DUTIES AND RESPONSIBILITIES
- Works directly with the Food and Beverage Manager in creating, developing and implementing an effective strategy for assigned venues.
- Formulates, administers and enforces departmental policies and performance standards.
- Ensures departmental compliance with applicable federal and state laws governing food and beverage.
- Coordinates all activities on property relating to recruitment, interviewing, testing, selection, orientation, transfers, promotions, and terminations within assigned areas.
- Directly supervises venue supervisors and indirectly supervises all venue team members.
- Understands the job duties and standards of each position that reports up to the position of Beverage Manager.
- Develops evaluates and coordinates training, for areas of responsibility
- Monitors guest alcohol consumption and responds accordingly.
- Reviews and approves, as appropriate, all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign, reward, or discipline beverage team members.
- Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
- Participates in special projects as requested by the Vice President of Food and Beverage and/or the casino’s management team.
- Ensures a maximum level of service and satisfaction throughout the property is achieved and maintained
- Sets priorities for all shift supervisors, providing guidance and assistance as needed.
- Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports.
- Create and utilize a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication.
- Performs all other duties as assigned.
QUALIFICATION REQUIREMENTS
- College degree or three or more years of food and beverage management experience required; or candidates must possess at least five years of relevant management experience with increasing levels of responsibility and accountability.
- Experience relevancy will be determined by the hiring team.
• Demonstrated capability to prepare, understand and analyze business strategies; adept in budgeting, forecasting, P&L and business planning.
• Excellent communication, organizational and analytical skills required.
• Appropriate licenses, as required and ServSafe® certification, or ability to become certified, required.
• Knowledge of HACCP standards required.
• Knowledge of Point-of-Sale systems required.
• Must be computer skills required in Word, Excel and Outlook.
• Must be at least 21 years of age.