Restaurant General Manager

POSITION SUMMARY

The Restaurant General Manager provides comprehensive operational leadership for all restaurant and Cayuse Kapi activities delivering an exceptionally high level of guest service product quality and dining experience. This position is responsible for managing the restaurant team ensuring operational excellence financial performance and guest satisfaction while maintaining the department budget and driving profitability through effective leadership data analysis cost-effective processes training and high operational standards.

KEY RESPONSIBILITIES

Operational Leadership

1. Develop monitor and manage budgets to drive financial performance while optimizing the efficiency and success of the restaurants operation.
2. Monitor and evaluate restaurants operations to ensure proper planning for short and long-term strategies facilitating ongoing improvement of operations and financial return.
3. Review cost of sales inventory par levels and operational procedures ensuring effective implementation of changes to improve operations and efficiently allocate resources.
4. Review and analyze activities regarding labor costs and operational expenses as they relate to the restaurant budget and goals.
5. Monitor inventories and cost percentages of goods supplies and equipment.

Guest Service & Quality Standards

1. Establish and maintain department standards guidelines and objectives to ensure quality guest service and a friendly atmosphere are maintained throughout the restaurants.
2. Respond to and oversee all guest complaints and promote effective guest recovery strategies throughout the restaurant.
3. Present and demonstrate a professional courteous and responsive manner at all times.
4. Maintain ultimate cleanliness of the restaurant and make decisions for necessary corrective action to maintain company and health department standards.
5. Ensure compliance with Tribal and Washington State Board of Health regulations and all service and culinary procedures.

Team Leadership & Development

1. Hire retain schedule coach train and evaluate staff ensuring team members receive adequate guidance and resources to accomplish established objectives.
2. Provide ongoing development to supervisors and team members in regard to exceptional guest service and public relations skills.
3. Ensure team member schedules are supportive of the needs of the restaurant and business posting schedules timely and accurately.
4. Adjust staffing levels to anticipated sales volume and guest flow.
5. Monitor and enforce departmental policies and team member handbook to create an environment of consistency and fairness.
6. Handle and resolve team member and supervisor issues escalating major incidents to the Director of Food & Beverage.
7. Administer corrective and progressive disciplinary actions in accordance with company policies.
8. Ensure all performance evaluations are completed timely and accurate manner containing constructive feedback including areas of opportunity and positive recognition.
9. Conduct regular departmental training meetings for all team members.

Menu Development & Marketing

1. Collaborate with the Director of Food & Beverage on the development of menus food selections and related activities.
2. Actively promote all marketing and restaurant promotions by holding regular pre-shift meetings and staff meetings.
3. Attend all marketing meetings and department meetings as required.

Communication and Coordination

1. Ensure effective communication between the front of the house and the kitchen team and that both are working toward common operational goals.
2. Assist where needed in other F&B areas.
3. Perform other duties as assigned and/or required.

JOB QUALIFICATIONS

Education & Experience

• Bachelors Degree in Hotel and Restaurant Management Hospitality or related field with at least five (5) years of progressive leadership experience in the food and beverage industry. Casino/Resort experience is highly preferred. A combination of extensive experience and education may be considered.
• Proven experience with managing training and team member retention in a full-service restaurant environment.
• Experience in craft cocktails specialty beer and wine service.
• Understanding of budget building with a successful history of maintaining profitability.
• Extensive experience mentoring developing encouraging training and working with subordinates from diverse backgrounds.

Skills & Abilities

• Proficient knowledge and skills in financial planning and analysis.
• Advanced knowledge of food production and preparation techniques and effective food service techniques and sales strategies.
• Demonstrate proven ability to lead motivate train and supervise staff to achieve department and organizational objectives.
• Result-oriented self-motivated and demonstrate the ability to be flexible and work well under pressure.
• Exhibit proven administration skills with financial management and the ability to analyze data and trends to implement strategies for improvement.
• Demonstrate thorough knowledge of all aspects of restaurant operations while adhering to a budget.
• Ability to operate a variety of food and beverage equipment.
• Demonstrate proficiency with English including grammar spelling punctuation and vocabulary and the ability to write business correspondence reports and procedures.
• Demonstrate intermediate math skills to calculate expenses related to product purchases and labor.
• Proven proficiency in using Microsoft Office Suite applications POS systems procurement and other related software systems.
• Excellent organizational communication and leadership skills.
• Ability to solve practical problems and deal with situations in relation to guests and team members under pressure conditions.
• Demonstrate a high level of integrity and professionalism and always operate in the best interest of the organization.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• This position spends approximately 75% of the time on the restaurant floor and back of house. 25% may be spent in the office working on various administrative duties.
• Work in casino and restaurant operations in both internal and external environments occasionally.
• Exposure to secondhand smoke moderate to high noise levels bright lights and fluctuating temperatures/weather conditions.
• May be subject to crowds noise and smoke the severity of which depends on guest volume.
• This is a salaried position and the schedule will typically consist of shifts to accommodate operational needs. Will be required to work nights holidays weekends and special events.
• Work environment is monitored by security and surveillance cameras.

PHYSICAL REQUIREMENTS

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

• Ability to maneuver in all areas of the restaurant and casino; ascent/descent from stairs frequent standing walking sitting reaching stooping kneeling or crouching and/or prolonged periods of time focusing on tasks.
• Frequently required to lift at least twenty-five (25) pounds. May regularly need to lift/move push or pull materials or boxes necessary to the job function with or without assistance.
• Occasionally required to lift/move up to fifty (50) pounds of force (pulling pushing lifting carrying etc.) and reach with hands and arms use hands to grasp and have finger dexterity to handle objects tools or controls.
• Exposure to both extreme hot and cold temperatures equipment and substances. Regularly required to work in tight high or confined spaces.
• Specific vision ability includes close vision distance vision color vision peripheral vision and depth perception. Visual acuity to discern and examine text graphics color and symmetry.
• Speech to communicate clearly express ideas and convey information in an understandable manner. Ability to hear for listening comprehension and to understand ideas presented through spoken words and sentences.
• Manual dexterity to operate office and restaurant equipment and examine or update documents records data instructions logs and files.
• Social perceptiveness to assess and understand others reactions and behavior. Critical thinking to use logic and reasoning to reach conclusions and solutions.
• Comprehension in assessing analyzing and processing information and completing required tasks or documents accurately.
• Ability to tolerate stress and conduct tasks under critical deadlines. Ability to concentrate on a task over a period of time without being distracted.

• Employment is contingent on receiving and maintaining adequate licensing including any required gaming license.
• Must learn and ensure policies and procedures are being followed by the departments Internal Controls.
• Must adhere to Spokane Tribe Resort & Casino Policies Procedures and Internal Controls and ensure staff are following policies and procedures as well.
• Adhere to our guest service standards by providing excellent guest service.
• Interact with Guests and other Team Members in a positive professional and friendly manner.
• Have knowledge of the ordinances regulations laws policies and procedures relating to STRC.
• Take the necessary steps to ensure minors are not encouraged or permitted to gamble or loiter in gambling areas drink alcoholic beverages or purchase tobacco products.
• Refer to the Internal Control System and Policy Manuals for guidance.
• Take the appropriate steps to report exceptions fraud acts of wrongdoing and potential violations of regulations or internal controls to the appropriate levels of management.
• Uphold high standards of ethical behavior demonstrate an understanding of the impacts of problem gambling and have knowledge of STRCs programs to address problem gambling.
• Establish rules for promotions and events that conform to STRC policies and regulatory requirements.

Required Experience:

Director