Senior Manager, Food and Beverage

Reporting to the Director, Food & Beverage, the Senior Manager, of Food & Beverage is responsible for the overall operation and success of the restaurant(s), bar(s), and various venue(s) aspects of the Food & Beverage Department. The Senior Manager of Food & Beverage works with the Director of Food and Beverage to develop strategic leadership, guidance, and direction on food and beverage concepts, initiatives and operational decisions that are they then work with their leadership team to implement and execute which directly result in year over year improvements. This position is responsible for the management, training, employee engagement, and overall direction of the department staff and their day-to-day responsibilities. Additionally, this role is responsible for assisting the Director(s) of Food and Beverage to partner closely with the various leadership in and out of the division to ensure an optimal, best in class guest service experience while safeguarding company assets and upholding the highest of food and beverage integrity. Essential Duties And Responsibilities Manages the day-to-day operations and responsibilities for their areas to ensure that our Yaamava’ Resort & Casino brand standards are being upheld and executed. Develops business plans that improve the quality of service and guest experience. Continuously evaluates department operations and performance to identify strategies to increase revenue, profitability, and guest satisfaction. Creates succession plans to mentor team members for leadership roles and support employee engagement through involvement of the daily venue/beverage operations. Develops training programs and monitors results through evaluation, inspection, and analysis. Reports on current staffing levels, needs, forecasting, and overall labor management best practices. Manages the fiscal budget, KPI’s yield management of restaurant inventory, operations of assigned departments and marketing strategies to produce both short-term and long-term profitability based on department specific annual strategic planning. Ensure that the department is managing revenue, labor, COGs, OOE, and net income on daily basis on the budget, forecast, and strategic plan. Is able to thoroughly and accurately report on daily, weekly, monthly, quarterly, and annual performance(s) of revenue, COGs, labor, OOE, and net income. Ensures effective structures, processes, positions, and performance management systems are in place for restaurant, beverage, and catering operations. Ensures proper health and safety measures and food quality assurance standards are in place and met at all times. Maintains occupational knowledge and skills pertaining to all food items and alcoholic beverages by conducting research and attending seminars, educational workshops, classes and conferences. Drives results through staff professional development and appropriate training programs that monitor results through evaluation, inspection, and analysis. Identifies and implements new trends for operations, assists in the development of menus, and provides sound decision making in handling difficult business situations. Advises in department-related issues, such as the planning of special promotions and events, and provides the necessary expertise to ensure the successful implementation of plans. Performs other duties as assigned to support the efficient operation of the department. Supervisory Responsibilities Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Makes hiring decisions and designs individual development plans with succession planning in mind for all key roles. Education, Experience And Qualifications Bachelor’s Degree in Hotel/Restaurant Management, Business Administration, or related field required. Master’s Degree in Hotel/Restaurant Management, Business Administration, or related field preferred. Minimum three (3) years of Food & Beverage experience in the casino, restaurant, bar, and/or hotel industry required. Minimum five (5) years of progressive supervisory and managerial experience, including directing, leading, and coaching others to exceed organizational standards required. Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above. Knowledge, Skills And Abilities (ksa) Must possess advanced service/food/liquor/beer/wine product and mixology knowledge. Ability to prepare, understand, present, and analyze business strategies; advanced proficiency in budgeting, P&L, and business planning is mandatory. Intermediate proficiency in Microsoft Outlook, Word, Excel and PowerPoint. Proven managerial problem-solving critical thinking skills with the ability to exercise independent judgment. Ability to identify and prioritize issues, delegating as appropriate, to drive to measurable results. Must possess demonstrated leadership ability and organizational and strategic agility. Demonstrated ability for people development by mentoring, motivating, coaching, consistently providing feedback, and holding them accountable. Requires experience across a broad spectrum of food & beverage quality and price points (i.e. fine dining, casual dining, buffet, quick eats, bars, high-end beverage service, etc.).

LICENSES, CERTIFICATIONS AND REGISTRATIONS

At the discretion of the San Manuel Tribal Gaming Commission, you may be required to obtain and maintain a gaming license. Must possess a current and valid SERV Safe certificate or be able to obtain before commencing employment. Must possess a current and valid Responsible Beverage Service (RBS) certificate or obtain before commencing employment. Driving Responsibilities: Role requires regular commuting between locations. A valid driver's license and vehicle insurance with minimum liability limits is required. Role will not operate or drive Tribe-owned vehicles or patron vehicles. Physical Requirements/ Working Conditions – Environment The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job. Primary work environment is in a climate-controlled Casino & Resort setting. Work requires travel to attend meetings, trade shows, and conferences. Incumbents may be required to work evening, weekend and holiday shifts. Must be able to work in a fast-paced, high-demand environment. Strength sufficient to exert up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects and/or move up to 40 pounds occasionally. Sedentary work: involves sitting most of the time. Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, and computer printer. Physical activities that apply to the essential functions of the position are balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, and repetitive motions. Hearing sufficient to hear conversational levels in person, via videoconference and over the telephone. Speech sufficient to make oneself heard and understood in person, in front of groups, in meetings, via videoconference and over the telephone. Visual acuity that meets the requirements of the position: The worker is required to have close visual acuity to perform an activity such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading and visual inspection of employees, visitors or facility. Mobility sufficient to safely move in an office environment, walk, stoop, bend and kneel, and enter, exit and operate a motor vehicle in the course of travel to promotional events, meetings, conferences, trade shows and San Manuel properties. Endurance sufficient to sit, walk and stand for extended periods, and maintain efficiency throughout the entire work shift and during extended work hours. The employee may be exposed to fumes or airborne particles including secondhand smoke. Reasonable accommodation will be made in compliance with all applicable law. As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today! #J-18808-Ljbffr Yaamava' Resort & Casino at San Manuel