DUTIES AND RESPONSIBILITIES • Develops, implements and enforces performance standards, policies, and procedures in accordance with the mission and objectives. • Ensures compliance with all food and beverage health, liquor and safety regulations, as well as all federal, state and local applicable laws. • Schedules, evaluates and trains venue team members ensuring staff’s compliance with all guest service standards. • Reviews and approves all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign and discipline all venue team members in a fair and equitable manner. • Maximizes cost effectiveness within the venue by ensuring compliance with established budget, labor and revenue benchmarks. • Monitors job performances of all team members and provides feedback to aid the team members in developing and enhancing skills. • Sets priorities for all supervisors and provides assistance as needed. • Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy • Identifies challenges to the venue and its operation, develops and implements creative solutions utilizing all tools available. • Directly supervises restaurant venue Assistant Managers and Supervisors; indirectly supervises all other venue team members. • Performs all other duties as assigned. QUALIFICATION REQUIREMENTS All Restaurant Mangers • College degree and three or more years of restaurant management experience required; or candidates must possess at least six years of relevant management experience with increasing levels of responsibility and accountability. Experience relevancy will be determined by the hiring team. • ServSafe® certification, or ability to become certified, required. • Knowledge of HACCP standards required. • Advanced computer software knowledge of Word, Excel and Outlook. • Knowledge of InfoGenesis or similar Point of Sales system preferred. Buffet Manager • Minimum of three years restaurant management experience in a high volume outlet required. Fine Dining Manager • Minimum of three years up scale, fine dining restaurant manager experience required.