Gm - Italian Restaurant

Seminole Gaming•Tampa, FL

7d•Onsite

About The Position

This position is responsible for directing the management and staff of our Italian restaurant. This position will lead according to established standards to provide maximum customer service and satisfaction while achieving financial goals in conjunction with the Executive Chef. Essential duties include, but are not limited to: Identifies and defines business needs and implements solutions which may result in beneficial changes in the operation of the restaurant, improvement in the restaurant's impact or interaction with customers, improvement in the restaurant's ability to reduce or contain costs or generate additional revenue Works in conjunction with the Chef and directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards Spearheads menu item changes based on product mix reviews, industry trends and guest feedback seasonally Institutes cost control procedures, inventories and standards of performance following up to ensure completion of assigned projects Counsels, guides, trains, and instructs assigned personnel in the proper performance of their duties developing interpersonal skills, organizational techniques and personal growth, including kitchen personnel Works with manual and automated systems and develops or implements procedures, formats, budgets, testing, training and documentation Responsible for the hiring, training, scheduling, discipline and termination of all front of house staff and front of house management within the guidelines of the department Develops and implements operating standards where necessary Communicates with management, other departments, and designated personnel to address the needs of the POS system Provides project leadership and project management as assigned In the absence of senior F&B management provides leadership and direction for the department as required Acts immediately on all customer complaints to insure that a correction is made whenever possible – conflict resolution mediations that are courteous Maintain a high visibility and guest interaction in the dining room creating a memorable experience for regular guests and developing new guests Attending off premise events to establish local connections and represent the restaurant Master computer programs, including OpenTable reservation system Identify, communicate and coordinate inventory with the steward, insuring ordering of appropriate supplies Create atmosphere to brand standards, including lighting, music and temperature levels Verify daily sales transactions, comps and voids through review of reports Adhere to sanitation guidelines while maintaining a safe and well maintained dining room Conduct educational seminars for continued growth of all staff Responsible for the back of the house operations in the absence of the room chef Conducts themselves in accordance with all Gaming Commission Regulations, and Seminole Tribe of Florida departmental policies and procedures Other assignments as directed Can interface effectively with BOH staff to produce a positive guest experience Ability to interact with and guide guests toward wine and spirit pairings to enhance the dining experience Responsible for analyzing market matrix trends, sharing feedback and input with the management and executive management teams accordingly and participating in telemarketing efforts as necessary Develop relationships with hotel partners and local concierges in an effort to support new business

Requirements

Five (5) years fine dining experience with at least four years in management preferred
Bachelor and/or Master's degree in business or related field preferred
Experience in casino and/or hotel environment preferred
Proficient knowledge of Microsoft Office, Excel, and Word is required
Must be familiar with financial data and cost control techniques
Proven ability in developing budgets and business plans
Project management experience (writing a project plan, measuring progress, delivering results)
Excellent interpersonal, customer service, communication, team building, and problem solving skills are required
Excellent verbal and written communication skills
Ability to coordinate multiple tasks at once
Ability to compile, compute, and analyze pertinent data needed for reports
Ability to work with the POS systems
Ability to negotiate and build relationships with diverse departments and casino personnel
Ability to implement strategic visions and plans into day to day operations
Must be able to respond calmly and make rational decisions when handling guest and employee conflicts
Must be able to work independently
Must be able to conduct conversations with customers and employees and speak distinctly and persuasively with others
Must be able to tolerate areas containing secondary smoke
Must be able to work at a fast pace and in stressful situations

Responsibilities

Identifies and defines business needs and implements solutions which may result in beneficial changes in the operation of the restaurant, improvement in the restaurant's impact or interaction with customers, improvement in the restaurant's ability to reduce or contain costs or generate additional revenue
Works in conjunction with the Chef and directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards
Spearheads menu item changes based on product mix reviews, industry trends and guest feedback seasonally
Institutes cost control procedures, inventories and standards of performance following up to ensure completion of assigned projects
Counsels, guides, trains, and instructs assigned personnel in the proper performance of their duties developing interpersonal skills, organizational techniques and personal growth, including kitchen personnel
Works with manual and automated systems and develops or implements procedures, formats, budgets, testing, training and documentation
Responsible for the hiring, training, scheduling, discipline and termination of all front of house staff and front of house management within the guidelines of the department
Develops and implements operating standards where necessary
Communicates with management, other departments, and designated personnel to address the needs of the POS system
Provides project leadership and project management as assigned
In the absence of senior F&B management provides leadership and direction for the department as required
Acts immediately on all customer complaints to insure that a correction is made whenever possible – conflict resolution mediations that are courteous
Maintain a high visibility and guest interaction in the dining room creating a memorable experience for regular guests and developing new guests
Attending off premise events to establish local connections and represent the restaurant
Master computer programs, including OpenTable reservation system
Identify, communicate and coordinate inventory with the steward, insuring ordering of appropriate supplies
Create atmosphere to brand standards, including lighting, music and temperature levels
Verify daily sales transactions, comps and voids through review of reports
Adhere to sanitation guidelines while maintaining a safe and well maintained dining room
Conduct educational seminars for continued growth of all staff
Responsible for the back of the house operations in the absence of the room chef
Conducts themselves in accordance with all Gaming Commission Regulations, and Seminole Tribe of Florida departmental policies and procedures
Other assignments as directed
Can interface effectively with BOH staff to produce a positive guest experience
Ability to interact with and guide guests toward wine and spirit pairings to enhance the dining experience
Responsible for analyzing market matrix trends, sharing feedback and input with the management and executive management teams accordingly and participating in telemarketing efforts as necessary
Develop relationships with hotel partners and local concierges in an effort to support new business