RESTAURANT MANAGER- BIEN SHUR

Albuquerque, NM, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $66,119.00 - $85,955.00

Work Schedule

Standard Hours

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Employee assistance program

Training and development opportunities

Job Description

Bien Shur is a premium dining and entertainment restaurant and lounge located on the ninth floor of the Sandia Resort & Casino, a renowned four-diamond establishment recognized for its exceptional hospitality and luxurious experiences in Albuquerque, New Mexico. Nestled in a unique position, Bien Shur offers guests breathtaking views of the Albuquerque city skyline and the Sandia Mountains, blending sophisticated culinary delights with an inspiring ambiance that highlights the natural beauty of its surroundings. As part of the vibrant Sandia Resort & Casino, this venue emphasizes quality service, upscale dining experiences, and a curated beverage selection including fine wines, premium... Show More

Job Requirements

high school diploma, GED certification or equivalent
three years food and beverage management experience including two years in a fine dining restaurant with a full bar and wine list
three years food and beverage supervisory experience
must be at least 21 years of age
must be able to successfully pass a stringent background investigation
must obtain and maintain a New Mexico Alcohol Server's License upon hire
must successfully complete the New Mexico Food Handlers course upon hire
will require a pre-employment and random drug screening
punctual and regular attendance
ability to stand, walk, lift up to 25 pounds, kneel, push, pull, reach, stoop, talk, see, sit, and work in moderate physical conditions
willingness to work in an environment with exposure to dust, dirt, fumes, smoke, unpleasant odors, and loud noises

Job Qualifications

high school diploma, GED certification or equivalent
three years food and beverage management experience including two years in a fine dining restaurant with a full bar and wine list
three years food and beverage supervisory experience
must be at least 21 years of age
degree in hotel, restaurant or related field of management preferred
knowledge of fine dining restaurant and lounge operations
knowledge of wine, spirits, beers, and non-alcoholic beverages including varietals, production methods, flavor profiles, and pairing principles
knowledge of windows based computers and software
knowledge of computerized point of sales systems
ability to effectively communicate with subordinates, co-workers, and supervisors
ability to lead, motivate, and develop a diverse team of hospitality professionals
excellent verbal and written communication skills
excellent organizational and attention to detail skills
strong budgetary, projection, and cost control abilities
excellent safety and sanitation skills
skills in coaching, mentoring, and developing staff
ability to plan, coordinate, and implement special events
knowledge of emergency evacuation procedures
responsible for maintaining a consistent attendance record

Job Duties

oversee all aspects of the guest experience, ensuring a luxurious, memorable, and seamless experience for all visitors
uphold the resort and casino's brand standards, implementing service protocols to maintain a high level of guest satisfaction
address guest concerns or complaints promptly and professionally, working to resolve issues and enhance guest retention
recruit, train, and mentor a team of service staff including servers, bartenders, bussers, hosts, and supervisors
create a positive work environment with a focus on teamwork, ongoing training, and opportunities for growth
manage scheduling, shift assignments, and ensure that the team is adequately staffed for peak service periods, special events, and vip reservations
conduct regular performance evaluations, provide constructive feedback, and implement action plans for improvement as needed
oversee daily operations of the fine dining and lounge area, including setup, service, and breakdown
manage the flow of service in collaboration with culinary staff to maintain efficiency and quality, especially during peak hours and high-profile events
manage the process of accurate reservations and their subsequent allocation and satisfaction
ensure compliance with all health, safety, and sanitation regulations, as well as company policies
strictly observe all safety and hygiene practices as laid out by management
demonstrate strong responsible alcohol service and hold all staff accountable
manage budget expenses, including revenue goals, labor costs, and other operational expenses
track and analyze sales, food and beverage costs, and profit margins, implementing strategies to improve profitability
oversee inventory control, ordering, and stock levels of food and beverages, and supplies to avoid shortages or overstocking
coordinate with purchasing for sourcing high-quality ingredients, local wines, and unique products that enhance the rooftop experience
work closely with the food and beverage director, executive chef, marketing, and sales team to plan and execute special events, private parties, and vip experiences
develop tailored service plans for high-profile guests and ensure all details are flawlessly executed for private dining or event reservations
collaborate with the resort and casino's promotion team for marketing and executing exclusive events to increase traffic and revenue
maintain the venue's ambiance and aesthetic appeal, ensuring the rooftop remains a sophisticated and inviting space
partner with the maintenance and it team to keep furnishing, décor, lighting, and music aligned with brand standards
source feedback to continuously refine and improve the rooftop's atmosphere, keeping it fresh and appealing to both new and returning guests
communicate effectively with other venue managers to ensure seamless service for guests moving between multiple food and beverage locations
participate in management meetings, collaborating with various departments to align strategies and achieve resort-wide goals
serve as a liaison between the front-of-house and back-of-house teams, fostering strong coordination and ensuring alignment on service expectations
perform other job-related duties as assigned
maintain punctual and regular attendance
create an environment of teamwork through strong communication, mentoring, and appreciation for team members contributions
nurture an exceptional team environment, developing a positive work culture and creating a well-informed, collaborative, and enthusiastic team

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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