Fine Dining Room Mgr/Koi & LaCascata

About the role

The Fine Dining Room Manager oversees the operation of Koi and LaCascata Restaurants, adhering to Seneca Gaming Corporation's policies and procedures.

Responsibilities

• Implement and maintain 5-star standards.
• Train all restaurant staff to perform their job duties according to departmental and company standards.
• Maintain high food and service standards, including staff timing standards for optimal customer service.
• Evaluate, provide feedback, and direct Shift Managers and all restaurant staff.
• Ensure all products meet established specifications and standards.
• Ensure proper food preparation and handling, efficient expediting from kitchen, and correct presentation of food.
• Provide disciplinary action when necessary.
• Participate in weekly management meetings.
• Maintain constant control of the restaurant, including greeting and seating guests, resolving service failures, handling guest complaints, and addressing other issues.
• Handle administrative duties such as scheduling, payroll, filing, personnel maintenance, and HR issues.
• Ensure proper staffing levels and work schedules to provide high-level service with minimal labor hours.
• Train Shift Managers for administrative duties.
• Advise Director of F&B of daily problems and needs, utilizing resources to maximize profits and minimize losses.
• Complete daily reports, including Daily Manager Report and Incident Reports.
• Prepare necessary paperwork and order supplies for efficient operations.
• Communicate with associates and keep them informed of casino activities and events.
• Maintain staff behavior and appearance in compliance with established standards.
• Evaluate staff performance on a 90-day and annual basis.
• Maintain a current understanding of all policy and guidelines regarding information security.
• Communicate exceptional customer service to all patrons and maintain a professional work environment.

Requirements

• Demonstrate leadership, fairness, and sensibility towards customers and employees.
• Instill a sense of pride and personal responsibility in subordinates.
• Must be 18 years of age or older.
• High school diploma or equivalent required; two-year associate’s degree or bachelor’s degree preferred.
• Minimum six years in food and beverage industry, with at least five years in high-volume/high-end dining management.
• Excellent interpersonal, customer service, communication, coaching, team-building, and problem-solving skills.
• Knowledge of full-service dining and food and beverage service procedures.
• Ability to evaluate statistical reports and other business reports.
• Extensive knowledge of wine and spirits.
• Computer literacy, including broad knowledge of Microsoft Office applications and restaurant automated systems.

Qualifications

• Excellent communication skills, including writing and speaking effectively.
• Ability to deal effectively and interact well with customers, management, employees, and the business community.
• Ability to resolve problems and conflicts diplomatically and tactfully.

Physical Requirements and Work Environment

• Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
• The work environment is usually moderately loud, increasing to loud when on the casino floor.
• Must be able to work in an environment where smoking is permitted.
• Must be able to stand, walk, and move throughout the casino.
• Maintain physical stamina and mental attitude to work under pressure in a fast-paced, casino environment.

Pay

Starting Rate: $68,697.18
Compensation is negotiable based on experience and education.