Deli F&B Manager

Responsibilities

• Responsible for the direction of the Grab & Go outlet.
• Develops people to provide exceptional service, products and value to the company guests while maximizing profitability.
• Able to think strategically and operationally about factors such as: pricing, quality, marketing, price/value perceptions, customer satisfaction, employee training and development as they relate to overall Food & Beverage products.
• Able to develop financial, business and capital expenditure plans that are consistent with the overall strategic positioning of the property.
• Can respond to changes in planning assumptions and alter plans as necessary.
• Can formally present updates to plans and provide appropriate explanations and solutions to variances.
• Provides leadership and demonstrates behavior that is consistent with the Better People philosophy.
• Ensures that the receiving, holding and issuance, production and service of products are within the quality and control standards.
• Ties operational challenges to strategic direction and the ability to be effective in a large organization.
• Assists in designing and engineering menus.
• Implements and audits inventory and cost control systems and procedures.
• Enforces all regulatory, internal controls, policies, and procedures for compliance.
• Professional appearance and demeanor.

• Bachelor’s degree (B.A./B.S.) from an accredited four-year college or university preferred.
• Five years progressive Food & Beverage management experience, including three years directing a multi-unit operation.
• Must be proficient in Microsoft applications (Excel, Access, Word).
• Knowledge of all phases of Food & Beverage administration, cost control and familiarity of all food and beverage services is required.
• Ability to train and motivate personnel well.
• Delegation, negotiation and diplomacy skills required.
• Ability to communicate well among staff and be guest service oriented.
• Organizational development and personnel assessment skills.
• Knowledge of food cost and labor analysis pertaining to a Hotel/Casino or property comparable in size.
• Physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 25 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

• Responsible for staff development and training programs.
• Responsible for rewards and recognition program to maximize employee engagement.
• Evaluates team members within department and delivers constructive feedback to employees in regards to performance.
• Provides recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs.
• Manages work procedures and expedites workflow.
• Provides recommendation for employee performance (disciplining, coaching, and counseling).