Golden Eagle Casino Food and Beverage Manager

Summary The Food & Beverage Manager will be responsible for assisting the General Manager to oversee and direct all aspects of the Food & Beverage operations. This includes preparing all operational budgets; achieving sales and profit levels, maintaining the restaurant’s theme format and commitment to the casino’s standards of excellence. Essential Duties and Responsibilities To interface with the casino General Manager and Comptroller to develop daily, weekly, monthly and annual sales plans and projections. To monitor sales against projection and, if needed, recommend alternative action to bring the restaurant up to projected volume. To work with individual managers and support staff to seek out ways to improve sales. To constantly monitor the overall operations of the restaurant that affect sales including guest satisfaction, food and beverage quality, ambiance, cleanliness, promotions and service standards. Profit To share sales volume figures with co-managers on a regular basis To interface with the Comptroller and to prepare and achieve weekly, monthly, and annual plans and budgets as it relates to fixed and controlled expenses. To be directly responsible for establishing and achieving budgeted labor and product costs. This includes food, lounge, labor, and inventory controls. To monitor results against projected budgets and to recommend corrective action when necessary. To review labor and product costs with individual department managers and the management team as a whole. Personnel To supervise, coach, counsel, develop, train, and recommend corrective action for all Food and Beverage employees. To monitor attitudes, morale, and management effectiveness through direct contact with co-managers and individual staff members. To monitor employee turnover and training. To oversee the effective documentation of employee disciplinary action and termination. To establish, monitor and update all performance guidelines and operating goals and objectives. To continuously monitor the status of new hires with management staff. To delegate duties, responsibilities and projects to individual managers and hold each manager responsible for the execution and completion of those duties. To plan and conduct a weekly manager meeting as well as calling impromptu meetings as needed. To plan and organize all mandatory staff and departmental meetings. To oversee and monitor departmental staffing pars To assist with the hiring of all Food & Beverage personnel. To assist supervisors in completing performance reviews. To initially screen and assist the General Manager in the hiring of all management personnel. To assist with wage and performance guidelines with the restaurant. To review all wage increases with department managers and the General Manager. To ensure that all department schedules are posted by their due dates. To ensure that all supervisors are following established quality assurance guidelines. To update all supervisor training and testing materials. To update all supervisor job descriptions and performance guidelines. To update and revise supervisor shift duties and responsibilities. To attend all meetings and/or training sessions. All meetings and training sessions are considered mandatory. Administration and Accounting To interface with the casino Comptroller and/or General Manager to review monthly profit and loss statements. To oversee the accuracy of daily management duties such as server banking, cash handling, overages/shortages, Daily Revenue Reports, Daily Sales Reconciliation Reports, paid outs, and account receivables, etc. To oversee the execution of the physical weekly and monthly food and lounge inventories. Promotions and Advertising To interface with the Promotions Manager to ensure that all promotional literature and operational preparations are communicated to management and staff members. To personally oversee the planning, preparation, execution and advertisement of special occasions such as Easter, Mother’s Day, etc. To coordinate all promotions and advertising activities with Kitchen Supervisor. Operational Duties To cover floor shifts as scheduled. To execute all openings, closings and other shift duties when scheduled. To do the scheduling for the Food & Beverage staff. To ensure that all employee file folders are complete and given to Human Resources and that all new hires are assigned an employee number and time management code. To review all front of the house schedules before posting. To interface with the computer cash register people as it relates to programming and other functions. To document all injuries and emergencies using the proper forms and submitting reports to Human Resources. To perform other duties as assigned or necessary. Physical Requirements To perform the essential duties of this job the team member may have to physically perform the following functions in an eight-hour day for the amount of time indicated. Task Occasionally (1% - 33%) Frequently (34% - 66%) Constantly (67% - 100%) Standing X Walking X Sitting X Change of Position X Reaching (extended hands/arm) X Reach across Midline X Handling (hold, grasp, seize, turn) X Fingering (pinch/pick) X Feeling (perceive attributes of objects) X Crouching/Squatting (bend legs/spine) X Crawling X Stooping (bend at waist) X Machine Control Operation Arm/Hand X Simple Grasp (grasp lightly) X Weight Lifting/Lowering X 50 - 100 lbs. Carrying X 50 - 100 lbs. Pushing/Pulling (force exerted) X 50 - 100 lbs. Heavy Work – Exerting up to 50-100 pounds of force occasionally, and/or up to 25-50 pounds of force frequently, and/or greater than negligible up to 10-20 pounds of force constantly. General Qualifications Experienced using Microsoft office programs Ability to learn new program quickly Must possess a valid Kansas driver’s license. Education and/or Experience Bachelor's degree in Hospitality, Management, Business Management or related field 2 to 5 years previous food and beverage management experience required. #J-18808-Ljbffr