Sports Grill General Manager at North Fork Mono Casino & Resort

Notarb, California, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Aug, 26

Salary

0.0

Posted On

19 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant Operations, Team Leadership, Budget Management, Guest Service, Inventory Control, Staff Training, Financial Reporting, Food Safety Compliance, Menu Development, Conflict Resolution, Scheduling, Payroll Management

Industry

Gambling Facilities and Casinos

Description

POSITION SUMMARY: The Sports Grill General Manager (GM) is responsible for overseeing all aspects of the restaurant's operations, ensuring a high-quality dining experience, and achieving financial goals. This includes managing teams, maintaining food quality and safety, handling Guest service, and driving revenue growth. The GM acts as a leader, mentor, and problem-solver, ensuring the smooth and profitable operation of the Sports Bar & Grill. Responsibilities are performed in accordance with all Company standards, policies, and procedures. This position will report directly to the Director of Food & Beverage. ESSENTIAL FUNCTIONS: * Responsible for practicing, supporting, and promoting North Fork Mono Casino's culture and always demonstrating exemplary Service Standards. * Oversee the daily operations of both front and back of house, ensuring smooth service, and maintaining a clean and safe environment. * Responsible for recruiting, hiring, training, scheduling and evaluating Team Members, and fostering a positive work environment and motivating the team. * Ensure exceptional Guest service, handle complaints effectively, and implement strategies to enhance Guest satisfaction and loyalty. * Manage budgets, controls costs, monitor inventory, and analyze financial reports to optimize profitability. * Responsible for ensuring high quality food preparation, managing inventory, order supplies, and coordinating with the kitchen team. * Responsible for ensuring compliance with health and safety regulations, food handling standards, and other relevant laws and regulations. * Create and update menus, potentially collaborating with Chefs on menu development and specials. * Responsible for ensuring that necessary paperwork is completed, such as sales, inventory, and team attendance reports. * Provide leadership, guidance, and mentorship to the team, fostering a culture of excellence and continuous improvement. * Responsible for ensuring that group and individual training regarding policies and procedures is completed on an ongoing basis. * Set daily, weekly, and monthly goals and opportunities and lead the team to achieve the desired result. * Ensure that daily pre-shifts are conducted with Team Members to communicate pertinent information and to reiterate Guest service standards. * Display and encourage teamwork in the department. * Treat everyone with care, dignity, fairness, respect, and recognition of achievements. * Responsible for ensuring that staff payroll is completed and approved prior to the close of payroll deadline. * Other job-related duties as assigned. REQUIRED SKILLS/ABILITIES: * Comprehensive food, beer, spirits and wine knowledge required with some culinary background or experience preferred. * Ability to lead and motivate a team, delegate tasks effectively, and resolve conflicts. * Effective verbal and written communication skills for interacting with Team Members, Guests, and vendors. * Understanding of budgeting, controllable costs, and financial reporting. * Ability to identify and resolve operational issues, handle Guest complaints, and make sound business decisions. * Understanding health and safety regulations, proper food handling procedures, and hygiene standards. * Ability to manage time effectively with minimal supervision. * Commitment to providing exceptional Guest service and building Guest loyalty. MINIMUM QUALIFICATIONS: * High school diploma or GED required; college level coursework preferred. * Minimum of three (3) years as an assistant manager or above with fiscal responsibilities in a full-service restaurant required; restaurant manager experience preferred. * Prior experience in a high volume, fine dining and/or upscale restaurant is preferred. * Current Food Handler Manager certification and RBS certificate required or ability to acquire one (employer will provide upon hire). * Must be able to obtain and maintain a Gaming License from the Tribal Gaming Commission, which includes passing a background investigation. * Must be at least 21 years of age. PHYSICAL REQUIREMENTS: * All work is performed on site in Madera, CA. * Requires manual dexterity to perform job related functions. * Ability to stand for long periods of time or the duration of their shift. * Ability to lift up to 50 lbs. with or without assistance. * Ability to work various shifts including days, evenings, weekends and graveyard and holidays. WORK CONDITIONS: Team Members will be in constant contact with fellow Team Members and Guests. Work includes the maintenance and care of the assigned work area. Work is typically in an area which may be unusually hot, cold, noisy, and may contain secondhand smoke. Work may be performed in a confined area. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling, and grasping. Work may be scheduled at various hours, including working overtime, and during evening, weekends, and holidays. Work may entail trained chemical usage. IMPORTANT NOTICES: * When selecting candidates for employment, qualified Native American applicants will be given preference over non-Native American applicants, provided they meet the minimum qualifications for the position. * This job description is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Duties and responsibilities can be changed, expanded, reduced, or delegated by Management to meet the business needs of the property.

Responsibilities

Oversee all daily front and back of house operations to ensure a high-quality dining experience and financial profitability. Lead and mentor the team while managing budgets, food quality, and compliance with health and safety regulations.