F&B RESTAURANT MANAGER
Average Hours per Week:
Required Skills Tests:
Food and Beverage
Oversees the front of the house operations of Food and Beverage Managers and team members on an assigned shift, in an assigned venue. Manages and coordinates the activities of team members; implements, communicates, and ensures the achievement of operational goals and objectives, marketing strategies, and budgets; ensures compliance with policies and procedures; and monitors forecasts, budgets, costs, and operating results. Provides effective leadership within the department and addresses team member issues.
ESSENTIAL DUTIES AND RESPONSIBILITIES
include the following. Other duties may be assigned.
Manages and coordinates the activities of the front of the house operations of Food and Beverage Managers and team members on an assigned shift, in an assigned venue.
Establishes, implements, communicates, and ensures the achievement of operational goals and objectives, marketing strategies, and budgets.
Provides effective leadership within the department and addresses team member issues. Monitors and provides feedback on the achievement of performance objectives. Prepares and approves schedules in order to ensure appropriate staffing.
Monitors forecasts, budgets, costs, and operating results. Assists in controlling food costs by correcting over rings, authorizing voids and make-overs in POS system and monitoring food portions.
Ensures food quality and guest service standards are maintained within the Food and Beverage Division. Ensures that there is a smooth flow of guests from initial greeting until departure and the highest quality and presentation of hot and cold foods are being served in a timely manner. Investigates and resolves any guest complaints.
Works with the Chefs to coordinate the activities of the Food and Beverage team members on the floor with those of the team members in the kitchen.
Acts as a liaison between the Food and Beverage Department and other departments.
Ensures the Food and Beverage Department complies with all governmental laws and regulations, gaming commission rules and regulations, and departmental policies and procedures.
Assists in performing any front of the house operations if needed.
Ensures a clean, safe, hazard-free work environment within scope of responsibility.
Practices Viejas Guest Service Standards while performing job duties and responsibilities.
Performs all related and compatible duties as assigned.
Manages front of the house managers and team members in the Food and Beverage Department on an assigned shift. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving operational and/or administrative problems.
EDUCATION and/or EXPERIENCE
High school diploma or general education degree (GED) and 5+ years of progressively more responsible experience in food and beverage operations OR the equivalent in education/experience.
Experience working in a casino environment preferred.
2 to 3 years of management/leadership experience required.
Demonstrated ability to mentor and develop management staff.
T.I.P.S. Card must be obtained within 90 days of start of employment and recertification maintained throughout employment every three years.
Food Handler's Card must be obtained before commencing duties and maintained every three years.
Basic knowledge of Microsoft Office, Word, and Excel.
Experience working with on line point of service computer system and payroll timekeeping system.
Excellent verbal, written, and interpersonal communication skills.
Ability to work in a fast paced, high stress environment.
Ability to adjust to and manage change effectively.
Must be flexible to work different shifts.
If you need reasonable accommodation to complete the on-line application, please contact the Human Resources Department.
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