ESSENTIAL DUTIES AND RESPONSIBILITIES 

The following and other duties may be assigned as necessary:

• Provide friendly, fast, and helpful customer service to all guests and team members.

• Assist in Managing overall front of house restaurant operations creating a differentiated service experience and ensuring optimum restaurant performance.

• Indirectly responsible for maintaining back of house operations with all set culinary and operational standards and specifications and share responsibility of overall outlet budgets, profit and loss statements, cost analysis, labor analysis, planning and promotions.

• Achieve desired results through staff development and training programs, established methods, procedures and guidelines to maintain desired standards, and high quality service. Monitor results through inspection, evaluation and analysis. Makes changes if necessary to achieve end result.

• Accountable for meeting or exceeding all sanitation requirements.

• Establish and implement sequence of service to ensure consistent high quality service standards are maintained. 

• Assist with accountability for all team members for day to day and long term operations to include hiring, training and developing employees which includes coaching, mentoring and appropriate performance management up to and including separation.

• Responsible for planning, assigning and directing work to meet business demands to ensure optimal operations and customer satisfaction during all business hours. 

• Act as a role model to other employees and presents oneself as a credit to Company and encourages others to do the same.

• Assist in reviewing the performance, productivity and efficiency of team members including but not limited to periodic evaluations and development of coaching techniques to motivate productivity.

• Assist with developing, implementing and promoting programs to reward and recognize performance of team members.

• Assist with interviewing, selecting, hiring, orientation and training.

• Assist with payroll, attendance and time records. 

• Assist with the administration of progressive discipline, propose corrective action, and monitor post-disciplinary performance of team members.

• Recommend or oppose the change in status of team members. Complete verification processes for the proper accounting of revenues, expenses and inventory.

• Review and analyze departmental staffing needs and make recommendations for adjusting working schedules of team members. 

• Develop, enforce, review and approve changes or revisions to operating practices, procedures and standards based on business trends.  

• Gather information for long and short term planning to assist the leadership in budget planning.

• Meet department uniform, appearance and grooming requirements.

• Meet all departmental or company project and assignment requirements and deadlines.

• Maintain strict confidentiality in all departmental or company matters.

• Must adhere to regulatory, department and company policies. 

• Understand and adhere to bargaining unit agreements.

• Perform other job related and compatible duties as assigned.

QUALIFICATION REQUIREMENTS  

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• Associates Degree (A.A.) in culinary or related field; minimum of four years culinary experience in multiple venues, or equivalent combination of education and experience. Minimum of three years previous supervisory experience required.

• Ability to earn and maintain ServSafe certification

• Ability to earn and maintain TiPS certification

• Ability to earn and maintain a current Food Handlers Card

• Must be able to acquire and maintain appropriate gaming license.

• Ability to earn and maintain RBS Certification within 60 days of employment.

• Must have excellent verbal and written communication skills.

• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.

• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.

LANGUAGE SKILLS 

Ability to read and interpret documents In English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

MATHEMATICAL SKILLS 

Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume, and distance.  Must be able to efficiently and accurately count money and gaming chips and make a change. Possess the ability to operate an adding machine and have basic computer skills.

REASONING ABILITY 

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Team members must be able to qualify for licenses and permits required by federal, state, and local regulations.

PHYSICAL DEMANDS  

The physical demands described here represent those that must be met by a team member to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The team member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision.

The team member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 75 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT

The work environment characteristics described here represent what a team member encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually very loud. Team member will be exposed to an environment containing unrestricted secondhand tobacco smoke.