Responsible for the day to day operations of one or more Restaurant and/or Beverage Operation, ensuring maximum guest service and satisfaction by coordinating the efforts of all Food and Beverage staff. Assists in ensuring high quality Food and Beverage products and high standards of service. Assists achieving a safe and clean environment that is in compliance with all local, state and Federal health codes.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
•Provide excellent guest service to both internal and external guests.
•Actively supports the company culture of creating a fun and entertaining experience for internal and external guests.
•Oversees day to day operations of one or more Tioga Downs’s restaurants and beverage operations.
•Responsible for complying with all food and beverage health, liquor and safety regulations, as well as all federal, state and local applicable laws. Assists Director of Food and Beverage and Executive Chef in developing, implementing and inspecting the results of cleaning and sanitation initiatives in all food and beverage areas.
•Responsible for the coaching, evaluating and training of F&B Associates in compliance with all customer service standards.
•Achieves high levels of Associate morale and open, honest two-way communication with F&B Associates.
•Continually collaborates with Restaurant Chef and Sous chef to provide consistently excellent food quality.
•Assists in the recruiting, hiring and training of well qualified staff in all F&B areas in accordance with local, state and federal laws.
•Maximizes cost effectiveness within the department, by ensuring compliance with established budget, labor and revenue benchmarks. Ability to effectively present financial information to ARE Management and Ownership.
•Provides timely and objective feedback to guests when they express concerns about food and beverage operations.
•Creates comprehensive employee training programs based on operational needs for one or more restaurants.
•Oversees the preparation of performance appraisals for front of house restaurant staff. Approves performance appraisals for back of house restaurant staff.
•Performs other duties as assigned.
EDUCATION and/or EXPERIENCE:
Bachelor’s Degree in Business or Restaurant Management preferred.
Three to four years Restaurant Manager experience required.
Must be able to learn different cuisines and service styles to effectively manage specialty restaurants.
Must have track record as a Manager of high volume restaurant operations.
The work environment characteristics described here are representative of those an Associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud.