Food & Beverage Manager

About the role

The F&B Manager oversees operations in an efficient and professional manner to ensure quality service to guests. This position monitors operational profitability while maintaining Four Star/Four Diamond guest service standards, interacts with other Food and Beverage managers and Department Heads, and embodies the Company’s core values (K.E.E.P. – Kindness, Engagement, Empathy, and Positivity).

Responsibilities

• Work multi-faceted relief shifts in all front-of-house operations.
• Keep all operational expenses within budget.
• Create, implement, and monitor action plans to maximize revenue.
• Understand P&L and Food & Beverage cost reports.
• Control labor expenses based on business levels.
• Maintain accurate paperwork for comps, inventory levels, scheduling, payroll, and employee records.
• Monitor comp checks and ensure all comp procedures are followed.
• Control walkouts.
• Assist in maintaining par levels of department and Stewards supplies.
• Sign for and disburse tips to Food Servers, ensuring they sign the tip log.
• Conduct pre-shift meetings and orient/update employees regarding policies and procedures.
• Ensure employees adhere to established policies and procedures.
• Counsel all employees and monitor/follow-up on employee training.
• Provide instructions and guidance to restaurant employees regarding job duties.
• Have working knowledge of I.P. ordering system, Micros/Aloha systems, and bar systems.
• Ensure guests are seated and served in a timely and professional manner.
• Ensure employees have valid work cards and meet state/departmental sanitation and hygiene requirements.
• Provide Human Resources with necessary information to keep personnel files current.
• Handle staffing and scheduling for all employees.
• Encourage and motivate employees while being accessible and available to them.
• Demonstrate excellent people skills when dealing with employees and guests.
• Maintain Guest Service skills through Service of Excellence training.
• Check guest satisfaction during meals and resolve customer concerns.
• Communicate with Room Chef or Executive Chef regarding food or kitchen issues.
• Communicate with Engineering to ensure quality physical appearance of the outlet.
• Ensure a neat, clean, and safe working environment in accordance with health and safety standards.
• Present outlet needs to the VP or Director of Food and Beverage.
• Complete special projects as requested by Food and Beverage Management.

Supervisory Responsibilities

Front and back of house F&B employees.

Requirements

• Ability to work efficiently, independently, and cohesively, consistently producing quality results.
• Proven ability to manage employees, with training and coaching skills to develop motivated teams.
• Knowledge of cash registers and other front-of-house equipment.
• Computer skills helpful.
• Strong people skills and a well-groomed appearance.
• Minimum age requirement is 21.

Qualifications

• Minimum three years of experience in a high-volume Food & Beverage operation, preferably in a Hotel/Casino environment.
• One-year prior inventory/cost control experience.

Pay

USD $68,000.00 - USD $70,000.00 per year (tipped position).

Benefits

• Multiple benefit plans to suit your needs.
• Paid Time Off.
• 401K.
• Opportunities for advancement.
• Positive and respectful work environment where diversity is valued.
• Generous employee discounts on dining, retail, amusements, and hotels.
• Community volunteer opportunities.