F&B Manager

General Definition: Responsible for ensuring proper day-to-day set-up and services of all non-catered, front-of-house F&B operations, supervising team members to ensure guest satisfaction, and maintaining service standards. This is a leadership role responsible for training team members to deliver prompt, courteous service in a manner that complies with all service standards, policies, and procedures.Supervision Exercised: Maître D’, Silks, Racing, Concessions, and Players Club Front of house staffEssential Job Functions:Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.Monitor and control operational costs, including food, beverage, and labor expenses, ensuring alignment with budgetary guidelines.Consistently review operations and staff to identify any problems, concerns, and opportunities for improvementLead weekly management meetings and daily pre-shift meetings to ensure clear communication and operational alignment.Make hiring and firing decisions in collaboration with management, ensuring a well-staffed and efficient team.Manage all outlets to meet or exceed standards in food quality, safety, and cleanliness.Oversee and manage the implementation, maintenance, and troubleshooting of Point-of-Sales (POS) systems, ensuring staff are properly trained and equipped to handle system issues, minimize errors, and ensure efficient order processing and billing.Conduct regular performance reviews, provide coaching and feedback, and develop staff development programs to promote growth, improve service standards, and ensure high employee retention.Develop and enforce operational policies, procedures, and training programs, with accountability, to maintain consistency, compliance with health and safety regulations, and enhance team performance.Ensure adherence to all local, state, and federal regulations, including health codes, liquor licensing, and labor laws.Ensure a positive guest experience by addressing customer concerns, complaints, and feedback promptly and professionally.Maintain a strong level of teamwork and camaraderie with all food and beverage management and employees, as well as other departments within the company.Follow and enforce company policies and procedures, including those for cash handling and safety/security.Assist in any areas of the restaurant when staffing constraints require, including front-of-house, back-of-house, or customer service, to ensure smooth operations and maintain high service standards.Ensure cleanliness throughout all outlets on a daily, weekly, and monthly basis, promoting a safe and hygienic environment for staff and guests, while training staff on proper hygiene and safety practices to maintain a clean and safe work environment.Prepare financial reports, track revenue and expenses, and analyze profitability to ensure alignment with operational goals, making adjustments as necessary to meet budget objectives.Maintain and update inventory count sheets monthly, utilizing a sheet-to-shelf approach via FoodTrac to ensure proper stock management.Oversee inventory management on a monthly basis, including counting, entering data, updating pricing and pack sizes/weight management, ensuring accurate and up-to-date records.Manage all alcohol, non-alcohol and all operating supply ordering, receiving, storage, and ensure the safety and security of all alcohol products in compliance with regulations.Maintain records in partnership with the Executive Chef of all ABLE and ServSafe certifications, ensuring they are up-to-date and easily accessible for random review by internal or external agencies.Determine work procedures, prepare work schedules, and expedite workflow.Perform all other duties as assigned.MINIMUM QUALIFICATIONS:Bachelor's degree in Food Service Management, Hospitality Management, or related fieldRelevant experience may be considered in lieu of education3+ years of experience in leadership or supervisory role within food and beverage operations.Experience with and knowledge of applicable food service and beverage operations regulatory compliance requirements.Experience in inventory control, including ordering, stock management, and working with suppliers to ensure optimal product levels and quality.Knowledge, Skills and Abilities:Familiarity with purchasing, pricing, and food and beverage cost control management support systemsStrong computer skills to include effective working knowledge of Microsoft Office products, Time Keeping and HRIS systemsDemonstrate expertise in operating, troubleshooting, and optimizing POS systems to streamline order processing, manage inventory, and generate accurate sales reports, ensuring efficient front-line operations and minimizing transaction errors.Capable of training staff on POS system functionality, ensuring proper utilization and understanding of system features, while providing ongoing support and resolving technical issues to maintain smooth and uninterrupted service.Strong financial acumen with the ability to manage budgets, track expenses, and analyze cost trends to optimize profitability.Familiarity with fostering employee appreciation, morale, and team engagement through recognition and support.Organizational and prioritization skills under pressure in a fast-paced environment.Capable of developing strategies to enhance guest experience and manage customer relations effectively.Proficient in using inventory management, scheduling, and other operational software to improve efficiency and productivityAbility to quickly absorb large amounts of information: service procedures, menus, dining room floor plans, register operations.Strong conflict resolution skills with the ability to handle disputes between staff or with customers calmly and professionally.Ability to work a flexible and irregular schedule including weekends, evenings and holidaysMust be able to work in a smoke-filled casino environmentTraining:Must be able to pass Title 31TrainingLicenses/Certifications/Other:ServSafe Food Handler Certification, or ability to obtain within first month of employmentHold an Oklahoma ABLE license, or the ability to obtain upon hireMust be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functionsMust be able to complete a pre-employment drug test with a negative resultPhysical Requirements:The physical demands and work environment characteristics described are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Strength:Medium to heavy workloadStand, sit and walk consistentlyWill be required to lift up to or over 30lbs or exert occasionally over 50lbsMovement:Will consistently be required to touch, feel, stoop, bend, kneel, climb, reachWill use office equipmentDriving motor vehicles as neededAuditory:Frequently speak and articulateNoise levels will be varied from moderate to heavy machineryEnvironmental:Exposure to weather and extreme elements are minimalMinimal exposure in close proximity to horses #J-18808-Ljbffr Remington-Park-Racing-