Manager, F&B

Location: Waterloo, NY

About the role

Responsible for front-of-the-house food services and functions of the assigned food service outlets, including monitoring of the budget and staffing issues. Participates in employee development, assists in establishing department standards, guidelines, and objectives while helping to maintain the internal control measures necessary for operational efficiency.

Responsibilities

• Supervise, motivate, and encourage the staff to openly communicate their suggestions, problems, and needs in hiring and evaluating restaurant personnel
• Investigate and resolve customer complaints in order to maintain positive customer relations
• Prepare Team Member schedules to ensure proper staffing levels for service and labor control
• Select, supervise, and evaluate assigned personnel
• Determine work performance standards
• Provide staff training and work with Team Members to correct deficiencies
• Implement corrective action and termination procedures
• Evaluate performance of the restaurant by monitoring guest satisfaction and building guest relations
• Conduct inspections of front-of-the-house areas to ensure compliance with procedures, security of company assets, and guest and Team Member safety
• Monitor proper sanitation of beverage areas and storage and rotation of stock
• Develop and implement casino beverage quality and service standards
• Establish and maintain a system and method of liquor inventory
• Maintain liquor costs at appropriate levels
• Ensure ongoing T.I.P.S. and service training for all beverage and other department Team Members, as needed
• Assist in developing marketing promotions to increase bar sales
• Actively promote guest satisfaction and repeat business by maintaining contact with kitchen staff, management, serving staff, and guests to ensure dining details are handled properly and guest concerns are addressed in a timely and mutually satisfactory manner
• Coach, mentor, and advocate for Team Members as well as the company, demonstrating old-world hospitality with charm
• Other duties as assigned

Requirements

• Bachelor’s degree in hospitality management or eight years of restaurant experience
• Minimum of three years of Food and Beverage management experience, preferably in a high-volume casino or hotel environment
• Minimum of one year of beverage experience in a high-volume bar or bar/restaurant

Skills

• Ability to communicate effectively with all levels of Team Members, guests, and outside contacts
• Ability to work effectively in a fast-paced environment
• Ability to move around all work areas effectively and efficiently
• Ability to work long hours, including nights, weekends, and holidays
• Extended time standing and sitting

Physical Requirements & Working Conditions

• Attend required training sessions offered by the casino
• Obtain required license(s)
• Perform duties in compliance with local laws and regulations
• Responsible for ensuring minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco
• Knowledge of ordinances, regulations, laws, policies, and procedures relating to the Team Member’s department
• Knowledge of the property’s programs to address problem gambling
• Consult with appropriate individuals and maintain an effective system of written policies, procedures, and internal controls to ensure compliance with gaming regulations and internal controls
• Investigate exceptions, fraud, and potential violations and report such instances to the appropriate levels of management
• Report any acts of wrongdoing on behalf of any Team Member that they have knowledge of

Pay

$70,000-$75,000 annually