Title:  Manager, F&B Food Outlet

JOB SUMMARY

The Food and Beverage Manager is responsible for overseeing the daily operations of all food and beverage outlets within the casino property, including restaurants, bars, lounges, and banquet services. This role ensures the delivery of high-quality guest experiences while achieving operational efficiency, profitability, and compliance with health, safety, and gaming regulations.

The F&B Manager provides leadership and direction to outlet supervisors and staff, manages inventory and budgets, develops service standards, and implements policies that enhance customer satisfaction and team performance. Success in this role requires strong leadership, attention to detail, and a deep understanding of hospitality operations in a fast-paced, high-volume casino environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Lead and manage daily operations for all F&B outlets on property

• Supervise, train, schedule, and mentor front-of-house and back-of-house staff

• Ensure consistent delivery of exceptional guest service across all F&B areas

• Monitor food and beverage quality, presentation, and service standards

• Analyze financial reports to manage labor costs, food costs, and overall department budget

• Maintain compliance with all health, safety, liquor, and gaming regulations

• Collaborate with culinary, marketing, and events teams on menu design, promotions, and special events

• Oversee inventory management, vendor relations, ordering, and cost controls

• Handle guest complaints and service recovery in a professional and timely manner

• Drive team engagement, service excellence, and operational efficiency through leadership and accountability

REQUIRED SKILLS AND ABILITIES

• Leadership & Team Management: Proven ability to lead, coach, and manage a diverse team in a high-volume hospitality setting. Able to foster teamwork, accountability, and a service-focused culture.

• Guest Service Excellence: Passionate about delivering exceptional guest experiences. Skilled in handling guest concerns with professionalism and poise, including VIP and high-profile clientele.

• Financial Acumen: Solid understanding of financial management, including budgeting, forecasting, labor control, and cost analysis. Able to drive profitability while maintaining quality service.

• Operational Expertise: Deep knowledge of food and beverage operations, including restaurants, bars, banquets, and lounges. Familiar with POS systems, inventory control, and ordering procedures.

• Regulatory Compliance: Knowledgeable of health and safety standards, food handling requirements, liquor laws, and gaming regulations. Committed to maintaining a clean, compliant, and secure environment.

• Problem-Solving: Strong decision-making skills with the ability to think quickly and resolve issues in a fast-paced, high-pressure environment.

• Communication & Collaboration: Excellent interpersonal and communication skills. Able to interact effectively with staff, guests, vendors, and senior leadership. Comfortable collaborating across departments to support casino-wide initiatives and events.

• Technology Proficiency: Proficient in Microsoft Office (Excel, Word, Outlook) and experienced with POS and inventory systems.

EDUCATION AND EXPERIENCE

• High school diploma or GED required; Associate’s or Bachelor’s degree in Hospitality or related field preferred

• 3–5 years of food and beverage management experience in a casino, resort, or high-volume setting

• Proven ability to lead large teams in a fast-paced, customer-facing environment

• Strong financial acumen with experience in budgeting, forecasting, and cost control

• In-depth knowledge of food safety, alcohol service laws, and gaming regulations

• Excellent communication, leadership, and problem-solving skills

• Must be able to obtain and maintain applicable licenses (e.g., food handler, alcohol service, gaming card)

• Flexible schedule, including nights, weekends, and holidays

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

• Ability to stand and walk for extended periods of time (8–10 hours or more per shift)

• Frequent walking, bending, stooping, reaching, and lifting

• Ability to lift, carry, and transport supplies, food trays, and equipment up to 25–50 lbs

• Manual dexterity to operate POS systems, office equipment, and handle food/beverage service items

• Clear vision and hearing to monitor guest areas, communicate with staff, and observe service standards

• Ability to work in a fast-paced environment with frequent movement between outlets, kitchens, and event spaces