WALK-IN INTERVIEWS EVERY TUESDAY AND THURSDAY FROM 10AM TO 2PM AT RED HAWK CASINO!

For more information call (530) 672-5361. Develops, implements and enforces performance standards, policies, and procedures in accordance with the mission and objectives. Ensures compliance with all food and beverage health, liquor and safety regulations, as well as all federal, state and local applicable laws. Schedules, evaluates and trains venue team members ensuring staff's compliance with all guest service standards. Reviews and approves all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign and discipline all venue team members in a fair and equitable manner. Maximizes cost effectiveness within the venue by ensuring compliance with established budget, labor and revenue benchmarks. Monitors job performances of all team members and provides feedback to aid the team members in developing and enhancing skills. Sets priorities for all supervisors and provides assistance as needed. Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy Identifies challenges to the venue and its operation, develops and implements creative solutions utilizing all tools available. Directly supervises restaurant venue Assistant Managers and Supervisors; indirectly supervises all other venue team members. Create and utilize a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication Performs all other duties as assigned.

QUALIFICATION REQUIREMENTS

All Restaurant Mangers College degree and three or more years of restaurant management experience required; or candidates must possess at least six years of relevant management experience with increasing levels of responsibility and accountability. Experience relevancy will be determined by the hiring team. Must be at least 21 years of age. ServSafe® certification, or ability to become certified, required. Knowledge of HACCP standards required. Advanced computer software knowledge of Word, Excel and Outlook. Knowledge of InfoGenesis or similar Point of Sales system preferred. Buffet Manager Minimum of three years restaurant management experience in a high volume outlet required. Fine Dining Manager Minimum of three years up scale, fine dining restaurant manager experience required.

Job Type:

Full-time Pay:

$29.12 per hour

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Shift:

Day shift Evening shift Morning shift Night shift

Education:

Bachelor's (Preferred)

Experience:

Management:

1 year (Required)

Microsoft Suite:

1 year (Required) Restaurant management: 1 year (Required)

License/Certification:

ServSafe (Required)

Work Location:

In person