Description Summary

The Assistant Restaurant Manager for Joy is expected to assist in leading a group of employees in a manner which ensures delivery of World Class customer service, award winning food & beverage product, and an entertaining environment that blends together to create a seamless dining experience resulting in increased customer loyalty, real cover growth and improved operating margins. The Assistant Restaurant Manager must work well with the team to ensure adherence to all company established policies, procedures, standards, safety and sanitation issues and compliance with gaming regulations. The Assistant Restaurant Manager should lead by example and create an environment where all guests and employees feel comfortable, welcome and special.

Essential Duties And Responsibilities Include Show strong leadership skills and ability to lead a team. Assists the Restaurant Manager with all facets of running the restaurant operation and completes all tasks, duties, responsibilities, and projects as assigned within set timelines. Work with people of diverse backgrounds and experience. Directs and organizes the activities of the team to maintain high standards of food, beverage and service. Assists in interviewing, hire, train, recommends evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Develop, implement and monitor schedules for the operation while maximizing service levels and achieving a profitable result. Implement effective control of food, beverage, and equipment and labor costs. Continuously evaluate the performance and encourage improvement of the employees in the department. Plan and administer a training and development program within the department which will provide well trained associates at all levels. Communicate both verbally and in writing to provide clear direction to the staff. Attend all meetings and training as required or scheduled. Pitch-in and help co-workers with their job duties as needed and be a team player. Effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Observe food and beverage product quality by smell, taste, and appearance. Contact appropriate individuals when quality is not up to standards. Display fair and consistent treatment to food-service employees with respect to disciplinary action and provide supportive documentation. Develop and maintain close working relationships with all departments of the hotel and casino. Work “on the floor” during appropriate restaurant hours to observe how employees are treating our customers and to ensure quality service. Take corrective action as needed. Ensure staff adherence to policies and practices regarding the use of the POS system. Perform all assignments and duties as directed by the F&B Director. Communicate with management, peers and subordinates in a professional, positive and consistent manner. Conduct regularly scheduled staff meetings, daily shift meetings, and ensures staff attendance at all company scheduled communication meetings and training classes. Maintain overall restaurant equipment, linen, uniforms, etc. Ensure uniform standards, appearance standards, cleanliness, safety, and other established rules, guidelines, policies, and practices are met consistently. Controls the inventories of food, beverage, and non-food supplies. Handles all accidents and resolves customer complaints in an effective and timely manner. Understand, follow, and enforce all gaming policies /guidelines approved by FSRC.  Ensures the security and proper storage of food and beverage products, inventory, and equipment. Ensures the security of monies, credit and financial transactions and all POS systems. Replenishes all supplies, inventory, uniforms, etc. in a timely and efficient manner. Minimizes waste and pilferage and reports any unusual or suspicious activity at once to Loss Prevention as well as the Director of Food & Beverage. Coaches employees on how to resolve guest issues and de-escalate conflicts. Implements new menus and promotions, such as holiday and special event promotions. Responds promptly and effectively to guest inquiries and coordinates special arrangements and requests following established guidelines and policies.

This position is not limited to those duties listed in the job description. Duties and responsibilities can be changed, expanded, reduced or deleted to meet business needs of the company.

Supervisory Responsibilities

This position has supervisory responsibilities.

Requirements Must be at least 21 years of age and have a High School diploma, GED or comparable experience. (2-3 years) previous supervisory/managerial experience in Asian Cuisine Restaurant. Bilingual in English, Mandarin or Cantonese preferred. Excellent customer service/communication skills. Excellent time management skills. Must be computer literate. Must have a strong sense of urgency. Demonstrate team building experience. Abilities to inspire, train, and develop people for promotion. Strong organizational skills. Excellent listening skills. Understand, follow and enforce ALL ABC ACT. Able to reduce payroll based on business demands  Understand and able to follow P & L  Understand and able to follow COGS Report Understand and able to run Netview Point and MMS Knowledge of a beverage (bar) operation  Exceptional detail in follow up. Solid scheduling experience. Follow and enforce company policies and procedures. Excellent safety and sanitation skills. Thorough understanding of human resource requirements and regulatory standards. Creative problem solving skills. Ability to teach suggestive selling techniques. Enthusiastic in both leadership and customer service. Must be able to support and direct staff during busy times. Wine knowledge preferred. Knowledge of restaurant accounting and operation practices, financial reporting, tip reporting, attendance reports, and use of other tracking tools and systems. Ability to sell concepts and ideas to management, peers, and employees. Versed in all aspects of the general operation of a food service business. Able to supervise a staff in order to meet the goals and objectives of the outlet while adhering to established standards, guidelines and procedures including issues such as service, safety, sanitation, food handling and guest recognition. Available to work required schedule which may include nights, weekends, early morning, holidays and overtime as needed. Must be physically mobile with reasonable accommodation. Must be able to respond to visual and oral cues. Must be able to lift and carry up to 35 lbs. (Tables, chairs, glass racks, oval trays with food & dishes, cash registers, POS equipment). Must be able to push or pull 50 lbs. (Tables and chairs as required to provide appropriate seating arrangements for customers.). Must be able to reach above and below the shoulder, grip small items (i.e., flatware, plates, cups, glasses), bend, stoop and twist while carrying restaurant stock to and from supply areas; able to reach across tables and counters; able to stand and walk for up to 8 hours; able to use hand motions when cleaning and wiping menus and table tops/counters. Able to tolerate second-hand smoke, noise and bright lights. Able to work at a fast pace in an often crowded/noisy environment. Must be able to maintain a neat, well groomed, professional appearance and uphold the company appearance standards. Must maintain good posture and poise throughout shift. Able to multi-task, handle stressful situations, and make quick decisions based on established company standards, policies and procedures. Able to interact well with internal and external guests to achieve positive outcomes for the property and guests of the facility. Work Environment

Employees working the Casino or Bowling Center may be exposed to second-hand smoke and moderate levels of noise.

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