Restaurant Manager

Department:

Food & Beverage

Summary:

The 22 & Vine Manager is primarily responsible for the day to day operations of the Front of house (dining room) for 22 & Vine/Express, ensuring product and service quality, consistency and team member development on all levels. Additionally, this position will be responsible for helping design a new concept for a total remodel of the existing restaurant. As well as responsible for meeting all company and State Health Department rules and regulations.

Essential Functions:

  • Must have extensive  food and beverage service knowledge.  
  • Responsible for all Diner (FOH) operational quality aspects.  
  • Responsible for preliminary menu development   Responsible for developing service standards and implementation of those standards for the Diner.
  • Responsible for assisting in the development of cost related parameters for the Diner.
  • Responsible for maintaining expenses to meet budgeted or forecasted goals.
  • Responsible for scheduling all Front of House Diner staff members and meeting designated payroll costs.   Responsible for all Front of House organization for fast and efficient functionality and service.
  • Responsible for  developing and coordinating a program that meets all Iowa Department of Health, Internal controls and government rules and regulations.
  • Must be able to obtain all necessary licenses as required by local, state and federal governments.
  • Responsible for tracking systematically, all critical areas of  food and beverage service.
  • Responsible for the hiring and development of all levels of the Diner service team.
  • Responsible for periodic team member evaluations and further development strategies.
  • Responsible for all relevant inventories including rotation, par levels, periodic physical inventories and discontinued inventory items.
  • Responsible for coordinating new inventory items with the Food and Beverage Director and Purchasing manager.  
  • Performs other duties as assigned Selects, schedules, directs supervises, trains and develops staff.
  • Evaluates and tracks costs associated with beverage  menu production and recommends changes or corrective action if necessary.
  • Develops and maintains service standards.
  • Ensures compliance with all company and Department of Health rules and regulations.
  • Monitors and maintains all outlet sanitation, storage and rotation of inventory.
  • Develops and ensures compliance with departmental budgets.
  • Maintains quality and organization of food and beverage service for all outlets

Required:

  • Associate's degree (A. A.) or equivalent; 3-4 years related experience and/or training; or equivalent combination of education and experience.
  • Must demonstrate excellent interpersonal and communication skills.
  • Must demonstrate organization skills and ability to multi-task.

Schedule:

Days, Evenings, Weekends, and Holidays

Salary:

TBD

Riverside Casino & Golf Resort® is an Equal Opportunity Employer dedicated to non-discrimination in employment. We select the best qualified individual for the job based on job-related qualifications regardless of race, age, color, religion, sex, national origin, ancestry, marital status, sexual preference, disability or any other status protected by applicable law.

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