Multi-Outlet Restaurant Manager - Fine Dining

The Multi-Outlet F&B Manager – Fine Dining is responsible for leading the daily operations of Emeril’s Kitchen and Steakhouse Restaurant. This role drives operational excellence, guest satisfaction, team performance, and financial results across multiple high-volume outlets. The Manager provides visible leadership on the floor, ensuring speed, accuracy, quality, and consistency of service while maintaining brand standards and operational procedures. This position fosters a culture of accountability, efficiency, and continuous improvement, develops and engages team members, and partners with leadership to achieve departmental goals, maximize profitability, and deliver exceptional guest experiences across all locations.

• 5+ years of leadership experience in high-volume food & beverage operations (Fine Dining multi-unit preferred) 
• Proven ability to manage multiple outlets simultaneously 
• Strong knowledge of labor management, food cost control, and operational standards 
• Demonstrated leadership skills in coaching and team development 
• Excellent communication, organization, and problem-solving abilities 
• High school diploma required; college degree preferred

Additional Requirements:

• Must be able to maneuver to all areas of the casino, including all food and beverage service areas.  
• Must be able to work independently.  
• Must be able to respond calmly and make rational decisions when handling guest and employee conflicts.  
• Must be able to perform mathematical computations quickly and accurately.  
• Must be able to conduct conversations with customers and employees and communicate distinctly and persuasively with others.  
• Must have the ability to create written and financial reports.  
• Must be able to work at a fast pace and in stressful situations
• Must be able to work varied shifts, including nights, weekends, and holidays
• Must be able to read, write, speak and understand English.  
• Must be able to respond to visual and aural cues.  
• Must be able to stand and walk for multiple hours at a time.  
• Must be able to maneuver to all areas of the casino. 
• Must be able to lift up to 10 pounds and carry up to 5 pounds. 
• Must be able to bend, reach, kneel, twist and grip items while working at assigned desk area.
   

•    Oversee all Fine Dining outlets to ensure consistent execution of food quality, service standards, and cleanliness
•    Manages and oversees the daily operations of the Restaurants 
•    Maintain a strong floor presence, driving speed of service, order accuracy, and guest satisfaction
•    Ensure all outlets operate efficiently and consistently with company and brand standards
•    Partner with Culinary, Stewarding, Facilities, and Casino Operations to support seamless execution
•    Develop and manage schedules based on business volume and demand across multiple outlets
•    Drive labor efficiency and productivity while controlling overtime and staffing levels
•    Monitor food cost, labor cost, and controllable expenses
•    Monitors appearance of food served and communicates deviations from standard.
•    Identify opportunities to improve efficiency, reduce waste, and enhance profitability
•    Lead, coach, and develop supervisors and frontline team members
•    Counsels, guides and instructs personnel in the proper performance of their duties.
•    Promote a culture of accountability, consistency, and open communication
•    Responsible for the creation and administering of standard procedures, trainings, and corrective discipline
•    Conduct performance reviews and implement development plans
•    Address employee relations matters fairly and consistently
•    Maintain strict adherence to food safety, sanitation, and health regulations
•    Maintains and instructs assigned personnel on safety policies and procedures and follows up to ensure that hazards are eliminated.
•    Ensure all team members are properly trained and certified
•    Maintain readiness for inspections and internal audits
•    Enforce company policies and operational standards
•    Drive a culture focused on speed, accuracy, and quality
•    Ensure guest concerns are resolved promptly and completely
•    Monitor feedback and performance trends to continuously improve operations