F&B Room Manager- Shkode

Gun Lake Tribal Gaming•Wayland, MI

12h•Onsite

About The Position

The Food and Beverage Manager – Shkodé is responsible for managing the daily operations of our restaurant, including the selection, development, and performance management of our Team Members. Responsible for overseeing the inventory and ordering of food and beverage products and supplies. Responsible for ensuring guests are satisfied with their dining experience and optimizing profits.

Requirements

Must be 21+ years of age.
High School Diploma or GED required.
Five (5) years of food and beverage service experience in a fast-paced, specialty retail restaurant required.
Three (3) years as a restaurant General Manager or five (5) years as a restaurant Assistant General Manager having full P&L responsibility.
Must be ServSafe certified, TIPS alcohol certified.
Comprehensive food, wine, spirits, and beverage knowledge with some culinary background or experience preferred.
Demonstrate proficiency in operating Point of Sale systems, inventory ordering systems, and Microsoft Office product systems.
Comprehensive knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation.
Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations.
Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.
Certificate/License: ServSafe food safety certification, TIPS alcohol certification, and gaming license required.
Must possess and demonstrate great attention to detail in order to maintain the unit’s appearance and operating standards.
Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify the “Unsurpassed Service” standards.
Must manage time effectively with minimum supervision.
Ability to read, write, and input data into the computer.
Ability to climb, bend, reach, walk, and stand for the duration of the shift.
Manual dexterity to operate job-related equipment.
Must be capable of lifting 50 lbs with or without assistance.
Requires normal sense of smell, taste, touch, and hearing.
Ability to sit and work on a computer for long periods of time.

Nice To Haves

Fine Dining / Steakhouse segment style preferred.
some culinary background or experience preferred.

Responsibilities

Oversee and manage all aspects of the restaurant and display critical thinking when developing solutions and strategies.
Treat each individual with care, dignity, fairness, respect, and recognition.
Circulate through the restaurant and coordinate the activities of Team Members to provide efficient and courteous services to our guests.
Greet and communicate with guests in a friendly and courteous manner.
Develop marketing strategies to build guest loyalty and repeat visitation.
Design, maintain, and increase sales of the wine, spirits, and cocktails menu.
Maintain online restaurant reservation system (Open Table) and respond to guest messaging.
Cultivate guest reviews/feedback from all sources and share with Team Members.
Responsible for practicing, supporting, and promoting Gun Lake Casino Resort’s service standards at all times.
Investigate and resolve complaints regarding food quality and service.
Adhere to company standards and service levels to increase sales and minimize costs.
Responsible for ensuring that all administrative duties are completed accurately, on time, and in accordance with company policies & procedures.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Maintain a professional restaurant image, including restaurant appearance, proper uniforms, and Team Member appearance standards.
Display knowledge of all safety and emergency procedures. Train Team Members on such protocols.
Evaluate and oversee job performance of Team Members.
Coach and counsel Team Members who are not meeting standards. Understand the steps of progressive discipline and how to properly apply them.
Responsible for participating in the creation of annual budgets and managing and leading the unit in all forecasting and cost controls to meet or exceed unit operating financial potentials and goals.
Conduct group and individual training regarding policies and procedures on an ongoing basis. Set daily, weekly, and monthly goals and opportunities and lead the unit to achieve the desired result.
Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed adequately for all shifts.
Display and encourage teamwork in the department.
Motivate and influence Team Members by displaying a positive attitude and problem-solving skills and upholding the Department’s conduct expectations.
Hold daily huddles with Team Members to communicate pertinent information.
Provide support, materials, supplies, etc. to ensure Team Members have the proper tools to provide Unsurpassed Guest Service.
May be assigned to oversee alternate F&B venues on an as-needed basis.
All other duties as assigned.