Food and Beverage Manager - Ponca

Under general supervision of the General Manager, responsible for the overall direction of all food, beverage and bar/lounge operations, quality, guest satisfaction, and inventory of stock.

MINIMUM QUALIFICATIONS:

• Must be 21 years of age.
• High School Diploma or GED. Bachelor's Degree preferred.
• Five years food & beverage experience including three years in a supervisory or manager capacity.
• Required to obtain an ABLE liquor license.
• Casino or hospitality experience preferred.
• Required to pass a pre-employment drug screening and obtain and maintain an Osage Nation gaming license.
• Required to maintain a valid Driver's License.
• Required to provide documents to show the applicant is eligible to work in the United States.
• Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos.
• Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation.

JOB DUTIES:

• Ensures optimum staffing levels by coordinating the schedules of the servers, food court attendants, and/or bussers and dishwashers.
• Evaluates food and beverage operations in the casino; seeks opportunities to increase food revenue, decrease expenses, and maximize department productivity without compromising guest satisfaction.
• Oversees and monitors the maintenance and sanitation of the food, beverage, and bar outlets and equipment to protect the assets, comply with regulations and ensure a safe work environment.
• Coordinates and oversees restaurant reservations and special events in restaurants and lounges.
• Oversees and ensures excellence in guest service and food quality. Must uphold quality standards defined in specification manuals.
• Maintains presence in all restaurants, bar, gaming and customer service areas to ensure guests enjoy positive dining and entertainment experience.
• Develops and implements customer service training programs. Ensures all staff provide excellent guest service.
• Ensures the consistent cleanliness of dishes, service ware, and preparation utensils.
• Maintains high standards of quality, freshness and presentation for all food prepared and served; ensures culinary offerings are reflective of industry standards.
• Ensures proper settlement of all transactions at point of sale.
• Approves overtime, prepares requisitions for replacements as necessary, and updates attendance records.
• Maintains the departmental shift log noting any unusual occurrences, incidents, equipment failures, safety issues, disputes, etc.
• Assists with prepping food and line cooking as requested.
• Ensures assigned staff is relieved from duty in order to take authorized break or meal periods.
• Orders merchandise or prepare requisitions to replenish food, beverages and paper goods on hand.
• Monitors the work safety program to minimize work-related accidents.
• Keeps leadership informed of status of food, beverage, and bar activities by attending meetings and submitting reports.
• Acts immediately on all customer complaints and takes corrective action as needed.
• Oversees month end and daily inventories.
• Prepares and submits all daily, monthly, and year end reports.
• Maintains an accurate and accountable inventory of all food and beverage supplies to included forms, order guides, transfer and purchase logs, manuals, etc; performs a monthly inventory of supplies.
• Contributes to a team effort and accomplishes related results as required.
• Performs other duties as required.

SUPERVISION RESPONSIBILITIES:

• Obtains, develops and maintains necessary personnel, training, and equipment to achieve financial, operational, and guest service expectations.
• Recruiting, interviewing, hiring, training, scheduling, supervising, evaluating, coaching, and terminating employees.
• Ensures adequate staffing to meet the organizations needs and budget.
• Hosts regular staff meetings to ensure communication between personnel and business related activities.

GUEST SERVICE:

• Provides excellent internal and external guest services, treating all guests with courtesy and consideration at all times.
• Cooperates and communicates with all employees, always exhibiting mutual respect and consistently projecting a positive, helpful image and attitude.
• Monitors production and service levels by interacting with guest and staff.

COMMUNICATION:

• Ensures company information provided by management is effectively communicated to assigned staff and ensures staff concerns, request for information, and ideas for improvement are effectively relayed to management.
• Facilitates the flow of…