Title: Manager Food and Beverage
Dumfries, VA, US, 22026
A fine dining Manager overseas daily operations, including managing staff, ensuring exceptional customer service and controlling costs
key responsbilities
Supervising and raining staff, managing inventory and budgets, ensuring high standdards for food and service and handling customer concerns to maximize satisfaction and profitability. A liason between the front of the house and kitchen staff, coordinate special events and ensure compliance with health and saety regulations
JOB SUMMARY
The Manager, Food & Beverage is responsible for efficient and proper operation of various food outlets. Exhibits knowledge of product lines and prices and full awareness of safety and food sanitation laws and regulations. Provides efficient and smooth customer service according to the standards required by the Rose Gaming Resort. Performs additional job duties as assigned by Sr. Director, Hospitality.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Will display 100% commitment to World Class Guest Service through the delivery and maintenance of Guest Service Standards established by The Rose Gaming Resort.
- Ensuring incoming staff complies with company policy.
- Creating and maintaining a positive work environment rooted in professionalism, empathy, fun, respect, and ongoing learning.
- Training staff to follow restaurant procedures.
- Maintaining safety and food quality standards
- Keeping customers happy and handling complaints
- Organizing schedules
- Keeping track of employees’ hours
- Recording payroll data
- Ordering food, linens, gloves, and other supplies while staying within budget limitations.
- Supervising daily shift operations
- Ensuring all end of day cash outs are correctly completed.
- Coordinating daily front- and back-of-house restaurant operations
- Controlling operational costs and identifying ways to cut waste.
- Appraising staff performance
- Interviewing/recruiting new employees.
- Interacting with guests to get feedback on product quality and service levels.
- Responsibilities include interviewing and hiring, planning, training, assigning and directing work; appraising performance; rewarding and disciplining; addressing complaints and resolving problems; providing feedback to management as to operating policies and procedures, and suggestions on how to make the Food & Beverage Department run more efficiently and cost-effectively.
- Supervises food outlet operation and staff for employee dining, short order, fast foods, and deli dining type services; Responsible for the overall direction, coordination, and evaluation of the assigned department.
- Other duties as assigned.
REQUIRED SKILLS AND ABILITIES
In addition to the other duties described herein, each Team Member has the following responsibilities related to compliance with laws and regulations.
- Attend required training sessions offered by the Company.
- Obtain and retain required license(s).
- Perform the duties described in compliance with local laws and regulations.
- Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
- Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the Team Member’s department.
- Have knowledge of the Property’s programs to address problem gaming.
- Report any acts of wrongdoing of which the Team Member may have knowledge.
EDUCATION AND EXPERIENCE
- Bachelor’s degree in related field or minimum of 5 years progressive work experience in food and beverage operations to include three (3) years in a supervisor capacity. Two (2) years work experience with financial documents including budgeting, food cost analysis, and labor cost analysis required.
- Must be at least eighteen (21) years of age.
- Must be able to stand for longer than 8 hours
- The ability to lift, push and pull up to 50 pounds
Certificates, Licenses, and Registrations: Virginia Racing Commission License
Valid Driver’s License with a minimum of three (3) years driving experience.
PHYSICAL REQUIREMENTS & WORKING CONDITIONS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee may also be required to lift, push, and pull up to 50lbs. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. The employee is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines.
A review of this description has excluded the marginal functions of this job which are incidental to the performance of fundamental job duties. All duties or requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be expected to follow any other job-related instruction and to perform any other job-related duties requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at-will” employment relationship.
Core responsibilities
- Staff management: Hire, train, schedule, and supervise front-of-house staff to ensure a high level of performance. They are also responsible for performance reviews and addressing staff issues.
- Daily operations: Oversee all aspects of day-to-day operations, including managing reservations, directing service, and ensuring a smooth flow between the kitchen and dining areas.
- Customer satisfaction: Ensure a positive guest experience by handling complaints, addressing requests, and maintaining high standards of hospitality and service.
- Financial management: Manage budgets, control costs like food and labor, and implement strategies to increase revenue through repeat business and upselling.
- Inventory and supplies: Monitor and maintain inventory for both dining room supplies (linens, silverware, etc.) and food and beverages. This also includes placing orders and managing supplier relationships.
- Compliance and maintenance: Ensure the restaurant adheres to all health, safety, and sanitation standards. They are also responsible for maintaining the cleanliness and condition of the dining room and equipment.
- Menu oversight: Maintain in-depth knowledge of the menu and collaborate with the kitchen on food preparation and presentation standards.
- Reporting: Prepare and analyze reports on sales, expenses, and other key performance indicators to assess profitability and identify areas for improvement.
Nearest Major Market: Washington DC
