Food & Beverage Assistant Manager

Restaurant Assistant Manager

Ensures high quality food and guest service excellence in a dynamic work environment. Assists the Restaurant Manager in managing the activities and functions of assigned food outlet(s), including monitoring of the budget, staffing, and operations.

Duties and Responsibilities (specific areas of responsibility include but are not limited to):

1. Monitors the daily operations of assigned restaurant(s), including the budget and staffing, to ensure compliance with departmental and the Casino Del Sol (CDS) standards and procedures as well as applicable laws and regulations.
2. Implements and insures prompt and courteous service to guests.
3. Greets and communicates with guests in a friendly and courteous manner.
4. Circulates through restaurant and coordinates activities of service personnel to provide efficient and courteous service to guests.
5. Resolves guest and team member complaints in a diplomatic and level headed manner quickly, professionally, and effectively.
6. Monitors the restaurant team members to assure they provide service in accordance with established standards and takes action to correct deficiencies.
7. Maintains constant awareness of services, promotions, and events offered by CDS to inform guests.
8. Manages inventory and ordering to ensure that supplies and products are neither over nor under ordered; ensures inventory is managed and controlled.
9. Maintains product and service quality standards by conducting ongoing evaluations.
10. Produces weekly reports that compare activity with the previous year in areas such as sales, average spent per head, and food purchases as a percentage of sales and labor; forecasts sales and labor per day for the next week.

1. Maximizes cost effectiveness within the venue by ensuring compliance with established budget, labor, and revenue benchmarks.

1. Recommends and implements techniques to improve productivity, reduce costs, and improve guest service.
2. Assists with the development of long-term strategic planning regarding food services; ensures delivery is consistent with the CDSs mission and business strategy.
3. Maintains a safe, clean, and comfortable environment at all times.
4. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action.
5. Complies with and enforces all local alcoholic beverage laws.
6. Ensures implementation, enforcement, and adherence to all policies and procedures.
7. Maintains appropriate staffing levels; prepares work schedules as well as delegates work and makes station assignments.
8. Operates InforGenesis Point-of-Sale system, Stratton Warren system, and back office computer systems proficiently to support operations.
9. Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.
10. Assigns decision making and work functions in an appropriate manner to maximize effectiveness; communicates clearly the parameters of the delegated responsibility and required actions, constraints or deadlines.
11. Interviews, recommends hires, writes and issues performance appraisals, resolves problems, provides open communication, and recommends corrective action and/or termination, when appropriate.
12. Develops and conducts staff training programs; ensures all team members receive on-going training.
13. Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement.
14. Assist the Restaurant Manager with Developing a 'team' atmosphere with team members and a pro-active leadership role in both front and back of the house.
15. Exhibits superb team leadership/development and partnering ability while working with department team members and other department staff.
16. Presents a neat, clean, well-groomed appearance at all times.
17. Performs other job-related duties as assigned.

Knowledge, Skills, and Abilities:

1. Knowledge of menu engineering, inventory control, purchasing, forecasting, and scheduling.
2. Knowledge of service, service etiquette, and standard service practices for full-service restaurants.
3. Knowledge of departmental and CDS internal controls, policies, and procedures as well as and applicable laws and regulations, such as health and regulatory standards and procedures.
4. Knowledge of supervisory principles and practices.
5. Knowledge of budgetary principles and practices.
6. Knowledge of modern filing and recordkeeping practices and procedures.
7. Knowledge of service technologies needed to provide a high level of merchandising and suggestive selling.
8. Proficient kitchen and service management skills.
9. Strong organizational, planning, and time management skills.
10. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications, and Micros Point-of-Sale system.
11. Skill in working courteously with the public as well as developing and maintaining strong working relationships.
12. Ability to market food and to brand the food experience.
13. Ability to control costs related to manpower, productivity, food costs, and other expenses.
14. Ability to inspire all team members in the department to provide the highest levels of guest service.
15. Ability to communicate and follow directions effectively.
16. Ability to define problems, collect data, establish facts, and draw valid conclusions.
17. Ability to read, analyze, and interpret complex documents, such as technical journals, financial reports, and legal documents.
18. Ability to think strategically, synthesize complex business/financial data, and develop innovative solutions.
19. Ability to perform mathematical computations pertaining to the position.
20. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
21. Ability to work with minimal supervision.
22. Ability to exercise independent judgment and be fiscally prudent in recommending and/or selecting vendors, materials, and procedures to accomplish assigned tasks.
23. Ability to maintain the physical stamina required in a fast-paced work environment with challenging situations; ability to stand and walk for long periods of time in an environment with a loud noise level.
24. Ability to accomplish duties in a positive manner.

Minimum Qualifications:

1. Three (3) years food and beverage management experience, including two years of supervisory experience AND one year experience with point-of-sale systems AND one year cash handling experience for casual eateries OR any combination of academic education, professional training, or work experience.
2. Must either possess or obtain valid Food Handler's and Alcohol Awareness cards and ServSafe certification within three (3) months of employment.
3. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications, and InfoGenesis Point-of-Sale system.
4. Demonstrated track record of reliability, responsiveness, and creativity.
5. Demonstrated track record of providing excellent guest service.
6. Must be able to work any shift, weekends, holidays, special events, and overtime, as needed.
7. Must have employment eligibility in the U.S.
8. Must be able to obtain, maintain, and retain a valid gaming license.

Preferred Qualifications:

1. Associate's degree in hospitality related program.
2. Bilingual (English/Spanish).