Position Summary

The Restaurant Manager is responsible for all daily operations of one of the restaurant outlets at Sandia Resort & Casino including, staffing, new hire and continuous improvement training, scheduling, forecasting/budgeting and cost controls.  The Restaurant Manager will provide daily leadership within the operation in setting a strategic vision, establishing goals and objectives that enhance the guest experience and achieving growth in revenues.  The Restaurant Manager provides leadership and supervision to restaurant employees to ensure guest expectations are exceeded.

Supervision Exercised

Reports to the Director of Food and Beverage.

Supervises the Restaurant Supervisor(s), Servers, Bussers, and Bartenders.

Major Duties And Responsibilities

1. Assures all restaurant service employees provide every guest with friendly courteous and timely service at all times.
2. Financial accountability for the outlet by monitoring budgets and sales goals related to revenue and service labor costs.
3. Responsible for selecting, orientating, training and evaluating service employees.
4. Ensures that daily stand up meetings are conducted daily by shift to ensure property communications are understood.
5. Maintain effective communication and feedback with departmental service staff as well as the kitchen staff.
6. Ensures that all food and beverage items are presented and served to our guest according to specifications and within established sequence of service.
7. Addressing guest and service employee complaints and resolving problems in a timely manner.
8. Responsible for the control and re-ordering of supplies as needed and within allocated budget.
9. Ensures the daily facilitation by shift of Stand Up Meetings to consistently communicate property information with check points established to confirm understanding.
10. Timely completion of computer assisted training as required.
11. Responsible for the restaurant front of the house areas for safety, cleanliness, sanitation and maintenance standards.
12. Ensures that table touching is conducted to every table on every shift to isolate and address guest issues prior to guest departing the outlet.
13. Ensures employee Performance Appraisals and performance documentation are done on a timely basis for 90 day and annual evaluations.
14. Other duties as assigned by the Director of Food and Beverage.

Secondary Duties And Responsibilities

Knowledge, Skills And Abilities

1. Knowledge of operating a successful food and beverage operation.
2. Strong Interpersonal/Leadership Skills, professional caring approach towards employees.
3. Knowledge and experience in budgeting and business planning.
4. Must have excellent organizational skills.
5. Must have excellent verbal and written communication skills.
6. Excellent guest service skills.
7. Ability to manage multiple tasks simultaneously.
8. Ability to motivate and lead the restaurant team.
9. Knowledge of safe food handling and sanitation standards.
10. Knowledge of restaurant front and back of the house operations.
11. Knowledge of cost control procedures.
12. Knowledge of financial and administrative.

Minimum Qualifications, Education And Experience

Required

1. High School Diploma, GED certification or equivalent.
2. Four (4) years food and beverage experience including two (2) years in a supervisory capacity.

Preferred

1. A degree in Hotel, Restaurant or related field of Management.

Licensing Status

1. Must be able to successfully pass a stringent background investigation.
2. Will require a post-offer, pre-employment and random drug screening.
3. Must successfully complete a New Mexico Food Handlers Course within 30 days of hire date.
4. Must obtain and maintain a New Mexico Alcohol Server’s License within 30 days of hire date.

Working Conditions

1. Work is performed indoors.
2. Work hours subject to change with overtime work required.
3. Subject to hazards which may cause personal bodily harm; smoke; diseases; cuts bruises, burns, common cold, influenza, dust, odors and elevated noise levels.
4. Tasks may be performed on uneven, inclined, hard and soft carpeted floors, cement structures and surfaces.
5. Duties may involve walking, standing for long periods of time, sitting and crouching.
6. Specific required movements include the following:
   • Trunk- bend, twist, rotate, push, pull, carry.
   • Arms – reach, carry, lift, twist, and rotate.
   • Legs – lift, push, pull, twist, and rotate.
   • Hands – Grasp, manipulate bilateral coordination, hand and eye coordination, and overall and finger dexterity.
7. Must be able to lift 30 lbs.