Restaurant Assistant Manager

Margaritaville Resort Casino - Bossier City, La.; Bossier City (LA); On-site; USD 55,000 - 85,000; Full time

Job summary

Margaritaville Resort Casino in Bossier City, LA is seeking a restaurant operations leader to supervise and develop a high-volume team across front- and back-of-house. You will ensure top-tier guest service, drive efficiency and maintain regulatory compliance while supporting budgeted outcomes.

This role requires a proactive, hands-on manager who can adapt to a resort environment. Responsibilities include staffing, training, scheduling, cost control, and collaboration with the F&B leadership to

Qualifications

• Demonstrated supervisory experience in a high-volume restaurant.
• Staffing, scheduling and development of team members.
• Budget awareness and cost-control experience.

Responsibilities

• Deliver internal and external guest service the Margaritaville Way with a friendly, courteous manner.
• Staff, schedule, evaluate, train, develop and monitor team members.
• Monitor health department regulations and ensure compliance across shifts.
• Assist Outlet Manager and F&B Director with department plans including budgets and labor schedules.
• Maintain restaurant operations and ensure proper communication between front and back of house.

Skills

Supervisory experience

High-volume restaurant

Customer service leadership

Job description

• Deliver internal and external guest service the Margaritaville Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member’s needs and questions.
• Staff, schedule, evaluate, train, develop and monitor team members.
• Recommend wage increases, promotions, demotions, discipline and other employment actions for team member.
• Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels.
• Increase restaurant revenues through research and taking positive steps to adjust or change menu offerings, service, portion control, presentation and waste.
• Promote the courteous treatment of customers and team members including resolving complaints, answering questions and providing general service.
• Ensure food servers, cocktail servers, bar backs, bartenders, hostess and 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.
• Create and maintain records, reports and other documentation as required to meet company and business expectations.
• Observe and monitor staff adherence to health department regulations.
• Assist Outlet Manager and F&B Director in developing and implementing department management plans including budgets, labor schedules and systems of accountability.
• Assist Outlet Manager and F&B Director in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
• Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas.
• Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons.
• Ensure periodic quality checks for all products and service, i.e., greeting times.
• Monitor purchasing, staffing, and inventory in order to control product and labor cost and waste, ensuring adherence to the budget.
• Monitor work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved.
• Oversee and ensure all stations are properly stocked and set up.
• Oversee and ensure all equipment and working conditions are well maintained.
• Maintain the viability and integrity of all restaurant operations.
• Perform other duties as assigned by management.
• Cross Property - Potential cross property responsibilities. Must be able to manage, assist and enforce F&B standards/ processes
• Maintains strict confidentiality in all departmental and company matters
• Administers the overall activities of the front of house restaurant operations and beverage operations
• Monitors appearance of food and beverages served and communicates deviations from the standard
• Must be willing to help in all F&B areas when assigned

WE LOVE OUR WORK.

• Deliver internal and external guest service the Margaritaville Way. Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member’s needs and questions.
• Staff, schedule, evaluate, train, develop and monitor team members.
• Recommend wage increases, promotions, demotions, discipline and other employment actions for team member.
• Understand department objectives, standards, guidelines and budget to achieve effective supervision of department; adjust daily schedule according to business levels.
• Increase restaurant revenues through research and taking positive steps to adjust or change menu offerings, service, portion control, presentation and waste.
• Promote the courteous treatment of customers and team members including resolving complaints, answering questions and providing general service.
• Ensure food servers, cocktail servers, bar backs, bartenders, hostess and 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.
• Create and maintain records, reports and other documentation as required to meet company and business expectations.
• Observe and monitor staff adherence to health department regulations.
• Assist Outlet Manager and F&B Director in developing and implementing department management plans including budgets, labor schedules and systems of accountability.
• Assist Outlet Manager and F&B Director in developing and implementing policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
• Ensure proper communication between front of house and back of house operations while taking ownership of all responsible areas.
• Meet daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons.
• Ensure periodic quality checks for all products and service, i.e., greeting times.
• Monitor purchasing, staffing, and inventory in order to control product and labor cost and waste, ensuring adherence to the budget.
• Monitor work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved.
• Oversee and ensure all stations are properly stocked and set up.
• Oversee and ensure all equipment and working conditions are well maintained.
• Maintain the viability and integrity of all restaurant operations.
• Perform other duties as assigned by management.
• Cross Property - Potential cross property responsibilities. Must be able to manage, assist and enforce F&B standards/ processes
• Maintains strict confidentiality in all departmental and company matters
• Administers the overall activities of the front of house restaurant operations and beverage operations
• Monitors appearance of food and beverages served and communicates deviations from the standard
• Must be willing to help in all F&B areas when assigned

BRING US YOUR BEST.

• Must be at least 21 years of age.
• Must be able to obtain and maintain valid licenses.
• Demonstrated supervisory experience in a high-volume restaurant.

These skills and abilities are typically acquired through at least 3 years of experience directly related to the accountabilities specified.