Front of House Manager at Springs

Provides overall leadership, supervision and direction on shift operations in order to consistently meet or exceed the guest experience. Manages the employees and activities of the restaurant. Ensures food quality, cleanliness, and guest satisfaction. Monitoring and reviewing information from supplies, events, or the environment, to detect or assess problems. Providing guidance and direction to employees, including setting performance standards and monitoring performance.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

• Embodies TraditionsMission, Vision, and Core Values
• Communicates regularly with the owner the activities of the restaurant and its employees to include written reports of the activities at the V.P.'s request
• Sets PACE & TONE for the shift. Motivates staff to achieve results
• Recognizes employee strengths and opportunities to craft developmental lessons. Takes ownership and responsibility for development of staff through communication, documentation, and evaluation
• Maintains a positive working relationship with all company team members, fostering and promoting cooperative, harmonious work environment keeping morale, productivity, and efficiency high
• Provides motivation to the team through active learning. Develops a strong teamwork environment
• Conducts meetings shiftly, weekly, monthly, quarterly, or annually as expected to facilitate communication and create synergy
• Builds rapport with all team members through active listening and problem-solving skills. Holds self to a higher standard, being a role model at all times
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in the dining facility
• Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs
• Direct worker training programs, resolve personnel problems, and evaluate employee performance in dining facility
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned
• Investigate and resolve complaints regarding food quality, guest service, or facility cleanliness
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate
• Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs
• Establish minimum standards for employee performance and guest service
• Greet guests, escort them to their seats, and present them with menus and wine lists
• Maintain food and equipment inventories, and keep inventory records
• Monitor employee and guest activities in order to ensure liquor regulations are obeyed
• Order and purchase equipment and supplies when directed
• Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary
• Record the number, type, and cost of items sold in order to determine which items may be unpopular or less profitable
• Schedule and receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity
• Schedule staff hours and assign duties
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients
• Take dining reservations
• Explain how various menu items are prepared, describing ingredients and cooking methods
• Maintain personal health and sanitation standards (wash hands when using restroom, etc.)
• Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety
• This position is located within The Chickasaw Nation's Casinos.

OTHER DUTIES AND RESPONSIBILITIES:

• Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
• Performing day-to-day administrative tasks such as maintaining information files and processing paperwork
• Assist the owner with special projects as needed
• Recruiting, interviewing, selecting, hiring, promoting, and terminating employees
• Uniforms and/or clothing should always be on stage clean
• Ensure everyone always wear safety/slip resistant shoes
• Ensure everyone wears a safety belt when lifting objects over 20lbs
• Create and support an environment of Teamwork by helping a fellow employee or guest, without a second thought
• Superior attendance and punctuality
• Attendance in mandatory meetings, training, workshops, and/or seminars
• Adhere to organization policies and procedures

REQUIRED QUALIFICATIONS (INCLUDES EDUCATION, SKILLS AND EXPERIENCE):

• High school diploma or general education degree (GED) and two to four years related experience and/or training, or equivalent combination of education and experience
• Must be 21 years of age or older
• Knowledge of business and management principles involved in strategic planning, resource allocation, leadership techniques, production methods, and coordination of people and resources
• Knowledge of principles and processes for providing guest and personal services; this includes guest needs assessment, meeting quality standards for services, and evaluation of guest satisfaction
• Performing for people or dealing directly with the public. This includes serving guests in restaurants and receiving guests
• Knowledge of economic and accounting principles and practices, banking and the analysis and reporting of financial data
• Knowledge of laws, legal codes, government regulations regarding the food service industry
• Excellent oral and written communication skills
• Expert computer skills, ability to compose and create reports, letters, memos, and procedures
• Mature judgment and professionalism in handling all matters
• Required knowledge of administrative and clerical procedures and systems such as managing files and records and other office processes, procedures, and terminology
• Ability to read and understand information and ideas presented in writing
• Excellent math skills
• Excellent organization and problem solving skills
• Knowledge of InfoGenesis software

WORKING CONDITIONS AND PHYSICAL EFFORT:

• Standing during most of the shift
• Reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes
• Lifts and carries supplies, tubs, and cases, weighing up to 50 lbs
• Essential hand/eye coordination
• Work is normally performed in a typical interior restaurant work environment
• Noise level is moderate to high
• Moderate exposure to cigarette smoke
• Limited exposure to physical risk
• Moderate physical effort required
• Some travel, overnight stays as needed, rarely

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