Job Title:   Assistant Manager - Beverage
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Monte Carlo
Food & Beverage - Beverage/Bartending/Cocktails
21 and over

  • Make daily floor plans per shift to ensure proper rotation and coverage of stations.
  • Review staffing, schedules and vacations.
  • Coach and train on policies and procedures.
  • Train employees in the performance of their duties.
  • Supervise floor service in dining rooms during hours of operation.
  • Maintain contacts with cashiers to ensure correct policies and procedures for check handling / closing are maintained by service staff.
  • Delegate responsibilities to employees and supervise tasks to completion, correctly and on time.
  • Supervise staff activities, ways of access and egress to ensure complete compliance with Health Department and Fire Marshall Regulations.
  • Perform employee evaluations and manage all issues related to attendance records and FileNet in general.
  • Discipline or commend employees following departmental rules and complying with the Union contract.
  • Maintain communication with the Chef on all food service and menu issues.
  • Effectively communicate with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees.
  • Order supplies through the IP System and Purchasing.
  • Prepare purchase requisitions for any outlets from the Monte Carlo warehouse or support departments.
  • Keep inventory form and stocking area updated.
  • Inspect the food coming from support departments to assure freshness and quality.
  • Properly label and date all products to ensure safe keeping and sanitation.
  • Analyze financial reports on a daily, monthly, and yearly basis.
  • Identify and implement cost-cutting measures and initiatives.
  • Able to contact engineering department or other vendors to repair equipment.
  • Understand and manage Profit & Loss statements, general business practices of restaurant operation.
  • Maintain par levels and direct purchase of china, glass and silverware.
  • Manage Infogenesis pricing / maintenance issues to ensure checks can be processed correctly.
  • Follow current proper policies and procedures for Manager comps and voids.
  • Exercise cost controls for all aspects of restaurant operation.
  • Conduct weekly FF&E checklists to maintain furniture, fixtures and equipment.
  • Ensure dining rooms are in accordance with the Maintenance Program, to include carpet, walls, light bulbs, windows and overall general cleanliness.
  • Check on all reservations and special guest needs.
  • Maintain direct communication with guests for special requests and large party reservations.
  • Anticipate the guests’ needs and respond appropriately with a sense of urgency – personal supervision of guest complaints.
  • Communicate, train and support all company initiatives to front and back of the house staff.
  • Work as a team member, assisting guests’ and employees’ needs and inquiries.
  • Perform other job related duties as assigned.

  • At least 1 year of service experience in a similar dining environment.
  • Working knowledge of Point of Sale (POS) systems and operations.
  • Working knowledge of health, safety and sanitation regulations.
  • Working knowledge of all Food and Beverage products, menu items and equipment.
  • Excellent customer service skills.
  • Ability to lead and mentor a team.
  • Have interpersonal skills to deal effectively with all business contacts.
  • Professional appearance and demeanor.
  • Work varied shifts, including weekends and holidays.
  • High school diploma or equivalent.
  • Able to effectively communicate in English, in both written and oral forms. 
  • 3 or more years of service experience in a similar environment.
  • 1 year of management experience.
  • Previous experience working in a similar resort setting.
  • Previous experience managing employees using a Collective Bargaining Agreement.

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