MULTI-UNIT RESTAURANT MANAGER

Cactus Petes•Jackpot, NV

1d•Onsite

About The Position

We’re changing entertainment. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment.

Requirements

High school diploma or equivalent required.
Three (3) years supervisory experience required.
Must be 21 years of age.

Nice To Haves

Minimum of two (4) years’ experience preferred in a fast-paced food service or similar environment.
Bachelor’s Degree in related field or equivalent experience preferred.
Excellent skills in both written and oral communication.
Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs.

Responsibilities

Oversee the activities of all Front of House F&B leaders and operations of Restaurant, Beverage, Banquets, and Team Dining area operations.
Assures exemplary levels of Guest Service are being offered by all Team members and Leaders in front of the house F&B.
Manages all financial operating expenses including, but not limited to, budget, P&L, labor costs, controllables, and cost of goods relative to front of house operations. Takes corrective control actions with Team when necessary to control costs and maximize revenues.
Oversees the effective communication process with all Front of House F&B Team members. This includes communications pass-downs through direct report leaders in the form of pre-shift meetings, coaching, one-to-one meetings, and Team Training.
Maintains communication with other internal departments to ensure guest needs are met interdepartmentally.
Creates and maintains a sound working relationship with all back of the house personnel.
Oversees/completes the ordering of goods and supplies necessary for the Front of House operation. Holds Leaders accountable for practicing effective ordering and receiving procedures.
Uphold the policies and procedures set forth by HR and the Administration.
Track team member’s attendance in accordance with approved attendance-tracking system. Effectively manages the payroll process for all Front of House Operations, including holding leaders accountable for accurate and timely payroll reporting through the Kronos system of payroll reporting.
Ensures cleanliness and sanitation standards are being exceeded in all areas of responsibility. Holds Leaders accountable for assuring these standards are being exceeded.
Ensures safety standards are being met in all areas of responsibility. Ensures full completion of safety documentation requirements are being met monthly.
Assures cash handling procedures are up to date and effectively adhered to in all areas of responsibility.
Investigates, communicates, and resolves food quality service issues and challenges. Responds to Guest complaints, and takes corrective action as is deemed necessary. Responds to Guest comments through the Medallia survey reporting software.
Communicate with chefs on guest feedback and menu items.
Reviews service and daily operations by conducting random table touches.
Creates, communicates, and executes effective Team member training programs.