BISTRO 101 GENERAL MANAGER

Graton Resort & Casino•Rohnert Park, CA

1d•Onsite

About The Position

The Bistro Manager is responsible for the daily operation of the restaurant, managing the annual budget, and leading the unit in all forecasting and cost controls to meet financial goals. This position handles all operational duties including ensuring food quality and proper presentation, as well as scheduling and training the team to ensure the efficient running and profitability of the restaurant.

Requirements

Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
General understanding of Food & Beverage division, budgeting, profit and loss statement, labor costs, food & beverage costs, and operation expenses.
Five (5) years Food & Beverage service experience in an upscale, specialty retail restaurant segment preferred.
One (1) year as a restaurant general manager or two (2) years as a unit assistant general manager having full P&L responsibilities.
Possess and demonstrate strong leadership skills, ability that will enhance and exemplify the Company Culture.
Demonstrate sound judgement and maturity in decision-making ability, even when dealing with difficult situations.
Must manage time effectively with minimal supervision.

Nice To Haves

Five (5) years Food & Beverage service experience in an upscale, specialty retail restaurant segment.

Responsibilities

Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
Enforces safety and sanitary practices, and maintenance for front-of-the-house.
Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards.
Display knowledge of all emergency procedures.
Oversee the daily floor and kitchen operations to ensure that service is done proficiently.
Communicate daily with either Executive Chef or Room Chef, providing current information on large parties of expected VIPs.
Manages and monitors fiscal budget, monthly financial reviewing, and operations of department to product both short-term and long-term profitability for property.
Oversees all aspects of service, inventory control and labor management to operate the restaurant efficiently and cost effectively.
Responds to guest comments and seeks opportunities to build guest count while educating and empowering others to act in a similar capacity. Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience.
Manages all Team Members of restaurant to maintain high employment quality standards including hiring, development, counseling, promotion, discipline, and termination, as appropriate.
Conduct or coordinate group and individual training regarding policies and procedures on an on-going basis. Set daily, weekly, and monthly goals and opportunities, and lead the unit to achieve the desired result.
Hold daily huddles with Team Members to communicate pertinent information.
Demonstrates knowledge of entire menu and preparation.