Job Description

• Oversee staff and operations on the restaurant floor, ensuring that guest service and operational needs are met. Ensure all food and beverage presentation is top quality at all times.
• Utilize time on the floor building rapport with restaurant, bar, events and entertainment guests. Inform guests of upcoming events and programming.
• Ensure consistent and positive guest service in all areas through continuous interaction and feedback requests. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Actively participate in attracting, selecting, and developing front-line and management staff.
• Develop direct reports by communicating performance expectations and delivering timely feedback.
• Seek opportunities to enhance revenue and produce new possibilities in all areas of operations.
• Provide overall leadership and support for all areas of operation and corresponding staff functions by creating and influencing the appropriate culture and character of the venue.
• Partner with venue leadership to prepare annual budgets and monthly forecasts and conduct P&L oversight/management.
• Participate in developing short- and long-term plans for revenue growth and cost control measures.
• Work with internal business partners, such as Marketing, IT, Human Resources and Accounting, to oversee and support all staffing and venue programming.
• Support the security function to protect the restaurant's assets and the personal safety of the employees and guests.
• Partner with venue leadership on the physical facility to ensure proper maintenance and repair.
• Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the values and principles of the company. Follow and support brand SOPs. Participate and respond to the annual company audits.
• Perform other duties as assigned.

• High school diploma or equivalent required; college degree preferred
• Degree in hotel/restaurant management is desired; a combination of practical experience and education will be considered as an alternative

• 3+ years progressive hospitality management experience, preferably in a high-volume restaurant generating $10M annually in gross revenue
• Micros Point of Sale, Compeat, and Hot Schedules experience a plus

• Strong interpersonal, written and verbal communication skills
• Ability to establish clear direction, set goals, monitor progress, and measure results
• Passion for the hospitality business and compassion for people
• Capable of creating fun in a fast-paced and stressful environment
• Ability to communicate assertively in a non-aggressive, candid manner

• State Alcohol Education Card required upon hire
• State Food Handler Safety Card required upon hire
• Certified Food Safety Manager certification required within 90 days of hire
• Non-Gaming Work Permit Card required upon hire
• Must obtain CPR certification within 90 days of hire
• Must complete Crowd Management training upon hire