All jobs are undoubtedly demanding, however, working as a casino restaurant manager is more than challenging. It requires working leadership and is most suitable for people who want to grow. The challenge is not just in the delivery of one’s stipulated duties but also emanates from the environment in which the service is delivered. Some of the challenges one has to learn to deal with include:
The casino staffs are usually paid low, many times, earning just minimum wages, yet their work has involved working night shifts and around people of great financial abilities. Keeping such kind of staff disciplined, motivated and well mannered requires great leadership.
Working around tipsy gamblers can create frequent conflicts between customers and the staff. This is because a little alcohol can make some people calmer, and others aggressive. Dealing with conflicts that arise from time to time requires one to maintain sobriety, calmness, and support for the staff, while also taking care that the customers are treated right.
Managing costs in all the restaurants are difficult, but it is even more difficult in casinos. The meals provided have to be diverse, fast and on the go. This means that the meals have to be ready, leading to a great risk of wastage if customers do not order a specific meal from the menu on a particular day.
Standardization versus adaptation
The decision to standardise meals through offering signature cuisines, or adapting to the needs of customers can be very difficult. Often these managers have to strike a balance which may keep shifting depending on the business cycle while attempting to maintain a name and memorable moments for new and repeat clients.
Delivering under this kind of environment requires someone with multidisciplinary skills. These include human resource management, accounting, sales, purchasing and administration among others. The greatest skill, however, is good leadership, as the rest can be learned on the job.