops a ‘team” atmosphere with team members and takes a pro-active leadership role.
• Conducts staff meetings; take actions that simultaneously keep team member morale and guest service at a high level.
• Prepares financial reports and uses financial plans for spotting trends, measuring productivity, and monitoring progress.
• Recommends and implements techniques to improve productivity, reduce costs, and improve guest service.
• Assists with the development of short and long-term strategic planning.
• Confers with supervisor to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions.
• Performs other job-related duties as assigned.

Essential functions of the position:

• Must be able to lift, carry, and transport materials and/or equipment frequently up to 50 pounds with or without a reasonable accommodation.
• Must be able to sit, walk, or stand for extended periods of time.
• Must be able to reach, pull, kneel, stoop, squat, twist, and bend for duties.
• Must be able to travel to other CDS properties or any other events necessary for this specific role.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Must be able to follow both verbal and written directions.
• Must have computer proficiency with Microsoft Office Suite software.
• Must be able to read, write, and effectively communicate with all guests and team members positively and professionally.
• Must be able to work in environments with high noise levels, flashing lights, smoking areas, and large crowds.

Knowledge, Skills, and Abilities:

• Knowledge of food and beverage operations, including front of house and back of house.
• Knowledge of food service as well as spirits and wine products.
• Knowledge of food and beverage health, liquor, and safety laws and regulations.
• Knowledge of GED and departmental policies and procedures as well as applicable laws and regulations.
• Knowledge of general accounting practices and principles.
• Strong organizational, planning, analytical, time management and interpersonal skills.
• Strong communication skills (verbal and written).
• Skill in providing exceptional service to guests and a desire to provide leadership to position the property to achieve excellence in service and quality.
• Superb team leadership/development and partnering ability.
• Ability to control costs related to manpower, productivity, food costs, and other expenses.
• Ability to understand financial reports and apply the information in a timely and practical fashion to improve the operation.
• Ability to perform mathematical computations pertaining to the position.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Ability to think strategically, synthesize complex business/financial data, and develop innovative solutions.
• Ability to effectively multitask.
• Ability to establish and maintain effective working relationships with employees and customers.
• Ability to speak effectively before groups of guests or team members.
• Ability to read, analyze, and interpret complex documents, such as technical journals, financial reports, and legal documents.
• Ability to follow written and verbal instructions.
• Ability to deal well with change and uncertainty and flexible enough to adapt and sensibly respond to the situation at hand.
• Ability to accomplish duties in a positive manner.

Minimum Qualifications:

• High school or General Equivalency Diploma AND five (5) years restaurant management experience in a multi-venue food and beverage operation of comparable size.
• Two (2) years of beverage management and two (2) years of wine knowledge experience, OR any combination of academic education, professional training, or work experience approved by HR.
• Demonstrated track record of leadership and providing exceptional service and quality.
• Must either possess or obtain a valid Food Handler’s card and ServSafe certification within three (3) months of employment.
• Must be able to work any shift, weekends, holidays, and special events, as needed.
• Must be able to successfully pass a pre-employment drug/alcohol screening in accordance with company policy.
• Must have employment eligibility in the U.S.
• Must be able to obtain, and retain a valid gaming license/background check.

Preferred Qualifications:

• Bachelor’s degree in Business Administration, Restaurant Management, or related field.
• Bilingual (English/Spanish).