Title:  Food & Beverage Manager

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

• Assists with the hiring, training, development and efficient scheduling and management of Food & Beverage staff
• Plans and organizes workloads and staff assignments as well as trains, motivates and evaluates assigned staff
• Establishes department standards, guidelines, and objectives, and maintains other administrative processes, such as budget and staffing, to ensure proper planning and efficient operation of Food & Beverage department
• Manages all food service outlets within the property, including concessions, restaurants, , banquets etc. by completing staff schedules, payroll, etc.

• Manages department’s financial data and related documents to maintain effective cost and portion controls in the department

• Works alongside department management to review Food & Beverage activities and implement companywide and local sales promotions
• Directs restaurant and beverage operations to ensure maximum profitability, appropriate product quality, and safe production of all food for guests
• Assist Food & Beverage leadership in ensuring the accuracy of all menus (food and drink) and updating POS as required
• Communicate 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
• Ensure guest satisfaction through constant interactions with guests and team members to develop customer loyalty
• Attracts guests by participating in setting marketing policies and goals
• 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 leadership and management skills
• Excellent verbal and written communication skills
• Excellent customer service and interpersonal 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 service 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 preferred
• Degree or additional coursework in Hospitality Management or related field preferred
• Four years of progressive experience in a full-service dining environment preferred
• Must obtain valid gaming license, where applicable

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

• The employee is required to stand for the duration of the shift.
• 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 be required to lift up to 50 pounds.
• The employee 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 customer volume.

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 accommodation may be made to enable individuals with disabilities to perform the essential functions.