Impress employers and recruiters.
Choose from hundreds of resume examples.

Impress employers and recruiters.
Choose from hundreds of resume examples.

Target Resume Now

About the Role

The Culinary Floor Manager supports the Executive Chef in overseeing restaurant performance, ensuring food quality standards, and meeting financial goals. This role involves staff selection, scheduling, training, and development, as well as implementing operational systems and managing departmental budgets.

Responsibilities

• Develop standard recipes and techniques for food preparation and presentation to ensure quality, minimize cost, and control portions.
• Produce high-quality dishes for all food outlets.
• Evaluate food products to ensure consistent quality standards.
• Adhere to proper cooking temperatures, methods, preparation, and plating procedures.
• Monitor food waste and maintain accurate inventory using the FIFO method.
• Cook or directly supervise the cooking of skillfully prepared items.
• Ensure consistency, accuracy, portion control, quality, and presentation of all Food & Beverage products in a fast-paced, guest-focused environment.
• Supervise, lead, and direct all culinary staff, ensuring compliance with gaming regulations, internal controls, and company policies.
• Supervise other culinary professionals, including interviewing, hiring, training, assigning work, evaluating performance, and administering discipline.
• Ensure employees are trained to work safely and efficiently within regulatory guidelines.
• Evaluate and adjust shift schedules to meet operational and departmental needs.
• Prepare, maintain, and submit essential paperwork and reports on time.
• Multitask in a fast-paced environment with attention to detail, providing prompt, efficient, quality, and friendly guest service.
• Manage daily operations within budget, conduct pre-shift meetings, manage inventory and ordering, and attend meetings and training sessions.
• Ensure culinary quality and consistency through constant monitoring and improvements.
• Foster an ownership work environment emphasizing motivation and teamwork.
• Develop positive employee relationships and effectively motivate staff.
• Preserve excellent internal and external customer service.
• Send daily shift reports with detailed summaries and updates to the supervisor.
• Monitor compliance with all department and company rules, regulations, policies, procedures, internal controls, and government regulations.
• Maintain a safe and sanitary work area per NYC DOH guidelines.
• Promote positive public and employee relations.
• Perform other duties as assigned.

Requirements

• Must be at least 18 years old.
• Ability to obtain the appropriate license pursuant to applicable statutes, rules, and regulations.
• Ability to perform each job responsibility satisfactorily.
• Ability to lift or maneuver at least fifty (50) pounds.
• Ability to work varying schedules to reflect business needs.
• Must be able to interact with internal and external guests in a professional manner.

Skills

• 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
• 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; able to effectively address all levels within the organization.
• Demonstrated a working knowledge of state gaming regulations pertaining to casino operations
• Ability to read, analyze, and interpret documents, such as policy and procedure manuals.
• Ability to respond to common inquiries from other Team Members or guests.
• Fluency in English required.
• Ability to write detailed instructions and correspondence.
• Ability to effectively present information in one-on-one and small group situations.
• Ability to compute complex mathematical calculations.
• 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 decipher various reports and maintains reports upon request with strong decision-making and problem-solving skills.
• Ability to work well under pressure and deadlines.

Location

• New York City

Work Type

• Full-time

Experience Level

• 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

Education Level

• 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

Salary/Compensations

• $80,000 - $85,000

About the Company

• Resorts World New York City strives to provide our guests with world-class gaming, exquisite dining, and unique entertainment experiences.
• We are looking to hire an enthusiastic and dedicated team of professionals.

Equal Opportunity

• The Company is committed to achieving full equal opportunity without discrimination based on race, religion, color, sex, national origin, politics, marital status, physical disability, age or sexual orientation or any other status protected by law.
• We welcome the strength of diversity in our workforce.