Senior Manager, Food and Beverage

About the role

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 works with the Director to develop strategic leadership, guidance, and direction on food and beverage concepts, initiatives, and operational decisions, then collaborates with the leadership team to implement and execute these plans, driving year‑over‑year improvements. This role manages the department’s staff, training, employee engagement, and day‑to‑day responsibilities, while partnering with internal and external leadership to ensure best‑in‑class guest service, safeguard company assets, and uphold the highest food and beverage integrity.

Responsibilities

• Manages day‑to‑day operations to ensure Yaamava’ Resort & Casino brand standards are upheld.
• Develops business plans that improve service quality 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 supports employee engagement through involvement in daily venue/beverage operations.
• Develops training programs and monitors results via evaluation, inspection, and analysis.
• Reports on staffing levels, needs, forecasting, and labor management best practices.
• Manages the fiscal budget, KPIs, yield management of restaurant inventory, operations of assigned departments, and marketing strategies to produce short‑ and long‑term profitability based on department‑specific annual strategic planning.
• Ensures the department manages revenue, labor, COGs, OOE, and net income on a daily basis against budget, forecast, and strategic plan.
• Provides thorough and accurate reporting on daily, weekly, monthly, quarterly, and annual performance 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.
• Maintains proper health and safety measures and food quality assurance standards at all times.
• Maintains occupational knowledge of all food items and alcoholic beverages through research, seminars, workshops, classes, and conferences.
• Drives