Taproom Restaurant Manager (8092)

SUMMARY:

This position is responsible for overseeing and supporting the daily operations of all Food & Beverage outlets as assigned including future outlets as they may arise. The role ensures high standards of customer service, sets the tone for each shift, trains department staff, and ensures compliance with all established Food & Beverage procedures and initiatives. In addition, we strive to deliver our Five Star Experience to Guests and fellow Team Members. This includes being committed to our Service Promise: We are the Twenty-Nine Palms Band of Mission Indians Team, where your experience is our top priority. Every person and detail matters.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job successfully. Upon request, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Provide outstanding customer service to guests and all other employees by exceeding our mission statement.
• Lead by example and carry out our Five Star Experience to Guests and all Team Members by fulfilling our Mission Statement, Service Promise and following department service standards. This entails consistency performing our service expectations of: Welcoming, Proactive, Seamless, Personalized and Valued.
• Continually coach and support Team Members to ensure they have the skills, tools and resources to successfully complete their jobs, including the delivering of the Five Star Experience expectations.
• Administer company and departmental policies and procedures including safety regulations.
• Lead and guide more than one venue as assigned.
• Estimate food and beverage costs and requisitions or purchases supplies.
• Assist Food and Beverage Director in estimating annual food and beverage budget.
• Confer with food preparation and other personnel to plan menus and related activities such as dining room, bar, and banquet operations.
• Investigate and resolve food quality and service complains.
• Review financial transactions and monitor budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.
• Access point of sale system for billing of events, restaurant, and other outlets to generate a final guest check and makes corrections to server or cashier final checks.
• Assist with scheduling, requisitions, and allocating F&B Team Members to ensure appropriate levels of coverage according to probable and actual number of guests, promotional and seasonal Casino activities, and customer traffic.
• Assist, when necessary, in providing service to customers to ensure the quality of customer service is maintained at all times for Casino guests.
• Ensure the training and development of the staff through daily stand up meeting, SMART philosophy, coaching, counseling and mentoring.
• Responsible for accurate beverage controls through proper utilization of the alcohol control System.
• Ensure that proper liquor requisition procedures are in place and the correct amounts and brands of liquors are requisitioned and stored using the liquor breakage par sheets for each beverage outlet.
• Ensure the development, implementation and maintenance of daily checklists, product pars and clean up lists to create an inviting, consistent and professional environment to enhance the guest experience.
• Provide leadership and guidance to staff with regards to restaurant and beverage standards, guest experience and consistent product quality.
• Provide ideas and feedback with regard to advertising, marketing and product specials to increase revenues.
• Utilize hourly sales reports along with historical data and entertainment venues to develop and maintain a proper scheduling matrix.
• Provide ideas and feedback with regard to improving staff productivity and increased revenues through sales contests, etc.
• Conduct monthly outlet beverage inventories to meet or improve pouring cost budget.
• Abides by all State, Federal and local liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Continually train, teach and coach staff in policies, procedures, and service standards.
• Maintain excellent communications with all levels of casino staffing including: Vice President, Directors and Supervisors and Staff .
• Implements approved departmental policies and procedures.
• Ensure the budget for the department is monitored and adhered to by implementing effective processes and procedures.
• Prepare necessary data for the budget in area of responsibility.
• Keep abreast of competitive changes including industry trends and local competitive set.
• Develop, maintain and nurture a positive work environment.
• Responsible for maintaining a disciplined environment and implement practices that promote safety, quality and productivity.
• Help coordinate and supervise training, assignments and development of subordinates.
• Ensure compliance with all Minimum Internal Control Standards (MICS) as well as all Tribal Internal Control Standards (TICS).
• Maintain a high amount of visibility, in the venue(s) as appropriate.
• Remaining visible and/or accessible to all associates, guests, or management.
• Visiting with and building a good rapport with the guests in efforts to create repeat business.
• Monitoring staff to ensure that they are completing assigned duties throughout their shift.
• Present a positive image of the Tribal organization to its guests and vendors and to assist them as required.
• Must follow all safety policies and procedures and attend all scheduled safety meetings and training as a condition of employment.
• Able to make difficult decision in a fair and honest manner.
• Strong verbal and written communication skills.
• Perform any other duties that may be assigned from time to time.

SUPERVISORY RESPONSIBILITIES:

Manage directly and indirectly all employees of the Food & Beverage Department. Adhere to the Tribal organization’s policies, procedures and applicable laws.

Responsible for the overall direction, coordination, and evaluation of assigned unit(s).

Carry out supervisory responsibilities which include but are not limited to: interviewing and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.