Description Essential Job Functions Supervise all dining room personnel within the dining facility, ensuring all policies and procedures are followed for providing proper service to guests. Maintain records of personnel performance, dining room labor costs, other expenses to China, glass, flatware, and current departmental time log Schedule periodic food service employee meetings to ensure correct execution of restaurant policies. Schedule all room personnel in accordance with operating budgets and forecasts Coordinate and direct the daily activities of employees in the outlet(s) including planning and organizing. Participate in strategic planning regarding the director of the outlet(s) including events, entertainment and community outreach that consider the market and local competition. Ensure all aspects of the assigned outlet(s) contribute to 100% guest satisfaction. Ensure food is prepared and served according to the desired portion and quality specifications. Advise customers on selection of food and beverage items. Ensure adherence to all Board of Health standards. Work closely with other departments to ensure seamless delivery of service for our guests. Anticipate and handle customer complaints or problems to ensure quality product delivery, customer satisfaction and repeat business. Understand the Collective Bargaining Agreement and work with union and Human Resources to follow proper processes for complaints and grievances. Assist with the training of new employees, hiring, orientation, training, and job performance for outlet employees. Ensure all areas are kept clean and in proper condition to provide a safe working environment for employees. Additional Functions Performs other duties as assigned.

The above description denotes some of the specific characteristics which are necessary to perform the principal functions of the job and are not intended to be a description of all the work requirements that may be inherent in the position.

Bally’s Dover is an Equal Opportunity Employer.

Addendum To Job Description

These are physical and mental requirements of the position as it is typically performed. Inability to meet one or more of these physical or mental requirements will not automatically disqualify a candidate or employee from the position. Upon request for a reasonable accommodation, the Company will review for reasonableness, depending on the requirement, the essential functions to which it relates, and the proposed accommodation.

Qualifications Must have knowledge of culinary operations. Must be proficient with Microsoft Office software. Must possess superior customer service and leadership skills. Must possess superior oral and written communication skills. Must be able to solve problems and deal with a variety of situations. Must present an overall professional appearance. Must be able to work weekends, holidays and nights. Must be able to successfully pass a background check. Must have the ability to logically and independently plan, organize and complete work and show initiative. Must have the ability to set and achieve high standards of performance. Must be ABC certified before starting work. Must be able to speak, read and write English. Supervisory Responsibility

Accountable for: Restaurant Assistant Manager, Restaurant Supervisor, Sous Chef, and all line-staff.

Work Environment Diverse, Fast Paced, Deadline Driven, Multi Project Coordination, Prioritizing And Flexing To Accommodate Last Minute Requests And Changes. Physical Demands

While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands to finger, handle or feel objects, tools or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move objects up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision and the ability to adjust focus.

Preferred Education And Experience Must possess 5 – 10 years of experience in restaurant supervision / management. Must have at least 2 years of experience in high-volume restaurant operations with annual sales in excess of $4 million. High School diploma, GED or equivalent work experience required, college preferred. Qualifications

Restaurant supervision / management

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