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Chukchansigold

RESTAURANT MANAGER FINE DINING

LocationCoarsegold, CA
Work modeon-site
Typefull-time
DepartmentFood & Beverage
Company size1,001–5,000 people
First seen1w ago
Last seen21h ago
Benefits
To hire the very best team members, Chukchansi Gold understands we have to make the very best offer. In addition to our competitive wages and employee perks, Chukchansi Gold team members receive $43,000-$58,000 in benefits alone, including medical, vision, 401K with employer match and immediate vesting, life insurance, meals, reduced workday hours, paid time off and more. Join the team at Chukchansi Gold and enjoy the best benefits package in the Valley!
Chukchansi Gold team members enjoy unrivaled perks. You’ll also receive free and discounted meals in the Team Dining Room, paid time off, holidays gifts and raffles. Additionally, discounts for Costco memberships, the Monterey Bay Aquarium, Six Flags, Verizon Wireless and Chukchansi Park.
About the company
Voted the Valley’s No. 1 best local employer, Chukchansi Gold Resort & Casino is California’s premier integrated resort offering lively gaming, world-class entertainment and luxurious accommodations, welcoming thousands of guests each year.
Job Description:
SUMMARY:
Responsible for overall supervision of a Fine Dining Room including but not limited to staff development, scheduling, BOH/FOH coordination, guest service and guest retention. Provides superior customer experience, possess in depth knowledge about Food & Beverage in addition to superior customer relations skills.
Responsibilities
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
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Interacts effectively with the public and Team Members. Performs excellent customer service at all times.
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Handle guests professionally and personally, greeting, seating, taking reservations and interacting with appropriate levels of service.
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Formulates, administers and enforces venue policies and performance standards.
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Ensures departmental compliance with applicable Federal and State laws governing food.
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Confers with Director of Food and Beverage to review Venue Team Member concerns, discussing needed changes and potential solutions
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Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.
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Understands and focus on both internal & external guest.
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Develops a team environment fostering a positive FOH/BOH relationship.
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Maintains appropriate staffing levels in the venue by interviewing, selecting, training, scheduling, evaluating, promoting, assisting with career development, and disciplining and terminating Team Member as needed.
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Develops staff in upsell techniques, cocktail/wine knowledge, and understanding of food preparation techniques.
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Participates in special projects as requested by the Director of Food and Beverage.
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Manages flow of the restaurant and individual server stations.
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Pre-shift, in conjunction with the Room Chef, each evenings specials, including food, wine, featured cocktails/beer, and any property event/promotion specific to the evening.
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Ensures a luxury experience in the Venue at all times.
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Facilitates the flow of information to the venue by attending and organizing regularly scheduled departmental meetings with Food and Beverage Management.
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Ensures to the highest degree the accuracy and thoroughness of departmental records and reports.
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Maintains a consistent, regular attendance.
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Performs any reasonable request made by management.
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May be assigned to work in a lateral position in any other food and beverage venue. Such assignments are made on a temporary basis to ensure team member supervision and to maintain a high level of customer service.
PERFORMANCE REQUIREMENTS:
To perform this job successfully, an individual must be able to satisfactorily:
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Perform job duties, demonstrate excellent work habits, and deliver exceptional service to internal and external guests.
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Exhibit the highest degree of professionalism, including appearance, attendance, reliability, teamwork, ethics, integrity, and comply with all governing policies and procedures.
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Employ positive and professional communication skills and exercise professional interpersonal abilities (tact, diplomacy, and respect) with guest and co-workers at all times.
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Maintain a high level of organization, including an orderly and neat work area and excellent time management skills leading to the highest levels of productivity.
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Demonstrate a desire to succeed and willingness to help others succeed.
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Participate in open communication and provide feedback to management regarding operations, staffing, personal development, and operational productivity.
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Serve as contributing Team Members of CGRC enhancing operations in all its business endeavors.
SUPERVISORY RESPONSIBILITIES:
Supervise all aspects of FOH operations for the fine dining venue. Maintains open communication with the Venue Room Chef. Manages, directs, trains, develops, mentors, hires, rewards and disciplines Venue Team Members.
Directly responsible for supervising the activity of restaurant and beverage service staff.
Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability preferred.
EDUCATION and/or EXPERIENCE:
High School Diploma or GED required; Minimum 5 year’s fine dining service with at least 2 years as Maitre’d or Head Waiter in a Fine Dining environment preferred. Excellent communication is a must. Superior customer relations skills required.
SPECIAL QUALIFICATIONS:
Strong understanding of wines, cocktails, food preparation techniques and Steps of Service.
LANGUAGE SKILLS:
Ability to respond to common inquiries or complaints from guests, both internal & external. Ability to effectively present information to top management.
MATHEMATICAL SKILLS:
Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals, and work with mathematical concepts such as probability and statistical inference.
REASONING ABILITY:
Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to work under pressure while maintaining a positive outlook and attention to detail.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.
While performing the duties of this job, the Team Member is regularly required to talk or hear. The Team Member is also regularly required to stand; walk; and use hands to finger, handle, or feel objects, tools or controls. The Team Member is occasionally required to reach with hands and arms, and to sit; climb or balance; and stoop, kneel, crouch or crawl.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job.
The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. When on the casino floor, the Team Member is exposed to a smoke-filled environment.
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