The Bistro Manager will lead a group of employees in a manner which ensures delivery of World Class customer service, award winning beverage product, and an entertaining environment that blends together to create a seamless experience resulting in increased customer loyalty, real revenue growth and improved operating margins.  The Restaurant Manager must work well with the team to ensure adherence to all company established policies, procedures, standards, safety and sanitation issues and compliance with gaming regulations. The Restaurant Manager should lead by example and create an environment where all guests and employees feel comfortable, welcome and special.

Essential Duties And Responsibilities Include

Show strong leadership skills and ability to lead a team. Work with people of diverse backgrounds and experience. Directs and organizes the activities of the team to maintain high standards of outlet quality, presentation, creativity, consistency and service. Interview, hire, train, recommend evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Develop, implement and monitor schedules for the operation while maximizing service levels and achieving a profitable result. Continuously evaluate the performance and encourage improvement of the employees in the department. Plan and administer a training and development program within the department which will provide well trained associates at all levels. Communicate both verbally and in writing to provide clear direction to the staff. Attend all meetings and training as required or scheduled. Develop and maintain close working relationships with all departments of the hotel and casino. Conducts routine and pop-up inspections of beverage areas, store rooms, and staff to ensure all established guidelines are being maintained during all shifts. Perform all assignments and duties as directed by the FB Director. Communicate with management, peers and subordinates in a professional, positive and consistent manner. Conduct regularly scheduled staff meetings, daily shift meetings, and ensures staff attendance at all company scheduled communication meetings and training classes. Maintain overall food and beverage equipment, inventories, glassware, etc. Ensure uniform standards, appearance standards, cleanliness, safety, and other established rules, guidelines, policies, and practices are met consistently. Coaches employees on how to resolve guest issues and de-escalate conflicts. Implements new menus and promotions, such as holiday and special event promotions. Responds promptly and effectively to guest inquiries and coordinates special arrangements and requests following established guidelines and policies.

This position is not limited to those duties listed in the job description.  Duties and responsibilities can be changed, expanded, reduced or deleted to meet business needs of the company.

Supervisory Responsibilities                                                 This position has supervisory responsibilities.

Must be at least 21 years of age and have a High School diploma or GED.  (2-3 years) Previous supervisory/managerial experience in a high volume, upscale casino or resort/hotel restaurant operation managing a staff of at least 40. Excellent customer service/communication skills. Excellent time management skills. Must be computer literate. Must have a strong sense of urgency. Strong organizational skills. Excellent listening skills. Strong wine knowledge. Enthusiastic in both leadership and customer service. Above average wine knowledge preferred. Able to supervise a staff in order to meet the goals and objectives of the outlet while adhering to established standards, guidelines and procedures including issues such as service, safety, sanitation, food handling and guest recognition. Available to work required schedule which may include nights, early morning, weekends, holidays and overtime as needed. Must be able to lift and carry up to 35 lbs. (Tables, chairs, glass racks, oval trays with food dishes, cash registers, POS equipment). Must be able to push or pull 50 lbs. (Tables and chairs as required to provide appropriate seating arrangements for customers.) Must be able to reach above and below the shoulder, grip small items (i.e., flatware, plates, cups, glasses), bend, stoop and twist while carrying restaurant stock to and from supply areas; able to reach across tables and counters; able to stand and walk for up to 8 hours; able to use hand motions when cleaning and wiping menus and table tops/counters. Must be able to tolerate industry standard chemicals used for cleaning and sanitizing. Able to tolerate second-hand smoke, noise and bright lights. Able to work at a fast pace in an often crowded/noisy environment. Must maintain good posture and poise throughout shift. Able to multi-task, handle stressful situations, and make quick decisions based on established company standards, policies and procedures. Able to interact well with internal and external guests to achieve positive outcomes for the property and guests of the facility.

Work Environment:

Employees working the Casino or Bowling Center may be exposed to second-hand smoke and moderate levels of noise.

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