BEVERAGE ASSISTANT MANAGER

Margaritaville Resort Casino - Bossier City, La.; Bossier City (LA); On-site; USD 40,000 - 60,000; Full time

Job summary

Margaritaville Resort Casino - Bossier City, La. is seeking a Restaurant Supervisor to lead staff and maintain Six Core Service Standards in every guest interaction.

The role involves staffing, training, scheduling, and ongoing personnel development to ensure top service levels. The position requires at least 3 years of related supervisory experience in a high-volume setting, plus the ability to obtain state and parish permits.

Qualifications

• Must be at least 21 years of age.
• Demonstrated supervisory experience in a high-volume restaurant.
• Must obtain and maintain a current State Responsible Vendor Permit.
• Must obtain and maintain a current Parish Alcohol Beverage Control License.
• These skills and abilities are typically acquired through at least 3 years’ experience directly related to the accountabilities specified.

Responsibilities

• Staff, schedule, evaluate, train, develop and monitor subordinate personnel.
• Promote courteous treatment of customers and employees including resolving complaints, answering questions, and providing general service.
• Ensure food servers, bus persons and other restaurant personnel are meeting or exceeding service standards.
• Maintain control of the restaurant to ensure staffing levels are appropriate based on business volumes.
• Assist restaurant manager in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
• Create and maintain records, reports and other documentation as required to meet company and business expectations.

Skills

Supervisory experience

High-volume restaurant

Customer service

Staff development

Policy adherence

Job description

• Deliver internal and external guest service by ensuring every interaction includes our Six Core Service Standards (Look Sharp, smile & greet the guest, be friendly, polite & use courteous language).
• Provide especially timely & knowledgeable service; and then some!
• Always find solutions to guests’ problems.
• Use the guest’s name when appropriate.
• Thank the guest and invite him or her back.
• Staff, schedule, evaluate, train, develop and monitor subordinate personnel.
• Recommend wage increases, promotions, demotions, discipline, and other employment actions for subordinate personnel.
• Promote courteous treatment of customers and employees including resolving complaints, answering questions, and providing general service.
• Ensure food servers, bus persons and other restaurant personnel are meeting or exceeding service standards.
• Maintain control of the restaurant to ensure staffing levels are appropriate based on business volumes.
• Assist restaurant manager in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
• Create and maintain records, reports and other documentation as required to meet company and business expectations.
• Maintain the viability and integrity of all restaurant operations.

WE LOVE OUR WORK.

• Deliver internal and external guest service by ensuring every interaction includes our Six Core Service Standards (Look Sharp, smile & greet the guest, be friendly, polite & use courteous language).
• Provide especially timely & knowledgeable service; and then some!
• Always find solutions to guests’ problems.
• Use the guest’s name when appropriate.
• Thank the guest and invite him or her back.
• Staff, schedule, evaluate, train, develop and monitor subordinate personnel.
• Recommend wage increases, promotions, demotions, discipline, and other employment actions for subordinate personnel.
• Promote courteous treatment of customers and employees including resolving complaints, answering questions, and providing general service.
• Ensure food servers, bus persons and other restaurant personnel are meeting or exceeding service standards.
• Maintain control of the restaurant to ensure staffing levels are appropriate based on business volumes.
• Assist restaurant manager in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
• Create and maintain records, reports and other documentation as required to meet company and business expectations.
• Maintain the viability and integrity of all restaurant operations.

BRING US YOUR BEST.

• Must be at least 21 years of age.
• Demonstrated supervisory experience in a high-volume restaurant.
• Must obtain and maintain a current State Responsible Vendor Permit
• Must obtain and maintain a current Parish Alcohol Beverage Control License
• These skills and abilities are typically acquired through at least 3 years’ experience directly related to the accountabilities specified.