Soto FOH Manager

Description

• Proof of liquor license or receipt of application is due by first day of employment**Employment is conditional based on obtaining the liquor license* 

FUNCTIONS STATEMENT: 

•  Assists in directing the daily FOH operations of the Grand Casino Hotel & Resort Soto Sushi Policies and under the direction of the Restaurant Manager in accordance with prescribed policies, practices of Citizen Potawatomi Nation, State and Federal laws. 

MAJOR DUTIES:   

• Responsible for overseeing restaurant operations. 
• Complies with health and safety regulations. 
• Responsible for assisting with stocking, ordering, and inventory control of FOH items. 
• Prepares daily deposits and revenue reports as directed by manager. 
• Maintains and operates cash register in times of high volume. 
• Perform other duties and projects as required by Restaurant Manager 
• Assist in directing a team of subordinate employees in all phases of the Grand Casino Hotel & Resort Restaurant. 
• Assist in overseeing the hiring, training, evaluating, and disciplining of entire staff within the restaurant. 
• Assist in adopting, implementing, and maintaining all applicable health, hygiene, food and beverage storage and handling procedures as prescribed by the County, State, Federal and Citizen Potawatomi Nation rules, regulations, codes and statutes. 
• Assist in analyzing customer/guest attendance, comments/complaints, document and implement corrective actions and relate to the quality assurance plan in order to achieve and maintain the highest possible level of customer satisfaction and standards of operation within available resources. 
• Inspect food preparation methods on a regular and ongoing basis with food preparation staff to ensure that only the highest industry standards of food preparation, handling and presentation are practiced. 
• Attend or ensure representation at all meetings as required by the Restaurant Manager for strategic, informational and presentation purposes. 
• Practice courteous, respectful treatment and communications with all customers, team members and managers at all levels. 
• Practice professional and competent attitude, personal hygiene, grooming and appearance at all times. 
• Handles cash and receipts as prescribed by Director of Finance. 
• Responsible for quality assurance and portion control of all alcoholic beverage products in Sports Grill. 
• Expedites and ensures that all orders are filled and sent out of the Sports Grill bar properly and timely. 
• Ability to read, to understand, to follow, and enforce safety procedures. 
• Ensures proper sanitation of beverage preparation areas. 

NOTE: The above duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities, and other characteristics of an employee in this position. 

Requirements

  FACTOR 1: KNOWLEDGE RQUIRED BY THE POSITION 

• Knowledge of Public Health prescribed hand-washing techniques. 
• Knowledge of food, air and cleaning cloth borne microbes, germs and bacteria. 
• Knowledge of minimum internal temperature for a variety of cooked foods. 
• Knowledge of presentation and garnish requirements. 
• Knowledge of safety standards as prescribed by the Office of Safety, Health, and Occupations Administration (OSHA). 
• Knowledge of traditional and contemporary methods of preparing and presenting local, regional, national, and international styles of food dishes. 
• Knowledge of operating of a cash register 
• Knowledge of daily preparation of cash receipts, reports, and deposits. 
• Knowledge of rules, regulations and statutes related to the Alcohol Beverage Liquor Enforcement (ABLE) Administration for the state of Oklahoma. 
• Knowledge of Basic Cost Accounting, and Accrual Accounting Principles. 
• Knowledge of County, State, Federal, and Citizen Potawatomi Nation health codes, rules, regulations, and statutes. 
• Knowledge of the appropriate training program needed by each person in each discipline, occupation, or aspect of the Restaurant. 
• Knowledge of standards/requirements of purchasing and preventive maintenance of all equipment associated with the Restaurant. 

FACTOR 2: SUPERVISORY CONTROLS 

• Incumbent is under very general and limited supervision of the Director of Food and Beverage Department, and/or Food & Beverage Operations Manager, Restaurant Manager, Citizen Potawatomi Nation, Grand Casino Hotel & Resort. 
• Incumbent handles all work independently according to established policies and accepted practices. 
• The supervisor assigns work in terms of project objectives and basic priorities and is available for consultation in resolving complex or controversial issues. 
• Incumbent independently plans and carries out the projects and selects the approaches and methods to be used in solving problems. 
• Completed assignments are reviewed to determine that objectives have been met and are in compliance with established standard operating procedures. 

FACTOR 3: GUIDELINES 

• ? These guidelines are generally applicable, but the employee makes adaptations in dealing with problems and unusual situations. 

FACTOR 4: COMPLEXITY 

•  As the level of difficulty increases, the incumbent considers differences in the courses of action and refines methods or develops new techniques, concepts, theories, or programs to solve problems. 
• Incumbents will frequently be faced with unusual circumstances and incomplete or conflicting data in addition to various staff and personnel who have special interests and individual priorities, which may conflict with existing policy and procedures. 
• The level of difficulty will vary from mild to extremely intensive and complex circumstances on a routine basis. 
• The incumbent is often required to depart from past approaches and to extend traditional techniques or develop new ones to meet major objectives and projects without compromising budgetary constraints, food and beverage and hospitality industry principles.  

FACTOR 5: SCOPE AND EFFECT 

• The primary purpose of the work is to provide high quality food dishes that meet the expectations of the customer. 
• This work contributes to the satisfaction of the customer and promotes a positive image for the Citizen Potawatomi Nation as a successful entrepreneur.

FACTOR 6: PERSONAL CONTACTS 

• Contacts are on a face-to-face basis with guests and customers from all points on a national and international basis. 
• The range of contacts include ordinary citizens who come to enjoy the amenities offered by the property, to international dignitaries in addition to those dignitaries who represent the Citizen Potawatomi Nation, National Indian Gaming Commission, Federal and State Government and other Native American Tribes. 

FACTOR 8: PHYSICAL DEMANDS 

• Standing for long periods of time. 
• Occasional bending, stooping, kneeling, repetitive motions. 
• Frequent lifting up to 50 lbs. 
• The incumbent will perform minimal physical efforts such as climbing, lifting, and reaching. The preponderancy of physical exertion will be spent in walking from one service area to another to monitor practices, workflow, customer satisfaction, ensure loss prevention, and promote efficiency. This position is physically very active in nature.  

FACTOR 9: WORK ENVIRONMENT 

• Most of the work is performed in a restaurant setting within the confines of the property in a climate-controlled environment. 

MINIMUM QUALIFICATIONS FOR CONSIDERATION:   

• Must be at least 21 years of age. 
• Must have a High School diploma or GED equivalent. 
• Legally able to work in the United States 
• Able to work a varied schedule including weekends, nights, and holidays. 
• Excellent communication skills 
• Able to work weekends, nights, and holidays. 
• Must be able to communicate clearly with managers and kitchen personnel. 
• Maintain professional appearance. 
• Ability to obtain State Liquor License as prescribed by the Oklahoma ABLE Commission. 
• Ability to pass a thorough background-check as prescribed by CPN Gaming Commission.