Restaurant Manager-Sports
US-LA-Baton Rouge
Careers (PNG Apply)
Req #: 124878
Type: Regular Full-Time
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Overview: We're always looking for talent that believes in having fun. At PENN Entertainment, you'll get to be a part of an exciting industry, where the days and nights are fast paced. You'll work with an incredibly diverse set of co-workers driven by their enthusiasm for helping people find and have more fun. You'll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Click HERE to learn more about our Day 1 Benefits, 401k Program, Company Perks, Career Opportunities, Advancement Programs, Scholarships and more! Responsibilities: * Creates an atmosphere that induces guests to have L'Auberge Baton Rouge as their casino of choice; responsible for actively building and retaining customer relations and acts as a mentor to employees in order to provide superior customer service. * Hires, motivates, evaluates and supervises front-of-the-house staff in order to ensure employees receive adequate guidance and resources to accomplish established objectives. * Responsible for morale of staff through quality of supervision and training and provides training for all assigned outlet personnel to ensure customer service standards are met. * Establishes department standards, guidelines and objectives and maintains other administrative processes, such as budget and staffing to ensure proper planning and efficient operation of the outlet. * Develops and maintains an intricate knowledge of restaurant performance by monitoring guest satisfaction, volume, cost, marketing promotions and competitors' programs in order to implement necessary and innovative changes to ensure L'Auberge Baton Rouge continues to offer superior product and service. * Works with the VP of Hospitality to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices and food specials that will most appropriately meet company needs. * Responsible for ordering and maintaining accurate inventory levels of all restaurant supplies. * Conducts inspections of front-of-the-house areas to ensure compliance with procedures, security of company assets, and guest and employee safety. * Investigates and resolves customer complaints in order to maintain positive customer relations. * Adheres to HASAP guidelines of kitchen and restaurant sanitation and safety Qualifications: WORKING CONDITIONS/ESSENTIAL FUNCTIONS * This position operates in a working environment that is subject to varying levels of crowds, noise and smoke, the severity of which depends upon customer volume. * Ability to communicate effectively with customers, as well as all levels of employees. * Ability to observe and direct actions of subordinates, monitor all activity within the dining room and to inspect and maintain areas for which responsible. * Ability to review and comprehend all necessary documentation. * Ability to effectively and efficiently move around the dining room area. * Ability to lift and carry stacks of menus weighing up to 10 pounds. JOB QUALIFICATIONS * Must be at least 21years of age * Knowledge of various positions within the restaurant, e.g., host/hostess, dining room attendant, waitperson, etc. * Knowledge of food, food product, food preparation, etc. * Ability to link scheduling to customer flow. * Ability to monitor and control cash flow and security of assets. * Knowledge of service, service etiquette, and standard service practices for full-service restaurants. * Must be able to obtain all necessary licenses; including gaming * Must be able to obtain and maintain Best & ServSafe Certificates * Knowledge of standard safety and sanitation practices for food and beverage service. This knowledge and these skills are typically acquired through the completion of a high school degree or equivalent and six years' restaurant service, with at least two years in a supervisory capacity; or the completion of a Bachelor's Degree in Restaurant Management, Business Administration or equivalent and three years' restaurant service with at least one year in a supervisory capacity.
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