Floor Manager - Beauty & Essex

Mohegan•Uncasville, CT

1d•Onsite

About The Position

This position is responsible for overseeing and supervising the daily operations and activities of the front-of-house employees, management, and operations in accordance with department policies and procedures. Interacts with the dining room guests, fellow employees, and supervisors in a polite, courteous and hospitable manner to ensure gracious hospitality.

Requirements

2-3 years of previous hospitality supervisory/management experience within a high-volume setting is essential.
Strong guest service foundation, ability to coach, build a team, problem solve, and leadership skills required.
Must be organized, self-motivated, and proactive with a strong attention to detail.
Excellent written and verbal communication skills
Excellent organizational and multi-tasking skills
Intermediate knowledge of Word, Excel and Outlook
Proficient with computers (Microsoft Products), POS and technology.
SMART alcohol awareness certification
Understanding of Ascent and Manager Self Service systems
Knowledge of IG, MYVR, MY KRONOS, Universal desktop and Stratton Warren

Nice To Haves

Two-year associate degree (60 credit hours) in Hospitality, Business etc. or equivalent work experience preferred.
Tao Group Hospitality Manager Training Program, PCI/DSS, Alcohol Awareness, Food Handling and Gaming Registration

Responsibilities

Maintains professional appearance standards as directed in the Tao Group Hospitality Employee Handbook.
Anticipates and accommodates the needs of the guests.
Supervises and coordinates employee responsibilities to ensure that the restaurant is running efficiently and profitably.
Participates in interviewing, hiring, and training new applicants and employee development of all subordinates.
Creates schedule of assigned department.
Participates in growth opportunities and employee development of all front-of-house employees.
Regulates all POS functions requiring a manager’s approval.
Assists with job performance reviews.
Addresses and resolves guest and employee concerns.
Reconciles end-of-shift financials.
Inventories and orders operational supplies.
Possesses the ability to perform the job duties of all supervised employees.
Possesses in-depth knowledge of all food and beverage menus.
Ensures that the venue is compliant with all federal, state and local laws and regulations; and company policies.
Ensures Department of Health and company sanitation standards.
Practical knowledge of the job duties of all supervised employees.
Communicates clearly and concisely with heart-of-house employees during service.
Ensures the completion of all opening and closing procedures by FOH employees, as prescribed by company.
Responsible for all menu updates
Manages server check averages and informs management and team of necessary areas of improvement
Complies with TAO-centric food and beverage SOPs
Ensures the replacement or repair of all breakage, damage of equipment or furniture.
Attends, leads and participates in any training sessions, departmental meetings or pre-service meetings.
Learns by listening, observing other team members and sharing knowledge while leading by example.
Portrays a positive and professional attitude.
Demonstrates knowledge of venue, Tao Group Hospitality, its partners and supporting hotel environments.
Works as part of a team and provides help and support to all fellow team members.
Builds rapport, commitment, and loyalty with customers and associates
Investigates and responds to all specific customer complaints