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Food Service Operations Manager

2 months ago

Sioux City, Iowa, United States SCE Partners LLC Full time
Position Overview

ROLE SUMMARY

The Food Service Operations Manager is accountable for overseeing the front-of-house operations of designated dining establishments. This includes managing budgets, staffing, and ensuring exceptional service delivery. The role involves fostering team development, setting departmental standards, and implementing operational controls to enhance efficiency.

KEY RESPONSIBILITIES

The following responsibilities are essential for this position:

  • Lead, inspire, and support staff to foster open communication regarding their ideas, challenges, and requirements.
  • Develop staff schedules to maintain optimal service levels and manage labor costs effectively.
  • Conduct interviews, hire, supervise, and assess team members; establish performance benchmarks; facilitate training and development; address performance issues; and manage disciplinary actions when necessary.
  • Monitor restaurant performance by assessing guest satisfaction and cultivating positive guest relationships.
  • Address and resolve guest complaints and concerns promptly.
  • Perform inspections of dining areas to ensure adherence to procedures, safeguard company assets, and ensure the safety of guests and staff.
  • Collaborate with the Beverage Manager to curate innovative beverage offerings and manage drink menus.
  • Oversee inventory management and control associated costs efficiently.
  • Enhance guest satisfaction and encourage repeat patronage by maintaining effective communication with kitchen staff, management, and guests to ensure all dining details are executed properly and concerns are addressed swiftly.
  • Maintain a professional and polished appearance at all times.
  • Execute additional related tasks as assigned.

WORK ENVIRONMENT AND ESSENTIAL FUNCTIONS

Candidates must possess the ability to:

  • Function in an environment with varying levels of crowds, noise, and smoke, influenced by customer volume.
  • Observe and guide the actions of team members.
  • Communicate effectively with all levels of staff and guests.
  • Review and understand all necessary documentation.

QUALIFICATIONS

A solid understanding of the hospitality sector and excellent public relations skills are essential. Knowledge and experience in restaurant operations within a multi-venue or casino context are required. These competencies are typically gained through a relevant college degree and a minimum of eight years of experience in restaurant management, including at least three years in a supervisory role.

COMPLIANCE AND REGULATORY RESPONSIBILITIES

In addition to the duties outlined above, all team members are expected to adhere to the following compliance responsibilities:

  • Participate in mandatory training sessions provided by the organization.
  • Perform job duties in accordance with local laws and regulations.
  • Ensure that minors are not permitted to engage in gambling activities, consume alcoholic beverages, or purchase tobacco products.
  • Be knowledgeable about the ordinances, regulations, laws, policies, and procedures relevant to their department.
  • Refer to Internal Control Procedures and Policy Manuals for guidance.
  • Report any illegal activities to Security or appropriate management levels.