Steakhouse Manager

The Nash Casino•Nashua, NH

4d•Onsite

About The Position

JOB SUMMARY: The Steakhouse Manager oversees the daily operations of the steakhouse while managing and guiding a team of Assistant Managers in a fine dining environment. Responsibilities include but are not limited to staff scheduling, recruitment, guest and team relations, financial management, cost control, and fostering the professional development of both hourly and salaried team members. This role also ensures that all work areas and equipment are maintained in compliance with Health Department sanitation and cleanliness standards. JOB RESPONSIBILITIES: Will be 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 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. Communicate effectively with front and back of house management and staff. Oversees the flow of Steakhouse service both front and back of house. Is responsible for monitoring 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. Recommend food and wine pairings. Advises guests on wines based on their personal tastes and food choices. Create 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) are placed and restocked in designated areas. Maintains a solid knowledge of all products and ensures all products are properly rotated. Immediately research and resolve any malfunctions of equipment to ensure optimum operation and minimal down time. Inspect all service areas to ensure all products are properly labeled and dated to ensure safekeeping and sanitation. Ensure all Steakhouse Team Members use 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 report any concerns or opportunities to the Director of Food and Beverage and/or the Room 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. The ability to develop and maintain professional, trusting, and positive working relationships with managers, supervisors, staff, coworkers, guests, and vendors. The ability and willingness to ensure that work activities are completed accurately, efficiently, and in a timely manner. The ability to work safely. This includes clearly understanding and following company safety policies and procedures, completing work in a safe manner, caring about safety of self and others, responding appropriately in an emergency, and reporting unsafe conditions. Maintain regular attendance at scheduled shifts and staff meetings. Maintain professionalism and a friendly and approachable demeanor throughout the workday. Assist with training/mentoring new team members as requested. Maintain all appearance standards in accordance with established uniform and appearance guidelines. Inform the manager of the duty of any irregularities and unusual situations when they occur. Ability to keep a friendly, calm, and helpful demeanor in high-stress situations and a continuously fast-paced environment. Is honest in all interactions and displays a high degree of integrity. The ability to work independently with little to no supervision or as part of a team is required. Must be and remain compliant with all legal or company regulations for working in the industry. PHYSICAL & MENTAL DEMANDS AND WORKING CONDITIONS: The physical and mental demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to move in and around the work area throughout the entire workday. Must be able to sit, stand or walk for extended periods of time. Must be able to repeat the same movements. Must be able to engage and interact with all guests appropriately and work well under the pressure of a fast-paced environment. Must be able to successfully communicate on a regular basis with all co- workers, vendors, and guests both in person and over the telephone. Must be able to answer all inquiries and provide assistance and information in a professional and accurate manner. Must be able to access and interpret information on computer screens. Must be able to bend, stoop, crouch, kneel, twist, balance, and work the entire property; to include the ability to tolerate changes in temperature, frequent immersion of hands in water, cleaning, and sanitizing solutions. Must be able to work in an environment where smoking is permitted and can be loud with guest chatter, overhead music, and live entertainment. Must be able to lift and carry up to 50 pounds and respond to visual and aural cues. Requires the ability to distinguish letters or symbols and eye hand coordination. The Nash Casino is 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

Possesses comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation.
Maintains adequate coverage in the Steakhouse based on business demands
Ensures all Steakhouse Team Members use 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.
Ability to keep a friendly, calm, and helpful demeanor in high-stress situations and a continuously fast-paced environment.
Is honest in all interactions and displays a high degree of integrity.
The ability to work independently with little to no supervision or as part of a team is required.
Must be and remain compliant with all legal or company regulations for working in the industry.
Must be able to move in and around the work area throughout the entire workday.
Must be able to sit, stand or walk for extended periods of time.
Must be able to repeat the same movements.
Must be able to engage and interact with all guests appropriately and work well under the pressure of a fast-paced environment.
Must be able to successfully communicate on a regular basis with all co- workers, vendors, and guests both in person and over the telephone.
Must be able to answer all inquiries and provide assistance and information in a professional and accurate manner.
Must be able to access and interpret information on computer screens.
Must be able to bend, stoop, crouch, kneel, twist, balance, and work the entire property; to include the ability to tolerate changes in temperature, frequent immersion of hands in water, cleaning, and sanitizing solutions.
Must be able to work in an environment where smoking is permitted and can be loud with guest chatter, overhead music, and live entertainment.
Must be able to lift and carry up to 50 pounds and respond to visual and aural cues.
Requires the ability to distinguish letters or symbols and eye hand coordination.
Maintain professionalism and a friendly and approachable demeanor throughout the workday.
Maintains a solid knowledge of all products and ensures all products are properly rotated.

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 Steakhouse.
Monitors and ensures that Steakhouse operating procedures are met on a consistent basis.
Communicate effectively with front and back of house management and staff.
Oversees the flow of Steakhouse service both front and back of house.
Responsible for monitoring and control labor and product inventories within the department.
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.
Recommend food and wine pairings.
Advises guests on wines based on their personal tastes and food choices.
Create programs to encourage the upselling of wine, appetizers, desserts and other promotional offerings to increase check averages and overall revenue performance.
Works closely with the Bar staff to create a fun, high energy environment that combines quality cocktails with exceptional food and service.
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) are placed and restocked in designated areas.
Immediately research and resolve any malfunctions of equipment to ensure optimum operation and minimal down time.
Inspect all service areas to ensure all products are properly labeled and dated to ensure safekeeping and sanitation.
Ensure all Steakhouse Team Members use all restaurant and bar equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards.
Immediately report any concerns or opportunities to the Director of Food and Beverage and/or the Room 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.
The ability to develop and maintain professional, trusting, and positive working relationships with managers, supervisors, staff, coworkers, guests, and vendors.
The ability and willingness to ensure that work activities are completed accurately, efficiently, and in a timely manner.
The ability to work safely.
Maintain regular attendance at scheduled shifts and staff meetings.
Assist with training/mentoring new team members as requested.
Inform the manager of the duty of any irregularities and unusual situations when they occur.