Restaurant Director - Casino jobs in Ohio

Role Responsibilities:

• Enforce performance standards, policies and procedures in accordance with JACK policy and local Gaming regulations.
• Responsible for complying with all food and beverage, health, liquor and safety regulations as well as all Federal, State and local laws.
• Responsible for daily, weekly and monthly inventories.
• Responsible for all training and evaluation of team members to ensure compliance with all standards of guest service.
• Closely monitors job performance of line staff and provides feedback to aid in development.
• Reviews and makes recommendations and suggestions to hire, transfer, promote and discipline all team members in a fair and equitable manner
• Responsible for listening to, evaluating and solving all guest related issues.
• Serves as a dynamic and energetic leader, while fostering teamwork, team member morale, motivation and open communication.
• Establishes self as highly credible leader with highest levels of integrity and always acts in the best interests of the property and the company.
• Acts as a role model and coach while developing team members using a consistent, approachable demeanor and clearly articulating expectations.
• Ensures that team members clearly understand and are held accountable for their performance expectations.
• Provides appropriate recognition and rewards to individuals and groups when consistent superior performance is attained.
• Works as a change agent and challenges the departmental processes to improve and streamline department operations, through the continuous assessment of policies and procedures, work processes and program effectiveness and value.
• Demonstrates excellent facilitator skills in determining a vision, aligns and inspires the team to achieve the vision.
• Partners and coordinates with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, comfortable environment, by well-trained, motivated team members.
• Recommends and implements change to improve overall team member and guest satisfaction.

Knowledge, Skills, & Abilities:

• Must be able to work independently.
• Must be able to sit, stand or walk for long periods of time (4 hours).
• Must be able to respond calmly and make rational decisions when handling employee conflicts.
• Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.
• Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel.
• Respond to visual and aural cues.
• Must have the manual dexterity to operate a computer and other necessary office equipment.
• Must be able to tolerate areas containing dust, loud noises and bright lights.
• Must be able to work varied shifts, weekends and holidays as needed.
• Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
• Ability to speak distinctly and persuasively.
• Must be able to read, write, speak, and understand English

Education & Experience Requirements:

• High school diploma or general education degree (GED) required.
• Two to three years supervisory experience required.
• Supervisory experience in the Food and Beverage industry preferred.
• Work requires effective communication in English, both verbal and written form in a professional manner.
• Must present a neat and professional appearance.
• Work requires interactions with customers, public and co-workers.
• Work requires teamwork with other staff members.
• Must be 21 years of age.

License Requirements

• None

Education

• High School or better