Rosie's Cafe Restaurant Manager Varied Shifts

FUNCTION:

Responsible for the overall operations of the 24-hour restaurant; ensuring total guest satisfaction while increasing sales, profits, and brand awareness through excellent execution of operational standards and guidelines.

RESPONSIBILITIES:

1. Manage the day-to-day operations of a 24-hour restaurant to include, guest service standards and initiatives, product quality, cost controls, profitability, budgeting and forecasting, and policy and procedure implementation. 
2. Monitor and develop team member performance by providing supervision and professional development, counseling, and evaluations, and delivering recognition. 
3. Greet and communicate with guests in a friendly and courteous manner.
4. Resolve guest complaints and issues in a timely and satisfactory manner to the guest and company. 
5. Monitor the team members of the restaurant to assure they provide service in accordance with company and departmental standards and take action to correct any deficiencies through training and discipline.
6. Prepare work schedules of team members and delegate work and station assignments.
7. Prepare team member performance evaluations and disciplinary notices.
8. Circulate through restaurant and coordinate activities of team members to provide efficient and courteous service to our guests.
9. Inspect and monitor cleanliness of the restaurant and comply with safety and health code regulations.
10. Communicate and interact with food shift supervisors and team members.
11. Know, understand, follow, and enforce all company and departmental policies and procedures.
12. Advanced proficiency in operating the POS systems. 
13. Monitor the operation of the restaurant to ensure compliance with all standards and procedures established by the Food & Beverage Director as well as company and county health and regulatory standards and procedures.
14. Understand financial reports and apply the information in a timely and practical fashion to improve the operation.
15. Implement and insure prompt and courteous service to our guests in compliance with standards set forth by the Nugget Casino Resort. 
16. Maintain proper staffing levels through efficient hiring of new team members.
17. Facilitate all aspects of repairs and maintenance.
18. Keep documentation through proper email systems.
19. Decrease costs through effective scheduling and management of waste.
20. Increase revenue through training and use of financial reports to ensure upsell of product.
21. Create new ideas and implement these ideas.
22. Readily identify and implement more efficient methods of operation.
23. Perform other duties as assigned.
24. Using the Nugget’s system of recognition, recognize team members who are going “above and beyond.”
25. Knowledgeable of and consistently follow Nugget policies and procedures as well as appropriate local, state, and federal regulations.
26. Perform work in a safe manner and always maintain a safe environment for fellow team members and guests alike. 
27. Immediately report unsafe conditions, team member or guest incidents to Security, Management, and the Safety Manager.  
28. Always maintain a positive and professional image for the Nugget when performing duties or representing the Nugget and encourages others to do the same.
29. Regular predictable attendance is required.
30. Other duties and responsibilities as assigned.

REPORTING RELATIONSHIP:    VP of Food & Beverage

MINIMUM REQUIREMENTS:

Must be at least 21 years of age. 

EDUCATION LEVEL:

High School diploma or equivalent is required. 

LANGUAGE:

Effectively communicate with others both verbally and in written form using the English language. 

EXPERIENCE:

Minimum of 3 years high volume restaurant supervision or management required. 

SPECIAL SKILLS:

Advanced knowledge of POS systems.

Proficient in the use of Microsoft Office, Word, Excel, Outlook, and PowerPoint.

LICENSE/CERTIFICATION:

Alcohol Awareness Certification is required. 

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

Ability to walk, stand, or sit for long periods of time.

Ability to lift, and move product up to 50 lbs.

Fine finger manipulation. 

Work environment may include smoke and variable temperature, lighting, and noise levels.

Work may be performed indoors and outdoors during special events.