Front of House Manager - Mastro's

Landry's, LLC.•Stateline, NV

3d•$70,000 - $85,000

About The Position

It is the responsibility of the F&B Manager to manage operation in an efficient and professional manner to ensure quality service to guests. Monitor operation profitability while ensuring all employees maintain Four Star/Four Diamond guest service standards. Interact with other Food and Beverage managers and other Department Heads to help outlet operations process smoothly. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

Requirements

Ability to work efficiently, independently and cohesively, consistently producing quality results.
Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
Knowledge of cash registers and other front of the house equipment.
Computer skills helpful.
Good people skills and a well-groomed appearance.
Minimum age requirement is 21.
Minimum three years of experience in a high-volume Food & Beverage operation, preferably in a Hotel/Casino environment.
One-year prior inventory/cost control experience.
Basic math skills.
Must be able to speak and understand English.
Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time.
Ability to sit for extended periods of time.
Ability to express or exchange ideas verbally and perceive sound by ear.
Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds.
Constantly walking up to distances of 500 ft. during shift.
Frequently stooping, reaching.

Responsibilities

Must be multi-faceted and able to work relief shifts in all FOH operations
Keep all operational expenses within budget
Create, implement and monitor action plans to maximize revenue.
Ability to understand P&L and Food & Beverage cost reports
Control labor expenses based on business levels.
Maintain accurate paperwork for comps, inventory levels, scheduling, payroll and employee records.
Monitor comp checks and ensure all comp procedures are followed.
Control walkouts.
Assist in maintaining par levels of department and Stewards supplies.
Sign for and disburse tips to Food Servers, ensuring that Food Servers sign tip log.
Conduct pre-shift meetings. Orientates and updates employees regarding policies and procedures.
Ensure employees adhere to established policies and procedures.
Responsible for counseling all employees.
Monitor and follow-up on employee training. Provides instructions and guidance to restaurant employees regarding their job duties.
Have working knowledge of I.P. ordering system, Micros/Aloha systems and bar systems.
Ensure guests are seated and served in a timely and professional manner.
Ensure employees have valid work cards while they are working and meet both state and departmental requirements concerning sanitation and personal hygiene.
Provide Human Resources with the necessary information to keep personnel files current.
Responsible for staffing and scheduling all employees.
Encourage and motivate employees.
Be accessible and available to employees.
Consistently demonstrate excellent people skills when dealing with employees and guests.
Executing & Training for Service of Excellence by maintaining Guest Service skills.
Check guest satisfaction during meal and resolve customer opportunities.
Communicate with Room Chef or Executive Chef regarding any problems relating to the food or the kitchen.
Communicate with Engineering to ensure quality physical appearance of the outlet.
Ensure a neat, clean and safe working environment in accordance with established health and safety standards.
Present needs of the outlet to the VP or Director of Food and Beverage.
Complete special projects as requested by Food and Beverage Management.