S4110 CASINO F&B ASST. MANAGER

About the role

Assists with overall operations of the restaurant; applies coaching, both positive and through use of progressive discipline, as well as attendance record keeping. Ensures that guests are provided a cordial greeting and prompt seating. Maintains high visibility in the operation. Visits places of work areas looking for success and identifies areas that need improvement to meet department standards.

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.
• Request help from others when needed to complete task or goal.
• Provide guests with directions or other venue information.
• Act upon all comments/complaints in a prompt, professional and friendly manner.
• Respond to obstacles; find new ways to reach desired end results.
• Respond to change by quickly applying talent and skills in a positive way to succeed.
• Supports achievement of Quality Goal; "Do it right the first time."
• Protects and preserves property of IMGR&C.
• Makes suggestions to improve performance.
• Treats other with respect in all situations.
• Serves others.
• Identifies and communicates needs of guests and others.
• Takes quick action to serve others in a way that meets/exceeds their needs.
• Improves individual or team’s service to others.
• Provides service outside job responsibilities if needed to help resort succeed.
• Solves guest problem(s) until it is solved.
• Acts to protect and preserve property of IMGR&C.
• Maintains par levels for restaurant supplies.
• Trains team members at the direction of Food & Beverage Manager.
• Schedules, conducts and participates in pre-staff meetings or Departmental Meetings.
• Maintains Attendance Policy.
• Interviews, hires, coaches and disciplines staff when necessary.
• Ensures Guest Satisfaction.
• Fills in as a Cashier, Host, Server or any other needed position at any given time.
• Adheres to all regulatory, departmental, and IMGR&C policies and procedures.
• Prepares, conducts Performance Appraisal for staff as needed.
• Supervises and trains bar department staff.
• Supervises all basic bar financial controls, revenue controls, correct POS data entry and closing.
• Supervises pouring and dispensing policies, cash and credit card handling procedures and safety of all Bar department inventories and assets.
• Performs other duties as assigned.
• Supervise the team members in the Restaurant; which include Greeter/Cashier and Server and Bus Person. Responsibilities include interviewing, hiring and training team members; planning assigning, and directing work; performance reviews; rewarding and disciplining team members; addressing issues and resolving conflict.

  Requirements

  • High School diploma or GED.
  • Two years’ experience as a supervisor or manager.
  • One year job related experience.

  Qualifications

  Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.

  Skills

  Ability to explain and demonstrate Hospitality Behaviors and Performance Standards. Ability to explain and demonstrate technical skills used to complete tasks to standard. Ability to explain or demonstrate the behavioral values or standards needed to complete tasks to standard. Ability to take ownership of problems and solve them when solutions may not be available. Ability to request help from others when needed to complete task or goal. Ability to provide guests with directions or other venue information. Ability to act upon all comments/complaints in a prompt, professional and friendly manner. Ability to respond to obstacles; find new ways to reach desired end results. Ability to respond to change by quickly applying talent and skills in a positive way to succeed. Ability to support achievement of Quality Goal; "Do it right the first time." Ability to protect and preserve property of IMGR&C. Ability to make suggestions to improve performance. Ability to treat others with respect in all situations. Ability to serve others. Ability to identify and communicate needs of guests and others. Ability to take quick action to serve others in a way that meets/exceeds their needs. Ability to improve individual or team’s service to others. Ability to provide service outside job responsibilities if needed to help resort succeed. Ability to solve guest problem(s) until it is solved. Ability to act to protect and preserve property of IMGR&C. Ability to maintain par levels for restaurant supplies. Ability to train team members at the direction of Food & Beverage Manager. Ability to schedule, conduct and participate in pre-staff meetings or Departmental Meetings. Ability to maintain Attendance Policy. Ability to interview, hire, coach and discipline staff when necessary. Ability to void or transfer food items on ticket in accordance with policies when necessary. Ability to ensure Guest Satisfaction. Ability to fill in as a Cashier, Host, Server or any other needed position at any given time. Ability to adhere to all regulatory, departmental, and IMGR&C policies and procedures. Ability to prepare, conduct Performance Appraisal for staff as needed. Ability to supervise and train bar department staff. Ability to supervise all basic bar financial controls, revenue controls, correct POS data entry and closing. Ability to supervise pouring and dispensing policies, cash and credit card handling procedures and safety of all Bar department inventories and assets. Ability to perform other duties as assigned. Ability to supervise the team members in the Restaurant; which include Greeter/Cashier and Server and Bus Person. Responsibilities include interviewing, hiring and training team members; planning assigning, and directing work; performance reviews; rewarding and disciplining team members; addressing issues and resolving conflict.

  Benefits

  N/A

  Pay

  N/A

  Schedule

  N/A