GENERAL MANAGER REVERE STEAKHOUSE

Graton Resort & Casino•Rohnert Park, CA

14d

About The Position

The Steakhouse Restaurant Manager is responsible for ensuring fast, friendly, and courteous service in 630 Park Steakhouse at Graton Resort & Casino. The role of Restaurant Manager has a strong hospitality element, ensuring the restaurant delivers high quality food and drink and exceptional guest service.

Requirements

Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
Three (3) years food and beverage supervisory experience.
High School Diploma or equivalent.
Ability to handle a flexible schedule to work weekends, holidays and all shifts.
Ability to delegate, empower, and evaluate hourly Team Members to achieve desired objectives with minimal supervision.
Sound judgment in all decision making ability, even when dealing with difficult situations where guests, Team Members and the overall long-term profitability are not adversely impacted.
Ability to work in a fast-paced environment and make quick judgment decisions.
Must be at least 21 years of age.
Must be able to obtain a gaming license from the Graton Gaming Commission.
Must possess or obtain a California Food Handler Certification.

Responsibilities

Responsible for practicing, supporting and promoting Graton Resort & Casino's Company-wide culture and demonstrating Graton Resort & Casino's Service Standards at all times.
Execute all Food Operation Department responsibilities by enforcing Graton Resort & Casino's policies and procedures fairly among all Team Members and in accordance with company's negotiated union contract.
Manage the inventory and order food and beverages, equipment and supplies.
Inspect supplies, equipment and work areas.
Schedule staff hours and assign duties.
Maintain budgets and payroll records, and review financial transactions.
Ensure Team Members are exceeding Graton Guest Service Standards.
Oversee food preparation, portion sizes and the overall presentation of food.
Respond and solve front-of-house guest issues in a timely and efficient manner.
Interview, hire and train new Team Members and effectively audit to ensure training standards are satisfied.
Maintain quality control of products and services. Ensure excellent and consistent quality of service and presentation.
Evaluate and oversee job performance of all Team Members. Hold individual subordinates accountable for performance of job duties, tasks, policies and procedures.
Conduct monthly inventories of food and beverages.