Restaurant General Manager - Red Orchid (Asian Cuisine)

Mystic Lake Casino Hotel•Prior Lake, MN

3d•Onsite

About The Position

The Restaurant Manager is responsible for the overall operation, performance, and guest experience of the restaurant. This position provides leadership and direction to front-of-house and support team members, ensuring exceptional service, operational excellence, food and beverage quality, financial performance, and compliance with all company policies, procedures, and regulatory requirements. The Restaurant Manager develops and leads a high-performing team through coaching, training, accountability, and recognition while fostering a positive and engaging work environment. This role is accountable for achieving business objectives related to guest satisfaction, revenue growth, labor management, expense control, and team member development.

Requirements

Associate’s degree in hospitality management, business administration or related field or a combination of education and experience to equal 6+ years of restaurant experience.
3+ years of people leadership experience.
Knowledge of restaurant operations, service standards, and food and beverage management principles.
Strong leadership, coaching, and team development skills.
Ability to build and maintain positive working relationships.
Strong guest service and conflict resolution skills.
Knowledge of budgeting, labor management, inventory control, and financial reporting.
Strong organizational and time management skills.
Excellent verbal and written communication skills.
Ability to effectively manage multiple priorities in a fast-paced environment.
Proficiency with point-of-sale systems, scheduling software, and Microsoft Office applications.

Nice To Haves

Bachelor’s degree preferred.
Casino or high-volume restaurant experience preferred.
Knowledge of and appreciation for Asian culinary traditions preferred.
Bilingual communication skills, including English and one or more Asian languages, are preferred to support effective communication with a diverse team and guest population.

Responsibilities

Oversees daily restaurant operations to ensure efficient and effective service delivery
Maintains a visible leadership presence during operating hours, providing real-time direction, problem-solving, and support during peak business periods
Ensures consistent execution of food, beverage, and service standards
Conducts regular inspections of dining areas, service stations, storage areas, and equipment; ensures compliance with all applicable health, sanitation, safety, food handling, alcohol service regulations, and enterprise policies/procedures
Partners with culinary leadership to ensure food quality, presentation, and menu execution standards are met
Coordinates with culinary leadership, Assistant Managers, and casino operations to ensure effective communication, seamless service execution, and operational efficiency
Ensures opening, closing, and shift procedures are completed accurately.
Promotes a culture focused on delivering exceptional guest service
Monitors guest flow and staffing levels to maintain service excellence
Resolves guest concerns and service recovery situations promptly and professionally
Actively engages with guests to build relationships and enhance satisfaction
Responds to guest feedback and implements improvements when appropriate
Monitors guest satisfaction metrics and develop action plans to address opportunities.
Interviews, selects, hires, and promotes team members; provides regular and continuous coaching and feedback.
Communicates performance expectations, plans training and development, recognizes and rewards individual and team performance,
Manages all aspects of continuous performance management for Assistant Managers and front-of-house roles, including development and delivery of corrective action and annual performance reviews.
Partners with Human Resources to address employee relations concerns in a timely, consistent and professional manner.
Develops and manages staffing schedules based on forecasted business volumes, guest demand, productivity standards, and operational needs. Continuously evaluates labor utilization and adjusts staffing levels to ensure exceptional guest service while maintaining labor costs within budgeted targets.
Manages labor costs through effective scheduling and workforce planning.
Controls operating expenses while maintaining service and quality standards.
Monitors sales, productivity, and operational performance metrics and escalates variances or areas of concern to senior leadership.
Reviews financial reports and identifies opportunities for increased profitability.
Oversees inventory controls and works to minimize waste and loss.
Ensures proper cash handling and financial accountability procedures are followed.