Restaurant Operations Manager

Essential functions of the position

Knowledge, Skills, and Abilities

• Knowledge of food and beverage operations, including front of house and back of house.
• Knowledge of food service as well as spirits and wine products.
• Knowledge of food and beverage health, liquor, and safety laws and regulations.
• Knowledge of GED and departmental policies and procedures as well as applicable laws and regulations.
• Knowledge of general accounting practices and principles.
• Strong organizational, planning, analytical, time management and interpersonal skills.
• Strong communication skills (verbal and written).
• Skill in providing exceptional service to guests and a desire to provide leadership to position the property to achieve excellence in service and quality.
• Superb team leadership/development and partnering ability.
• Ability to control costs related to manpower, productivity, food costs, and other expenses.
• Ability to understand financial reports and apply the information in a timely and practical fashion to improve the operation.
• Ability to perform mathematical computations pertaining to the position.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Ability to think strategically, synthesize complex business/financial data, and develop innovative solutions.
• Ability to effectively multitask.
• Ability to establish and maintain effective working relationships with employees and customers.
• Ability to speak effectively before groups of guests or team members.
• Ability to read, analyze, and interpret complex documents, such as technical journals, financial reports, and legal documents.
• Ability to follow written and verbal instructions.
• Ability to deal well with change and uncertainty and flexible enough to adapt and sensibly respond to the situation at hand.
• Ability to accomplish duties in a positive manner.

Minimum Qualifications

• High school or General Equivalency Diploma AND five (5) years restaurant management experience in a multi-venue food and beverage operation of comparable size.
• Two (2) years of beverage management and two (2) years of wine knowledge experience, OR any combination of academic education, professional training, or work experience approved by HR.
• Demonstrated track record of leadership and providing exceptional service and quality.
• Must either possess or obtain a valid Food Handler’s card and ServSafe certification within three (3) months of employment.
• Must be able to work any shift, weekends, holidays, and special events, as needed.
• Must be able to successfully pass a pre-employment drug/alcohol screening in accordance with company policy.
• Must have employment eligibility in the U.S.
• Must be able to obtain, and retain a valid gaming license/background check.

Preferred Qualifications

• Bachelor’s degree in Business Administration, Restaurant Management, or related field.
• Bilingual (English/Spanish).