Multi - Unit Restaurant ManagerPENN Entertainment
Job Summary
- Oversee the activities of all Front of House F&B leaders and operations of Restaurant, Beverage, Banquets, and Team Dining area operations.
- Assures exemplary levels of Guest Service are being offered by all Team members and Leaders in front of the house F&B.
- Must maintain the strictest confidence of all confidential information disclosed by any Cactus Petes entity.
- Manages all financial operating expenses including, but not limited to, budget, P&L, labor costs, controllables, and cost of goods relative to front of house operations. Takes corrective control actions with Team when necessary to control costs and maximize revenues.
- Oversees the effective communication process with all Front of House F&B Team members. This includes communications pass-downs through direct report leaders in the form of pre-shift meetings, coaching, one-to-one meetings, and Team Training.
- Maintains communication with other internal departments to ensure guest needs are met interdepartmentally.
- Creates and maintains a sound working relationship with all back of the house personnel.
- Oversees/completes the ordering of goods and supplies necessary for the Front of House operation. Holds Leaders accountable for practicing effective ordering and receiving procedures.
- Uphold the policies and procedures set forth by HR and the Administration.
- Track team member’s attendance in accordance with approved attendance-tracking system. Effectively manages the payroll process for all Front of House Operations, including holding leaders accountable for accurate and timely payroll reporting through the Kronos system of payroll reporting.
- Ensures cleanliness and sanitation standards are being exceeded in all areas of responsibility. Holds Leaders accountable for assuring these standards are being exceeded.
- Ensures safety standards are being met in all areas of responsibility. Ensures full completion of safety documentation requirements are being met monthly.
- Assures cash handling procedures are up to date and effectively adhered to in all areas of responsibility.
- Investigates, communicates, and resolves food quality service issues and challenges. Responds to Guest complaints, and takes corrective action as is deemed necessary. Responds to Guest comments through the Medallia survey reporting software.
- Communicate with chefs on guest feedback and menu items.
- Reviews service and daily operations by conducting random table touches.
- Creates, communicates, and executes effective Team member training programs.