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SUMMARY:

 

Manage service activities in the high end restaurant including front of the house, bar, banquets, and special events.  Coordinate service activities of restaurant and other departments by performing the following duties personally or through subordinate supervisors.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

 

To perform this job successfully, an individual must be able to perform each essential Duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Upon request, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

• Provide outstanding customer service to guests and all other employees by exceeding our mission statement to be the premier entertainment experience in the Coachella Valley.

 

• Knowledge of company and departmental policies and procedures including safety regulations.

 

• Supervise the front of the house staff including training, scheduling, assist in hiring and administrative tasks.

 

• Estimate beverage costs and requisitions or purchases supplies.

 

• Assist Executive Chef in estimating annual food and beverage budget.

 

• Confer with food preparation and other personnel to plan menus and related activities such as dining room, bar, and banquet operations.

 

• Inspect food and food preparation to maintain quality standards and sanitation regulations.

 

• Investigate and resolve food quality and service complaints.

 

• Review financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.

 

• Promote and market banquet events, conference group sales, small meetings, weddings, and other functions in order to increase revenues.

 

• Prepare accurate and detailed event orders and promptly distribute to departments involved.

 

• Supervise the set-up of functions including decorations, seating arrangements, placements of linens, silver, china, and glassware according to event order specifications.

 

• Inspect dining room serving stations for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations.

 

• Train dining room employees in proper service etiquette.

 

• Schedule work hours and keep time records of dining room workers.

 

• Assist in planning menus.

 

• Total receipts, at end of shift, to verify sales.

 

• Access point of sale system for billing of events, restaurant, and other outlets to generate a final guest check and make corrections to server or cashier final checks.

 

• Ensure compliance with all Minimum Internal Control Standards (MICS) as well as all Tribal Internal Control Standards (TICS)

 

• Present a positive image of the Casino to its guests and vendors and to assist them as required.

 

• Must follow all safety policies and procedures and attend all scheduled safety meetings and training as a condition of employment.

 

• Perform any other duties that may be assigned from time to time.

 

 

SUPERVISORY RESPONSIBILITIES:

 

Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.  Assist in the selection and hiring process and the performance evaluation of staff members