The Grill Restaurant Manager

Red Hawk Casino•Placerville, CA

13d

About The Position

The Grill Restaurant Manager oversees restaurant operations and team performance. The role develops and enforces standards, policies, and procedures; ensures compliance with food and beverage, health, liquor, and safety regulations and applicable laws; and manages staffing, training, performance, and guest-service standards. The manager is accountable for venue cost effectiveness and for addressing operational challenges. The position directly supervises Assistant Managers and Supervisors and indirectly supervises other venue team members.

Requirements

A college degree and at least three years of restaurant management experience, or at least six years of relevant management experience with increasing levels of responsibility and accountability; relevance is determined by the hiring team.
ServSafe® certification, or the ability to become certified.
Knowledge of HACCP standards.
Advanced knowledge of Word, Excel, and Outlook.
For the Buffet Manager qualification: at least three years of restaurant management experience in a high-volume outlet.
For the Fine Dining Manager qualification: at least three years of upscale, fine-dining restaurant manager experience.

Nice To Haves

Knowledge of InfoGenesis or a similar point-of-sale system.

Responsibilities

Develop, implement, and enforce performance standards, policies, and procedures in accordance with the mission and objectives.
Ensure compliance with food and beverage, health, liquor, and safety regulations, as well as applicable federal, state, and local laws.
Schedule, evaluate, and train venue team members and ensure compliance with guest-service standards.
Review and approve recommendations regarding hiring, transfer, suspension, promotion, discharge, evaluation, assignment, and discipline of venue team members in a fair and equitable manner.
Maximize venue cost effectiveness by ensuring compliance with established budget, labor, and revenue benchmarks.
Monitor team members’ job performance and provide feedback to support skill development.
Set priorities for supervisors and provide assistance as needed.
Maintain professional grooming and appearance and serve as a role model in accordance with established policy.
Identify operational challenges and develop and implement creative solutions using available tools.
Directly supervise restaurant Assistant Managers and Supervisors and indirectly supervise other venue team members.
Perform other duties as assigned.