Salt and Stone Venue Manager

Job Purpose or Objective(s): The Food & Beverage Manager has complete responsibility of all front and back of house operation to ensure compliance to Public Health Standards, and customer satisfaction.  You will report to the F&B General Manager/Director of Restaurants. 

Primary Tasks:

1.       You will manage front and back of house franchise operations, including hiring, training, scheduling, coaching and counseling, auditing/inspecting work to ensure standards are met, promoting teamwork and inclusiveness, scheduling, conducting performance management with staff.

2.       Monitor associates for adherence to company and franchise standards and procedures.

3.       Ensure guests have a favorable experience when visiting our outlets or on the casino floor.

4.       Oversee programs to identify efficiencies and to reduce costs in all responsibilities.

5.       You will monitor and enforce compliance of the alcoholic beverage commission regulations.

6.       Maintain positive guest relations; respond to guest requests and on guest complaints.

7.       Contribute information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; determine system improvements and implement change to achieve restaurant operational goals.

8.       Develop budget and monitor profitability of franchise venues following guidelines; recommend and establish pricing and services within approved profit and plan guidelines. Manage operating expenses and labor costs. 

9.       You will apply government/tribal health regulations and assure those standards are met.

10.      Perform other tasks as may be assigned.

Requirements:

·         Associate degree in hospitality or related field, or 2 years directly related experience.

·         Must be 21 years of age or older

·         ServSafe Certification

·         Ability to become certified as a manager in franchise outlets

·         Organized and adapt to changing priorities

·         Microsoft Office (Word, Excel (can maintain complex spreadsheets) and Outlook) and Windows XP, including computer-based cash handling experience

·         POS operational experience.

·         Knowledge of government health, hotel, or food service regulations

·         Knowledge of operational financial management accountability and budgeting experience

·         Three (3) progressive management experience in front and back of house multi-unit food and beverage operations

 

1.       You will manage front and back of house franchise operations, including hiring, training, scheduling, coaching and counseling, auditing/inspecting work to ensure standards are met, promoting teamwork and inclusiveness, scheduling, conducting performance management with staff.

2.       Monitor associates for adherence to company and franchise standards and procedures.

3.       Ensure guests have a favorable experience when visiting our outlets or on the casino floor.

4.       Oversee programs to identify efficiencies and to reduce costs in all responsibilities.

5.       You will monitor and enforce compliance of the alcoholic beverage commission regulations.

6.       Maintain positive guest relations; respond to guest requests and on guest complaints.

7.       Contribute information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality, and customer-service standards; determine system improvements and implement change to achieve restaurant operational goals.

8.       Develop budget and monitor profitability of franchise venues following guidelines; recommend and establish pricing and services within approved profit and plan guidelines. Manage operating expenses and labor costs. 

9.       You will apply government/tribal health regulations and assure those standards are met.

10.      Perform other tasks as may be assigned.

·         Associate degree in hospitality or related field, or 2 years directly related experience.

·         Must be 21 years of age or older

·         ServSafe Certification

·         Ability to become certified as a manager in franchise outlets

·         Organized and adapt to changing priorities

·         Microsoft Office (Word, Excel (can maintain complex spreadsheets) and Outlook) and Windows XP, including computer-based cash handling experience

·         POS operational experience.

·         Knowledge of government health, hotel, or food service regulations

·         Knowledge of operational financial management accountability and budgeting experience

·         Three (3) progressive management experience in front and back of house multi-unit food and beverage operations