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Assistant Manager - Beverage
Food & Beverage - Beverage/Bartending/Cocktails
Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over
Manages assigned operational functions within the department consistent with the strategic plan and vision for the department and the division.
Directs smooth, efficient, cost effective operation, including labor management, supervision of all aspects of services, scheduling and inventory control.
Manages Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the company’s diversity commitment; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements.
Ensures maintenance and cleanliness of outlets with specific focus on departmental and SNHD food safety standards, OSHA, Fire and Life Safety Regulations. Communicates expectations to Housekeeping and Maintenance Departments with a focus on preventative maintenance.
Participates in the research, development, evaluation and implementation of new products, services, technology and processes to ensure Mandalay Bay’s competitive position and in anticipation of changing customer needs within the dynamic hospitality/gaming environment.
Develops tangible goals and supervises subordinates goal development.
Understand importance of internal guest service and display ability to communicate professionally and efficiently to all departments as needed within the property and company.
Maintains employee license requirements, attendance, payroll records, and files.
Maintains a working relationship with the Culinary Union; adherence to the company’s status quo third party representation philosophy; compliance with company policies, legal requirements and collective bargaining agreements.
Provides guidance and counsel to all beverage employees, ensures the staff is scheduled properly.
Provides recommendations to management on daily operational issues.
Schedules for all beverage Cocktail Servers, Lounge Servers, Bartenders, Apprentice Bartenders and Bar Porters. Including scheduling for seasonal Beverage pool employees.
Posts all bids, memos, and schedules in a timely manner.
Creates daily floor charts based on the schedule for the managers to use as a tool when overseeing the casino floor.
Responsible for approving and entering all LOA, Vacation and EDO requests for all full time/on-call beverage employees.
Responsible for tracking attendance and creating discipline for all full time/on-call beverage employees.
Assist with all processes and paperwork in regards to hiring, separation, discipline, training, and compliance.
Assist in project follow-up with various departments such as Engineering, Purchasing, Marketing, and Entertainment.
Assist in daily clerical and operation tasks to support Beverage Team and perform duties as required within specified deadlines.
Assist Beverage Managers and Assistant Director in projects as required.
Performs other duties as required.
At least 1 or more years of administrative or supervisory experience, preferably in a casino environment.
Excellent organizational skills with attention to detail while meeting targeted deadlines, and ability to deal effectively with guests, management, employees and outside contacts. Ability to manage multiple tasks and remain calm in very high paced and stressful environment, and work under pressure.
Effective listening abilities with strong judgment skills and ability to follow directions.
Excellent organizational skills to function effectively under time constraints and within established deadlines.
Attention to detail with the ability to make decisions quickly and delegate responsibilities accordingly.
Proficiency in Microsoft Word, Excel, and Outlook.
Previous experience with product ordering as well as inventory control.
Have interpersonal skills to deal effectively with all business contacts.
Work varied shifts, including weekends and holidays.
High School diploma or equivalent.
Must be able to communicate effectively in English, in both written and oral forms.
General understanding of Food and Beverage division.
Previous working knowledge of Culinary Union contract.
Previous experience in scheduling a staff of fifty or more employees.
Previouse experience in a similar resort setting.
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