Restaurant Manager

Overview

Partners with the Director of Food & Beverage in overseeing the daily operations of restaurant.  Ensures compliance of all resort, departmental, and regulatory rules, policies, and procedures. Monitors and manages the restaurant front of house (FOH) staff and ensures guests experience the highest level of exceptional services and products.

Responsibilities

• Responsible for overseeing the day-to-day operations of the restaurant.
• Partners with the Director of Food & Beverage in developing and implementing innovative strategies, policies, and procedures to improve productivity and sales.
• Reviews Open-Table nightly to maximize guest counts, format stations, and server rotation for the best guest service. Reviews Open Table guest list for VIPs, special occasions, and guest needs/allergies to anticipate needs and ensure each guest receives a personalized experience.
• Conducts or ensures pre-shift meetings with staff are held daily.
• Ensures compliance with all resort, departmental, and regulatory rules, policies, and procedures.
• Ensures all liquor laws are adhered to and enforced by staff at all times.
• Reviews and implements financial controls to achieve and exceed budgeted financial goals such as revenues, food cost, and beverage cost.
• Ensures restaurant supplies, wine, and liquor levels are appropriate.
• Interfaces with the culinary team to review menus and pricing to ensure they deliver on budgeted costs and revenue.
• Reviews and maintains the stocking of the wine displays.
• Manages liquor purchasing, controls, and ordering procedures.
• Works closely with the Director of Food & Beverage in planning new and updating existing menus to deliver seasonality and innovation.
• Implements beverage programs as outlined by the Director of Food & Beverage.
• Ensures customer satisfaction and addresses guests’ issues as they arise.
• Monitors service and interfaces with service and culinary teams to ensure outstanding guest service. Focus to be paid on production and delivery timing of food.
• Responsible for compliance with cash control procedures and completing related accounting and administrative reports as required.
• Accountable for enforcing all schedules, handling of money, and the shifting of beverages from inventory to sales.
• Ensures staff complies with dress code and appearance policies.
• Hires, trains, develops, empowers, coaches, counsels, conducts performance and salary reviews, resolves problems, provides open communication vehicles, disciplines, and recommends terminations as appropriate.
• Builds a work environment that promotes teamwork, partnership, recognition, mutual respect, collaboration, performance feedback/management, and Team Member satisfaction while role modeling the company values, behaviors, and culture of One.Team.Chumash.
• Performs other duties as assigned.

Qualifications

• Bachelor’s Degree in Food Service Management, Hospitality, Marketing, or related field.
• Five years of experience in fine dining restaurant in a leadership role.
• Three years of experience in front of house and banquet management is preferred.
• Two years of culinary experience is preferred.
• Knowledge of applicable regulations, rules, procedures, and administration relating to beverage operations and alcohol service certification. 
• Ability to obtain food handler cars within 30 days of hire date.
• Must register in the RBS Portal, take training from an authorized RBS Training Provider, and pass the ABC Alcohol Server Certification exam within 30 days of their confirmed training.
• Must be 21 years of age to sell or serve distilled spirits. Team Members under 21 but at least 18 years of age may sell or serve beer and wine in non-gaming areas.
• Intermediate computer proficiency utilizing Microsoft applications, email, and Internet.
• Intermediate proficiency in Point of Sale (POS) systems.
• Willingness to work flexible schedules in a 24/7 work environment, including holidays, nights, and weekends.
• Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency.
• Native American hiring preference applies.
• Strategic Thinking: Understands and processes complex information and exercises sound judgment, considering the situation, the issues, the key players, and the levels of authority involved. Proposes courses of action that further the objectives, priorities, and vision of the organization.
• Decision Making: Drawing correct and realistic conclusions and making timely decisions based on available information.
• Leadership: Achieving results through people by successful objective setting, performance review, motivation, delegation, teambuilding, commitment gains, and empowerment.
• Oral Communication: Shaping and expressing ideas and information in an effective manner.
• Sociability and Networking: Socializing effortlessly with other people; at ease when approaching others in social settings and professional relationships.

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