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Form of workSummary: Manages the day to day operations of assigned venues, in addition, assists all other Food and Beverage outlets as outlined per direction given. Responsible for ensuring appropriate standards of service are followed adhering to Guest expectations, enforcing Sequence of Service as set forth in training guidelines, maintain overall organization, monitors Health and Sanitation requirements, addresses all elevated complaints or concerns and provides Leadership to all Food and Beverage Supervisors
Essential Functions:
- Maintain the highest quality of Guest Service according to Golden Entertainments ACES philosophy
- Responsible for hiring, training, developing, evaluation, scheduling and discipline of Food and Beverage team members
- Control labor expenses based on business levels
- Oversees Sequence of Service, ensuring they are properly maintained, and uses proper progressive counseling procedures in both verbal and written formats when necessary
- Monitors staff to ensure outstanding guest service is being provided to guests and handles any guest concerns or complaints
- Expedites in kitchens when necessary and checks for quality/control
- Provides continual evaluation of processes and procedures and provides methods to improve efficiency and service, and to increase productivity wherever possible
- Reviews and researches Food and Beverage Outlet financial reports, including the monthly profit and loss statements and payroll to ensure monthly budget requirements are achieved
- Ensures Food and Beverage Supervisors follow Departmental guidelines as dictated by Company Policies and Procedures
- Ensures Food and Beverage Outlets are clean, organized and that all equipment is properly maintained
- Ensures health, safety and sanitation standards are followed at all times
- Assists with check reconciliation in regards to voids, comps, promos and discounted items. Assures that checks are settled in an honest and accurate way.
- Continuously monitors POS system checking for errors, price variations and accuracy.
- Assists staff and engages with Guests on the floor when needed to ensure a smooth Guest Service flow
- Perform other duties as assigned
Qualifications/Requirements:
- Minimum 3 years of Food and Beverage Management experience in casual dining, high-volume Food and Beverage outlet
- Must be multi-faceted and able to work relief shifts in all FOH operations
- Must maintain open availability
- Must be able to work varied shifts to include weekends, Holidays and graveyard.
- Excellent written, verbal and group presentation communication skills
- Effective leadership techniques, program/system planning, decision making, staff development, statistical reporting/analysis and cost-benefit analysis skills
- Excellent computer skills (experience with Microsoft Word, Excel, and Power Point)
- Working knowledge of kitchen equipment and sanitation guidelines
- At least 21 years of age
- High school diploma or equivalent
Required Work Cards
- Alcohol Awareness
- Health
- Non-Gaming
Physical Requirements
- Must be able to stand stationary and walk continuously for extended periods of time.
- Using chemical agents and wearing protective equipment
- Frequently lift, carry, push, pull or otherwise move objects up to 100lbs
- Ability to lift and transport kegs to various Food and Beverage Outlets
- Hearing, vision, speech and literacy (critical)
- Ability to work in smoky, noisy and crowded environments
Disclaimer
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Duties to be performed with or without reasonable accommodations.
