F&B Manager

Description

Summary

• Responsible for day-to-day operation of the front of house Food and Beverage Department ensuring proper staffing levels within budgeted guidelines, cleanliness of the operation and adherence to all State and Federal health codes. Create, implement, and reiterate training and operational guidelines at all levels of the Department that will enhance the guest experience while maintaining a good work environment for staff members.

Responsibilities

• Manage the daily operation of all Food & Beverage outlets.
• Monitor staff performance in all phases of service to ensure that service standards and operational protocols are in precise adherence.
• Conduct ongoing training with staff to facilitate perfection of craft and continuous growth.
• Evaluate and address guest comments and reviews regarding outlet experiences, analyze root cause and create resolution and mitigation strategies.
• Excellent communication skills.
• Understand and comply with all company and departmental rules and regulations, policies, and procedures.
• Must possess the skill to establish and maintain an effective working relationship with staff and customers.
• Ability to maintain confidentiality of sensitive information.
• Ability to read write and communicate verbally in the English language.
• Proficiency in basic computer knowledge, POS systems, and communication via E-mail.
• The ability to develop, introduce and maintain a “service culture”.
• Ability to perform intermediate math.

Note

This description incorporates the most typical duties performed. It is recognized that other duties not specifically mentioned may also be performed. The inclusion of these duties would not alter the overall evaluation of the position.

If none of the applicants should meet the stated qualifications, applicants whose education and experience are less than the stated requirements, may be interviewed and hired provided the applicant hired submits a formal written training plan within (30) thirty days which can be completed within a reasonable time agreed upon by the supervisor and the applicant. Applicants who are hired and fail to meet the agreed upon formal training program, will be discharged upon failure to complete the specified training as so scheduled.

Indian Preference Policy

Preference in filling vacancies is given to qualified Indian candidates in accordance with Tribal Law. Verification must be submitted with this application, if claiming Indian Preference. Consideration will be given to non-Indian applicants in the absence of qualified Indian Preference eligible candidates.

Equal Opportunity Employer

Within the scope of Indian Preference, all candidates will receive consideration without regard to race, color, sex, religion, national origin, or other non-merit factors.

Requirements

Skills/Abilities

• Present a pleasant, hospitable, upbeat, professional demeanor. 
• Ensure proper service and atmosphere for the guests.
• Act as host in greeting and seating guests.
• Handle guest service recovery situations with professionalism and fairness.
• Administer disciplinary action.
• Supervise, motivate, train, evaluate discipline and give direction to all front of the house personnel.
• Ensure compliance with all rules, regulations, policies, and procedures.
• Ensure proper documentation of all incidents in detail.
• Evaluate, train, restructure as needed and assign duties as well as monitor attendance of all front of house personnel. 
• Monitor all supplies and establish adequate par levels.
• Inspect all equipment and report on maintenance any issues.
• Monitor the overall cleanliness of the facility.
• Ensure a safe work environment for the staff.
• Evaluate staff to ensure they are presentable with clean and pressed uniforms consistently.
• Other job-related duties as assigned.

Qualifications/Education/Experience

• Minimum of five (5) years in the hospitality industry, with an emphasis on food and beverage.
• Experienced in current Food and Beverage operational systems and software.
• Ability to obtain a valid gaming license is required. 
• Must be 21 or over, pass drug screening, and background (credit/criminal) check.
• Obtain valid Food Handlers and Responsible Beverage Server Certifications.
• Must be able and willing to obtain a ServSafe Manager Certification within 30 days of employment
• Ability to forecast food and beverage needs.
• Ability to adhere to budgets and meet financial targets.
• Proficiency utilizing Microsoft Office Suite.
• Discerning attention to detail and dedication to brand presentation.

Physical Demands/Work Environment

• The ability to work under pressure in a stressful environment.
• Bending, lifting, and reaching in areas from floor levels to 6ft. high.
• Requires pushing, pulling, and maneuvering weights up to 50 lbs.
• Normal sense of smell, taste, touch, and sound.
• Normal vision range and absence of color blindness.
• Efficient hand/eye coordination
• Ability to distinguish between letters or symbols.
• Proficient with the use of technical items such as computers and/or tablets.
• Requires regular, predictable attendance.
• High paced stressful environment with work being performed in an area which may be unusually hot and noisy. 
• Constant interaction with guests and staff members.