Duties & Responsibilities :
Responsible for the overall management of the venue; and works with the other Resort departments as necessary to ensure effective operation. Oversees other outlets in Exit 33 as necessary.
Effectively maintains customer service levels for the venue and is dedicated to creating a memorable “experience” for all guests by ensuring exceptional service, showmanship and professionalism.
Maintains working knowledge of F&B Operation’s internal functions, controls and software updates and takes the initiative to convey pertinent information to employees regarding policy changes.
Ensures the Food & Beverage staff receive sales slip reports in a timely manner and trains all pertinent staff in the process of declaring tips. Accurately follows all tip collection, distribution and recording procedures, ensuring integrity and internal controls.
Understands and maintains the highest quality of food and service level functions within the venue.
Always maintains knowledge regarding menu and preparation in a concept restaurant.
Ensures that the staff provides timely and accurate table service of made-to-order items.
Ensures that all employees within the venue are properly trained in the performance of their job duties and establishes accountability for maintaining the highest service standards.
Establishes and maintains effective departmental procedures and controls and ensures compliance among all team members.
Effectively manages staffing levels and scheduling to match coverage to projected business volume. Manages labor costs and demonstrates scheduling practices that are fair to staff. Follows staff replacement procedures.
Ensures proper sanitation procedures are in place and are maintained at established levels. Ensures all equipment, furniture and fixtures are maintained in clean, working order.
Takes responsibility for consistently meeting revenue and profitability goals.
Meets with all V.I.P.’s
Greets all Oneida Indian Nation members.
Consistently takes extra effort to develop and retain employees. Provides well documented and sound recommendations for terminations and introductory review extensions.
Ensures appropriate staff development and cross training to ensure a succession plan for internal development.
Ensures all equipment is powered down, lights are turned off and doors are locked at the end of the shift.
Minimum Qualifications :
Must have an Associate’s Degree in relevant discipline, Bachelor’s Degree preferred.
Five (5) years of previous management/supervisory experience in a restaurant required; including experience in the handling, preparation, and service of alcoholic beverages. Must have an extensive knowledge in spirits and specialty crafted cocktails.
Must possess outstanding guest service skills.
Previous experience utilizing PNL software preferred.
Above average verbal and written communication skills required.
Demonstrates a knowledge for music and entertainment
Understands and adheres to the Nation’s and State regulations regarding the sale of alcohol.
Must possess computer skills with knowledge of Microsoft Office.
Previous money handling experience with basic math skills required.
Ability to organize/prioritize and complete multiple tasks simultaneously.
Ability to make decisions in a stressful environment and accommodate a flexible work schedule.
Must be able to stand for an 8 hour shift.
Ability to move items up to 30 lbs. for distances up to 25 feet.
Ability to see, hear, understand, and respond to Staff Members’ requests in a loud environment.
Must be able to speak and understand English; continuous communication with a degree of professionalism and accuracy.