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Penn National Gaming Modern Pantry Assistant Manager in Lake Charles, Louisiana


The Restaurant Assistant Manager is responsible for developing an environment that creates excitement for guests and employees, promoting and retaining a highly skilled work force. The Restaurant Assistant Manager is also responsible for operating and maintaining an efficient and profitable (front-of-the-house) food services operation, as well as for participating in the planning and direction of the assigned outlet(s); manages the activities and functions of the assigned food outlet(s), including monitoring of the budget, staffing issues, and operation performance, ensuring the delivery of quality service.

Your daily responsibilities include


(The following statements are intended as general illustrations of the work in this job class and are not all-inclusive for this position.)

  1. Hires, motivates, evaluates and supervises front-of-the-house staff in order to ensure employees receive adequate guidance and resources to accomplish established objectives.

  2. Responsible for morale of staff through quality of supervision and training and provides training for all assigned outlet personnel to ensure customer service standards are met.

  3. Establishes department standards, guidelines and objectives and maintains other administrative processes, such as budget and staffing to ensure proper planning and efficient operation of the outlet.

  4. Develops and maintains an intricate knowledge of restaurant performance by monitoring guest satisfaction, volume, cost, marketing promotions and competitors’ programs in order to implement necessary and innovative changes to ensure L’Auberge Lake Charles continues to offer superior product and service.

  5. Works with the Restaurant Manager to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices and food specials that will most appropriately meet company needs.

  6. Responsible for ordering and maintaining accurate inventory levels of all restaurant supplies.

  7. Conducts inspections of front-of-the-house areas to ensure compliance with procedures, security of company assets, and guest and employee safety.

  8. Investigates and resolves customer complaints in order to maintain positive customer relations.

  9. Works with the Restaurant Manager and Supervisor(s) on all day to day operations of the Restaurant (front-of-the-house).


This position operates in a working environment that is subject to varying levels of crowds, noise, the severity of which depends upon customer volume.

Ability to communicate effectively with customers, as well as all levels of employees.

Ability to observe and direct actions of subordinates, monitor all activity within the dining room and to inspect and maintain areas for which responsible.

Ability to review and comprehend all necessary documentation.

Ability to effectively and efficiently move around the dining room area.

Ability to lift and carry stacks of menus weighing up to 10 pounds.

To be successful in this position it will require the following skill set

Knowledge of various positions within the restaurant, e.g., host/hostess, dining room attendant, waitperson, etc.

Knowledge of food, food product, food preparation, etc.

Ability to link scheduling to customer flow.

Ability to monitor and control cash flow and security of assets.

Knowledge of service, service etiquette, and standard service practices for full-service restaurants.

Knowledge of standard safety and sanitation practices for food and beverage service.

This knowledge and these skills are typically acquired through the completion of a high school degree or equivalent and six years’ restaurant service, with at least two years in a supervisory capacity; or the completion of a Bachelor's Degree in Restaurant Management, Business Administration or equivalent and three years’ restaurant service with at least one year in a supervisory capacity.

Location US-LA-Lake Charles

Posted Date 1 week ago (1/13/2020 11:14 AM)

Job ID 2020-71533