Job Description

Pay based on experience | Requires flexibility to work various shifts

In this fast-paced, high energy environment where great guest service is essential, how do we ensure all of our Fine Dining guests are happy with our service? As a Fine Dining Manager, you will lead by identifying and assigning work to front-of-house team members, demonstrate top-notch leadership skills, and ensure guest satisfaction. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values.

Principal Duties and Responsibilities (*Essential Functions)

1. *Carry out management responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include but are not limited to interview and hire; train team members; plan, assign and direct work; appraise performance; motivate, reward and discipline team members; address complaints; and resolve problems.
2. *Oversee daily operations of the venue to include but not limited to support the venue’s concept, maintain menu and product knowledge, lead shift meetings, conduct training, and perform opening and closing duties as needed.
3. *Ensure the highest level of guest service is achieved and maintained and assist in providing timely, positive resolution to guest issues and concerns.
4. *Assist management in developing venue budget, operating the venue within established budgetary guidelines, evaluating financial reports, and adjusting operations as needed to achieve financial goals.
5. *Manage team member scheduling and venue inventories to meet business demands and attain budgeted goals through effective cost controls.
6. *Develop initiatives and promotions to increase sales, control costs, and manage inventories.
7. *Maintain a safe, sanitary, and organized work environment.
8. Maintain complete knowledge of restaurant to include service standards, menu items, beverage selections, specials, promotions, events, and policies.
9. Establish, update, and ensure full compliance with departmental Internal Controls, policies, procedures, and regulations.
10. Perform other duties as assigned.

Job Qualifications

1. High School Diploma or equivalent and 6 years of progressively responsible, related restaurant operations experience are required. A Bachelor’s degree can take the place of 2 years of experience.
2. Three years of supervisory experience are required.
3. The ability to successfully achieve Responsible Alcohol and ServSafe certifications within 90 days.
4. Office skills must include the ability to use standard office equipment and knowledge of Microsoft Office.
5. Experience with point-of-sale (POS) systems is required.
6. The ability to maintain discretion in handling confidential information.
7. Strong influencing and relationship-management skills. The ability to interact with and understand the interests of stakeholders at all levels, as well as the impact of those interests on PH&C and its goals. The ability to communicate effectively before groups of guests or team members of the organization.
8. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays.
9. While performing the duties of this job, the team member must be able to talk, hear, operate a personal computer, and move freely throughout the office and property. The team member may be required to lift or move objects up to 10 pounds on a regular basis. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

Working Conditions

The noise level is usually moderate to loud. When on the casino floor the noise level increases. The facility is not smoke free. While performing the duties of this job, the team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, shellfish, and gluten.

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all qualifications, responsibilities, duties, and skills required.

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