Title:  Manager of Food & Beverage (Banquets)

JOB SUMMARY

The Manager of Food & Beverage – EATS/O’Dark/Banquet Events is responsible for the oversight and direction of EATs, O’Dark Thirty, Banquets and other outlets as directed by the Food & Beverage Director.

ESSENTIAL DUTIES AND RESPONSIBILITIES

· Responsible for front of house operations of O’Dark Thirty, EATS, Banquets and other areas as assigned.

· Provides management coverage in other food outlets as necessary

· Collaborate with the culinary team to ensure established recipes are adhered to.

· Ensure that the service culture is ingrained in every guest interaction through proper training, coaching and accountability.

· Ensure accuracy of all menus (food and drink) and update POS system as required.

· Responsible for maintaining budgeted labor and staffing levels of all outlets.

· Involved with the F&B marketing of O’Dark Thirty, EATS, Banquets, racing and outdoor events.

· Ensure accuracy of all Banquet Event Orders (BEO’s)

· Coordinate and conduct weekly BEO meetings

· Responsible for maintaining client contact and satisfaction from the time the contract is handed off from the sales team until the client’s event is completed.

· Maintain the highest level of service standards at all times and provide the best-in-class dining experience in the area.

· Responsible for all team member actions (recruitment, disciplinary actions, staffing level recommendations, etc.)

· Oversees guest satisfaction through constant table visits, interacting with guests and staff engagement throughout the dining room.

· Responsible for the training of all team members and supervisors to ensure consistency of service at the highest level at all times.

· Responsible for overseeing ordering and inventory levels.

· Addresses any and all food/beverage or service-related guest issues and utilizes creativity and resources available to maintain optimum satisfaction.

· Must be knowledgeable of all health department standards

· Active in assisting in banquet and catering events for the department including race-day and outdoor events.

· Other duties as assigned.

REQUIRED SKILLS AND ABILITIES

· Works on the floor 80% of the time with a “hands-on” mentality for guest service.

· Ability to maintain high levels of confidentiality and integrity.

· Maintain interpersonal working relationships among all Team Members and the public.

· Excellent verbal and written communication skills.

· Willingness to assume overall responsibility relative to the performance of the position

· Must be detail oriented, have a professional attitude, strong organizational and time management skills, and be customer-focused

· Strong leadership and communication skills

· Self-motivated with attention to detail

· Strong analytical skills

· Knowledge of menu development, costing, labor management, food trends and service as well as overall restaurant operations preferred.

· Must have strong knowledge of Microsoft Excel, Word, Micros and Stratton Warren or comparable inventory systems.

· Available to work when needed, including weekends, holidays, and nights.

EDUCATION AND EXPERIENCE

· Two years’ high volume table-service dining experience required.

· Wine and liquor knowledge preferred.

· Extensive training background in a high pace, front of house team setting.

· Bachelor’s degree in the Hospitality field preferred.

· Able to obtain and maintain a valid Kentucky gaming/racing license.

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 25lbs. 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.