Job Details

Description

Responsible for front of house operations of O’Dark Thirty, EATS, Banquets and other areas as assigned. Collaborate with the culinary team to ensure established recipes are adhered to. Ensure that the service culture is ingrained in every guest interaction through proper training, coaching and accountability. Ensure accuracy of all menus (food and drink) and update POS system as required. Responsible for maintaining budgeted labor and staffing levels of all outlets. Involved with the F&B marketing of O’Dark Thirty, EATS, Banquets, racing and outdoor events. Ensure accuracy of all Banquet Event Orders (BEO’s) Coordinate and conduct weekly BEO meetings Responsible for maintaining client contact and satisfaction from the time the contract is handed off from the sales team until the client’s event is completed. Maintain the highest level of service standards at all times and provide the best-in-class dining experience in the area. Responsible for all team member actions (recruitment, disciplinary actions, staffing level recommendations, etc.) Oversees guest satisfaction through constant table visits, interacting with guests and staff engagement throughout the dining room. Responsible for the training of all team members and supervisors to ensure consistency of service at the highest level at all times. Responsible for overseeing ordering and inventory levels. Addresses any and all food/beverage or service-related guest issues and utilizes creativity and resources available to maintain optimum satisfaction. Must be knowledgeable of all health department standards Active in assisting in banquet and catering events for the department including race-day and outdoor events. Other duties as assigned.

Standards of Performance

Works on the floor 80% of the time with a “hands-on” mentality for guest service. Ability to maintain high levels of confidentiality and integrity. Maintain interpersonal working relationships among all Team Members and the public. Excellent verbal and written communication skills. Willingness to assume overall responsibility relative to the performance of the position Must be detail oriented, have a professional attitude, strong organizational and time management skills, and be customer-focused Strong leadership and communication skills Self-motivated with attention to detail Strong analytical skills Knowledge of menu development, costing, labor management, food trends and service as well as overall restaurant operations preferred. Must have strong knowledge of Microsoft Excel, Word, Micros and Stratton Warren or comparable inventory systems. Available to work when needed, including weekends, holidays, and nights.

Education, Training, and Experience

Two years’ high volume table-service dining experience required. Wine and liquor knowledge preferred. Extensive training background in a high pace, front of house team setting. Bachelor’s degree in the Hospitality field preferred. Able to obtain and maintain a valid Kentucky gaming/racing licenses

Qualifications

Education

Preferred

Bachelors or better.

Experience

Required

2 years: At least 2 years’ experience managing salaried team members required 2 years: At least 2 years’ experience leading high volume food and beverage operations required

Preferred

Wine and liquor knowledge required.