Restaurant Manager (Rancheria Buffet)

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Jackson
Description:
Now open, the allnew Rancheria Buffet provides a new and exciting dining experience. Open 7 days a week, this 300 seat buffet will provide guests the opportunity to experience live action cooking stations.

The buffet will showcase six new action cooking stations, open for guests to see. A Fresh Salad Station will include numerous choices, from compound salads, to fresh fruit, and everything in between. An Asian Wok Station will feature many Asian favorites… and the wok’s will be moving all the time.

A Live fire Charrascaria Grill, an active vertical rotisserie, will be full of roasting meats on long skewers. Guests will have the opportunity to enjoy Mexican favorites along side the Charrascaria meats in the Mexican Station.

An Italian station will feature a Brick Oven to cook pizzas, Plancha style seafood, and even pastas. An American Station will feature a carvery to showcase everything from prime rib to roasted turkeys, and traditional favorites such as fried chicken and mashed potatoes. And of course, a Dessert Station, with many opportunities for our guests to interact with their final course.

Currently we are seeking a talented Restaurant Manager to manage the day to day operations of the Rancheria Buffet.
Job Duties Include but are Not Limited To:

Must demonstrate the ability to direct a team of managers and supervisors within the assigned restaurant.
Guest Service, Cleaning, Stocking and Maintenance of work stations.
Performs a wide range of related duties as needed or requested by Food & Beverage Director.
Selects, hires, trains, and oversees front-of-the-house personnel.
Manages shifts, labor costs, guest services, and sanitation.
Builds average sales and guest counts.
Builds and maintains relationships with guests.
Inventories, orders and maintains sufficient levels of small wares and equipment.
Provides team members with performance feedback and recognition.
Maintains consistent staffing levels and staff efficiency.
Must have knowledge of front and back of the house restaurant operations; restaurant staffing; menu planning and costs analysis; and operation of proper food service, buffet and plate presentation.
Performs research and analysis of sales, trends and expenses for the preparation of budgets.
Assists in presenting operational improvement proposals to executive management.
Knowledge and maintenance of proper food handling, storage and rotation procedures, and all related health and safety standards.
Works with the Marketing Department to ensure proper advertising of menus, promotions, events and web site content.
Interviews, selects, trains, and evaluates departmental supervisors and managers.
Analyzes guest attendance and comment information and responds accordingly in order to maintain the standards of operation.
Prepares schedules for assigned restaurant staff of approximately 10-70 employees.
Ensures necessary products and supplies are adequately stocked and properly stored.
Maintain order, production and leadership in an environment with constantly changing conditions
Keeps communications open with vendors to assure the maintenance of equipment and quality of product.
Participates in end of the month inventory taking and record keeping.

Performs the following duties. Other duties may be assigned.
Requirements:
Minimum Qualifications:

Minimum of 5 to 8years of relevant work experience managing the day to day operations of a high volume restaurant.

Management experience working in a high volume buffet preferred.

Additional Information:
All applicants must be able to demonstrate their US work authorization during the employment verification process.

This is not a smoke free workplace. Although we employ state-of-the-art air