• Oversee the front of house operation of assigned food and beverage outlets.
• Ensure compliance with company standards, policies, procedures and all Federal, State, and local liquor, health and safety regulations.
• Responsible for personnel-related matters including interviewing, hiring, training, coaching, evaluating, promoting, counseling, and discharging.
• Assist the department head with achieving budget goals and objectives.
• Manage financial matters of the assigned outlets.
• Manages guest service of the assigned outlets and ensures proper team member coverage is achieved during peak periods.
• Ensures prompt and courteous service to customers; resolve guest complaints in a timely and appropriate manner.
• Represent the Food and Beverage Department in internal and external team member related matters as needed.

Qualifications

• Must be at least 21 years of age.
• Three (3) years of front of house supervisory/management experience in a multi-unit food and beverage operation or casino/hotel operations preferred.
• Must be able to stand and walk for extended periods during shift.
• Must be able to lift and maneuver up to 50 pounds.
• Must have excellent customer service skills and problem solving abilities.
• Must possess strong communication skills, both verbal and in written form.
• Must be able to multi-task and manage competing priorities.
• Must be able to obtain/maintain any necessary licenses and/or certifications.

Additional Information Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.

Compensation Starting at $70,000 annually, depending on experience

Benefits

• Medical
• Dental
• Basic Life Insurance (included with the dental plan)
• Vision
• Short-term Disability
• Combo plan covering accidents, hospitalizations, and critical illnesses
• Free on-site parking
• One free meal per shift
• Paid time off
• Eligibility to participate in a 401(k)-retirement plan (after 6 months of successful employment)

Location In-person in Las Vegas, NV, 89109: Reliably commute or plan to relocate before starting work (required).

Responsibilities

• Manage all aspects of restaurant operations, including front-of-house, back-of-house, and bar areas.
• Ensure that all services meet or exceed operational standards for quality, consistency, and guest satisfaction.
• Maintain a clean, organized, and welcoming environment that adheres to health, safety, and casino regulations.
• Oversee food preparation, quality control, and service to ensure a top-notch dining experience for guests.
• Train, motivate, and manage a diverse team of staff, including chefs, servers, bartenders, and support personnel.
• Schedule and supervise staff to ensure optimal service levels during peak and off-peak hours.
• Foster a positive, collaborative culture, and address performance issues and coach team members as necessary.
• Conduct regular staff performance evaluations and provide constructive feedback to ensure ongoing professional development and succession planning.
• Ensure that the restaurant delivers an exceptional guest experience, from greeting and seating to food quality and service.
• Address and resolve any customer complaints or issues in a timely, professional manner.
• Develop initiatives to enhance guest engagement, loyalty, and satisfaction, including promotional events or special offerings.
• Manage restaurant budget, including labor costs, food costs, and inventory control.
• Analyze financial reports to assess profitability, identify trends, and make recommendations for improvement.
• Ensure that all financial targets are met while maintaining cost-effective operational strategies.
• Collaborate with cross-functional casino departments to align restaurant services with the overall casino experience, including coordination for special events, promotions, and guest needs.
• Understand and follow all applicable gaming regulations and how they may impact restaurant operations.
• Ensure compliance with health department regulations, liquor laws, and casino policies.
• Oversee the implementation of safety protocols for both staff and guests.

Skills / Experience

• Must have extensive food and beverage knowledge in both the front and back of house operations.
• At least 5 years of experience in a leadership role within a high-volume restaurant or hospitality setting.
• Experience working in a regulated environment within a casino or gaming property.
• Proven track record of managing restaurant operations, financials, and staff performance.
• Must have leadership experience with groups of diverse people of varying skills, educational levels, cultural backgrounds, and experience.
• Must have a positive, upbeat attitude and be willing to put our guests first.
• Must be able to coach team members for success.
• The applicant must be a good communicator and must be administratively sound.
• Must be over 21 years of age.
• Must be able to obtain a Nevada Health Card.
• Must be able to obtain a Nevada TAM Card.
• Must be able to obtain a Nevada Gaming Registration Card.
• The ability to submit to a background check and drug test is required.

Bonus Skills / Experience

• Bilingual in English and Spanish preferred, with strong communication skills to effectively engage with our diverse team and guests.
• Culinary degree or equivalent experience is preferred.
• Previous experience working in a casino setting is preferred.

Physical Requirements

• Work indoors and move throughout the property, lift, bend/kneel & work outdoors less than 25% of the time, hearing, vision, speech, and literacy (critical).
• Ability to work in environments that are smoky, noisy, hot, cold, or humid.
• Must be able to stand and walk swiftly for extended periods of time, bend to obtain items near the floor, carry service trays over their head, and lift up to 50 lbs. with or without assistance.

This job description is not an exhaustive list of all the functions required for this position. Duties and/or responsibilities may be subject to revision to meet business needs. Core Values

• Service – Personalized, warm, and consistently exceptional customer service.
• Value – Committed to deliver quality products for great prices.
• Growth – Promote personal development and growth for all team members.
• Family – Create a family-like environment by staying close to our guests and our team members.
• Passion – Work with passion and enthusiasm every day

Position Requirements

About the Organization Ellis Island Casino, Hotel & Brewery, our 16 Village Pub locations, Mt Charleston Lodge, and our sister companies, Marker Trax and KOIN, are committed to providing the best goods and services to our guests and clients.

Our casino and food and beverage locations are home to some of Las Vegas’s most recognized food, beverages, hospitality, and entertainment! Not only do we serve the highest quality food, but we’ve been voted the #1 Best Microbrewery of Las Vegas and have the #1 Best Karaoke of Las Vegas.

Marker Trax is a patented casino advance line system that provides technology solutions to casinos to make the gaming experience more convenient and accessible to players.

KOIN offers a full-service financial wallet and integrated payment solution, and aims to provide a convenient, secure and flexible payment solution for both consumers and businesses.

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

Essential Duties And Responsibilities

• Maintains high levels of customer satisfaction by building relationships with the guests (through table touches, greetings or warm farewells) and encourages employees to build relationships with the guests. Resolves customer complaints and/or service deficiencies by listening to the guest, responding with sincerity, and using appropriate service recovery tools. Uses tools such as Avero to analyze business trends and employee performance.
• In conjunction with the Food and Beverage Operations Director, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives.
• Making sure that the restaurant and/or bar are in compliance with the Health Department Regulations and Standards and maintain the “A” grade. Knowledge of Health Department Rules and Regulations.
• Maximizes employee morale through leading by example in demonstrating Spotlight 5 behaviors to both guests and employees and provides the tools, guidance and support needed to enable all restaurant employees to give world class guest service.
• Conducts individual and team QIT, CIP’s, EOS/SFS, Step 1 and Buzz sessions and uses the Harrah’s coaching cycle in giving both positive and corrective feedback.
• Follows and enhances departmental and restaurant specific policies, procedures and sequence of service.
• Additional duties as requested by the Food and Beverage Director.

Required Skills

• Must have a positive and professional interaction with all casino/hotel departments.
• Consistently demonstrates excellent communication and facilitation skills.
• Assists co-workers as needed.
• Proficient in Microsoft Word, Excel, Power Point and Outlook E-mail programs.
• High school diploma or equivalent required. College degree preferred.
• Minimum five years high-volume Food and Beverage experience.
• Minimum three years supervisory experience.
• Must be congenial and have neat, professional appearance with good personal hygiene.
• Must be reliable and conscientious.
• Possess the ability to interact (in English) with guests, co-workers and supervisory staff.
• Must be accuracy and detail oriented.
• Strong interpersonal and communication skills.
• Ability to act quickly and exercise good judgment under pressure and/or conflict situations.
• Knowledge of current PC software including word processing and spreadsheets.
• Proficiency in Point of Sales systems (i.e. Micros, Infogenesis)

Directly Supervises Assistant Restaurant Manager

Disclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

Caesars Entertainment reserves the right to make changes to the job description whenever necessary.

As a part of Caesars Entertainment’s employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.

About Us Bugsy Siegel’s desert dream, the Flamingo, has anchored the Las Vegas Strip since they started rolling dice in 1946. More than sixty years later, we’re still looking for fresh faces to help us surprise our guests with unexpected fun and excitement. This inclusive resort provides you the perfect opportunity to entertain our guests as they stay in over 3,500 rooms and suites and play in our 77,000 square foot casino, and 15 acre backyard tropical retreat. The confident and vivacious will find the Flamingo as the place to be.

About the job

Job Description Position: Assistant Manager Department: Beverage It’s great to meet you! Thanks for taking the time to learn more about the next generation of Station Casinos properties, a brand stemming from Frank Fertitta, Jr.’s inclusive spirit, forward-looking vision, and dedication to excellence. Station Casinos exists to give locals a place to go—a destination for people to feel welcome and at home, and we need some managers to help make this a reality.

Interested? Then see why this role is important to us.

This role is critical for us to succeed as an approachable, luxury destination offering best-in-class hospitality and exciting amenities for all. In addition to helping us get work done, as a manager at Station Casinos, you are expected to support, develop, and inspire the people you are responsible for because we believe in a people-first approach.

If you are willing to take on this responsibility, then check out what you will be doing. Your role requires several outcomes or goals to be met. You are expected to meet the following financial, guest, and team member KPIs that are essential to our success.

• Develop client base for local corporate groups as well as local, social events and immediately respond to daily inquiry calls from social and corporate Guests
• Overall knowledge of room capabilities as they relate to capacities for conference facility. Ability to create detailed menus that pertain to the specifics of a themed event
• Prepare and produce banquet event order, contract and coordination of any additional outside vendors

As a manager you are also expected to be there for your team, enable and empower them to perform, own your operation or shift, and build caring and trusting relationships with your people. You must also engage and communicate with your team, elevate performance through coaching, develop your talent, and champion collaboration within your team and across the business.

What we can’t train is what’s inside of you. Our values are essential to us, and we need them to be important to you, too. We look for managers who are naturally kind, inclusive, forward-thinking, reliable, passionate, and self-aware so they can lead by example. Being a role model for our values is non-negotiable. So far, so good, but just one or two more things.

In a perfect world, we would also like you to come with:

• Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form.
• Food and Wine Preparation Experience: 2 Years preferred.
• Well organized and detail oriented.
• Must be 21 and able to obtain all necessary work cards.

So, what do you think? Is this you? Then what are you waiting for? Go ahead and fill out the application form. And if not, no problem. We still think you’re great and hope to catch up soon!

A luxury resort in Las Vegas is seeking a Food & Beverage Training Manager to design, implement, and monitor training programs for the division. The manager will collaborate with various departments to ensure training solutions meet business needs, improve engagement, and maintain operational standards. Ideal candidates will possess strong training experience, excellent communication skills, and the ability to manage multiple tasks while ensuring compliance with regulations.

Qualifications

• At least five years of training experience in a similar or related field.
• At least three years of training management experience.
• Proven track record of training program development and management.

Responsibilities

• Develop and deliver F&B training solutions across various operations.
• Review and suggest modifications to existing training programs.
• Facilitate required and recommended training sessions.

Skills

Training experience

Knowledge of Food & Beverage operations

Excellent communication skills

Customer service skills

Education

High School Diploma or equivalent

Bachelor’s degree in a related field

Job description

Overview

Summary Statement: The Food & Beverage Training Manager will identify, monitor and facilitate training needs for the division. Furthermore, this position is responsible for designing, planning, and implementing training programs, policies, and procedures.

Responsibilities

• Develop and deliver F&B training solutions that meet business needs across culinary, steps of service, beverage and wine. These operations include specialty, casual, QSR and F&B support operations.
• Review existing training programs and suggest modifications to improve engagement, learning, and retention.
• Ensure that training materials and programs are current, accurate, and effective.
• Identify potential areas for improvement, such as operational changes or industry developments, that could improve with training.
• Facilitate required and recommended training sessions.
• Collaborate with vendors and third-party training providers to arrange available training programs.
• Prepare and implement a training budget and ensure training goals are met within budgetary parameters.
• Obtain and maintain position-specific licensing.
• Attend various cross department meetings and property walks relevant to the role.
• Produce relevant business forecast reports to be shared across departments.
• Uploads division updates to the company social communications platform.
• Place orders through the company’s online ordering platform
• Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
• Perform other job-related duties as requested.

Qualifications

• At least five years of training experience in a similar or related field.
• At least three years of training management experience.
• Knowledge of learning and development best practices.
• Knowledge of Food & Beverage operations, protocol and practices.
• Proven track record of training program development and management.
• Create and upkeep departmental Standard Operating Procedures.
• Ability to train and speak in a large, public setting.
• Excellent written and oral communication skills.
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer service skills.
• Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to successfully mentor a team.
• Ability to work varied shifts, including nights, weekends, and holidays.

Preferred

• Bachelor’s degree in a related field.
• Previous experience working in a large, luxury resort setting.

Minimum Education And Experience

• At least 21 years of Age.
• High School Diploma or equivalent.

Certificates, Licenses, Regulations

• Tam card (alcohol awareness), SNHD health card, sheriffs card, serve safe.
• Proof of eligibility to work in the United States.

Physical Demands

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Work is typically performed in an office and restaurant setting.
• Must be tolerant of varying conditions of noise level, temperature, illumination, and air quality.
• Prolonged sitting/standing.
• Bending and reaching.
• Transporting, pushing, pulling, lifting, and maneuvering items weighing up to 10 lbs.
• Eye/hand coordination.
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

Core Values and Expectations

• Everyone is an Ambassador–No matter where you work at Resorts World Las Vegas, it is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need.
• Everyone works in Safety–If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual.
• Everyone works in Security–If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern.
• Everyone works in EVS–If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual.
• Everyone works in Guest Experience–If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.

Summary Statement

The General Manager Lounge (GM) is the strategic leader of a high-volume, luxury bar and restaurant, responsible for driving operational excellence, financial performance, and guest satisfaction. This role oversees all aspects of venue management from team leadership and service execution to marketing strategy and compliance, ensuring the venue delivers an exceptional guest experience aligned with the brand’s upscale identity. The GM leads department heads, supervises operations, and cultivates a high-performance culture through coaching, accountability, and innovation.

Primary Job Duties: Includes but is not limited to:

• Maintain full visibility across the venue to ensure ambiance, service, and cleanliness meet luxury standards.
• Address guest opportunities with professionalism and resolve issues to ensure satisfaction and loyalty.
• Drive revenue and profitability through strategic planning, cost control, and sales initiatives.
• Oversee budgeting, forecasting, and P&L management; ensure timely variance reporting and financial accuracy.
• Lead recruitment, onboarding, training, and performance management of all staff and management personnel.
• Approve purchase orders, manage inventory levels, and enforce strict inventory controls.
• Ensure compliance with health, safety, sanitation, and licensing regulations (SNHD, OSHA, Gaming, Fire Dept.).
• Collaborate with Public Relations and marketing teams to execute campaigns that elevate brand visibility and drive traffic.
• Maintain highest standards of food and beverage quality, presentation, and service consistency.
• Monitor market trends and competitor activity to identify growth opportunities and refine strategy.
• Oversee venue’s social media presence and ensure alignment with brand voice and promotional goals.
• Partner with Sales and Events teams to ensure flawless execution of private events and banquets.
• Maintain open communication with executive leadership and report major operational updates.
• Ensure accurate completion of financial reports, payroll, scheduling, and operational documentation.
• Support entertainment and technical production to create a dynamic and engaging guest atmosphere.
• Enforce responsible alcohol service protocols and manage intoxicated or disruptive guests with discretion.
• Oversee daily opening, running, and closing duties; ensure all areas are clean, stocked, and guest ready.
• Participate in promotional activities, modeling programs, and media campaigns as needed.
• Use personal device for operational tasks, communication, and document review.

Qualifications: Includes but is not limited to:

• Working knowledge of food and wine evaluation and selection.
• Proficient in financial management.
• Familiar with restaurant management software system(s).
• Ability to effectively communicate in English.
• Polished appearance and demeanor.
• Excellent customer services skills.
• Ability to obtain maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
• Ability to successfully lead and mentor a team.
• Ability to work varied shifts, including nights, weekends and holiday.

Minimum Education And Experience

• Minimum 5 years of experience in high-volume hospitality (restaurant, nightclub, dayclub, or entertainment venue).
• Minimum 3 years in a senior leadership or general management role.
• Must be at least 21 years of age.
• Proven track record of managing luxury hospitality operations.
• High school diploma.

Preferred

• Bachelor’s degree in hospitality, Business, or related field.
• Experience with POS systems (Micros, UrVenue, FEVO, etc.).
• Background in luxury resorts, beach clubs, or nightclub environments.
• Experience in marketing, event planning, and brand development.

Certificates, Licenses, Regulations

• Proof of eligibility to work in the United States.
• Ability to obtain the following:
  • Food Handler Card
  • Alcohol Awareness Card
  • Non-Gaming Card

Physical Demands

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be tolerant to varying conditions of noise level, temperature, illumination and air quality.
• Prolonged sitting/standing.
• Bending and reaching.
• Transporting, pushing, pulling, lifting and maneuvering items weighing up to 10 lbs.
• Eye/hand coordination.
• Ability to comply with Policies and Procedures, Job Description, daily memorandums, chemical labels (SDS) and other instructions.

At Resorts World Las Vegas, we believe that every member of our team is an ambassador and is essential to the success of our company. We expect all Team Members to take personal ownership in ensuring everything they do is in the best interest of the company and that all will adhere to our five core non-negotiable responsibilities.

• Everyone is an Ambassador–No matter where you work at Resorts World Las Vegas, it is your responsibility to treat this property like you would your own home. No one gets hurt, everyone feels secure, the environment is clean, and every guest gets what they need.
• Everyone works in Safety–If you have a safety concern, it is your responsibility to address it by correcting it or notifying the appropriate department or individual.
• Everyone works in Security–If you See Something, it is your responsibility to Say Something. You must notify the appropriate department or individual if you feel there is a security concern.
• Everyone works in EVS–If there is trash on the floor, it is your responsibility to pick it up. If it is a mess that needs more attention, it is your responsibility to notify the appropriate department or individual.
• Everyone works in Guest Experience–If a guest needs assistance, it is your responsibility to assist that guest and do so with a smile. If the guest needs more assistance than you can provide, it is your responsibility to notify the appropriate department or individual.

The General Manager is responsible for leading the daily operations for all front of house functions within Alle on 66. This position will also manage personnel assignments and ensure the highest quality of products and service is provided to all customers.

Job Duties:
Primary Job Duties: – Includes but is not limited to:

Manage all aspects of personnel for restaurant team members.
Build and maintain strong relationships with customers, guests, subcontractors, and vendors.
Research market trends to develop and implement new programs to improve operations.
Manage operational cost to achieve or reduce budgeted expenditures.
Ensure sanitation procedures and organization of work area adhere to all health code regulations and standards.
Respond and assist with departmental guest service matters, as needed.
Achieve daily sales, assigned cost and budget goals.
Oversee completion of required weekly, monthly and annual department reports and analysis.
Conduct regularly scheduled meetings to ensure multi-lines of communication are open between management and team members.
Ensure team members adhere to Resorts World Company guidelines as stated in team member training manual and team member handbook.
Use personal device/cellular phone for job related operational tasks, job duties, review of company documents, etc.
Perform other job-related duties as requested.
Qualifications:
Qualifications: Includes but is not limited to:
Working knowledge of food and wine evaluation and selection.
Proficient in financial management.
Familiar with restaurant management software system(s).
Ability to effectively communicate in English.
Polished appearance and demeanor.
Excellent customer services skills.
Ability to obtain & maintain full knowledge and understanding of company and department rules and regulations, policies and procedures.
Ability to successfully lead and mentor a team.
Ability to work varied shifts, including nights, weekends and holidays.
At least 21 years of age.
Preferred:
Previous experience managing a team using a collective bargaining agreement.
Previous experience in a large, luxury resort setting.
Minimum Education and Experience:
High School Diploma
At least 1 year of general manager experience in a similar or related field.
At least four years in a leadership/management position in a similar or related field.
Preferred:
Bachelor’s degree in a related field.
Certificates, Licenses, Regulations:
Proof of eligibility to work in the United States.
Ability to obtain the following:
Alcohol Awareness Card
Food Handler Card
Non-Gaming Card

The Strat (Las Vegas, NV)

Description Summary: Establish and maintain standards of service, organization and management of daily operations for the kitchen. Supervise staff and staffing levels. Ensure the operational effectiveness of the outlet involving performance standards, expense costs, and food quality at a level consistent with an upscale dining environment.

Essential Functions

• Responsible for the hiring, training, promoting, directing, scheduling, developing, measuring performance, and disciplining of kitchen staff
• Ensures proper handling, preparation, storage, portioning and presentation of food by kitchen staff
• Formulates training outlines as needed for job standards to ensure all employees understand and have the skills to provide quality food and dish presentations
• Monitor and manage staffing levels and labor usage to stay within budgeted guidelines
• Orders and maintains all food and beverage supplies, ensuring proper expense controls
• Creates new menu items and recipes and assists in determining the cost of items
• Ensures that the restaurants are clean, organized and properly functioning and that restaurant equipment is maintained
• Ensures health, safety and sanitation standards are followed at all times, in compliance with company and health department standards and regulations
• Performs other duties as assigned

Requirements Qualifications/Requirements:

• Minimum 5 years of experience kitchen supervisory experience in a restaurant, preferable in an upscale dining environment
• Superior written and verbal communication skills and strong leadership skills
• Proven successful experience maintaining staffing and labor costs
• Understanding of P&
• L, budgets, forecasting, and scheduling
• Computer literate with strong attention to detail
• Ability to communicate effectively in English, both written and verbal
• High school degree or equivalent preferred
• At least 21 years of age

Required Work Cards

• Health

Physical Requirements

• Frequently lift, carry, push, pull or otherwise move objects weighing up to 50 lbs.
• Walking or standing up to 100% of the time, including movement on slippery and/or narrow surfaces
• Use tools or equipment requiring a high degree of dexterity 100% of the time.
• Vision, hearing, speaking and literacy (critical).
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Work for sustained periods of time maintaining concentrated attention to detail
• Working inside in a noisy, and hot or cold environment

Qualifications:

Minimum 2 years in varied high volume and/or fine dining environment. Must have previous experience with ordering and inventory control. Must have proficient computer skills. The ability to work in a fast pace environment. Excellent organization and communication skills. Comprehensive food knowledge, which includes basic knowledge of profit loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must possess the ability to work hands on in any kitchen environment pertaining high volume production in butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Must be able to handle a flexible schedule. Must possess and demonstrate strong leadership skills.

Qualifications:

Ability to communicate effectively with Guests, Team Members and Management. Comprehensive food, wine, spirits and beverage knowledge with some culinary background or experience preferred. Must demonstrate sound judgment in decision making. Experience as a restaurant Manager or as an Assistant with P&L responsibility preferred. Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation.