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Viejas Casino & Resort

Careers

Food and Beverage Restaurant Manager



Food and Beverage

Alpine, CA
 • 
ID: 8489-954
 • 
Full-Time/Regular

Viejas Casino & Resort, San Diego’s Premier Four Diamond Gaming and Resort destination, is looking for a Food and Beverage Restaurant Manager to join our team.

 

The Restaurant Manager will is responsible for the overall success of the Baron Long Bar and Grill. This includes overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, productivity, employee retention, guest service, guest satisfaction, food quality and cleanliness of the restaurant. The Baron Long Bar and Grill serves custom crafted meals in a luxurious setting with an adjoining bar area offering crafted cocktails. Baron Long Bar & Grill is not just a restaurant, it’s an experience!

 

We are looking for team members who are reliable, outgoing, and who believe that providing great guest service is the key to success.

 

Viejas Casino and Resort is a proud recipient of the AAA Four Diamond award.  The resort features world class gaming with 2,500 slot machines, exciting table games, bingo and off-track betting.  Our multiple hotel towers have more than 230 luxury rooms and 190 VIP suites.  Viejas Casino and Resort also features a variety of restaurants including the AAA Four Diamond Grove Steakhouse, Baron Long Bar & Grill, Ginger Noodle Bar, the Café, and the Daily Roast.  The Viejas Outlet Center features not only shopping but also a Bowling Alley, Arcade, and Southern California’s largest outdoor roller rink. 

 

Viejas recognizes that its team members and their diversity are vital to our success and invite you to join our finance team.

 

Viejas offers its team members:

  • Health, Dental, and Vision Benefits
  • Medical and Dependent Flexible Spending Accounts
  • Accident, Critical Illness, and Disability Insurance
  • Paid Time Off
  • 401(k)
  • Employee Assistance Programs
  • Career Advancement Opportunities and
  • Tuition Reimbursement

 

CORE SCOPE OF POSITION

  • Manages labor hours, schedules, and time-off requests to effectively match business levels.
  • Plans, organizes and distributes work assignments and provides clear direction and support to the restaurant service team members.
  • Directs, coordinates and plans the organization of all food and beverage while working effectively with the Executive Chef to ensure the quality and consistency of the product delivered
  • Provides leadership to the restaurant service team through ongoing training focused on fine dining guest service, wine education and menu knowledge.
  • Establishes and continually refines processes to maximize efficiency and results while adjusting to business needs.
  • Creates an engaging and energetic environment where staff works as a team.
  • Communicates pertinent information to team members by conducting monthly venue meetings, organizing and directing pre-shift meetings on a consistent basis.
  • Builds constructive and effective relationships with other managers across the organization.
  • Responsible for the hiring, staffing and termination decisions for the restaurant.
  • Develops supervisors and team members by ensuring regular one-on-one feedback, training and development, coaching and performance evaluation.
  • Works with team members on service performance, techniques for improvement and provides job measurements to exceed restaurant expectations.
  • Sets expectations and ensures that team members are meeting the organization’s guest service and performance expectations.
  • Evaluates service procedures, reviews standards, identifies methods for increasing efficiency or effectiveness and responds proactively to challenges that arise.
  • Prepares and completes action plans, implementing productivity, quality and standards of service making sure the venue is able to maintain its AAA Four Diamond rating.
  • Works with Back of House (BOH) Management Team to control costs by reviewing portion control and quantities of preparation.
  • Resolves problems beyond expectations without consulting a supervisor or escalates as needed.
  • Maintains a visible presence on the restaurant floor, introducing self to all guests whenever possible and ensuring their dining experience meets their expectations.
  • Ensures that all service equipment is handled safely and with reasonable care, reporting mechanical problems to the proper department for repair.
  • Ensures the POS cash registers are maintained and closed out at the designated times as well as backup kits are in place for use during power outages.
  • Ensures that proper security measures are taken for safekeeping of funds to and from the casino vault.
  • Follows all department and casino standards and expectations to deliver exceptional guest service.
  • Ensures the staff is prepared to support current marketing promotions and/or events.
  • Ensures that guest and mystery shop feedback is communicated and that issues area appropriately resolved.
  • Ensures that team members are in compliance with health and safety standards and regulations.
  • Ensures that all food and beverage products served meet the established standards.
  • Conducts weekly walk through of dining room and kitchen area to ensure sanitation, cleanliness and equipment is operational and functioning.
  • Maintains knowledge and promotes current promotions and events advertising one or more features of the property.
  • Maintains a neat, clean, organized, safe and comfortable work environment for staff and guests at all times.
  • Performs other duties and responsibilities as assigned.
  • Steps in to provide supervisory responsibilities to other Food and Beverage venues when needed.
  • Attends and satisfactorily completes all required training and meetings.
  • Completes all required and necessary documentation with complete and accurate information in a timely manner.
  • Recommends changes to policies and establishes procedures that affect the organization.
  • Keeps up to date with current business strategies in the industry and remains current with our competition. 

 

LEADERSHIP

  • Is a role model of the Viejas’s service culture.
  • Leads by example and creates strong morale and engagement in his/her team.
  • Communicates company and departmental goals and fosters open communication across the department.
  • Fosters a culture of accountability, providing regular feedback to team members, including celebrating successes and addressing areas needing improvement.
  • Manages conflict effectively; listens and assesses situations; takes action to resolve.

 

INTERACTION

  • Interacts with internal and external guests.
  • Frequently interacts with subordinate supervisors, guests and/ or functional peer managers, normally involving matters between functional areas, other divisions or units, or guests and the company. Often must lead a cooperative effort among members of a project team.

SUPERVISION

  • Manages day-to-day activities of restaurant service team.
  • Responsible for supervising the sales performance of restaurant team, directing assigned duties, appraising performance, providing constructive feedback and managing disciplining processes.

EDUCATION/CERTIFICATION

  • High school diploma or GED certificate required.
  • Associate’s degree in Hotel, Restaurant, or related field of management preferred.
  • Food Handler's Card (every 3 years).
  • Training in Intervention and Prevention Certification (TIPS, every 3 years).
  • Learning Education on Alcohol and Drugs Certification (LEADS, every 1 year).

Required Skills

KNOWLEDGE AND SKILLS

  • Excellent verbal, written and interpersonal communication skills.
  • Excellent organizational skills.
  • Strong leadership skills and ability to motivate and lead the restaurant team to deliver memorable service experience.
  • Must have a passion for creating an exceptional experience for all guests.
  • Excellent computer skills, including restaurant reservation system and POS system.
  • Working knowledge of Microsoft Office.
  • Advanced fine dining service techniques.
  • Extensive wine knowledge.
  • Ability to manage multiple tasks simultaneously under pressure and work independently.
  • Ability to deal effectively and interact well with guests and team members.
  • Ability to resolve problems/conflicts in a diplomatic and tactful manner.
  • Must be able to work a flexible schedule according to business needs, including evenings, weekends and holidays.

 


Required Experience

EXPERIENCE

  • 5 or more years of food and beverage experience is required.
  • 2 to 5 years of previous Food and Beverage management experience in a  high pace environment.
  • Experience in budgeting and business planning.

 

This position is located at 5000 Willows Rd, Alpine, CA. View the Google Map in full screen.



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