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SalaryPOSITION TITLE: Food and Beverage Operations ManagerJOB CODE: #205202
DEPARTMENT: Food and Beverage Administration
REPORTS TO: Director of Hospitality Service
POSITION SUMMARY:
The Food and Beverage Operations Manager is responsible for overseeing all Food and Beverage operations for the Property. This position requires a hands on approach with an estimate of 70% on the floor and 30% in the office. Duties include, but are not limited to:
- Recruits, interviews, hires, develops and coaches personnel where appropriate.
- Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
- Maintains an open and welcoming atmosphere that promotes skill enhancement.
- Assists with developing an operating budget for each of the restaurants and revenue outlets; monitors and takes corrective action as necessary to help assure that budget goals are attained.
- Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
- Assures that all standard operating procedures for revenue, cost control and guest service are in place and consistently utilized.
- Helps plan external and internal marketing and sales promotion activities for the food and beverage department.
- Establishes quantity and quality output standards for personnel in all positions within the department.
- Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and local laws pertaining to alcoholic beverages.
- Researches new products and develops an analysis of the cost and profit benefits.
- Develops on-going professional development and training programs for crewmembers.
- Ensures correct handling procedures to minimize china and glassware breakage and food waste.
- Promotes positive guest relations through prompt, courteous and efficient service.
- Addresses crewmember and guest complaints and advises the Hospitality Director about appropriate corrective actions taken.
- Assists in planning and implementing procedures for special marketing events and banquet functions.
- Maintains appearance, preservation and cleanliness of all food and beverage equipment and facilities.
- Monitors employee dress codes according to policies and procedures.
- Oversees the management of physical inventory verification and verifies updated information is provided to the accounting department.
- Maintains records of special events, house counts, food covers and daily business volumes.
- Ensures that an accurate reservation system is in place.
- Supervises the remodeling, refurbishment and other building design enhancements applicable to food and beverage service.
- Responsible for long-range planning for the department in concert with the planning process.
- Works with the Hospitality Director to establish menu prices for al la carte dining and food and beverage outlets.
- Establishes and maintains professional business relations with vendors.
- Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
- Serves as manager on duty.
- Provides an environment of openness and trust, with constant feedback and performance coaching.
- Completes other appropriate assignments as assigned.
EDUCATION OR SKILLS REQUIRED:
A minimum of 10 years of extensive casino Food and Beverage experience and/or in key Food and Beverage management positions. Hospitality Degree is a plus.
Must be proficient with email, Word and Excel, capable of learning and operating point of sale systems, Open Table and other related Food and Beverage systems.
LICENSES/PERMITS REQUIRED: Serv Safe certification.
KEY SKILLS AND PHYSICAL REQUIREMENTS:
- Speak clearly and listen attentively to all crewmembers and guests.
- Stand and exert well-paced mobility for periods up to 4 hours in length.
- Lift up to 40 pounds in weight.
- Read and write to facilitate good communication.
- Strong math skills.
- Excellent organization skills.
