Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $31.79 - $41.32
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development programs
competitive salary
Job Description
The hiring establishment is a prestigious resort and casino renowned for its dedication to quality, service excellence, and guest satisfaction. This multi-venue entertainment destination features a variety of amenities and quick service restaurant (QSR) outlets designed to provide guests with an inviting atmosphere, high-quality food, and impeccable customer service. The resort is committed to fostering a work culture based on integrity, fairness, collaboration, effective communication, and recognition of performance excellence, making it an attractive employer for professionals seeking meaningful and rewarding careers in hospitality and food service management.
The role is for a Restaurant Manager who will oversee the dai... Show More
The role is for a Restaurant Manager who will oversee the dai... Show More
Job Requirements
- High school diploma or GED certification
- Minimum three years food and beverage management experience with at least two years overseeing multiple outlets or QSRs
- Must be at least 21 years of age
- Ability to obtain and maintain New Mexico Alcohol Server’s License
- Completion of New Mexico Food Handlers course
- Must successfully pass background investigation
- Must pass pre-employment and random drug screening
Job Qualifications
- High school diploma or GED certification
- Three years of food and beverage management experience including two years overseeing multiple outlets or QSRs
- Experience in resort or casino setting preferred
- Three years of food and beverage supervisory experience
- Ability to obtain a New Mexico Alcohol Server’s License
- Completion of New Mexico Food Handlers course
- Strong knowledge of food and beverage operations particularly in QSR environments
- Experience with multi-outlet management
- Proficiency in budgeting, financial reporting, and cost control
- Excellent organizational and communication skills
- Strong leadership and interpersonal skills
- Knowledge of safe food handling and sanitation standards
- Ability to manage multiple tasks simultaneously and work under pressure
- Excellent guest service skills
- Knowledge of restaurant front and back of house operations
Job Duties
- Manage day-to-day operations of four QSR outlets, ensuring adherence to company standards in food quality, safety, sanitation, and guest service
- Develop and implement operational policies and procedures to optimize service and streamline efficiency
- Conduct regular inspection of all QSR locations to ensure cleanliness, organization, and compliance with health and safety regulations
- Coordinate with facility and maintenance team to address equipment repairs and improvements promptly
- Oversee the financial performance of each QSR outlet including budgeting, forecasting, and analyzing profit and loss statements
- Manage cost related to labor, inventory, and supplies while maintaining quality standards
- Develop strategies to increase revenue and optimize operational efficiencies across all locations
- Collaborate with marketing to design and implement promotions and events
- Recruit, hire, train, and manage assistant managers, supervisors, and hourly staff
- Provide ongoing training on company policies, food safety, and customer service
- Foster positive and inclusive workplace culture encouraging teamwork and employee engagement
- Conduct performance evaluations, coaching, and corrective actions
- Oversee inventory management including ordering, receiving, and controlling food, beverage, and supplies
- Develop and maintain relationships with suppliers to ensure high-quality products and cost-effective purchasing
- Conduct inventory audits to minimize waste and reduce costs
- Ensure team members are cross-trained
- Visit guests daily to ensure service and food quality meet expectations
- Ensure restaurant employees provide friendly, courteous, and timely service
- Address guest and employee complaints promptly
- Maintain communication and feedback with service and kitchen staff
- Facilitate daily shift stand-up meetings
- Develop new menu items with Executive Chef and promote them with Marketing
- Ensure food products meet established specifications and quality standards
- Ensure kitchen and personnel comply with health and safety regulations
- Control walk-in boxes and food storage areas with proper rotation
- Maintain restaurant areas for safety, cleanliness, sanitation, and maintenance standards
- Ensure staff follow safety and sanitation policies
- Maintain compliance with local, state, and tribal regulations regarding food safety and labor practices
- Conduct safety training sessions.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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