Food & Beverage Manager

F&B Manager

It is the responsibility of the F&B Manager to manage operation in an efficient and professional manner to ensure quality service to guests. Monitor operation profitability while ensuring all employees maintain Four Star/Four Diamond guest service standards. Interact with other Food and Beverage managers and other Department Heads to help outlet operations process smoothly. This position must also exhibit a high level of professional and personalized guest service that embodies the Company's brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

Responsibilities Must be multi-faceted and able to work relief shifts in all FOH operations Keep all operational expenses within budget Create, implement and monitor action plans to maximize revenue. Ability to understand P&L and Food & Beverage cost reports Control labor expenses based on business levels. Maintain accurate paperwork for comps, inventory levels, scheduling, payroll and employee records. Monitor comp checks and ensure all comp procedures are followed. Control walkouts. Assist in maintaining par levels of department and Stewards supplies. Sign for and disburse tips to Food Servers, ensuring that Food Servers sign tip log. Conduct pre-shift meetings. Orientates and updates employees regarding policies and procedures. Ensure employees adhere to established policies and procedures. Responsible for counseling all employees. Monitor and follow-up on employee training. Provides instructions and guidance to restaurant employees regarding their job duties. Have working knowledge of I.P. ordering system, Micros/Aloha systems and bar systems. Ensure guests are seated and served in a timely and professional manner. Ensure employees have valid work cards while they are working and meet both state and departmental requirements concerning sanitation and personal hygiene. Provide Human Resources with the necessary information to keep personnel files current. Responsible for staffing and scheduling all employees. Encourage and motivate employees. Be accessible and available to employees. Consistently demonstrate excellent people skills when dealing with employees and guests. Executing & Training for Service of Excellence by maintaining Guest Service skills. Check guest satisfaction during meal and resolve customer opportunities. Communicate with Room Chef or Executive Chef regarding any problems relating to the food or the kitchen. Communicate with Engineering to ensure quality physical appearance of the outlet. Ensure a neat, clean and safe working environment in accordance with established health and safety standards. Present needs of the outlet to the VP or Director of Food and Beverage. Complete special projects as requested by Food and Beverage Management.

Supervisory Responsibilities: Front and back of house F&B employees.

Qualifications To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to work efficiently, independently and cohesively, consistently producing quality results. Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams. Knowledge of cash registers and other front of the house equipment. Computer skills helpful. Good people skills and a well-groomed appearance. Minimum age requirement is 21. Education and/or Experience: Minimum three years of experience in a high-volume Food & Beverage operation, preferably in a Hotel/Casino environment. One-year prior inventory/cost control experience.

Pay Range USD $68,000.00 - USD $70,000.00 /Yr. Tipped Position

Benefits What we offer you: Multiple benefit plans to suit your needs Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities