S3030 WENDELL'S RESTAURANT MANAGER

Inn of the Mountain Gods Resort and Casino•Mescalero, NM

8d•Onsite

About The Position

Directs, manages and oversees total operations of company signature Wendell’s Restaurant. Identifies, anticipates and controls expenses and utilizes all viable resources to increase revenue. Delegates supervisory responsibilities accordingly and follows up on delegation to ensure supervisors have taken ownership of assigned duties and are carrying them out responsibly.

Requirements

Ability to explain and demonstrate Hospitality Behaviors and Performance Standards.
Understands where to get the information needed to complete tasks to standard.
Ability to explain and demonstrate technical skills used to complete tasks to standard.
Ability to explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
Understands how to take ownership of problems and solve them when solutions may not be available.
Ability to explain how to request help from others when needed to complete task or goal.
Complete knowledge and ability to tell others of IMGR&C products and services.
Provide guests with directions or other venue information.
Act upon all comments/complaints in a prompt, professional and friendly manner.
Extensive expertise in luxury service standards and etiquette.
Exceptional knowledge of wines, spirits, and culinary arts.
Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP’s and task lists.
Responds to obstacles; finds new ways to reach desired end results.
In absence of guidance, acts and takes charge to respond to guest or internal customer needs.
Responds to change by quickly applying talent and skills in a positive way to succeed.
Supports achievement of Quality Goal; “Do it right the first time.”
Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.
Makes suggestions to improve performance.
Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills).
Approaches all activities with enthusiasm and encourages enthusiasm from others.
Chooses a positive approach in all situations.
Respects individuality of others; continues to communicate in order to work together.
Speaks positively about guests, other team members and our business in all situations on and off property.
Treats other with respect in all situations.
Serves others.
Identifies and can communicate needs of guests and others.
Takes quick action to serve others in a way that meets/exceeds their needs.
Identifies ways to improve individual or team’s service to others.
Provides service outside job responsibilities if needed to help resort succeed.
Takes ownership of guest problem(s) until it is solved.
Meets IMGR&C Appearance standards.
Professionally supports IMGR&C reputation and image in all situations, on and off property.
Meets IMG&C policy for attendance.
Informs supervisor of future absence as far in advance as possible.
Required to work all Marketing Special Events and Concerts.
Provides information others need to succeed, in time for them to use it.
Shares with next shift the information needed for them to succeed.
Listens to others without interruption; acts on their feedback when possible.
Asks questions to better understand expectations of others.
Reports all guest complaints and compliments to Supervisor or Manager.
Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards.
Puts Success of team ahead of personal success.
Helps other team members succeed without being asked.
Takes action to resolve conflict between individuals.
Helps other departments achieve success.
Reports ideas to increase team success and guest satisfaction to Supervisor or Manager.
Does whatever is necessary to help department and resort success.
Contributes ideas that support progress and success at shift, team and departmental meetings.
Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm.
Wine knowledge certification: WSET Level 1 or Court of Master Sommelier Level 1; Certified Specialist of Wine (CSW) Level 1.
Five years’ experience as a manager in a 4-diamond or better fine dining restaurant environment.
Minimum of 5 years’ experience in fine dining.
Experience in managing and training a diverse team.
Must be knowledgeable in the service of Wines and Liquor.
Must be able to offer tableside service.
Must be knowledge in a Banquet/Events service.
Must be versed in kitchen procedures.
Must have proven record of dependability and job performance.
Must pass a pre-employment drug screening and criminal background investigation.
While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear.
Must be able to use hand held communications devices.
The team member must occasionally lift and/or move up to 50 pounds.
The team member must be able to stand for several hours.

Nice To Haves

Equivalent combination of education and experience may be substituted.

Responsibilities

Assigns and coordinates work of team members to promote efficiency of restaurant operations.
Ensures that all shift opening and/or closing side work has been assigned and completed by assigned team members prior to opening and at the close of business.
Creates schedule weekly according to business needs.
Maintains time and payroll records for restaurant(s) staff in accordance with Kronos timekeeping policies.
Reviews department financial reports and initiates cost controls, where necessary.
Communicates budget variance problems to the Director of Food & Beverage and assists in the facilitation of financial or operational corrections, where necessary.
Requisitions and inspects food, supplies and equipment to maintain stock levels and ensure standards of quality are met.
Performs opening and closing bank procedures during a cashier's rotation.
Conducts inspections of restaurant and their environment to ensure safety standards and ambience of the restaurant are met.
Monitors waste, and purchasing efficiencies in the restaurant's culinary area to assure target operating margins are achieved and sustained.
Conducts and delegates new team member training as necessary.
Directs presentation methods of all food items.
Assists in the design of and oversees the printing of restaurant menu.
Provides staffing and planning assistance for all casino-sponsored special events.
Schedules, conducts and / or participates in department meetings.
Interviews, hires, coaches and disciplines staff when necessary.
Voids or transfers food items on ticket in accordance with policies when necessary.
Prepares and distributes weekly schedules and the FTE reports that are completed in conjunction with weekly schedules.
Maintains adherence to all applicable tribal, federal and state Health Department policies and laws for sanitation, safety, equipment maintenance, food preparation and kitchen / restaurant cleanliness.
Prepares, conducts Performance Appraisal for staff as needed.
Performs other duties as assigned.
Directly supervises the team members in the restaurant which include Shift Supervisor, Server, Greeter/Cashier, Bartender and Busser.