RESTAURANT MANAGER

Boyd Gaming; Florence (IN); On-site; USD 52,000 - 78,000; Full time

Job summary

Boyd Gaming Corporation is seeking a Restaurant Manager to supervise front-of-the-house operations across all food and beverage outlets at Belterra. You will ensure compliance with health regulations and uphold Boyd’s service standards while leading staff, managing schedules, labor costs, and inventory.

The role requires managing guest relations, coordinating with chefs, training teams, and driving menu and service improvements to boost revenue and guest satisfaction.

Qualifications

• Excellent guest relations skills.
• Knowledge of wines and alcoholic beverages.
• Demonstrated knowledge of table-side service.
• Ability to communicate effectively with guests, outside contacts and team members.
• Ability to observe and direct actions of subordinates.
• Ability to move around banquet and meeting rooms.
• Ability to lift and move large banquet tables and equipment.
• Demonstrated management experience in a high-volume restaurant.
• Must be at least 21 years of age.

Responsibilities

• Operate and maintain an efficient and profitable front-of-house operation in all food & beverage outlets.
• Delivers internal and external guest service with Boyd Style.
• Staffs, schedules, evaluates, trains, develops and monitors team members.
• Recommends wage increases, promotions, demotions and other actions for staff.
• Ensures staff guidance and resources to accomplish objectives.
• Oversees department objectives, standards, budget and plan.
• Establishes training procedures to ensure superior service standards.
• Open/close work area at scheduled times with full preparation.
• Ensure cleanliness and security of assets.
• Coordinate with Chef and kitchen staff on food prep and timing for customers.
• Monitor staff and ensure proper setup, schedule and delivery of service.
• Responsible for inventory of supplies and equipment.
• Ensure beverage operations are effective.
• Resolve guest concerns promptly to maintain relations.
• Inspect for safe work environment and adequate supplies.
• Monitor budget and admin processes to manage operations.
• Increase revenues through menu, service, portion control and waste management.
• Develop and implement department plans including budgets and labor schedules.
• Organize operations for efficient service and coordination.
• Promote courteous treatment of customers and staff.
• Ensure service standards across stations.
• Develop policies and operations manuals to comply with guidelines.
• Create and maintain records and reports as required.
• Ensure communication between front and back of house.

Skills

Guest relations

Wine knowledge

Table-side service

Communication

Supervision

Banquet operations

Staff training

Management experience

21+ age

Education

Bachelor's Degree in Business Management

Job description

Boyd Gaming Corporation has been successful in gaming jurisdiction in which we operate in the United States and is one of the premier casino entertainment companies in the United States. Never content to rest upon our successes, we will continue to evolve and retain a position of leadership in our industry.

Our past success, our current business philosophies and our sound business planning, combine to position Boyd Gaming Corporation to maximize value for our shareholders, our team members and our communities.

The Restaurant Manager provides direct and general supervision to restaurant staff in order to ensure effective and efficient operation of assigned restaurant operations. They ensure compliance with health department regulations while supporting Belterra’s vision, mission and values.

Responsibilities

• Is responsible for operating and maintaining an efficient and profitable (front-of-the-house) operation in all food and beverage outlets
• Delivers internal and external guest service with Boyd Style
• Staffs, schedules, evaluates, trains, develops and monitors team members
• Recommends wage increases, promotions, demotions, discipline and other employment actions for team members
• Ensures staff receives adequate guidance and resources to accomplish established objectives
• Understands department objectives, standards, guidelines and budget to achieve effective supervision of department
• Establishes and maintains training and development procedures to ensure superior guest service standards are met
• Opens and closes work area at scheduled times, ensuring full preparation for operation/function
• Ensures cleanliness and security of company assets
• Works with Chef and kitchen staff to ensure proper food preparation and timing, and that all last-minute changes are taken care of in order to ensure highest levels of customer satisfaction
• Monitors staff, directing necessary action to ensure the proper setup, schedule and delivery of service
• Responsible for ordering and maintaining inventory levels of all needed supplies.
• Ensures effective beverage operations
• Resolves guest concerns or complaints in a timely and friendly manner in order to maintain positive customer relations
• Conducts inspections to ensure a safe work environment: equipment is operating properly, and sufficient supplies are on hand in order to accomplish smooth operation of the department
• Implements and monitors department budget and other administrative processes to achieve proper management of department operations
• Increases department revenues through research and taking positive steps to adjust or change menu offerings, service, portion control, presentation and waste
• Develops and implements department management plans including budgets, labor schedules and systems of accountability
• Organizes restaurant operations for effective and efficient service as well as overall coordination and control
• Promote the courteous treatment of customers and team members including resolving complaints, answering questions and providing general service
• Ensures food servers, buspersons, and other restaurant personnel are meeting or exceeding service standards.
• Develops and implements policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines
• Creates and maintains records, reports and other documentation as required to meet company and business expectations
• Ensures proper communication between front of house and back of house operations while taking ownership of all responsible areas
• Meets 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
• Ensures periodic quality checks for all products and service, i.e., greeting times.
• Monitors purchasing, staffing, and inventory in order to control product and labor cost and waste, ensuring adherence to the budget
• Monitors work areas to ensure cleanliness standards are achieved and customer requests are addressed and resolved
• Oversees and ensures all stations are properly stocked and set up
• Oversees and ensures all equipment and working conditions are well maintained
• Maintains the viability and integrity of all restaurant operations
• Works with the F&B Multi-Outlet Manager and Director of Food & Beverage to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices and food specials that will most appropriately meet company needs
• Coordin)bates with marketing and player development to properly prepare for increased guest volume due to group functions and special events
• Performs other duties as assigned by management

Qualifications

• Experience in the management of catering and banquet operations
• Excellent guest relations skills
• Knowledge of wines and alcoholic beverages
• Demonstrated knowledge of table-side service
• Ability to maintain bar operations
• This position operates in a working environment that is subject to varying levels of crowds, noise and smoke, the severity of which depends upon customer volume.
• Ability to communicate effectively with guests, outside contacts and team members
• Ability to observe and direct actions of subordinates
• Ability to effectively and efficiently move around banquet and meeting rooms
• Ability to lift and move, with or without assistance, large banquet tables, other necessary items, and/or equipment
• Ability to review and comprehend all necessary documentation and programs
• Demonstrated management experience in a high-volume restaurant.
• Must be able to obtain/maintain any necessary licenses and/or certifications.
• Must be at least 21 years of age.

These skills and abilities are typically acquired through the completion of a Bachelor’s Degree in Business Management or related field and five year's experience directly related to food and beverage or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position.

All your information will be kept confidential according to EEO guidelines.

Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.