Summary:
This position is responsible for the direct supervision of all service staff in a restaurant outlet on his/her shift.
The Restaurant Manager will ensure the efficient and smooth operation of the shift.
Responsible for training, discipline and evaluation of their employee’s performance.
Essential Functions and Responsibilities:
Assist the Operations Manager to determine personnel staffing levels, assign work locations, schedule Paid Time Off (PTO) and track/manage payroll for his/her shifts.
Assist the Operations Director to establish par levels for all inventory, supplies and equipment.
Complete requisitions to replenish shortages or additional items needed for anticipated business and monitor receipt of all orders.
Ensure that all inventory is properly stored and secure.
Responsible for training current employees and certify new employees on their Standards and Procedures (S&P’s).
Monitor and assist Host(ess) in greeting and escorting guests to their tables according to departmental procedures.
Ensure that tables are seated to best service the guests.
Access all functions of the P.
O.
S.
system in accordance to specifications.
Restock journal tape and change ribbons as needed.
Handle voided checks in accordance with Accounting procedures.
Assist servers with expediting problem payments.
Ensure all cashiering procedures are processed in compliance with accounting standards.
Issue manual checks when the system is down and ensure accountability of such.
Run system-closing reports and ensure that all servers' checks are closed before they sign out.
Responsible to ensure that all restaurant outlets maintain an “A” grade from the Health Department.
Ensure compliance with all applicable gaming laws and company internal controls, policies and procedures, Title 31, and federal regulations, as they apply to the position
Provide outstanding guest service in a timely manner to both guests and fellow team members that meets the company’s guest service culture standards
Perform other duties as assigned
Qualifications
High school diploma required, some college preferred.
Minimum 21 years of age to serve alcoholic beverages.
Five years of experience applicable to the overall knowledge of restaurant food and service.
Ability to communicate fluently in English, both written and verbal.
Compute basic mathematical calculations.
Familiarity with food and beverage cost controls.
Previous experience in cashiering/order taking and food service preferred.
Obtain and maintain all work cards as required by the company
Verify right to work in the United States
Work Cards
Non Gaming
Health
Alcohol Awareness
Physical Requirements
Communicate via radios.
Must be able to work all shifts (24/7) weekends and holidays included.
Work Environment Potential Conditions
Noisy and smoky environment
Disclaimer
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.
They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.
Other duties, responsibilities, and activities may change or be assigned at any time with or without notice.
Must be able to perform the essential functions of the position with or without reasonable accommodation.
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