Food & Beverage Manager - Various Outlets

It is the responsibility of the F&B Manager to manage operation in an efficient and professional manner to ensure quality service to guests. Monitor operation profitability while ensuring all employees maintain Four Star/Four Diamond guest service standards. Interact with other Food and Beverage managers and other Department Heads to help outlet operations process smoothly. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

• Must be multi-faceted and able to work relief shifts in all FOH operations
• Keep all operational expenses within budget
• Create, implement and monitor action plans to maximize revenue.
• Ability to understand P&L and Food & Beverage cost reports
• Control labor expenses based on business levels.
• Maintain accurate paperwork for comps, inventory levels, scheduling, payroll and employee records.
• Monitor comp checks and ensure all comp procedures are followed.
• Control walkouts.
• Assist in maintaining par levels of department and Stewards supplies.
• Sign for and disburse tips to Food Servers, ensuring that Food Servers sign tip log.
• Conduct pre-shift meetings. Orientates and updates employees regarding policies and procedures.
• Ensure employees adhere to established policies and procedures.
• Responsible for counseling all employees.
• Monitor and follow-up on employee training. Provides instructions and guidance to restaurant employees regarding their job duties.
• Have working knowledge of I.P. ordering system, Micros/Aloha systems and bar systems.
• Ensure guests are seated and served in a timely and professional manner.
• Ensure employees have valid work cards while they are working and meet both state and departmental requirements concerning sanitation and personal hygiene.
• Provide Human Resources with the necessary information to keep personnel files current.
• Responsible for staffing and scheduling all employees.
• Encourage and motivate employees.
• Be accessible and available to employees.
• Consistently demonstrate excellent people skills when dealing with employees and guests.
• Executing & Training for Service of Excellence by maintaining Guest Service skills.
• Check guest satisfaction during meal and resolve customer opportunities.
• Communicate with Room Chef or Executive Chef regarding any problems relating to the food or the kitchen.
• Communicate with Engineering to ensure quality physical appearance of the outlet.
• Ensure a neat, clean and safe working environment in accordance with established health and safety standards.
• Present needs of the outlet to the VP or Director of Food and Beverage.
• Complete special projects as requested by Food and Beverage Management.

SUPERVISORY RESPONSIBILITIES:

Front and back of house F&B employees.

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Ability to work efficiently, independently and cohesively, consistently producing quality results.
• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
• Knowledge of cash registers and other front of the house equipment.
• Computer skills helpful.
• Good people skills and a well-groomed appearance.
• Minimum age requirement is 21.

EDUCATION and/or EXPERIENCE:

Minimum three years of experience in a high-volume Food & Beverage operation, preferably in a Hotel/Casino environment.

One-year prior inventory/cost control experience.

MATHEMATICAL SKILLS:

Basic math skills.

Language Skills:

Must be able to speak and understand English.

PHYSICAL DEMANDS:

• Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time.
• Ability to sit for extended periods of time.
• Ability to express or exchange ideas verbally and perceive sound by ear.
• Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds.
• Constantly walking up to distances of 500 ft. during shift.
• Frequently stooping, reaching.

WORK ENVIRONMENT:

• Work performed indoors in a climate-controlled environment.  There are occasional hot and cold temperature changes.
• While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment.
• Work with others in close spaces.
• Moderate to high noise levels.
• Walk/stand on tile/mats/carpet/cement.