Job Summary

Responsible for restaurant operations including a full service restaurant and bar. Responsible for ensuring restaurant operations are profitable, managing the front of house restaurant team, ensuring all guests experience AAA 4 Diamond service, and communicate effectively with the back of house team to ensure success.

Essential Duties And Responsibilities

• Prepare work schedules and assign personnel to meet production plans, and evaluate work performance of team members.
• Assign work and side duties to staff in accordance with departmental procedure. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department standards and delegate these tasks.
• Manage labor cost aggressively through smart scheduling.
• Respond to guests needs by providing unmatched service at all times.
• Strong organization skills to function effectively under time constraints with particular attentions to detail and quality service.
• Maintain cleanliness of food service areas and equipment.
• Performs other job related duties as assigned.

SUPERVISORY RESPONSIBILITIES:

• Requires strong leadership and motivational skills. Will interact with various levels of staff, management, government officials, and the public.
• Maintains staff by recruiting, selecting, orienting, and training team members; maintaining a safe, secure, and legal work environment; developing personal growth opportunities.
• Accomplishes staff results by communicating job expectations; grooming standards, planning, monitoring, and appraising job results; coaching, counseling, and disciplining team members; developing, coordinating, and enforcing systems, policies, procedures, and productivity standards.

Qualifications

Understanding and knowledge of safety, sanitation and food handling procedures. Ability to develop and maintain a pleasant and effective working relationship with staff and guests.

EDUCATION and/or EXPERIENCE:

High School Diploma or GED required. Minimum five (5) years supervisory experience in a food and beverage establishment. One (1) year of management experience in a high volume restaurant, preferably in a casino environment. General understanding of food and beverage department, budgeting, profit and loss statement, labor cost, food and beverage cost, and operating expenses.

LICENSES, CERTIFICATES & REGISTRATIONS:

Must undergo and successfully pass a background investigation to obtain and maintain a gaming license issued by the Morongo Gaming Agency. Ability to obtain a valid Health Card and Alcohol Awareness Card.

LANGUAGE SKILLS:

Must have the ability to read and interpret documents in English, such as order tickets, recipes, safety rules, operating and maintenance instructions and procedure manuals. Excellent interpersonal and guest service skills to deal effectively with guests, team members and management.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.

REASONING ABILITY:

Must be able to prioritize multiple tasks within a fast-paced work environment. Must apply common sense understanding to carry out instructions furnished in written and oral form. Ability to effectively listen and administer instructions, make decision quickly and delegate responsibilities accordingly and remain calm and manage multiple tasks in very high paced and stressful environment.

PHYSICAL DEMANDS:

While performing the duties of this job, the team member is regularly required to stand and walk during an 8-hour shift. Team member is regularly required to reach with hands and arms and use hands to manipulate and feel. The team member must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. The team member must have the ability to hear and speak. Sense of vision must see up close, at a distance, in color and have depth perception. An acute sense of taste and smell is vital to success in this position.

WORK ENVIRONMENT:

Work predominately takes place in a brightly lit kitchen environment. Noise levels are moderate to loud. Work involves frequent exposure to extreme heat and cold, cooking fumes and odors and is located within a smoking building. Special hazards include sharp knives and utensils, open flames and hazardous food materials and cleaning solutions.

WORKING HOURS:

Because we are open 24 hours a day, 365 days a year, most positions require flexibility in scheduling and may require team members be available for evenings, weekends, holidays and special events. A typical workweek and normal work schedules may vary based on business needs and may include scheduled shifts Monday through Sunday. Position may require overtime.

INDIAN PREFERENCE:

We are an Equal Opportunity Employer while practicing Native American preference according to law.