RESTAURANT MANAGER- BIEN SHUR

RESTAURANT MANAGER- BIEN SHUR

Description:

Position Summary

On the ninth floor of Sandia Resort & Casino, Bien Shur offers a premium dining and entertainment experience like no other.  Bien Shur is an inspiring restaurant and lounge experience that incorporates the natural beauty of the Albuquerque city lights and sky line to the west and the Sandia Golf Club with the back drop of the Sandia Mountains to the east.

 

Manages the day to day operation of the Bien Shur Restaurant, Lounge and Patio in accordance with hotel and resort standards.  Ensures the highest standards of food, beverage and entertainment service and guest satisfaction at all times.  Measures food and beverage service and quality against established standards.  Monitors sales against performance expectations and goals and adjusts accordingly. 

Supervision Exercised

Reports directly to the Director of Food and Beverage.

 

Supervises all applicable staff.

Major Duties and Responsibilities

1. Assures that all Bien Shur service employees provide our guest with friendly, courteous and timely service.
2. Directly supervises and coordinates the activities of serving staff, bussers, hostesses including conducting interviews, training, scheduling and evaluating staff through the annual performance appraisal process when applicable.
3. Manages the process of accurate reservations and their subsequent allocation and satisfaction.
4. Ensures that all guest orders are taken, processed and served in a speedy and efficient manner.
5. Deals with guest complaints and employee concerns in an appropriate and satisfactory manner.
6. Ensures that the restaurant area is always kept to the required standard of appearance, clean and well maintained.
7. Strictly observes all safety and hygiene practices as laid out by the Management and statutory authorities.
8. Develops and monitors budgets, sales goals and service labor cost scheduling in accordance with weekly cover forecast.
9. Reviews sales for previous day; resolves discrepancies with accounting. Coordinates entertainment schedule with marketing and food and beverage management.
10.  Prepares weekly work schedules in accordance with staffing guidelines and labor forecasts; inputs schedules into computer.  Adjusts schedules throughout the week to meet business demands. Monitors overtime hours and adjusts as necessary.
11. Responsible for verifying payroll using KRONOS and certifies any changes or corrections.
12. Demonstrates strong responsible alcohol service and holds all staff accountable.
13. Demonstrates creativity and sense of entrepreneurial spirit in actively promoting the venue.
14. Performs other job-related duties as assigned.

Secondary Duties and Responsibilities

     

Knowledge, Skills and Abilities

1. Knowledge of restaurant and lounge management.
2. Knowledge of all Liquor, beer and non-alcoholic.
3. Knowledge of Windows based computers and software.
4. Knowledge of computerized point of sales systems.
5. Knowledge of emergency evacuation procedures.
6. Excellent customer Service skills.
7. Knowledgeable of dining room and reservation service procedures.
8. Knowledgeable of all menus and specifications.
9. Basic knowledge of sanitation and back-of-the-house procedures for the cooks and pantry lines.
10. Knowledgeable of pre-check register operation.
11. Ability to effectively communicate with subordinates, co-workers, and supervisors.
12. Ability to motivate and foster a positive work environment.
13. Excellent time management skills.
14. Strong budgetary, projections, and cost control skills.
15. Excellent safety and sanitation skills.
16. Plan, coordinate & implement special events and holiday functions.
17. Responsible for maintaining a consistent and regular attendance record.

Requirements:

Minimum Qualifications, Education and Experience

Required:

1. High School Diploma, GED certification or equivalent.
2. Four (4) years food and beverage experience including: two (2) years in a fine dining restaurant with a full bar and wine list, and three (3) years food and beverage supervisory experience.
3. Must be at least 21 years of age.

 

Preferred:

1. A degree in Hotel, Restaurant or related field of Management.

Licensing Status

1. Must be able to successfully pass a stringent background investigation.
2. Will require a post-offer, pre-employment and random drug screening.
3. Must obtain and maintain a New Mexico Alcohol Server's License within 30 days of hire date.
4. Must successfully complete the New Mexico Food Handlers course within 30 days of hire date.

Working Conditions

1. Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.
2. Moderate physical activity. Requires handling of average-weight objects up to 25 pounds or standing and/or walking for more than four (4) hours per day.
3. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.