Job Details
STARTING RATE: D.O.E.
MINIMUM AGE REQUIREMENT: 21 years old
LICENSE/CERTIFICATION: S. Nevada Health District Food Handler Card and Alcohol Awareness Card.
JOB SUMMARY:
The Fine Dining Manager is responsible for overseeing the day-to-day fine dining front of house operations. Responsible for managing and organizing daily restaurant operations with a goal of controlling costs and providing a high quality experience to customers.
JOB QUALIFICATIONS:
Minimum of 2 years experience in a Fine Dining or Gourmet Restaurant. Knowledge of proper dining etiquette in a Fine Dining environment. Must be customer service oriented. Must project a polished, professional image. Must have a keen eye for details. Must have excellent analytical and problem solving skills. Must have basic knowledge of liquor, domestic and imported wines and their service, and table side cooking. Must have intermediate computer skills with an emphasis on Microsoft Word, Excel, Outlook, and Agilysys/InfoGenesis
ESSENTIAL JOB FUNCTIONS:
- Monitor the operation of the restaurant to ensure compliance with all fine dining steps of service standards and procedures established by the Food & Beverage Director as well as Company and health and regulatory standards and procedures.
- Understand financial reports and apply the information in a timely and practical fashion so as to improve the operation.
- Greet and communicate with guests in a friendly and courteous manner, ensuring customer satisfaction.
- Maintain current and accurate information regarding menu items and specials (preparation, seasoning, ingredients, and plate presentation).
- Maintains operations by preparing policies and standard operating procedures, aiming for consistent productivity and quality
- Hire, train, lead, develop, motivate, schedule, evaluate, coach, test, and discipline team members.
- Monitor team members to ensure they provide service in accordance with Company and departmental standards.
- Decrease costs through effective scheduling and management of waste.
- Coordinate daily front and back of the house operations.
- Oversee ordering and inventory of product and supplies for the front of the house operation while staying within budget guidelines.
- Other job-related duties as assigned and instructed by management.
CUSTOMER SERVICE EXPECTATIONS: - Listen and pay attention to what is being communicated both verbally and non-verbally.
- Maintain a cheerful professional attitude with guests and team members during stressful periods of peak business.
- Go the extra mile with a smile for guests who have special requests or needs.
- Recognize Platinum guest players and relay that information to other restaurant team members.
- Know customers by name, where they like to sit, what they like to eat and drink.
PHYSICAL DEMANDS: The work requires some physical exertion such as long periods of standing; walking over rough, uneven, or rocky surfaces; recurring bending, crouching, stooping, stretching, reaching, or similar activities; recurring lifting of moderately heavy items. The work may require specific, but common, physical characteristics and abilities such as above-average agility and dexterity.
WORK ENVIRONMENT: The work environment involves everyday risks or discomforts requiring normal safety precautions typical of such places as kitchens, restaurants, bars, coolers, offices, meeting and training rooms, libraries, residences and commercial vehicles, e.g., use of safe work practices with kitchen equipment, avoidance of trips and falls, observance of fire, health and safety regulations and traffic signals, etc. The work area is adequately lighted, heated, and ventilated. This is a 24 hour/7 day workweek environment with varying shifts including weekends and holidays.
Other details- Job Family FOOD SERVICES
- Pay Type Salary
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