Senior Manager, Food and Beverage

Reporting to the Director, Food & Beverage, the Senior Manager, of Food & Beverage is responsible for the overall operation and success of the restaurant(s), bar(s), and various venue(s) aspects of the Food & Beverage Department. The Senior Manager of Food & Beverage works with the Director of Food and Beverage to develop strategic leadership, guidance, and direction on food and beverage concepts, initiatives and operational decisions that are they then work with their leadership team to implement and execute which directly result in year over year improvements.

This position is responsible for the management, training, employee engagement, and overall direction of the department staff and their day-to-day responsibilities. Additionally, this role is responsible for assisting the Director(s) of Food and Beverage to partner closely with the various leadership in and out of the division to ensure an optimal, best in class guest service experience while safeguarding company assets and upholding the highest of food and beverage integrity.

• Manages the day-to-day operations and responsibilities for their areas to ensure that our Yaamava’ Resort & Casino brand standards are being upheld and executed. Develops business plans that improve the quality of service and guest experience. Continuously evaluates department operations and performance to identify strategies to increase revenue, profitability, and guest satisfaction.
• Creates succession plans to mentor team members for leadership roles and support employee engagement through involvement of the daily venue/beverage operations. Develops training programs and monitors results through evaluation, inspection, and analysis. Reports on current staffing levels, needs, forecasting, and overall labor management best practices.
• Manages the fiscal budget, KPI’s yield management of restaurant inventory, operations of assigned departments and marketing strategies to produce both short-term and long-term profitability based on department specific annual strategic planning. Ensure that the department is managing revenue, labor, COGs, OOE, and net income on daily basis on the budget, forecast, and strategic plan. Is able to thoroughly and accurately report on daily, weekly, monthly, quarterly, and annual performance(s) of revenue, COGs, labor, OOE, and net income.
• Ensures effective structures, processes, positions, and performance management systems are in place for restaurant, beverage, and catering operations. Ensures proper health and safety measures and food quality assurance standards are in place and met at all times.
• Maintains occupational knowledge and skills pertaining to all food items and alcoholic beverages by conducting research and attending seminars, educational workshops, classes and conferences. Drives results through staff professional development and appropriate training programs that monitor results through evaluation, inspection, and analysis.
• Identifies and implements new trends for operations, assists in the development of menus, and provides sound decision making in handling difficult business situations. Advises in department-related issues, such as the planning of special promotions and events, and provides the necessary expertise to ensure the successful implementation of plans.
• Performs other duties as assigned to support the efficient operation of the department.

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees;…