Bar and Restaurant Manager
About The Position
As a major player in the gaming and hospitality industries across California, Florida, and now Texas, we're expanding our reach in the Texas market with a mission to redefine the entertainment landscape. Driven by innovation and corporate excellence, our team thrives on curiosity, strategic vision, and a commitment to integrity, quality, and good judgment. Company culture at Champions is of the utmost importance to us. We seek individuals who view the world through a lens of unlimited possibilities, and who value people above everything else. The Bar and Restaurant Manager is responsible for the operational efficiency and profitability of a restaurant unit. Their duties include ensuring effective operations, engaging in training and development, monitoring customer satisfaction, reviewing financial reports, and organizing and managing the activities of the restaurant to maintain high standards of food quality, service, and merchandising.
Requirements
- Must be 21 years of age or older
- At least 2 years of recent experience in full-service restaurant
- Food Handlers Certification/TABC Certified
- Result driven and team oriented
- Extensive Food & Beverage knowledge, with ability to remember and recall beverages, ingredients, and dishes to guests
- Excellent problem solving, time management, detail orientation, and collaboration skills
- Knowledge of hospitality principles and practices
- Proficient in restaurant management software and Microsoft Office
- Strong organizational, verbal, and written communication skills
- Ability to cope with fast-paced, high volume environments
- Compliance with all Food & Beverage regulations
- Able to work flexible, sometimes long hours
Responsibilities
- Create and execute effective scheduling and managing of staffing levels to meet payroll costs, business volumes, and guest expectations for the outlet.
- Ensure staff monitors meals being served meet the company's expectation for appearance and quality standards.
- Create, train, implement, manage, and enforce guest service standards for Front of the House staff.
- Responsible for the development, training, and managing of procedures to ensure fast/efficient functionality and service to meet guest and company expectations.
- Conduct relevant inventory including rotation, par levels, and discontinued items.
- Provide exceptional guest service for all external and internal customers.
- Responsible for the operation of the Front of the House department, successful performance of employees, and a favorable guest experience.
- Responsible for effectively managing, delegating duties, and the performance and development of department staff; inclusive of interviewing, hiring, training, evaluating, coaching, and termination of staff.
- Manage expenses based on budgeted guidelines and business volumes to include payroll and staffing levels.
- Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
- Ensures compliance with alcoholic beverage regulations.
- Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
- Collaborates with chefs to develop appetizing menus.
- Adhere to all local, state, and federal laws and regulations. Performs other duties as assigned.
Benefits
- Competitive salary with bonus opportunity
- Comprehensive benefits package, including a free medical plan with customizable options
- Paid time off
- 401k with company matching
- Free basic life insurance
- Employee assistance and wellness program
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
