Culinary Floor Manager

Job Description

The Culinary Floor Manager supports the Executive Chef in overseeing restaurant performance, ensuring food quality standards, and achieving financial goals. They manage staff selection, scheduling, training, and development while implementing systems, controls, budgets, and policies to maintain exceptional team performance and service.

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.

Job Requirements

Physical and Mental Demands:

To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The physical demands described here are representative of those that must be met by the employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and varied instances of standing/walking.

Language Skills:

Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests. Fluency in English required, second language a plus. Ability to write detailed instructions and correspondence. Ability to effectively present information in one- on-one and group situations.

Mathematical Skills & Reasoning Ability:

Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to define problems, collect data, establish facts, and draw valid conclusions.

Work Environment:

The work environment characteristics described here are representative of those that exist while employees are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is typically moderate. When on the property or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner.
• Due to the unpredictable nature of the hospitality/entertainment industry, employees must be able to work varying schedules to reflect the business needs of the property.
• Must be able to work in very cold damp (below 41 degrees) or very hot environment (90 degrees or higher) for entire shift. Must be able to wear required safety equipment for entire shift.

Work/Educational Experience

• Must be at least 18 years old, possess a high school or equivalent diploma and have the ability to obtain the appropriate license pursuant to the New York State Lottery
• 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; ability to effectively address all levels within the organization. Demonstrate a working knowledge of state gaming regulations pertaining to casino operations.