STEAKHOUSE MANAGER

Summary: Establish and maintain standards of service, organization and management of daily operations for the room. Resolve escalated guest and employee issues. Supervise staff and staffing levels. Ensure the operational effectiveness of the outlet involving profitability, hours of operation, performance standards, and guest dining experience at a level consistent with an upscale dining environment.


Essential Functions:

• Responsible for the hiring, training, promoting, directing, scheduling, developing, measuring performance, and disciplining of room staff, including management
• Handles escalated guest issues and employee relations
• Establishes and oversees standards of service and ensures they are properly maintained. Handles accordingly when standards are not met.
• Formulates training outlines as needed for job standards to ensure all employees understand and have the skills to provide quality internal and external guest service
• Monitor and manage staffing levels and labor usage to stay within budgeted guidelines
• Greets guests in a positive and upbeat manner
• Regularly performs “table-touching” to ascertain their dining satisfaction and thank them for their patronage
• Enthusiastically demonstrates knowledge of menu items, including house specials, item descriptions, ingredients and preparation techniques.
• Reviews and researches room financial reports, including reviewing the monthly profit and loss statements and payroll to ensure monthly budget requirements are achieved
• Ensures that the restaurants are clean, organized and properly functioning and that restaurant equipment is maintained
• Ensures health, safety and sanitation standards are followed at all times, in compliance with company and health department standards and regulations
• Remains knowledgeable of daily house count, VIPs, scheduled on-property events and activities
• Document pertinent information in department logbook
• Performs other duties as assigned

Qualifications/Requirements:

• Minimum 5 years of supervisory experience in a restaurant, preferably in an upscale dining environment
• Superior written and verbal communication skills and strong leadership skills
• Proven successful experience maintaining staffing and labor costs
• Understanding of P&
• L, budgets, forecasting, and scheduling
• Previous experience with point-of-sale systems, computers and calculators
• Ability to manage multiple tasks and remain calm in a very high-paced, busy environment
• Previous experience exercising sound judgment when dealing with difficult guest situations
• Ability to communicate effectively in English, both written and verbal
• High school diploma or equivalent preferred
At least 21 years of age

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  Required Work Cards
• Alcohol Awareness
• Health
• Non-Gaming
Gaming

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  Physical Requirements
• Vision, speech, hearing and literacy (critical)
• Regularly required to move throughout the outlet
• Occasionally required to move throughout the property
• Occasionally required to lift, carry, push, pull or otherwise move objects weighing up to 35 lbs.
Ability to work in a moderately noisy, smoky environment

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  Disclaimer
  The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Duties to be performed with our without reasonable accommodations.