Mystic Lake Casino Hotel

Little Six Casino Restaurant & Bar Manager

Location
Prior Lake, MN
Posted
Apr 02, 2021
Closes
May 02, 2021
Ref
7215-2_1
Contact
Mystic Lake Casino Hotel
Job Type
Employee
Employment Status
Full Time
Job Description Job Summary:   Manages the food and beverage services operation of restaurant and bar to ensure a pleasant guest experience and efficient, cost-effective operations. Objective is guest retention to support casino. Responsible for meeting financial goals of assigned outlets. Apply high guest service standards. Manage staff and department functions. Ensure we offer a high level of guest experience through a well-trained staff that adequately supplies beverages throughout the casino floor. Control costs through efficient allocation of labor and supplies.   Budget/Asset Responsibilities:   Prepares and maintains budget. Is responsible for maintaining operating costs, labor costs, controllable expenses, and asset management of the following items: dishes, flatware, glasses, decorations, linens, etc. Reviews monthly profit and loss statements and explains variances.   Job Duties:
  1. Manages and coordinates, in conjunction with the Restaurant Chef and LSC Assistant Restaurant Managers, restaurant, bar and casino floor beverage activities to obtain effective use of equipment, facilities, and personnel. Conducts daily operations in adherence to policies, procedures, food quality, safety, and service standards, including responsible alcohol service. May recommend acquisition of new equipment or re-design of space to increase efficiency and safety of operations.
  2. Manage beverage operations for bar and casino floor service. Ensure efficiency for beverage operations as they pertain to production, quality control, administration and cost control. Comply with all alcohol service standards, procedures and guidelines. Establish and measure to high service standards for all alcohol service at bar and floor service.
  3. Maximize revenue opportunities. Assist in the development and implementation of marketing opportunities for food and beverages promotions and alcohol related events including cocktail specials, recipes and ideas. Review business performance on a regular basis; devises and recommends strategies to meet guest demands. Analyze trends to project future performance.
  4. Interacts and establishes relationships with guests to improve retention, promote guest loyalty, and resolve guest complaints.
  5. Lead team of direct reports with responsibility to interview, select, hire, promote, train and develop. Complete performance appraisals on direct reports. Conduct disciplinary actions up to termination.
  6. Participates in the development and formulation of administrative and operational policies and procedures. Designs work processes and oversees scheduling to maintain appropriate staffing levels.
  7. Develops and recommends beverage menu, recipes and service standards. Ensures all departments serving alcoholic beverages are in compliance with policies, procedures and guidelines on a consistent basis. Ensure Bartenders are preparing alcoholic beverages according to enterprise recipe specifics and standards.
  8. Tracks covers and revenue; develops and recommends strategies to meet or exceed revenue goals. Analyzes trends to project future performance.
  9. Prepares department budgets. Reviews monthly profit and loss statement and explains variances; reviews and monitors budget, including weekly payroll and tip reports.
  10. Occasional tasks.
  Occasional Task Description
  • Provides breaks to other LSC Assistant Restaurant Managers
  • Coordinates additional training for guest service and leadership classes with Human Resources Development.
  • Recommends promotional programs to Marketing; coordinates resolution of comp issues with Club Mystic.
  Days TBD - based on business needs Hiring Rate or Hiring Range 1. Based on Qualifications Requirements Reflects MINIMUM EDUCATION, TRAINING, CERTIFICATION and EXPERIENCE required in order to meet the expectations of this job:
  • Must be 18 years of age or older.
  • Demonstrated leadership skills including any combination of post-high school restaurant education and restaurant management experience to equal seven years.
  • Intermediate experience with word-processing, spreadsheets, presentation, electronic mail software, and restaurant-specific software.
  • Two years of experience in kitchen management, either as a chef or indirectly supervising a chef position.
  • Knowledge of budgets, purchasing and overall food quality presentation.
  • Strong interpersonal and communication skills (verbal and written).
  • Excellent organization and project management skills.
  • Ability to synthesize data into logical conclusions and recommendations.
  • Self-guided leader, creative, responsible, high-energy, eager to work with other departments and independently.
  • Willingness to actively contribute in an array of projects as requested; eager to learn new skills.
  • Passion for attracting, retaining, engaging, and building talent.
  • Demonstrated ability to maintain confidentiality.
Leadership Competencies:
  • A proven people leader with success building and leading high performing teams. Act as a leader of change and innovation across the business.
  • Skilled in proactively assessing organizational performance and aligning solutions with strategic and cultural initiatives.
  • Demonstrated success of strong relationship management and team building skills, with ability to influence leaders and team members at all levels within the greater organization. Experience with change management and rolling out small and large scale initiatives.
  • Outstanding written, verbal, interpersonal, coaching and presentation skills with the ability to tailor messaging to the audience
  • Strong collaborator who influences effectively with a variety of internal and external stakeholders at all levels.

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