Food & Beverage Manager

Summary

Manages the day to day operations of the Buffet and Café venues. Responsible for ensuring appropriate standards of service, organization, and management of daily operations are maintained. Ensures outstanding guest service is provided to guests at all times and handles all elevated complaints or concerns.

• Hires, trains, schedules, develops, and disciplines both management and line level room staff to ensure established standards are maintained.
• Oversees standards of service and ensures they are properly maintained. Handles accordingly when standards are not met.
• Monitors staff to ensure outstanding guest service is being provided to guests and handles any guest concerns or complaints.
• Provides continual evaluation of processes and procedures and provides methods to improve efficiency and service.
• Reviews and researches room financial reports, including reviewing the monthly profit and loss statements and payroll to ensure monthly budget requirements are achieved.
• Ensures management staff follows guidelines as dictated by company policies and procedures and culinary contract agreement.
• Ensures that the restaurants are clean, organized and properly functioning and that restaurant equipment is maintained.
• Ensures health, safety and sanitation standards are followed at all time.
• Performs other duties as assigned by management.

• Three years management experience in casual dining, high-volume food and beverage outlet.
• Excellent written, verbal and group presentation communication skills.
• Effective leadership techniques, program/system planning, decision making, staff development, statistical reporting/analysis and cost-benefit analysis skills.
• Excellent computer skills (experience with Microsoft Word, Excel, and Power Point).
• Working knowledge of kitchen equipment and sanitation guidelines.
• At least 21 years of age.
• High school diploma or equivalent.
• Bachelor’s or Associate’s degree preferred.

• TAM
• Health
• Non-Gaming

• Walking, continuously standing and working indoors (more than 75% of the time).
• Lifting, pushing, pulling, carrying, bending and kneeling (up to 50% of the time).
• Using chemical agents and wearing protective equipment (less than 25% of the time).
• Frequently lift, carry, push, pull or otherwise move objects up to 20 pounds.
• Hearing, vision, speech and literacy (critical).
• Ability to work in smoky, noisy environments and hot or cold temperatures.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Duties to be performed with or without reasonable accommodations.