S3030 RED HAT GRILLE MANAGER

Position Title: Red Hat Grille Manager

Reports To:  Food & Beverage Director

Supervises:  Assistant Manager, Supervisor, Hosts, Servers, Busser and other Red Hat Grille Team Members

Summary of Position

The Red Hat Grille Manager is responsible for the overall operation, leadership, and success of the Red Hat Grille at Casino Apache Travel Center. This position ensures exceptional guest service, food quality, cleanliness, safety, team member development, and financial performance. The Manager oversees daily restaurant operations, staffing, inventory control, budgeting, and compliance with all company policies and health regulations while creating a positive and welcoming environment for guests and team members.

 

Key Responsibilities and Performance/Behaviors

 

• Ability

 

• Can explain and demonstrate Hospitality Behaviors and Performance Standards.
• Understands where to get the information needed to complete tasks to standard.
• Can explain and demonstrate technical skills used to complete tasks to standard.
• Can explain or demonstrate the behavioral values or standards needed to complete tasks to standard.
• Understands how to take ownership of problems and solve them when solutions may not be available.
• Can explain how to request help from others when needed to complete task or goal.
• Has complete knowledge and can tell others of IMGR&C products and services.
• Provide guests with directions or other venue information. Act upon all comments/complaints in a prompt, professional and friendly manner.

 

• Performance

 

• Performance meets expected end results and standards in Key Responsibilities and those listed on technical / operational SOP’s and task lists.
• Responds to obstacles; finds new ways to reach desired end results.
• In absence of guidance, acts and takes charge to respond to guest or internal customer needs.
• Responds to change by quickly applying talent and skills in a positive way to succeed.
• Supports achievement of Quality Goal; “Do it right the first time.”
• Acts to protect and preserve property of IMGR&C. All areas, equipment and furnishings are kept exceptionally neat, clean and in good repair.
• Makes suggestions to improve performance.

 

• Behavior

 

• Behavior meets IMGR&C standards (Mission, Values, Hospitality Behaviors, Customer Recovery Skills).
• Approaches all activities with enthusiasm and encourages enthusiasm from others.
• Chooses a positive approach in all situations.
• Respects individuality of others; continues to communicate in order to work together.
• Speaks positively about guests, other team members and our business in all situations on and off property.
• Treats other with respect in all situations.

 

• Service

 

• Serves others.
• Identifies and can communicate needs of guests and others.
• Takes quick action to serve others in a way that meets/exceeds their needs.
• Identifies ways to improve individual or team’s service to others.
• Provides service outside job responsibilities if needed to help resort succeed.
• Takes ownership of guest problem(s) until it is solved.

 

• Professionalism

 

• Meets IMGR&C Appearance standards.
• Professionally supports IMGR&C reputation and image in all situations, on and off property.

 

• Attendance

 

• Meets IMG&C policy for attendance.
• Informs supervisor of future absence as far in advance as possible.

 

• Communication

 

• Provides information others need to succeed, in time for them to use it.
• Ensures that all shifts are provided with the necessary information to facilitate their success.
• Listens to others without interruption; acts on their feedback when possible.
• Asks questions to better understand expectations of others.
• Reports all guest complaints and compliments to Supervisor or Manager.
• Reports all situations to Supervisor or Manager where resort grounds or equipment do not meet IMGR&C standards.

 

• Team Work

 

• Puts Success of team ahead of personal success.
• Helps other team members succeed without being asked.
• Takes action to resolve conflict between individuals.
• Helps all departments achieve success.
• Offe ideas to increase team success and guest satisfaction to Supervisor or Manager.
• Does whatever is necessary to help department and resort success.
• Contributes ideas that support progress and success at shift, team and departmental meetings.

 

1. Essential Duties and Responsibilities include the following and are subject to change at management’s discretion:

• Manage all day-to-day restaurant operations to ensure efficient and profitable performance.
• Lead, coach, and develop team members to provide outstanding guest service.
• Maintain high standards of food quality, presentation, cleanliness, and sanitation.
• Ensure proper staffing levels based on business demands.
• Develop work schedules and manage labor costs effectively.
• Monitor operational procedures and implement improvements when necessary.
• Ensure all opening, shift change, and closing procedures are completed accurately.
• Resolve operational issues, guest concerns, and team member conflicts professionally.
• Promote a culture of hospitality and exceptional customer service.
• Address guest comments, concerns, and complaints promptly and professionally.
• Monitor guest satisfaction and implement corrective actions when needed.
• Serve as a visible leader on the floor during operating hours.
• Ensure team members provide friendly, accurate, and timely service.
• Assist with budgeting, forecasting, and revenue management.
• Monitor food, beverage, labor, and operating costs.
• Review sales reports and identify opportunities to increase revenue and profitability.
• Manage inventory levels and purchasing procedures.
• Ensure proper cash handling procedures and accountability standards are followed.
• Ensure compliance with all health department regulations and food safety standards.
• Maintain food quality, temperature controls, and sanitation requirements.
• Ensure adherence to company policies, procedures, and safety requirements.
• Maintain proper documentation and operational records.
• Support workplace safety initiatives and accident prevention programs.
• Recruit, interview, hire, train, and retain qualified team members.
• Conduct coaching, performance discussions, and evaluations.
• Promote teamwork, communication, accountability, and employee engagement.
• Identify and develop future leaders within the department.
• Support company training and development programs.
• Monitor inventory levels and control food and beverage costs.
• Conduct regular inventory counts and audits.
• Work with vendors to ensure quality products and timely deliveries.
• Minimize waste through proper inventory management and operational controls.
• Assist with special events, promotions, and marketing initiatives.
• Collaborate with other departments to enhance the guest experience.
• Perform other duties as assigned.

1. Supervisory Responsibilities

       The Red Hat Grille Manager is responsible for the overall leadership and management of restaurant personnel. Responsibilities include:

• Interviewing, hiring, training, and developing team members.
• Planning, assigning, and directing work activities.
• Creating employee schedules and managing labor requirements.
• Conducting performance evaluations.
• Coaching, counseling, and addressing performance concerns when necessary.
• Recognizing and rewarding outstanding performance.
• Ensuring compliance with company policies and procedures.
• Maintaining a productive and positive work environment.

1. Education and/or Experience Requirements

      Meets IMGR&C Values that are reflected in the letters A-P-A-C-H-E, Accountability, Productivity, Acceptance, Communication, Hospitality, and Enthusiasm. Approaches all activities with enthusiasm and encourages enthusiasm from others. Chooses a positive approach in all situations. Treats others with respect in all situations. Works in collaboration with other Team Members to achieve event goals, exemplifies teamwork.

• Associate's Degree in Hospitality Management, Restaurant Management, Business Administration, or related field preferred.
• Equivalent combination of education, training, and experience may be considered.
• Minimum three (3) years of restaurant or food service management experience required.
• Experience managing high-volume casual dining or travel center food operations preferred.
• Strong understanding of food safety, sanitation, inventory control, and labor management.
• Experience with budgeting, cost controls, and financial reporting.
• Proven leadership, coaching, and team-building skills.
• Strong communication and problem-solving abilities.
• Ability to work flexible schedules, including evenings, weekends, and holidays.

 

1. Physical Demands

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential duties of this position.

While performing the duties of this position, the team member is frequently required to stand, walk, use hands, to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, or crawl, talk or hear. Must be able to use hand held communications devices. The team member must occasionally lift and/or move up to 50 pounds. The team member must be able to stand for several hours.

1. Work Environment

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.

The noise level in the work environment is loud. The team member will be exposed to a second-hand smoke-filled environment. The team member may be exposed to biohazardous fluids such as blood and other body fluids. The team member may be exposed to hostile environments with guest. May be subject to high stress environments.