MANAGER - FOOD HALL

This position is responsible for ensuring accurate record keeping, preparing reviews, and analyzing reports. The Foof Hall Manager is also responsible for scheduling, planning, timing, and supervising all details of the Food Hall.

Essential duties include, but are not limited to:

• Identifies and defines business needs and implements solutions which may result in beneficial changes in the operation of the restaurant, improvement in the restaurant's impact or interaction with customers, improvement in the restaurant's ability to reduce or contain costs or generate additional revenue.
• Works in conjunction with the Chef and directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
• Spearheads menu item changes based on product mix reviews and guest feedback.
• Ensures that the restaurant supports the casino by providing outstanding service to VIP guests in the restaurant and during special events.
• Institutes cost control procedures, inventories and standards of performance.
• Counsels, guides, trains, and instructs assigned personnel in the proper performance of their duties, including kitchen personnel.
• Works with manual and automated systems and develops or implements procedures, formats, budgets, testing, training and documentation.
• Staff replacement within the guidelines of the department.
• Develops and implements operating standards where necessary.
• Communicates with management, other departments, and designated personnel to address the needs of the POS system.
• Provides project leadership and project management as assigned
• In the absence of senior F&B management provides leadership and direction for the department as required.

Acts immediately on all customer complaints to insure that a correction is made whenever possible.

• High School diploma or equivalent required
• Bachelor’s degree preferred with two (2) to four (4) years of restaurant supervisory experience required or a combination of education and/or work experience
• 2+ years of management experience in multiple outlets (Restaurant, Room Service, Minibar) within a high-volume resort/hotel or a combination of work experience and education
• Must be able to analyze Food and Beverage data
• Must have exceptional guest service skills
• Proven ability to increase outlet sales
• Must be able to demonstrate and deliver a high level of service to our guests
• Must have strong verbal and written communication skills
• Must have the ability to lead and develop a cohesive outlet team

SKILLS

• Excellent interpersonal, oral and written communication skills.
• Meticulous, organized and accurate
• Extreme confidentiality.
• Familiarity with a variety of computer systems and applications.
• Be flexible to work varying shifts and time schedules as needed.
• Communicate effectively with all levels of employees and guests.
• Manage multiple details and tasks concurrently in a changing environment.
• Able to work effectively in a team environment.
• Analyze and think about how possible solutions impact on the entire operation.

PHYSICAL DEMANDS

• Ability to stand and sit for extended periods of time.
• Ability to walk distances.
• Ability to lift 30 to 40 lbs.
• While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms, talk or hear; and taste or smell. Specific vision abilities required by this job include close, distance, color, and peripheral vision, depth perception and ability to adjust focus.
• The Casino environment is hectic, fast-paced and often crowded and noisy. May be exposed to casino related environmental factors including, but not limited to excessive noise and constant exposure to general public.