Join to apply for the Seven Sisters Restaurant Manager role at Black Oak Casino Resort
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Join to apply for the Seven Sisters Restaurant Manager role at Black Oak Casino Resort
SUMMARY : The Seven Sisters Manager is responsible for directing and supervising all front-of-house (FOH) Team Members at Seven Sisters Restaurant, the casino’s signature dining venue. This leadership role ensures the smooth and efficient daily operation of the restaurant and bar, upholding the highest standards of guest service, hospitality, and food service excellence. The Seven Sisters Manager is accountable for cost control, cash handling procedures, and the implementation of training programs that support team performance and professional growth. Working in close collaboration with culinary leadership and casino management, the FOH Manager helps deliver an exceptional dining experience that reflects tribal values and Black Oak Casino Resort’s commitment to quality and service.
Essential Responsibilities and Duties: (Specific areas of responsibility including, but not limited to)
* Manage daily FOH operations, ensuring smooth service, the highest standard of food service and ambience, and high-quality Guest service at all times.
* Manages all aspects of operations for Seven Sisters Restaurant and Bar, including recruitment, hiring, training, scheduling, team supervision, and vendor management.
* Collaborate with the Chef de Cuisine to develop appealing menus and promotions that attract guests and elevate the overall dining experience.
* Develop departmental policies and procedures in alignment with all applicable laws, regulations, and internal standards.
* Implement and maintain effective controls over food, beverage, and labor costs to support financial objectives.
* Prepares and manages the department’s annual budget, ensuring alignment with operational goals and ongoing budget compliance.
* Partners with the Chef de Cuisine to achieve profit goals and maintain high standards in food quality, service, cleanliness, merchandising, and promotions.
* Implements strategies to attract and retain Guests, such as special promotion or events.
* Collaborate with the Marketing team to develop marketing materials and campaigns to promote the restaurant.
* Demonstrates in-depth knowledge of wine, beer, and spirits to assist with menu pairings, staff training, and enhancing the guest dining experience.
* Manages inventory and purchasing of wine, beer, and spirits to align with guest preferences and seasonal menus and works closely with vendors and distributors to source premium beverage selections.
* Staffing appropriately based on guest demand and communicating staffing needs with the Director of Food and Beverage.
* Ensures all guest and team member incidents are documented accurately and promptly in accordance with company policies and procedures.
* Designs and leads comprehensive training and development programs to cultivate a skilled, service-focused team with clear advancement opportunities.
* Trains team members on proper handling of promotional tools including certificates, discounts, coupons, and end-of-shift reporting for accounting accuracy.
* Maintains accurate team member records, oversees scheduling, conducts performance evaluations, and administers corrective actions as needed.
* Apply BOCR progressive discipline system and employee recognition programs to support accountability and team morale.
* Promotes clear communication and team alignment by facilitating and participating in regular departmental meetings.
* Ensures compliance with all ABC licensing regulations and IRS tip reporting requirements for all Team Members.
* Provide hands-on support to front-of-house operations as needed, including serving as bartender, server, or host. Manage reservations, reviews reservation schedules, and ensure guests are warmly greeted and promptly seated.
* Performs other duties as assigned.
Mandatory Requirements
* Must possess a Bachelors’ Degree in Hospitality, or an equivalent combination of education and experience.
* Must possess a minimum of five years of leadership experience in the food and beverage industry, preferably in a high-volume upscale or fine dining environment.
* Must possess excellent organizational skills, and excellent communication skills both oral and written.
* Must have working knowledge of POS systems, and fine dining etiquette.
* Must have strong leadership and interpersonal skills with a hands-on guest service approach.
* Must have a proven ability to train, motivate, and develop a service-driven team.
* Must possess the ability to effectively deal with internal and external Guests.
* Must have the ability to multitask in a fast-paced, high-volume environment.
* Must have ServSafe and Responsible Alcohol Service certification or have proof of current certification.
* Must be able to pass a mandatory drug test.
* Must be able to obtain a valid gaming license.
* Must be at least 21 years old.
* Must possess a high school diploma, G.E.D. or equivalent.
* Must provide evidence of employment eligibility in the U.S.
* Must be able to communicate proficiently in English.
Physical Demands
* Must be physically able to perform all job requirements.
* Must be able to lift 25 pounds and occasionally more with assistance.
Work Environment
* Must be able to work in a non-smoke free environment.
* Must be able to work in a noisy environment.
* Must be able to work all shifts, weekends, holidays, and special events.
Seniority level
* Seniority level
Mid-Senior level
Employment type
* Employment type
Full-time
Job function
* Job function
Other
* Industries
Gambling Facilities and Casinos
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