Assistant Manager, Food and Beverage, bEATS

Assistant Manager, Food and Beverage (F&B) Under the direction of the Manager of Food & Beverage (F&B), the Assistant Manager directs and controls efficient food service outlet operations and oversees the training of non‑exempt union and exempt employees. The role oversees culinary staff, bussers, and cashiers to ensure timely menu item execution and delivery that consistently meets all quality standards and exceeds patron expectations. Key responsibilities include directing overall activities of supervisors to meet or exceed established customer service standards, maintaining a safe and orderly work environment, and co‑responsibilities for profit and loss such as forecasting, budgeting, and managing labor and operational costs. ESSENTIAL DUTIES AND RESPONSIBILITIES Manages the day‑to‑day operation of the F&B venues in accordance with established policies and procedures, ensuring outlets operate effectively within fiscal and operational guidelines. Develops initiatives to build sales, profitability, and guest counts; maintains effective cost controls and analyzes monthly operating statements to determine causes for variances. Compiles variance reports, weekly management reports, comp reports, and annual budgets; responsible for meeting and exceeding budgeted sales and profitability goals. Monitors team member performance to ensure compliance with policies and procedures; oversees follow‑up on cashier errors and works closely with business office and internal audit. Conducts monthly safety meetings, follows up on recommendations, and maintains safety policies and procedures; ensures compliance with Health Department regulations and food safety standards. Ensures all menu items are consistently prepared to recipe specifications; uses food production and inventory tools to support this responsibility. Requisitions and acquires food and beverage products within established guidelines; oversees storage and handling to maintain optimum quality and freshness. Monitors quality and appearance of all food and beverage product from receipt to service, communicating deviations to outlet food preparation supervisor. Responds to guest comments constructively, welcoming feedback as an opportunity to build guest count; educates supervisors to act similarly. Performs other duties as assigned to support the efficient operation of the department. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with organizational policies and applicable laws, including interviewing, hiring, training, planning, assigning, reviewing, directing work, evaluating performance, rewarding and disciplining employees, and addressing complaints and resolving problems. Makes hiring decisions and develops individual plans for key roles with succession planning in mind. EDUCATION, EXPERIENCE AND QUALIFICATIONS Bachelor’s degree in Hospitality Management, Food Service, Business or related field required. Minimum of three (3) years of restaurant or related hospitality experience required. Preferred: Bar experience. Minimum of two (2) years of supervisory experience preferred. Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements. KNOWLEDGE, SKILLS AND ABILITIES (KSA) Proficient in Microsoft Office (Outlook, Excel, Word). Strong leadership and people‑management skills with the ability to collaborate with and motivate teams. Ability to delegate, multi‑task, lead, and prioritize in a dynamic, fast‑paced environment. Demonstrated organizational and time management skills. Maintains confidentiality and complies with legal and regulatory requirements. Readable and written English communication ability. Ability to perform simple mathematical operations. Provides friendly and efficient service to guests and team members, addressing needs and resolving issues. Clear communication and ability to work under pressure during busy periods. LICENSES, CERTIFICATIONS AND REGISTRATIONS May be required to obtain and maintain a gaming license at the discretion of the San Manuel Tribal Gaming Commission. Must obtain and maintain Responsible Beverage Service (RBS) certification. Must obtain and maintain ServSafe certification. PHYSICAL REQUIREMENTS / WORKING CONDITIONS – ENVIRONMENT Primary work environment is in a casino & resort setting. Requires travel to attend meetings, trade shows, and conferences, and may demand evening, weekend, and holiday shifts. Must work efficiently in a fast‑paced, high‑demand environment. Physical demands include lifting up to 10 pounds occasionally or a negligible amount frequently, standing, walking, and moving objects up to 40 pounds occasionally. The role is sedentary, requiring sitting and constant computer use. All employees must possess adequate hearing, speech, and visual acuity to perform job duties. Mobility sufficient for safe movement in an office, walking, stooping, bending, kneeling, and operating a vehicle for travel to events. Employees may be exposed to fumes or airborne particles including secondhand smoke. Reasonable accommodation will be made in compliance with all applicable law. #J-18808-Ljbffr Yaamava Resort & Casino at San Manuel