Manager - FOH Multi Outlet

2 months ago

Atlantic City, United States Bally’s Atlantic City Full time
Description
  • Creates and maintains a positive work environment focused on training, development, and engagement.
  • Coordinates needs and shares information with other departments through constant communication.
  • Attends required meetings and monitors progress of department goals.
  • Focuses on maximizing profitability through menu pricing, sales training for staff, product cost containment, and labor control.
  • Ensures all health and safety regulations are adhered to (Health & Social Services, OSHA, ABCC, etc.) with high regard for local, state, and federal laws.
  • Responsible for training and reinforcing safe alcohol service practices including but not limited to verifying guest is over 21 with valid ID, no over-pouring, procedures for refusal of alcohol service.
  • Responsible for the public-facing appearance of all food and beverage venues to include signage, menus, supplies, cleanliness, and functionality.
  • Makes recommendations for hiring and terminations of front of house personnel for food and beverage venues.
  • Creates a culture of accountability by setting clear written expectations and procedures.
  • Ensures all managers and supervisors inspect according to established standards, and ensures all disciplinary actions abide by guidelines set forth by Human Resources.
  • Ensures all venues are kept up to date on any required licenses or permits.
  • Enforces performance standards, policies and procedures in the venues are in accordance with Company’s Purpose and Values.
  • Performs daily walk through of property venues, notating and acting on any observed issues.
  • Maintains strict inventory controls to reduce loss, theft, and spoilage.
  • Optimize labor by measuring productivity, and cross-utilizing staff.
  • Evaluates employee concerns and adjusts based on feedback.
  • Responsible for ongoing maintenance and training on the point of sale system.
  • Ensures venues follow strict open and close process to include a handover and financial report.
  • Ensures proper cash handling is taught and employees are held accountable to policies and procedures.
  • Sets department annual and quarterly goals. Reports progress to goals on a weekly basis.
  • Maintains inventory of supplies to ensure guest-facing appearance is consistent (china, glass, silver, paper goods).
  • Communicates with EVS and Stewarding for cleaning needs. Ensures front of house team assists with cleaning.
  • Assists with responses and root cause analysis of guest feedback through multiple platforms (comment cards, social media, Open Table).
  • Ensures HR paperwork for all food and beverage venues is fully complete and submitted according to standard.
  • Spends a portion of each shift on the floor in venues interacting with customers, managers, and employees.
  • Maintains high level of visibility in front-of-house especially during peak business levels. Working with Director of Food & Beverage, adjusts schedule to be present at the most important times.
  • Cooperates with other departments to receive and action feedback.
  • May be required to stand in for venue manager or supervisor as needed.
  • Monitors, establishes, and maintains par stocks by outlet and oversees monthly inventory counts as well as random spot check inventories.
  • Keeps current with trends in the food and beverage industry. Institutes monthly training topics to include a focus on beverage such as wine, spirits, cocktails, and beer.
  • Works with property management team and TRMG Corporate Director of Beverage & Nightlife Operations on product mix, ongoing training, and other objectives as assigned.
  • Holds regular meetings with food and beverage supervisory team to ensure timely exchange of information.
  • Exercises considerable judgement in determining priorities, managing projects and assignments, delegating work, and overall accomplishment of goals and tasks.
  • Develops and implements strategic goals, objectives, and business plans for the department.
  • Interviews, selects, hires, and retains superior employees.
  • Conducts training with subordinates, both formally and informally.
  • Oversees and ensures that employees work safely and follow all safety rules Qualifications
  • Basic computer experience including casino systems, timekeeping systems, and Microsoft applications are required.
  • Data entry skills preferred.
  • High school diploma, GED or equivalent experience required; college preferred
  • Graduate of Hotel/Restaurant Management School or minimum of 5 years previous experience in similar venue.
  • Previous cash handling experience required.

    Source: Hospitality Online

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