Beverage Shift Manager

Resorts World Hudson Valley; New York (NY); On-site; USD 65,000 - 85,000; Full time

Job summary

Resorts World Hudson Valley is seeking a Restaurant Manager to lead and inspire a high-performing team, ensuring exceptional guest experiences and flawless daily operations.

You will oversee staffing, training, budgeting, and compliance with safety and quality standards while maintaining a guest-centric culture that drives repeat business.

Qualifications

• Must be 21 years or older.
• High school diploma or GED preferred.
• Prior restaurant experience or related education.
• Five (5) years of relevant experience with a minimum of three (3) years as a manager/supervisor in a high-volume Food & Beverage operation.
• Must have a NYS Food Handlers Permit.

Responsibilities

• Lead and develop staff; recruit, hire, train, coach and counsel across departments.
• Determine staffing levels with management team.
• Maximize sales and optimize profits by managing cost centers.
• Maintain security, safety, cleanliness and sanitation standards.
• Ensure accurate budgeting and monitor targets.

Skills

Interpersonal skills

Communication

Organizational skills

Customer service

POS system

Opening and closing procedures

Running reports

Food knowledge

Beverage knowledge

Team building

Education

High school diploma or GED

NYS Food Handlers Permit

Tools

Point of Sale (POS) system

Job description

Essential Functions

• Works as a member of a cohesive management team that supports each other’s decisions and presents a united front to the staff.
• Functions as a role model to staff as well as to junior managers.
• Takes an active role in developing frequent diners through vowing to do whatever is necessary to ensure the return of every guest and to instill this philosophy in every employee.
• Develops new ways to increase guest counts.
• Ensures effective recruitment, hiring, training, recognition, coaching and counseling and other personnel related matters are being handled appropriately throughout the departments.
• Works with the management team to determine appropriate staffing levels.
• Operates with an awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business, is essential.
• Works towards maximizing sales and optimizing profits through the management of all cost centers.
• Remains abreast of the budget and understand the reasons behind why the budgeted targets were or were not met.
• Maintains high standards in all areas of security, safety, cleanliness and sanitation are essential.
• Maintains the cleanliness and organization of the restaurant throughout each shift.
• Communicates positively about the restaurants and has an attitude of success.
• Creates an environment where people want to work and feel comfortable working.
• Operates well with other managers, in terms of consistency, consensus on issues and flexibility.

Performs other tasks as assigned.

Core Competencies:

• Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive
• Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success
• Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations
• Demonstrates the courage and initiative to present new ideas and perspective to create positive results
• Exhibits respectful consideration of viewpoints, situations and others
• Puts the guest at the forefront of every decision

Essential Requirements

• Possesses an awareness of and remains alert to all aspects of the operation throughout the shift and knows where to be and when.
• Strong interpersonal and communication skills required
• Strong organizational skills and attention to detail required
• Demonstrates excellent communication and customer service skills
• Able to work independently and make the right decisions for the business
• Possesses a working knowledge of the POS system.
• Proficiency in:
  • Opening and closing procedures
  • Running reports
  • Food knowledge
  • Beverage knowledge
  • Team Building and Employee Focus
• Demonstrates a profit mentality by setting goals, following through and meeting goals.
• Understands the acceptable levels of quality of our food and our beverages and as such to ensure that these products are ready for service every shift.
• Demonstrates the ability to run a quality operation with attention to detail, in particular paying attention to temperature, lighting, music levels and the overall ambiance of the restaurant.
• Understands the importance of employees and interacts with them in a mutually respectful and friendly manner.

Knowledge/Work Experience

• Must be 21 years or older
• High school diploma or G.E.D preferred
• Prior restaurant experience or related education
• Five (5) years of relevant experience with a minimum of three (3) years as a manager/supervisor in a high-volume Food & Beverage operation.
• Must have a NYS Food Handlers Permit