Steakhouse Restaurant Manager

About the Role SUMMARY: Developes standard operating procedures for the Steakhouse and implements measures to ensure purchasing and labor costs are maintained within budgetary guidelines. Serves as a leader and example to Steakhouse personnel and ensures required employee documentation is timely and appropriate. Responsibilities ESSENTIAL DUTIES AND RESPONSIBILITIES: Performs Food & Beverage analysis to ensure operations are functioning efficiently and identifies areas for improvement or opportunitiesReviews financial transactions and monitors the budget to ensure departmental expenditures stay within budget guidelines and the department is operating efficientlyCompletes inventory audits, and financial reports to ensure cost containment and loss preventionInvestigates and resolves food quality and service complaints and reports findings to the Director of Food & Beverage and Executive ChefPlans and develops all menus and plans their respective pricing structureInstitutes cost control policies, procedures, and standards of performance needed to maintain and improve profitabilityAnalyzes and evaluates food and beverage operations, profit and loss statements, and other current applicable information to determine if alternate courses of action are neededEvaluate purchasing, market conditions, and the availability of raw materials and plans purchasing and menu items accordinglyEnforces sanitary practices for food handling, general cleanliness, and the maintenance of food preparation and dining areasMonitors gaming patron consumption of alcohol and intervenes as necessaryDevelop team members through appropriate training to ensure great guest service at all Food & Beverage outletsUnderstands, administers, and reviews performance appraisals, sets performance expectations, provides coaching and operational support for all assigned Food & Beverage personnelEnforces uniform and appearance guidelinesResponsible for the hiring and development of personnel while ensuring an adequate level of labor is used in assigned F&B outlets to perform to the required level of serviceEnsures assigned Food & Beverage staff is trained on the safe operation of equipment and tools and tools and equipment are maintained to meet safety standardsEstablishes and maintains positive communication and rapport throughout the propertyRemains current on all marketing promotions and adjusts staffing levels for those that may affect Food & Beverage business levelsAnticipates and reacts accordingly to changes in planning and effectively handles and explains all variancesCreates and promotes an entertaining and exciting environment where the flawless delivery and execution of service excellence are paramountProvides Management coverage in assigned Food & Beverage outlets as needed. Performs any food and beverage supervisory function, food or beverage server, cashier/ host, server assistant, banquet, bartender, or steward duties as needed in assigned outletsAssists the Director in all aspects of assigned Food & Beverage Operations including Special Events Catering, Banquets, Buffet, Cabana, Coffee Bar, Team Member Dining Room, Bingo Snack Bar, Beverage Operations, Steakhouse, Stewarding, Swing Suites, and Grill Operations.Adheres to regulatory, departmental, and company policies in an ethical manner and encourages others to do the sameOther duties as assigned by leadership Qualifications KNOWLEDGE, SKILLS, AND EXPERIENCE: RequiredHigh School Diploma or GEDBachelor’s Degree in Hotel/Restaurant Management or two years of supervisory experience in a high volume, express food service, banquet, buffet, casual and/or fine dining, or related environment with P&L responsibilities may be substituted for the education requirement.3 years of experience in all areas of Food & BeverageMust possess excellent managerial and administrative skillsProfessional appearance as outlined in the Prairie Band Casino & Resort HandbookAvailable to work a schedule that may include nights, weekends, holidays, and extended hours as neededMust be able to work independently and be a member of a teamA record of satisfactory performance and reliability in all prior and current employment Required Skills Excellent managerial and administrative skillsAbility to work independently and as a member of a teamAvailable to work a schedule that may include nights, weekends, holidays, and extended hours as neededProfessional appearance as outlined in the Prairie Band Casino & Resort HandbookRecord of satisfactory performance and reliability in all prior and current employment Preferred Skills ServSafe CertificationCulinary Arts School Certificate Physical, Mental, and Environmental Demands PHYSICAL, MENTAL, AND ENVIRONMENTAL DEMANDS: Physically mobile with reasonable accommodationsLift and carry upwards of 20 poundsAble to bend, reach, kneel and grip items while working at assigned areaManual dexterity and coordination to operate office equipment, including 10 key adding machines, personal computers, fax machines and photo copiersMust be able to respond to visual and aural cuesMust be able to read, write, speak, and understand EnglishOperate in mentally and physically stressful situationsAble to tolerate areas containing secondary smoke, high noise levels, bright lights and dustpeak, and understand English. Equal Opportunity Statement Prairie Band Casino & Resort is committed to providing equal employment opportunities and adheres to regulatory, departmental, and company policies in an ethical manner and encourages others to do the same.