BIEN SHUR RESTAURANT & LOUNGE MANAGER

Position Summary

On the ninth floor of Sandia Resort & Casino, Bien Shur offers a premium dining and entertainment experience like no other. Bien Shur is an inspiring restaurant and lounge experience that incorporates the natural beauty of the Albuquerque city lights and skyline to the west and the Sandia Golf Club with the backdrop of the Sandia Mountains to the east.

Oversees all aspects of the fine dining restaurant and lounge within the four-diamond resort and casino, ensure exceptional guest experiences, operational excellence, and financial success. A comprehensive knowledge in wine, spirits, beers, and non-alcoholic beverages. Requires a dynamic leader with extensive experience in upscale dining, exceptional interpersonal skills, and a passion for delivering unparallel service

Our philosophy is built on the principles of integrity, fairness, collaboration, communication, and recognition for performance excellence. Meeting all performance standards leads to attracting and retaining a qualified workforce, provides opportunities for qualified team members, and contributes towards the ongoing success of the Pueblo of Sandia today and in the future.  

 Essential Duties and Responsibilities

Guest Experience & Service:

1. Oversee all aspects of the guest experience, ensuring a luxurious, memorable, and seamless experience for all visitors
2. Uphold the resort and casino’s brand standards, implementing service protocols to maintain a high level of guest satisfaction.
3. Address guest concerns or complaints promptly and professionally, working to resolve issues and enhance guest retention.

Team Leadership & Development:

4. Recruit, train, and mentor a team of service staff including servers, bartenders, bussers, hosts, and supervisors.
5. Create a positive work environment with a focus on teamwork, ongoing training, and opportunities for growth.
6. Manage scheduling, shift assignments, and ensure that the team is adequately staffed for peak service periods, special events, and VIP reservations.
7. Conduct regular performance evaluations, provide constructive feedback, and implement action plans for improvement as needed.

Operational Management:

8. Oversee daily operations of the fining dining and lounge area, including setup, service, and breakdown.
9. Manage the flow of service in collaboration with the culinary staff to maintain efficiency and quality, especially during peak hours ad high-profile events.
10. Manages the process of accurate reservations and their subsequent allocation and satisfaction.
11. Ensure compliance with all health, safety, and sanitation regulations, as well as company policies.
12. Strictly observes all safety and hygiene practices as laid out by the Management.
13. Demonstrates strong responsible alcohol service and holds all staff accountable.

Financial & Inventory Management:

14. Manage budgets expenses, including revenue goals, labor costs, and other operational expenses.
15. Track and analyze sales, food and beverage costs, and profits margins, implementing strategies to improve profitability.
16. Oversee inventory control, ordering, and stock levels of food and beverages, and supplies to avoid shortages or overstocking.
17. Coordinate with purchasing for sourcing high-quality ingredients, local wines, and unique products that enhance the rooftop experience.

Event & VIP Management:

18. Work closely with the F&B Director, Executive Chef, Marketing, and Sales team to plan and execute special events, private parties, and VIP experiences.
19. Develop tailored service plan for high-profile guests and ensure all details are flawlessly executed for private dining or event reservations.
20. Collaborate with the resort and casino’s promotion team for marketing and executing exclusive events to increase traffic and revenue.

Brand & Ambiance Management:

21. Maintain the venue’s ambiance and aesthetic appeal, ensuring the rooftop remains a sophisticated and inviting space.
22. Partner with the maintenance and I.T. team to keep furnishing, décor, lighting, and music aligned with brand standards.
23. Source feedback to continuously refine and improve the rooftop’s atmosphere, keeping it fresh and appealing to both new and returning guests.

Collaboration & Communication:

24. Communicate effectively with the resort and casino’s other venue managers to ensure seamless service for guess moving between multiple F&B locations.
25. Participate in management meetings, collaborating  with various departments to align strategies and achieve resort-wide goals.
26. Serve as a liaison between the front-of-house and back-of-house teams, fostering strong coordination and ensuring alignment on service expectations.  

 Additional Responsibilities

1. Performs other job-related duties as assigned.
2. Punctual and regular attendance is an essential responsibility for all team members and are expected to report to work based upon the assigned schedule each day in accordance with the Attendance Policy for Pueblo of Sandia. 
3. Creates an environment of teamwork through strong communication, mentoring, and providing guidance, support, and appreciation for team members contributions.
4. Nurtures an exceptional team environment, developing a positive work culture and creating a well-informed, collaborative, and enthusiastic team.

 Key Performance Indicators

This position has Key Performance Indicators (KPI’s) identified as a measurement of success.  KPI’s will be shared with all team members who work in this job title and feedback will be provided regarding the successful completion of the KPI’s as part of the performance review process.

Knowledge, Skills, and Abilities

1. Knowledge of fine dining restaurant and lounge operations, including food and beverage service standards, industry trends, and guest expectations.
2. Knowledge of wine, spirits, beers, and non-alcoholic beverages including varietals, production methods, flavor profiles, and pairing principles.
3. Knowledge of Windows based computers and software.
4. Ability to stay updated on emerging trends, technologies, and best practices in the hospitality industry to enhance guest experience, optimize operational efficiency, and drive revenue growth.
5. Knowledge of computerized point of sales systems.
6. Knowledge of emergency evacuation procedures.
7. Ability to anticipate guests needs, respond to feedback, and proactively address issues to ensure exceptional guest satisfaction.
8. Knowledge of dining room and reservation service procedures.
9. Knowledge of all menus and specifications.
10. Knowledgeable of pre-check register operation.
11. Ability to effectively communicate with subordinates, co-workers, and supervisors.
12. Ability to lead, motivate, and develop a diverse team of hospitality professionals, fostering a positive work environment and promoting teamwork. 
13. Excellent verbal and written communication skills to effectively convey information, provide feedback, and resolve conflicts.
14. Attention to detail to maintain high standards of quality in service delivery, presentation and cleanliness.  
15. Excellent organizational skills to manage multiple tasks, prioritize responsibilities, and meet deadlines efficiently.
16. Skills in coaching, mentoring, and developing the staff. 
17. Strong budgetary, projections, and cost control skills.
18. Excellent safety and sanitation skills.
19. Plan, coordinate & implement special events and holiday functions.
20. Responsible for maintaining a consistent and regular attendance record

   Education and Experience  

Required:

1. High School Diploma, GED certification or equivalent.
2. Three (3) years food and beverage management experience including: two (2) years in a fine dining restaurant with a full bar and wine list, and three (3) years food and beverage supervisory experience.
3. Must be at least 21 years of age.

Preferred:

A degree in Hotel, Restaurant or related field of Management.

License/Certifications/Registrations

1. Must be able to successfully pass a stringent background investigation.
2. Must obtain and maintain a New Mexico Alcohol Server’s License upon hire.
3. Must successfully complete the New Mexico Food Handlers course upon hire.
4. Will require a pre-employment and random drug screening.

                   Physical Requirements/Working Conditions

The following selected physical activities are required to perform the essential functions of this position

Physical Requirement

                                               Description

Feeling

Perceiving attributes of objects, such as size, shape, temperature, or texture by touching with skin, particularly that of fingertips.

Finger Dexterity

Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole hand as in handling.

Grasping

Applying pressure to an object with the fingers and palm.

Hearing

Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound.

Kneeling

Bending legs at knee to come to a rest on knee or knees.

Lifting

Raising objects from a lower to a higher position or moving objects horizontally from position-to-position. This factor is important if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles.

Pulling

Using upper extremities to exert force to draw, haul, or tug objects in a sustained motion.

Pushing

Using upper extremities to press against something with steady force to thrust forward, downward, or outward.

Reaching

Extending hand(s) and arm(s) in any direction.

Seeing

The ability to perceive the nature of objects by the eye.

Walking

Job requirements include, in the performance of duties, walking throughout the work area, on various work surfaces throughout internal or external locations.

Sitting

Particularly for sustained periods of time.

Standing

Particularly for sustained periods of time.

Stooping

Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full motion of the lower extremities and back muscles.

Talking

Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.

Working Conditions Required:

1. Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, and/or loud noises.
2. Moderate physical activity. Requires handling of average-weight objects up to 25 pounds or standing and/or walking for more than four (4) hours per day.
3. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.