F&B MANAGER

Food and Beverage Manager

The Food and Beverage Manager oversees front of house operations of the food and beverage department. Works with the Food and Beverage Director and Executive Chef daily to coordinate special functions, quality control and proper service requirements, while maintaining proper staffing levels.

Expectations of Leadership:

Actively support, demonstrate, and promote the company's core values.

Be approachable, respectful, and engaging with fellow team members.

Always treat individuals with dignity and respect regardless of job position.

Demonstrate maturity through exhibiting excellent listening skills.

Make educating, inspiring, and motivating your team central to your mission.

Major Responsibilities/Activities:

Directly responsible for the day-to-day operations of assigned venue.

Always maintains a professional appearance.

Interfaces with guests to ascertain feedback on service, product, and value.

Handles guest issues with guest satisfaction by listening carefully to the guest and taking appropriate action to properly resolve the matter.

Ensures that all food and beverage products served meet the established specifications and standards.

Ensures that proper levels of service are provided based off forecasted needs, with the minimum level of labor used to perform the required level of service.

Completes the required daily financial reports. Responsible for food and beverage costs and controls.

Communicates variances from established standards to the Accounting and IT dept. Also, Food & Beverage Director.

Ensures that all service equipment is handled safely and with reasonable care, reporting mechanical problems to the proper department for repair.

Maintains a neat, clean, organized, safe and comfortable work environment for employees and guest.

Works in tandem with Chef to ensure proper quality, presentation, and timing of food.

Hires, trains, provide performance evaluations; disciplines and releases staff members to ensure efficient operation of the banquet department.

Ensures proper par levels and condition of equipment and supplies.

Establishes and maintains exceptional standards of service.

Oversees employee scheduling to maximize production within the budgeted labor percentage while maintaining proper service levels.

Regularly reviews performance of assigned area(s) with Director of Food and Beverage.

Performs other duties as assigned.

Minimum Requirements:

Preference given to qualified Santa Ana Tribal Members.

Graduate of a post high school two-year Culinary Arts School or equivalent work experience in a food and beverage leadership position.

Proven performance in implementing and maintaining food production operational standards.

Good interpersonal, customer service and communication skills.

Five years restaurant industry work including five years of managerial experience in a full-service restaurant preferred.

Excellent customer service, communication, team building, and problem-solving skills required.

Must be available to work various shifts including days, evenings, weekends, and Holidays.

Knowledge of all phases of food and beverage administration, cost control and familiarity of all food and beverage services.

New Mexico liquor server's license & Food Handlers Card.

Ability to tend bar if necessary.

A smartphone capable of running company applications and communication systems is required. If a smartphone is not provided by the company, a candidate or employee may be provided a smartphone of the company's choice, through a payroll deduction program.

All employees are required to proficiently use a smartphone for company applications, email, and text.

Must be able to obtain and maintain a Pueblo of Santa Ana Gaming Regulatory Commission key gaming license.

Essential Mental Functions:

Excellent multi-tasking skills, and exceptional time management skills.

Proven ability to handle conflict situations.

Must have excellent problem-solving abilities.

Ability to multi-task in a fast-paced, customer environment.

Must have strong analytical skills.

Must be able to deal with stressful situations in a professional manner.

Essential Physical Functions:

While performing the duties of the position, the employee is frequently required to stand, walk, turn, bend, use hands and fingers to grasp, handle and feel, reach with hands and arms, talk and hear.

Must be able to lift to 40lbs and/or move up to 75 pounds.

Must be able to walk and stand for extended periods of time.

Physical ability to safely perform the essential job functions of the position.

Must be able to work in inclement weather with outdoor events.

Equipment Used:

Smartphones, computers, laptop computers, and other traditional office equipment as required.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee's duties are performed indoors in a climate controlled non-smoking environment.