S3030 RED HAT GRILLE MANAGER

About the role

The Red Hat Grille Manager oversees the daily operations of the Red Hat Grille at Casino Apache Travel Center, ensuring exceptional guest service, food quality, cleanliness, safety, team member development, and financial performance.

Responsibilities

• Explain and demonstrate Hospitality Behaviors and Performance Standards.
• Understand where to get the information needed to complete tasks to standard.
• Explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
• Take ownership of problems and solve them when solutions may not be available.
• Act upon all comments/complaints in a prompt, professional and friendly manner.
• Provide guests with directions or other venue information.
• Act as a visible leader on the floor during operating hours.
• Serve as a visible leader on the floor during operating hours.
• Identify and communicate guest needs.
• Take quick action to serve guests in a way that meets/exceeds their needs.
• Resolve operational issues, guest concerns, and team member conflicts professionally.
• Maintain high standards of food quality, presentation, cleanliness, and sanitation.
• Maintain proper staffing levels based on business demands.
• Develop work schedules and manage labor costs effectively.
• Monitor operational procedures and implement improvements when necessary.
• Ensure all opening, shift change, and closing procedures are completed accurately.
• Monitor guest satisfaction and implement corrective actions when needed.
• Monitor food, beverage, labor, and operating costs.
• Review sales reports and identify opportunities to increase revenue and profitability.
• Manage inventory levels and purchasing procedures.
• Ensure proper cash handling procedures and accountability standards are followed.
• Ensure compliance with all health department regulations and food safety standards.
• Maintain food quality, temperature controls, and sanitation requirements.
• Maintain proper documentation and operational records.
• Support workplace safety initiatives and accident prevention programs.
• Recruit, interview, hire, train, and retain qualified team members.
• Conduct coaching, performance discussions, and evaluations.
• Promote teamwork, communication, accountability, and employee engagement.
• Identify and develop future leaders within the department.
• Support company training and development programs.
• Monitor inventory levels and control food and beverage costs.
• Conduct regular inventory counts and audits.
• Collaborate with other departments to enhance the guest experience.
• Perform other duties as assigned.
• Interview, hire, train, and develop team members.
• Create employee schedules and manage labor requirements.
• Conduct performance evaluations.
• Coach, counsel, and address performance concerns when necessary.
• Recognize and reward outstanding performance.
• Ensure compliance with company policies and procedures.
• Maintain a productive and positive work environment.

Requirements

• Meet IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm.
• Approach all activities with enthusiasm and encourage enthusiasm from others.
• Choose a positive approach in all situations.
• Treat others with respect in all situations.
• Work in collaboration with other Team Members to achieve event goals, exemplify teamwork.
• Associate's Degree in Hospitality Management, Restaurant Management, Business Administration, or related field preferred.
• Minimum three (3) years of restaurant or food service management experience required.
• Experience managing high-volume casual dining or travel center food operations preferred.
• Strong understanding of food safety, sanitation, inventory control, and labor management.
• Proven leadership, coaching, and team-building skills.
• Strong communication and problem-solving abilities.
• Able to work flexible schedules, including evenings, weekends, and holidays.

Qualifications

• Ability to work in a second-hand smoke-filled environment.
• May be exposed to biohazardous fluids such as blood and other body fluids.
• May be exposed to hostile environments with guests.
• Subject to high stress environments.