Title:  Manager, F&B

JOB SUMMARY

The Food & Beverage Manager oversees the successful daily operations of kitchen, restaurant, concessions, and bar outlets throughout the property.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Conducts processes for the hiring, training, development and efficient management of the Food & Beverage staff.
• Plans and organizes workloads and staff assignments as well as trains, motivates, and evaluates assigned staff.
• Maintains department standards, guidelines, and objectives, and oversees other administrative processes, such as development, staffing, and payroll.
• Enforces all Food & Beverage policies and procedures; suggests new and improved methods, procedures, and menu items.
• Responsible for maintaining adherence to budget; prepares data for the department operating budgets and acts on budget variance items.
• Delegates duties and responsibilities to food & beverage personnel based on operational needs to ensure adequate coverage.
• Works with food & beverage leadership team to ensure the accuracy of all menus (food & drink) and updating the POS system as required.
• Communicates effectively with suppliers regarding product specifications to identify departmental needs for items and services while adhering to cost control procedures.
• Utilizes knowledge of purchasing methods and procedures, such as open market purchasing and negotiating techniques, to order and maintain inventory.
• Reviews daily invoices for accuracy and keeps up with the checkbooks.
• Reviews monthly inventory and usage reports to be submitted to the accounting department.
• Coordinates with Human Resources on personnel issues as needed.
• Develops the food & beverage supervisors with work schedules, personnel issues, and food & beverage ordering and par levels.
• Maintains and enforces compliance with applicable health, safety, food handling, and hygiene codes and standards.
• Performs other related duties as assigned.

REQUIRED SKILLS AND ABILITIES

• Demonstrated management and leadership skills in food & beverage operational effectiveness.
• Excellent verbal and written communication skills.
• Excellent guest service and interpersonal skills.
• Conflict resolution and mediation skills.
• Strong and accurate money handling skills.
• Ability to work under stress in a fast-paced environment.
• Knowledge of menu development, costing, labor management, food trends and services as well as overall restaurant operations preferred.
• Digital literacy in computer programs relating to the Food & Beverage department.

EDUCATION AND EXPERIENCE

• High school diploma or equivalent.
• Five to seven years of progressive experience in food & beverage or related field.
• Other combinations of education and experience may be considered.
• Must obtain and maintain Serv-Safe certification.
• Must obtain and maintain a valid racing license.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

• The Team Member will be required to stand for the duration of the shift.
• While performing the duties of this job, the Team Member 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; bend, stoop, kneel, crouch, or crawl; and talk or hear.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• The Team Member may be required to lift up to 50 pounds.
• The Team Member may be required to work long hours, including nights, weekends, and holidays.
• The noise level in the work environment is usually moderate to loud.
• The work environment may vary in levels of crowds, noise, and smoke, depending on the assigned station and guest volume.

The physical demands described here 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.