Manager – MarketPlace Restaurant

Job Summary

Responsible for restaurant operations including multiple outlets that make up The MarketPlace culinary experience. Responsible for ensuring restaurant operations are profitable, managing the front of house restaurant team, supporting and communicating with the back of house team for a cohesive dining experience, and ensuring all guests experience AAA 4-Diamond service.

Essential Duties And Responsibilities

• Practices, supports and promotes Morongo’s "B.E.S.T." company-wide culture and AAA 4 Diamond service standards at all times to ensure our guests have the best possible experience.
• Motivates and engages with team members to create a positive work environment. Evaluates the work performance of team members. Coaches team members on performance as necessary to ensure they meet expectations.
• Prepares work schedules and assigns team members to meet production plans.
• Assigns work and side duties to team members in accordance with departmental procedures. Communicates additions or changes to the assignments as they arise throughout the shift.
• Manages labor cost aggressively through smart scheduling.
• Maintains cleanliness and sanitation standards in accordance with department policies and Health Department regulations.
• Ensures all safety guidelines are followed by all team members.
• Has knowledge of information provided in the MSDS booklet. Ensures team members are trained on materials in the MSDS booklet.
• Displays knowledge of all emergency procedures.
• Manages any team member or guest opportunities.
• Works productively with direct supervisor and peers.
• Conducts daily Huddles/Pre-shift meetings.
• Documents key metrics each day through Red Book Reports
• Reports all engineering projects through HOT SOS reporting system.
• Sets up daily station rotations in a fair and consistent way, and according to business need.
• Adheres to all policies & procedures as set forth by the Director of F&B.
• Performs other job related duties assigned.

SUPERVISORY RESPONSIBILITIES:

• Requires strong leadership and motivational skills. Interacts with various levels of staff, management, government officials, and the public. 
• Maintains staff by recruiting, selecting, orienting, and training team members; maintaining a safe, secure, and legal work environment; developing personal growth opportunities.
• Accomplishes results by communicating job expectations with the team; planning, monitoring, and appraising job results; coaching, counseling, and disciplining team members; developing, coordinating, and enforcing systems, policies, procedures, and productivity standards.

Qualifications

Ability to communicate effectively both orally and in writing. Ability to lead and effectively direct others.  Must be competent with various PC based software programs. Knowledge of methods, principles and practices of Food and Beverage. Knowledge of general office practices and procedures and operating standard office equipment. Ability to exercise independent judgment. Ability to develop and maintain a pleasant and effective working relationship with guests and staff.  

EDUCATION and/or EXPERIENCE:

High School Diploma or GED required. Minimum five (5) years restaurant experience and (3) years supervisory experience in a food and beverage/hospitality establishment.

LICENSES, CERTIFICATES & REGISTRATIONS:

Must undergo and successfully pass a background investigation to obtain and maintain a gaming license issued by the Morongo Gaming Agency.  Must be able to obtain County Food Handler’s Certification.

LANGUAGE SKILLS:

Must have the ability to read and interpret documents in English, such as order tickets, recipes, safety rules, operating and maintenance instructions and procedure manuals. Must be able to communicate effectively with coworkers and guests.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. 

REASONING ABILITY:

Must be able to prioritize multiple tasks within a fast-paced work environment.  Must apply common sense understanding to carry out instructions furnished in written and oral form. 

PHYSICAL DEMANDS:

While performing the duties of this job, the team members is regularly required to stand and walk during an 8-hour shift. Team members are regularly required to reach with hands and arms and use hands to manipulate and feel. The team members must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. The team members must have the ability to hear and speak. Sense of vision must see up close, at a distance, in color and have depth perception. An acute sense of taste and smell is vital to success in this position

WORK ENVIRONMENT:

Work predominately takes place in a brightly lit kitchen environment. Noise levels are moderate to loud. Work involves frequent exposure to extreme heat and cold, cooking fumes and odors and is located within a smoking building. Special hazards include sharp knives and utensils, open flames and hazardous food materials and cleaning solutions.

WORKING HOURS:

Because we are open 24 hours a day, 365 days a year, most positions require flexibility in scheduling and may require team members be available for evenings, weekends, holidays and special events. A typical workweek and normal work schedules may vary based on business needs and may include scheduled shifts Monday through Sunday. Position may require overtime.

INDIAN PREFERENCE:

We are an Equal Opportunity Employer while practicing Native American preference according to law.