Steakhouse General Manager

The Mint Gaming Hall Kentucky Downs•Franklin, KY

About The Position

BIG BENEFITS OF WORKING AT THE MINT: Weekly Pay Competitive Medical Benefits Fully paid Dental and Vision Benefits Fully paid company life insurance 401K with Company Match FSA/HSA We have BIG FUN! JOB RESPONSIBILITIES: Responsible for supporting the Director of Food and Beverage and the Executive Chef in all aspects of Steakhouse quality, cost control, and completing inventories. Responds to all inquiries regarding the financial performance of the Steakhouse. Possesses comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Monitors and ensures that Steakhouse operating procedures are met on a consistent basis. Communicates effectively with front and back of house management and staff. Oversees the flow of Steakhouse service both front and back of house.is responsible to monitor and control labor and product inventories within the department. Maintains adequate coverage in the Steakhouse based on business demands. Responsible for assisting with the hiring, training, evaluation, and progressive discipline of the Steakhouse Team Members. Ensures all Team Members follow the established sequence of service and consistently deliver on guest service standards. Creates and updates the wine list in coordination with the Director of Food and Beverage. Recommends food and wine pairings. Advises guests on wines based on their personal tastes and food choices. Creates programs to encourage the upselling of wine, appetizers, desserts and other promotional offerings to increase check averages and overall revenue performance. Is knowledgeable of all food and cocktail recipes, menu items, food and beverage presentation and ensures consistency of service to the guest. Works closely with the Bar staff to create a fun, high energy environment that combines quality cocktails with exceptional food and service. Maintains high levels of guest satisfaction by building relationships with the guests (through table touches, warm welcomes and inviting the guest back) and encourages Team Members to also build relationships with the guests. Conducts daily huddles with both front and back of house Team Members to provide relevant information and feedback to the Steakhouse team. Ensures all meal period prep is completed efficiently and effectively. Confirms that all opening and closing checklists are adhered to and product(s) stored and secured. Inspects outlets to ensure observance of safe, sanitary handling practices. Makes certain all product(s) is placed and restocked in designated areas. Maintains a solid knowledge of all products and ensure all products are properly rotated. Immediately research and resolve any malfunctions of equipment to ensure optimum operation and minimal down time. Inspects all service areas to ensure all products are properly labeled and dated to ensure safekeeping and sanitation. Ensures all Steakhouse Team Members are using all restaurant and bar equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards. Demonstrates flexibility by working a variety of shifts to ensure presence and coverage as necessary based on business demands. Immediately reports any concerns or opportunities to the Director of Food and Beverage and/or the Executive Chef. To provide BIG Service to internal and external guests and ensure their complete satisfaction, inclusive of greeting and interacting with guests in a friendly and enthusiastic manner, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset. EDUCATION AND EXPERIENCE: Previous restaurant management experience required. High school diploma or its equivalent. Must be 21 years of age or older. Must pass all required pre-screening and background checks. Internal candidates must have been in their current position for at least six months and meet the eligibility requirements as outlined in the Transfer and Promotion policy. Ability to work a variety of shifts, this includes day, swing, late-night, weekend, and holiday shifts as scheduled. Must be able to obtain required work cards, and non-gaming registration as required by the local jurisdiction. The Mint Gaming Hall an equal opportunity employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, national origin, age, marital status, disability, sexual orientation, or any other characteristic protected by state or federal law.

Requirements

Previous restaurant management experience required.
High school diploma or its equivalent.
Must be 21 years of age or older.
Must pass all required pre-screening and background checks.
Internal candidates must have been in their current position for at least six months and meet the eligibility requirements as outlined in the Transfer and Promotion policy.
Ability to work a variety of shifts, this includes day, swing, late-night, weekend, and holiday shifts as scheduled.
Must be able to obtain required work cards, and non-gaming registration as required by the local jurisdiction.

Responsibilities

Responsible for supporting the Director of Food and Beverage and the Executive Chef in all aspects of Steakhouse quality, cost control, and completing inventories.
Responds to all inquiries regarding the financial performance of the Steakhouse.
Possesses comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation.
Monitors and ensures that Steakhouse operating procedures are met on a consistent basis.
Communicates effectively with front and back of house management and staff.
Oversees the flow of Steakhouse service both front and back of house.
Is responsible to monitor and control labor and product inventories within the department.
Maintains adequate coverage in the Steakhouse based on business demands.
Responsible for assisting with the hiring, training, evaluation, and progressive discipline of the Steakhouse Team Members.
Ensures all Team Members follow the established sequence of service and consistently deliver on guest service standards.
Creates and updates the wine list in coordination with the Director of Food and Beverage.
Recommends food and wine pairings.
Advises guests on wines based on their personal tastes and food choices.
Creates programs to encourage the upselling of wine, appetizers, desserts and other promotional offerings to increase check averages and overall revenue performance.
Is knowledgeable of all food and cocktail recipes, menu items, food and beverage presentation and ensures consistency of service to the guest.
Works closely with the Bar staff to create a fun, high energy environment that combines quality cocktails with exceptional food and service.
Maintains high levels of guest satisfaction by building relationships with the guests (through table touches, warm welcomes and inviting the guest back) and encourages Team Members to also build relationships with the guests.
Conducts daily huddles with both front and back of house Team Members to provide relevant information and feedback to the Steakhouse team.
Ensures all meal period prep is completed efficiently and effectively.
Confirms that all opening and closing checklists are adhered to and product(s) stored and secured.
Inspects outlets to ensure observance of safe, sanitary handling practices.
Makes certain all product(s) is placed and restocked in designated areas.
Maintains a solid knowledge of all products and ensure all products are properly rotated.
Immediately research and resolve any malfunctions of equipment to ensure optimum operation and minimal down time.
Inspects all service areas to ensure all products are properly labeled and dated to ensure safekeeping and sanitation.
Ensures all Steakhouse Team Members are using all restaurant and bar equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards.
Demonstrates flexibility by working a variety of shifts to ensure presence and coverage as necessary based on business demands.
Immediately reports any concerns or opportunities to the Director of Food and Beverage and/or the Executive Chef.
To provide BIG Service to internal and external guests and ensure their complete satisfaction, inclusive of greeting and interacting with guests in a friendly and enthusiastic manner, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset.