Tap Sports Bar General Manager (MGM Springfield)

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POSITION SUMMARY

It is the primary responsibility of the General Manager to oversee the daily operations of the restaurant while maintaining staffing and cost controls and providing strategic leadership and direction for all departments within the division. All duties are to be performed in accordance with departmental and Company policies, practices and procedures.

POSITION RESPONSIBILITIES/DUTIES:

Oversees the daily restaurant operations to ensure overall guest experience meets and exceeds expectations

• Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company's diversity commitment; adherence to the company's status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements
• Manages and monitors fiscal budget, operations of assigned department(s) and marketing strategies to produce both short-term and long-term profitability for the company as well as P & L
• Responsible for smooth, efficient, cost effective operation of restaurant to include labor management, supervision of all aspects of service, inventory control.
• Provides input into the research, development, evaluation and implementation of new products, services, technology and processes to ensure competitive position and in anticipation of changing customer needs within the dynamic hospitality and gaming environment
• Manages assigned operational functions within the department consistent with the strategic plan and vision for the department and division and property
• Communicates daily with Executive Chef and/or Sous Chef in charge, providing current information on large parties of expected VIPs
• Opens/closes shift, including logbook and pre-meal briefing
• Oversees all aspects of service, inventory control and labor management to operate the restaurant efficiently and cost effectively
• Reviews and completes daily payroll, controls daily labor costs
• Manages the delivery and measurement of guest service within assigned department(s) consistent with the company's core service standards and brand attributes
• Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience
• Manages dining room and kitchen activities to ensure quality production/delivery of product and service
• Interacts with guests frequently to ensure satisfaction and enjoyment of dining experience. Reacts to any guest complaints and takes any appropriate action.

This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.

SUPERVISORY RESPONSIBILITIES:

• Assistant Manager

EDUCATION and/or EXPERIENCE:

Required:

• Bachelor's Degree in related field or equivalent work experience.
• At least seven (7) years of experience in the food industry with at least five (5) years previous management experience in a high-volume restaurant
• Effectively communicate in English, in both written and oral forms

Preferred:

• Experience working with Culinary Union bargaining agreement
• Bilingual, English as the primary or secondary language
• Previous experience working in a similar resort setting

CERTIFICATES, LICENSES, REGISTRATIONS:

• MA Gaming License as required
• Valid Health Card / Food Handlers Card
• Alcohol Awareness Card
• Proof of eligibility to work in the United States

KNOWLEDGE/SKILLS/ABILITIES:

• General understanding of F&B division, budgeting, profit and loss statement, labor costs, food and beverage costs, and operation expenses
• Strong organizational skills to function effectively under time constraints with particular attentions to detail in
• Written and oral forms
• Ability to establish and maintain an effective working relationship with management, associates, and hourly employees
• Must be able to multi-task and work with minimal supervision
• Must be able to understand guest's service needs and handle problem situations with professionalism
• Maintain manual dexterity to access computer via computer keyboard and operate office equipment, access all areas of the facility and travel off property
• Maintain a professional, neat and well-groomed appearance, adhering to company standards
• Ability to effectively listen and administer instructions, make decisions quickly and delegate responsibilities accordingly and remain calm and manage multiple tasks in very-high paced and stressful environment
• Excellent customer service skills.
• Interpersonal skills to effectively communicate with all business contacts.
• Ability to effectively communicate in English, in both oral and written forms.

WORK SCHEDULE/HOURS:

• Regular scheduled hours : Work Days: Varies Hours: Varies
• Other – Must be flexible if needed for occasional work outside of normal business hours.