F&B Shift Mgr - Lotus Fine Dining Restaurant

Resorts World Catskills•Village of Monticello, NY

21h

About The Position

A F&B Shift Manager is responsible for working with the rest of the management team to run a profitable restaurant, where the quality of service, food and beverages are continually challenged and improved and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged. The Shift Manager will be responsible for certain shifts as assigned.

Requirements

Possesses an awareness of and remains alert to all aspects of the operation throughout the shift and knows where to be and when.
Strong interpersonal and communication skills required
Strong organizational skills and attention to detail required
Demonstrates excellent communication and customer service skills
Able to work independently and make the right decisions for the business
Possesses a working knowledge of the POS system.
Proficiency in: Opening and closing procedures Running reports Food knowledge Beverage knowledge Team Building and Employee Focus
Demonstrates a profit mentality by setting goals, following through and meeting goals.
Understands the acceptable levels of quality of our food and our beverages and as such to ensure that these products are ready for service every shift.
Demonstrates the ability to run a quality operation with attention to detail, in particular paying attention to temperature, lighting, music levels and the overall ambiance of the restaurant.
Understands the importance of employees and interacts with them in a mutually respectful and friendly manner.
Must be 21 years or older
High school diploma or G.E.D preferred
Prior restaurant experience or related education
Five (5) years of relevant experience with a minimum of three (3) years as a manager/supervisor in a high-volume Food & Beverage operation.
Must have a NYS Food Handlers Permit

Responsibilities

Works as a member of a cohesive management team that supports each other’s decisions and presents a united front to the staff.
Functions as a role model to staff as well as to junior managers.
Takes an active role in developing frequent diners through vowing to do whatever is necessary to ensure the return of every guest and to instill this philosophy in every employee.
Develops new ways to increase guest counts.
Ensures effective recruitment, hiring, training, recognition, coaching and counseling and other personnel related matters are being handled appropriately throughout the departments.
Works with the management team to determine appropriate staffing levels.
Operates with an awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business, is essential.
Works towards maximizing sales and optimizing profits through the management of all cost centers.
Remains abreast of the budget and understand the reasons behind why the budgeted targets were or were not met.
Maintains high standards in all areas of security, safety, cleanliness and sanitation are essential.
Maintains the cleanliness and organization of the restaurant throughout each shift.
Communicates positively about the restaurants and has an attitude of success.
Creates an environment where people want to work and feel comfortable working.
Operates well with other managers, in terms of consistency, consensus on issues and flexibility.
Performs other tasks as assigned.