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Restaurant Operations Manager

1 month ago

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Job Summary:

The Restaurant Operations Manager is responsible for overseeing the daily operations of the front-of-house food services at Hard Rock Casino Northern Indiana. This includes managing the budget, staffing, and performance of the restaurant, as well as ensuring the delivery of quality service and value to guests.

Key Responsibilities:

  • Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment.
  • Hires, motivates, evaluates, and supervises front-of-house staff to ensure team members receive adequate guidance and resources to accomplish established objectives.
  • Responsible for morale of staff through quality of supervision and training and provides training for all assigned outlet personnel to ensure guest service standards are met.
  • Establishes department standards, guidelines, and objectives and maintains other administrative processes, such as budget and staffing to ensure proper planning and efficient operation of the outlet.
  • Develops and maintains an intricate knowledge of restaurant performance by monitoring guest satisfaction, volume, cost, marketing promotions, and competitors' programs in order to implement necessary and innovative changes to ensure Hard Rock Casino Northern Indiana continues to offer superior product and service.
  • Works with the Director of Food & Beverage to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices and food specials that will most appropriately meet company needs.
  • Monitors and evaluates the performance of Food & Beverage service by observing operations, surveying guests, and coordinating with team members in order to develop strategies for proper planning and ongoing improvement of guest services and financial return.
  • Responsible for ordering and maintaining accurate inventory levels of all restaurant supplies.
  • Conducts inspections of front-of-house areas to ensure compliance with procedures, security of company assets, and guest and employee safety.
  • Investigates and resolves guest complaints in order to maintain positive guest relations.
  • Works in coordination with culinary department to provide and maintain optimum dining experience.
  • Coordinates with Marketing and Player Development to properly prepare for increased guest volume due to group functions and special events.
  • Assists with operations in all Food & Beverage outlets.
  • Attend and participate in meetings, completing follow-up as assigned.
  • Perform work regularly and predictably.
  • Performs all other duties as assigned and adheres to all Indiana Gaming Regulations and Departmental Standard Operating Procedures.

Qualifications:

This knowledge and these abilities are typically acquired through the completion of a high school degree or equivalent and 6 years restaurant service experience, with at least 2 years in a supervisory capacity; or the completion of a Bachelor's Degree in Restaurant Management, Business Administration, or equivalent and 3 years restaurant service with at least 1 year in a supervisory capacity.

Additional Requirements:

  • Must obtain and maintain all licenses/certifications per Federal, State, and Indiana Gaming Commission.
  • Must successfully pass background check.
  • Must successfully pass drug screening.
  • Must be twenty-one (21) years of age.
  • Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours.
  • Proof of authorization/eligibility to work in the United States.
  • Must be flexible schedule including nights, weekends, holidays with the understanding days off will fluctuate.
  • Proficient in MS Office Computer applications.
  • Ability to sustain a high level of confidentiality and professionalism.
  • Must be able to address stressful situation with guests with dignity and the utmost tact and politeness.

Knowledge of:

Pertinent federal, state, and local laws, codes, and regulations.

Gaming regulations.

Principles of supervision, training, and performance evaluation.

OSHA Standards and reporting requirements.

Management of a high volume restaurant, bar, or similar business.

Standard safety and sanitation practices for food and beverage service.

Applicable computer systems.

Various positions within the restaurant, e.g., host/hostess, dining room attendant, waitperson, etc.

Food, food product, food preparation, etc.

Service, service etiquette, and standard service practices for full-service restaurants.

Standard safety and sanitation practices for food and beverage service.

Ability to:

Develop and administer goals, objectives, and procedures.

Presents an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.

Make unpopular and/or difficult decisions which benefit the organization in the short and long term.

Be a strategic, ethical, and effective motivator.

Withstand noisy and smoke-filled environments.

Select, supervise, train, and evaluate team members.

Participate in the development and administration of goals, objectives, and procedures.

Interpret and explain policies and procedures.

Communicate clearly and concisely, both orally and in writing.

Establish and maintain effective working relationships with those contacted during work.

Interpret and apply federal, state, and local policies, laws, and regulations.

Be flexible to work varying shifts and time schedules as needed.

Deliver programs which create a service level of excellence for internal and external guests.

Communicate effectively with all levels of team members and outside contacts.

Review and comprehend all necessary documentation.

Act professionally with a constantly changing internal and external environment.

Monitor and control cash flow and security of assets.

Link scheduling to customer flow.

Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible.