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Assist the beverage manager creating schedules, ordering products and general management of the beverage staff. Shifts may vary due to 24hr operation ...
You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers great food and a friendly experience. ...
For your reference, we have included the original job posting below.
Restaurant Manager
Job Number:
26878260
Company Name:
Stockmen's Hotel and Casino
Job Location:
Elko, NV US
Job Category:
Travel, Hospitality & Restaurant
Restaurant Manager
Job Description: .WE ARE SEARCHING FOR THE PERFECT CANDIDATE TO RELOCATE TO ELKO, NV! Stockmen's Hotel and Casino is proud to deliver a quality customer experience in a fun and friendly atmosphere, while working together to provide our team members with personal and professional growth opportunities. This position will manage and oversee employees engaged in food preparation and production. Position Summary: Food & Beverage ManagerResponsible for directly supporting and enforcing directives and policies given by the General Manager, Asst. General Manager and Corporate Food & Beverage as well as overseeing all Front of the House restaurant operations and all Beverage operations. Works very closely with the Executive Chef to coordinate a seamless restaurant experience for our guests and Team Members. Oversees the performance and coordination of all work performed by all Team Members assigned. Passes on pertinent information to Managers and Team Members. Ensures proper service standards are used in all internal and external Guest ponsibilities:- Responsible for practicing, supporting, and promoting Company-wide culture and demonstrating exemplary Service Standards at all times.- Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Ensure your areas comply with Board of Health Standards and Regulations.- Have knowledge of where your MSDS booklet is located for your Department and understand its contents. Ensure Team Members are trained on materials in the book.- Responsible for handling any Team Member or Guest opportunities.- Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards.- Executes and audits supplies and inventory items insuring cost controls. Analyzes and evaluates profit and loss statements.- Coach and Counsel Team Members who are not meeting Standards. Understand the steps of discipline according to the Company's Policies.- Conduct group and individual training regarding policies and procedures on an ongoing basis. Set daily, weekly and monthly goals and opportunities and lead the unit to achieve the desired result.- Manage and lead the unit in all forecasting and cost controls to meet or exceed units' operating financial potentials and goals.- Responsible for maintaining cleanliness and sanitation standards in accordance with department polices and the Department of Health. Maintain orderly and clean work areas including storage and walk-in coolers.- Responsible for all Front of the House Food and Beverage operations and ensuring that all guests receive a positive and rewarding efits:- Paid training- Affordable Mini Med Plan, Disability, Accident and Life Insurance- Rate of pay is Based on Experience- Reasonable relocation costs will be covered . Job Requirements: .Minimum Qualifications:- Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.- Certificate/License: ServSafe certificate desired- Must be able to handle a flexible schedule.- Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations.- Must posses and demonstrate great attention to detail in order to maintain unit's appearance and operating standards.- Minimum three (3) years management experience in related fields preferred.- Desire two (2) years experience in varied high volume and/or fine dining environment.- Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, budgeting, training, inventory control and sanitation.-Above aver Category: Food and Beverage Serving
