Director, Restaurant Operations

Founded in 1986, the San Manuel Casino (SMC) has built a strong reputation as a premier gaming establishment attracting patrons from the greater Los Angeles area as well as many other regions of Southern California. Our dynamic Food & Beverage department, the largest department in our organization, strives to create a pleasurable dining experience for all guests and prides itself on exceptional food quality and outstanding customer service.
Reporting to the Executive Director of Food and Beverage, the Director of Restaurant Operations will be responsible for the overall operation of all food service venues, attaining the highest standards and efficiency. The Director will provide strategic leadership, guidance and direction on food/restaurant concepts, initiatives and operational decisions that simultaneously result in year over year improvements in customer satisfaction scores, improved product quality and increased operational profitability. The Director will facilitate a positive and welcoming interaction ensuring an optimal guest service experience while safeguarding company assets and guaranteeing venue integrity.
Essential Duties & Responsibilities
Directs, manages and develops all restaurants, food venues as well as oversees banquets and catering.
Creates, develops and monitors new concepts and ideas for venues throughout SMC.
Develops a business plan that will support company initiatives and enhance beverage quality and service, associated costs, employee development, retention strategies and employee productivity benchmarks.
Establishes department standards, guidelines and objectives and maintains other administrative processes such as budget and staffing to ensure proper planning and efficient operation of all food venues.
Evaluates performance of food outlets by measuring guest satisfaction, volume, revenue and cost; facilitates the implementation of necessary changes allowing for the most successful operation of services and fulfillment of company objectives.
Provides leadership and direction in the execution and measurement of guest service standards within food operations to ensure continued growth and profitability.
Works closely with Marketing Department to create and implement promotions and special events as related to food venues.
Creates and maintains food service standards and provides adequate training for employees.
Reviews/analyzes revenue, cost management, labor, cost of goods as well as other operating expenses through efficient management of products, inventory and warehouse ordering, and identifies and implements cost cutting measures and initiatives.
Monitors and evaluates all daily departmental activities so as to ensure the successful day-to-day management of all food venues and related operations.
Establishes health and safety policies and procedures for food staff and ensures their compliance.
Creates a compliance culture within the organization and fosters an environment where employees feel empowered to report potential violations and/or misconduct.
Performs routine inspection of all back of house (BOH) areas, including kitchens and equipment to ensure health and safety standards.
Manages, mentors and develops a high-performing Food and Beverage Management team; delegates job assignments to direct reports and provides measurement of results and constructive feedback.
Interviews, hires, commends, disciplines and/or terminates food service employees as required in compliance with established use of progressive discipline; ensures that employees receive the necessary guidance and resources required to accomplish established objectives.
Works closely with Human Resources Business Partners to resolve employee conflicts, issues progressive discipline, mediates due process meetings and administers all aspects of the collective bargaining agreement
Partners with members of training staff to create a structured and successful training process for all food service employees.
Maintains occupational knowledge and skills by conducting research, attending seminars, educational workshops, classes and conferences.
Maintains complete knowledge and strictly abides by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Performs other duties as assigned
Supervisory Responsibilities
Directs and supervises management, individual contributors and front line employees. The Director of Restaurant Operations carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include maintaining adequate staffing levels, training employees, planning, assigning, and directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems.
Education/Experience/Qualifications
Bachelor's Degree in Hotel/Restaurant Management, Business Administration or related field required.
Minimum of eight (8) years' experience in the casino, restaurant and/or hotel industry required.
Minimum of seven (7) years' progressive supervisory and managerial experience in a food and beverage environment, directing, leading and coaching others to exceed organizational standards; must have experience in a high-volume, multi-venue or casino facility.
Must be able to think strategically and operationally about factors such as: pricing, quality, marketing, price/value perceptions, customer satisfaction, employee training and development as they relate to overall food products.
Ability to prepare, understand, present and analyze business strategies; advanced proficiency in budgeting, P&L and business planning mandatory.
Intermediate proficiency in Microsoft Outlook, Word, Excel and Power Point.
Proven managerial problem-solving, critical thinking skills with the ability to exercise independent judgment.
Ability to identify and prioritize issues, delegating as appropriate, to drive to measurable results.
Must possess demonstrated leadership ability, as well as organizational and strategic agility.
Demonstrated ability for people development by mentoring, motivating, coaching, consistently providing feedback, and holding them accountable.
Certificates/Licenses/Registrations
Must undergo and successfully obtain and maintain a current and negative TB test conducted by designated provider.
Must possess a current and valid ServSafe certificate, or able to obtain prior to commencing employment.
At the discretion of the San Manuel Tribal Gaming Commission you may be required to obtain and maintain a gaming license.

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