MANAGER - DEEP CUT

Primary responsibilities of the Restaurant Manager include daily oversight of all service functions ofthe Bar, Lounge and Dining Room(based on specific outlet configuration).An emphasis on qualitysteps ofservice with strong leadership abilities are the minimum standards for the successfulcandidate.In depth knowledge of wines and spirits are necessary to support the in house restaurantbeverage programs and a working knowledge of food identification is necessary to ensure propertraining to the service staff.The manager will be responsible for setting the tone of the serviceexperience and maintaining top talent in all areas of the front of house.The Restaurant will interfacewith the Culinary, Beverage and Stewarding teams to ensure seamless operating systems and best inbrand attitude.Creates a culture of uncompromised service features and supports " Love All ServeAll" guest experiences.

Essential Duties

• Manages the day to day operations of the restaurant in accordance with established policies andprocedures.
• Creates and implements training program for all service touch points.
• Maximizes employee’s morale through leading by example in demonstrating excellent behaviorsto bothguest and employees and provides the tools, guidance and support needed to enable allrestaurant employees to give world class guest service.
• Maintains high levels of customer satisfaction by building relationships with the guests (throughtable touches,greetings farewells) and encourages employees to build relationships with theguests.
• Supports company programs and communicates effectively with direct reports to maintaincompliance (sexual harassment, etc.
• Candidate is responsible to collaborate with the Restaurant Chef to train tableside cookingtechniques to service staff.
• Walks the floor at the beginning of every shift to inspect inventory and operating supplies andmakes adjustments when necessary.

• Two year Food and Beverage degree or comparable industry experience.
• Minimum of two years’experience as a restaurant server in a fine dining environment.
• Minimum of two years’ experience in a supervisory capacity in a similar style of restaurant.
• Preferred experience as a Restaurant Manager in theTejonmarket, but not mandatory.
• Preferred certificate of completion of a wine and spirit training program.
• Experience with promotional strategies and monitoring redemption results.
• Experience operating point of sales systems and cash transactions.

Additional Requirements

• Knowledge of basic administrative functions including scheduling, inventory, and computerfunctions, inter-departmental communication.
• Must be qualified to diffuse guest complaints andWork requires effective communication in English, both verbal and written form in aprofessional manner.
• Must present a neat and professional appearance and display a team player attitude.
• Must be physically mobile with reasonable accommodations
• Must be able to lift and carry upwards of 50 pounds.
• Knowledge of basic food preparation and presentation.
• Required to spend a minimum of one week cross training in the kitchen and working one on onewith culinary team.

Skills

• Strong leadership and interpersonal 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.