Manager Food & Beverage

Job Description

• Manages unit labor hours (scheduling) and time off requests while meeting guest service and business level needs.
• Plans, organizes and distributes workload and provides clear direction and support.
• Responsible for the hiring, staffing, and termination decisions for a venue.
• Accepts accountability for the performance and results of a team within the department; does not give up when things become difficult and drives to solutions.
• Works with assistant managers to address team member performance and behavior concerns; develops plans for improvement; takes necessary corrective action.
• Ensures that supervisors and assistant managers are setting expectations, holding the team members accountable, and providing necessary support to assist them in meeting the organization's guest service and performance expectations.
• Conducts pass down of relevant and critical information to relief team member before going on breaks or at the end of shift.
• Works with the chefs to coordinate the activities of floor and kitchen staff by maintaining effective communication and feedback.
• Ensures that new team members are effectively trained and positioned for success.
• Responsible for the accounting and reconciliation of the Point of Sale systems and revenue.
• Makes good decisions in a timely manner, taking into account relevant information and utilizing available resources. Resolves problem beyond expectations without consulting a supervisor or escalates as needed.
• Establishes and continually refines processes to maximize efficiency and results and to adjust to business needs.
• Ensures the staff is prepared to support current marketing promotions and/or events.
• Ensures that guest and mystery shop feedback is communicated and that issues area appropriately resolved.
• May have budget responsibilities for assigned venue.
• Attends all required training and meetings.
• Completes all required and necessary documentation with complete and accurate information in a timely manner.
• Recommends changes to policies and establishes procedures that affect the organization.
• Implements and maintains proper service procedures that support company guest service expectations and align with Forbes and AAA standards.
• Ensures that F&B team are in compliance with health and safety standards and regulations.
• Ensures that all food and beverage products served meet the established standards and ensures temperature logs are completed and filed every shift as applicable.
• Maintains a neat, clean, organized, safe and comfortable work environment for the staff and guests at all times.
• Ensures that all service equipment is handled safely and with reasonable care, reporting mechanical problems to the proper department for repair.
• Ensures the POS cash registers are maintained and closed out at the designated times as well as back up kits are in place for use during power outages.
• Ensures that proper security measures are taken for safekeeping of funds to and from the casino vault
• Reads and responds to email effectively throughout the day.
• Follows all department and casino standards and expectations to deliver exceptional guest service.
• Keeps up to date with current business strategies in the industry and remains current with our competition.
• Maintains knowledge and promotes current promotions and events, advertising one or more features of the property.
• Performs other duties and responsibilities as assigned
• Manages supervisors/assistant managers.
• Responsible for supervising the sales performance of restaurant team, directing assigned duties, appraising performance, providing constructive feedback and managing disciplining processes.
• High school diploma or GED certificate required.
• Associate's degree in Hotel, Restaurant, or related field of management preferred.
• Must be able to obtain and maintain a non-gaming license at the key employee level.
• Food Handler's Certificate required.
• RASS or Training in Intervention and Prevention (TIPS) Certificate Card must be obtained within 90 days of start of employment and recertification is maintained every three years. • California Responsible Beverage Service Training and Certification required upon hire.
• 5 or more years of food and beverage experience.
• 2 to 3 years of management/leadership experience is required.
• Prior Four or Five Diamond experience preferred.
• Prior casino food service management experience is preferred.
• Excellent verbal, written, and interpersonal communication skills.
• Excellent organizational skills.
• Must have a passion for creating an exceptional experience for all guests.
• Ability to manage multiple tasks simultaneously under pressure.
• Ability to motivate and lead the restaurant team.
• Ability to deal effectively and interact well with guests and team members.
• Ability to resolve problems/conflicts in a diplomatic and tactful manner.
• Knowledge of operating a successful food and beverage operation.
• Knowledge and experience in budgeting and business planning.
• Knowledge of safe food handling and sanitation standards regarding preparation, maintenance, storage, and sales of food/drink products.
• Must be able to work a flexible schedule according to business needs, including evenings, weekends, and holidays.