Description

Principal Duties and Responsibilities:

• Supervise all dining room personnel within the dining facility, ensuring all policies and procedures are followed for providing proper service to guests
• Maintain records of personnel performance, dining room labor costs, other expenses to china, glass, flatware, and current departmental time log
• Schedule periodic food service employee meetings to ensure correct execution of restaurant policies
• Schedule all room personnel in accordance with operating budgets and forecasts
• Coordinate and direct the daily activities of employees in the outlet(s) including planning and organizing
• Participate in strategic planning regarding the director of the outlet(s) including events, entertainment and community outreach that consider the market and local competition
• Ensure all aspects of the assigned outlet(s) contribute to 100% guest satisfaction
• Ensure food is prepared and served according to the desired portion and quality specifications
• Advise customers on selection of food and beverage items
• Ensure adherence to all Board of Health standards
• Work closely with other departments to ensure seamless delivery of service for our guests
• Anticipate and handle customer complaints or problems to ensure quality product delivery, customer satisfaction and repeat business
• Understand the Collective Bargaining Agreement and work with union and Human Resources to follow proper processes for complaints and grievances
• Assist with the training of new employees, hiring, orientation, training, and job performance for outlet employees
• Ensure all areas are kept clean and in proper condition to provide a safe working environment for employees
• Other Duties as assigned

  Qualifications:

• Good Communication, leadership, supervisory and organizational skills
• Ability to remain calm and undertake various tasks in a high volume, fast paced environment
• Proven ability to direct and motivate employees
• Knowledge of driving sales and meeting financial goals
• Sound judgment

  Supervisory Responsibility:

• Shift Manager, Restaurant
• Supervisor, Restaurant
• Hourly staff

  Work Environment:

  Diverse, fast-paced, deadline driven, multi-project coordination, prioritizing and flexing to accommodate last minute requests and changes.

  Physical Demands:

  While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands to finger, handle or feel objects, tools, or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move objects up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus.

  Preferred Education and Experience:

• College degree preferred in the Food Service industry or related field.
• Three to five years’ experience in Food & Beverage Management with large volume operations preferred.

About the company

Our ocean front Bally’s Atlantic City acquisition features world-class accommodations in over 1,200 rooms and 118 suites. The 83,569 sq. ft. casino offers more than 1,300 gaming machines, over 80 table games, as well as a poker room and a FanDuel sportsbook. Guests can enjoy over 10 food & beverage venues, a retail promenade, indoor pool, spa and a fitness center. The facility also offers over 100,000 sq. ft. of event and convention space.