- Manages the day-to-day operation of the restaurant in accordance with established policies and procedures.
- Establishes and administers training programs within the restaurant, including new employee orientation.
- Directs the development and administration of controls for all phases of the restaurant in an economical and profitable manner while maintaining established standards.
- Coordinates the maintenance and development methods for high quality preparation of food; assists in the maintenance and development of procedures for food service; and presents menu items for maximum customer service satisfaction.
- Maintains an efficient program of scheduling to ensure a high standard of food preparation and service with the use of minimum man-hours.
- Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
- Monitors appearance of all foods and communicates deviations from standard to salaried food prep supervisor responsible for area.
- Acts immediately on all customer complaints to ensure that corrections are made when possible.
- Compiles annual budget, variance reports, weekly management reports, comp reports, linen/glass/silver/menu inventory and any other reports deemed necessary by the Director of Restaurants.
- Monitors work of Food Cashiers to ensure that established policies and procedures are being followed.
- Oversees all follow-up work to ensure non-recurrence of cashier errors; works closely with Business Office and Internal Audit to ensure compliance with established procedures.
- Counsels, guides and instructs assigned personnel in the proper performance of their duties.
- Prepares and coordinates the periodical performance reviews of assigned personnel.
- Recommends changes including hiring, promotion, demotion and release of personnel; recommends wage and salary adjustments for personnel within established guidelines.
- Interview potential employees who have been recommended by Personnel.
- Work requires effective communication in English, both verbal and written form in a professional manner.
- Work requires a minimum of an Associate's Degree, preferably in hotel and/or restaurant management, Graduate of post high school, two year Culinary Arts School, or equivalent technical training in the food service industry may be substituted on a year for year basis.
- Work requires five years of restaurant/food service, including 3 years supervisory experience
- Must present a neat and professional appearance.
- Have the ability to compile, compute, and analyze pertinent data needed for reports
- Bilingual abilities preferred.
- Is flexibility to work various shifts.
- Work requires knowledge of computer programs including: Word, Excel, Windows, POS.
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Chickie's & Pete's General Manager - Reno, United States - Grand Sierra Resort and Casino
Description
ESSENTIAL DUTIES & RESPONSIBILITIES:
JOB SPECIFICATIONS:
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.
While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment. The noise level in the work environment is usually loud.
