Assistant Food Court Manager

Requisition ID
2017-27850
The Meadows Racetrack (PAM) - Washington, PA
Category
Food & Beverage
Position Type
Full-Time
Starting Pay Rate
USD $35,525.00/Yr.

Be the Best You

Pinnacle Entertainment (PNK) is a dynamic and growing casino entertainment company with more than 15,000 team members working at 16 casinos and racetracks located in Colorado, Indiana, Iowa, Louisiana, Mississippi, Missouri, Pennsylvania, Nevada and Ohio - and PNK has a management contract for Retama Park Racetrack outside of San Antonio, Texas.

At PNK, we are guided by our team member promise - Be the Best You. Through this promise we strive to support our team members in living their best lives by offering them challenging and rewarding work, a competitive benefits package and opportunities to build lasting relationships.

Property Details

Meadows

Home of Pennsylvania’s largest jackpot ever paid, The Meadows is an all-inclusive entertainment destination featuring endless thrills with 82 table games and more than 3,100 slot machines; limitless flavors with over six unique restaurants, including Bistecca Steakhouse that serves up exciting views of the racetrack; pulse-pounding excitement with a racing grandstand with VIP suites; thrilling nightlife at Vibe Ultralounge; and an all-ages bowling center. With an adjoining Hyatt hotel, The Meadows is an all-in-one unforgettable getaway.

 

The Meadows 

210 Racetrack Rd
Washington, PA 15301

Overview


• Responsible for assisting the Restaurant Manager with all aspects of front of house operations
• Manages in accordance with established company standards, policies and procedures and the collective bargaining agreement
• Optimizes profits by controlling food, beverage and labor costs
• Delivers consistently high levels of guest service
• Resolves guest, employee and system issues quickly, effectively, fairly and consistently
• Staffs, trains and develops hourly employees through orientations, ongoing feedback, establishment of performance expectations and conducting performance reviews

Responsibilities

All functions and responsibilities executed per department specifications

• Recruits, interviews, recommends for hire and trains hourly employees
• Participates in the employee orientation process
• Maintains and strives to exceed departmental qualitative and quantitative service standards
• Develops initiatives to build sales, cover counts and increase profitability
• Works hands on, supervising daily front of house operations
• Creates efficient, fair schedules and station rotations that optimize the guest experience while controlling labor expense
• Regularly uses computer systems including, but not limited to network-based point of sale systems, inventory control, time & attendance and Microsoft Office software (email, Excel, Word, internet)
• Ensures operational adherence to budget guidelines through proven revenue & expense management techniques
• Participates in employee coaching and counseling sessions
• Resolves guest disputes and creates guest opportunities
• Maintains and inspects operational areas for compliance with Pennsylvania Department of Agriculture – Department of Food Safety and Sanitation, OSHA and company guidelines for health and safety
• Orders service ware, small wares, beverages, laundry & linen, front of house foods and other essential operating materials
• Implements and monitors food, beverage, labor & supply cost control systems
• Writes employee relations, financial, engineering, security and other types of reports as requested
• Supervises private functions, banquets and special events
• Constantly monitors and works to improve quality of products and service offered
• Serves as liaison between senior management and hourly employees
• Develops sales incentive programs for employees
• Checks in daily inventory orders and resolves shortage issues with the Warehouse and vendors
• Conducts monthly inventories
• Works with management to developing marketing and promotional ideas to enhance business in the department
• Works with Chefs to facilitate daily operations of the restaurant
• Tracks employee adherence to time and attendance policies
• Writes and issues introductory and annual employee evaluations and action plans
• Tracks employee compliance with required work authorization cards
• Responds to unusual events or circumstances requiring management attention

Qualifications

Essential Knowledge, Skill and Licensure Requirements


 

  • Must be front end user computer literate with an emphasis on Microsoft Office (Word, Excel), e-mail, Micros (or equivalent networked point of sale system), inventory control systems and payroll systems
  • Knowledgeable in food and beverage cost control systems and methods
  • Knowledge of labor laws, food service sanitation & health codes, safe food handling, sanitation, safety and security systems
  • Demonstrated time management and organizational skills
  • Experienced in loss prevention and waste reduction management
  • Must be fluent in verbal and written English and able to follow instructions
  • Must be 21 years of age
  • Knowledge of food, wine, spirits, beers and non-alcoholic beverage purchasing, preparation and service required
  • Friendly, outgoing and warm personality
  • 1 years experience managing high volume casual restaurants preferred
  • Must be able to obtain a Pennsylvania Gaming Control Board non-gaming license
  • Must have valid original copy of birth certificate or passport
  • Requires knowledge of Pennsylvania Department of Agriculture – Department of Food Safety and Sanitation regulations
  • Requires average eye hand coordination
  • Requires basic knowledge of operation and maintenance of equipment needed in the daily operation of the restaurant including but not limited to ware washing machines, point of sales terminals, telephone and fax systems,
  • Requires knowledge of cleaning chemicals used in daily performance of duties, their purpose, ratios, toxic value and course of action if ingestion or unprotected contact is made with the chemical/s.
  • Requires knowledge and proper use of personal protective equipment provided by employer i.e.: aprons, gloves, protective eye wear, respirators or masks, non-slip footwear.
  • Knowledge of proper selection and use of Fire Extinguishers in the event of a fire

 

Non-Essential Knowledge, Skill and Licensure Requirements


  • College Degree (Emphasis in culinary arts or hospitality management) or equivalent preferred
  • Fluency in other languages

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