Culinary Floor Manager

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Job Responsibilities The Culinary Floor Manager is responsible for supporting the Executive Chef with overseeing performance and strategy of their restaurant and being accountable for meeting food quality standards and financial goals. S/he is responsible for supporting with the selection, scheduling, directing, training and development of all F&B staff. This position develops and implements systems and methods of controls and service, department budget and departmental policies and procedures, and ensures all culinary performance as a team. The Manager is responsible for managing team members and directing daily operations, exercising independent judgment in staffing, scheduling, performance management, and enforcement of company policies. The Manager serves as a representative of management, spends the majority of time on supervisory and decision-making responsibilities, and provides input into hiring, discipline, and other employment actions that are given significant weight Essential Duties Develop standard recipes and techniques for food preparation and presentation which help to assure consistency in high quality, minimize food cost, and exercise portion control. Produce high quality plates, tasting menus and dishes for food outlets. Evaluate food product to assure that quality standards are consistently attained. Adhere to proper cooking temperatures, methods, preparation, and plating procedures. Monitor food waste and maintain an accurate inventory of food items utilizing the FIFO method. Cook or directly supervise the cooking of items that require skillful preparation. Ensure consistency, accuracy, portion control, quality and presentation of all Food & Beverage products in a friendly fast paced exceptional guest service environment. Supervise, lead and direct all culinary staff, ensuring all regulatory compliance within all gaming regulations, internal controls and company and department policies and procedures. Supervise other culinary professionals, performing activities such as interview & hiring, training, instruct and assign work, evaluate and develops performance, and administers disciplinary actions. Ensure employees are trained to work safely and efficiently within current regulatory guidelines. Evaluate shift schedules and adjusts, if necessary, to accommodate Resorts World operational and departmental needs. Prepare, maintain, and submit essential paperwork and reports on time. Multitask in a fast-paced environment and have a high level of attention to detail while ensuring prompt, efficient, quality, friendly guest first service while responding proactively to all guest needs and concerns. Manage day to day operations within budgeted guidelines, hold daily Pre-shifts for staff, inventory and ordering of all work tools as well as food and paper products, attend periodic meetings and training sessions. Ensure Culinary quality and consistency of all products through constant monitoring and making necessary improvements. Nurture an ownership work environment with emphasis on Motivation and Teamwork. Develops a positive and productive relationship with employees. Effectively motivate employees. Preserve excellent internal and external customer service. Send daily shift reports to the direct supervisor with detailed shift summaries and periodic updates. Monitor for compliance with all department and company rules, regulations, policies, procedures, internal controls and government rules and regulations as well as all HTC guidelines. Maintain safe and sanitary work area per NYC DOH guidelines. Promote positive public and employee relations. Perform other duties as assigned. Work/Educational Experience Must be at least 18 years old and have the ability to obtain the appropriate license pursuant to the applicable statute, rules and regulations. Associate degree in Food Service/Hospitality Management/Culinary School Diploma or closely related field OR Two (2) years' experience in a High-Volume Food and Beverage Supervisory position or equivalent OR Two (2) years' management experience in the hiring position's Department Five (5) years' related work experience in a High-Volume Food & Beverage setting required Three (3) years' related experience in a Casino High Volume Food & Beverage setting preferred. Extensive Food and Beverage Knowledge in Culinary, Cooking, Planning and Preparation Prior experience with Union rules and regulation knowledge within a food and beverage environment Knowledge of food preparation and existing health and safety standards per the NYC DOH and possess a NYC Health Qualifying Certificate in Food Protection Ability to use and working knowledge of various computer software programs including POS systems, inventory systems, restaurant management systems (e.g., Avero). Superior written and verbal communication skills; able to effectively address all levels within the organization. Demonstrated a working knowledge of state gaming regulations pertaining to casino operation

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