The Grill Restaurant Manager

Red Hawk Casino; Placerville (CA); On-site; USD 50,000 - 80,000; Full time

Job summary

A leading casino in California is seeking a Restaurant Manager to oversee operations and ensure compliance with health and safety regulations. The ideal candidate will have strong leadership skills, extensive restaurant management experience, and a commitment to guest service standards in a high-volume dining environment. This position offers the opportunity to lead a dynamic team, control costs, and enhance team development while delivering exceptional dining experiences.

Qualifications

• 3+ years of restaurant management experience or 6+ years of relevant management experience.
• Ability to comply with food, beverage, health, and safety regulations.
• Advanced computer software knowledge.

Responsibilities

• Develops, implements and enforces standards, policies, and procedures.
• Supervises restaurant venue Assistant Managers and Supervisors.
• Trains and evaluates venue team members.

Skills

Leadership

Compliance knowledge

Team management

Cost effectiveness

Problem solving

Education

College degree

ServSafe certification

HACCP knowledge

Tools

Microsoft Word

Microsoft Excel

Microsoft Outlook

InfoGenesis

Job description

DUTIES AND RESPONSIBILITIES
• Develops, implements and enforces performance standards, policies, and procedures in accordance with the mission and objectives.
• Ensures compliance with all food and beverage health, liquor and safety regulations, as well as all federal, state and local applicable laws.
• Schedules, evaluates and trains venue team members ensuring staff’s compliance with all guest service standards.
• Reviews and approves all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign and discipline all venue team members in a fair and equitable manner.
• Maximizes cost effectiveness within the venue by ensuring compliance with established budget, labor and revenue benchmarks.
• Monitors job performances of all team members and provides feedback to aid the team members in developing and enhancing skills.
• Sets priorities for all supervisors and provides assistance as needed.
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy
• Identifies challenges to the venue and its operation, develops and implements creative solutions utilizing all tools available.
• Directly supervises restaurant venue Assistant Managers and Supervisors; indirectly supervises all other venue team members.
• Performs all other duties as assigned.

QUALIFICATION REQUIREMENTS
All Restaurant Mangers
• College degree and three or more years of restaurant management experience required; or candidates must possess at least six years of relevant management experience with increasing levels of responsibility and accountability. Experience relevancy will be determined by the hiring team.
• ServSafe certification, or ability to become certified, required.
• Knowledge of HACCP standards required.
• Advanced computer software knowledge of Word, Excel and Outlook.
• Knowledge of InfoGenesis or similar Point of Sales system preferred.

Buffet Manager
• Minimum of three years restaurant management experience in a high volume outlet required.

Fine Dining Manager
• Minimum of three years up scale, fine dining restaurant manager experience required.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.