ASSISTANT MANAGER OF FOOD AND BEVERAGE
Average Hours per Week:
Required Skills Tests:
Food and Beverage
Assists in the direction of the Food and Beverage front of the house operations within an assigned area. 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 Food and Beverage front of the house operations as directed by the Beverage/Floor Manager or F&B Restaurant Manager.
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. Analyzes schedules in order to ensure appropriate staffing on shift managed.
Monitors forecasts, budgets, costs, and operating results. Assists in controlling food and beverage costs by monitoring labor and other controllable costs.
Ensures food quality and guest service standards are maintained. 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 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 within an assigned venue 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.
Stays engaged and eagerly seek out internal and external guest interaction.
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 team members in the Food and Beverage Department and assists other departments when needed. 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 problems.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
High school diploma or general education degree (GED) and 3+ years of progressively more responsible experience in food and beverage operations OR the equivalent in education/experience required.
1 to 2 years of management/leadership experience required.
Experience working in a casino environment preferred.
Food Handler's Card and Training in Intervention and Prevention (TIPS) Certificate must be obtained within 90 days of employment and maintained every three years.
Basic knowledge of Microsoft Office, Word, and Excel.
Experience working with on line Point of Sales (POS) computer system and payroll timekeeping system.
Excellent verbal and interpersonal communication skills.
Excellent customer service skills, be a self-starter with the ability to multi-task, follow-up and complete tasks in a timely manner.
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.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of guests or team members of the organization.
Intermediate mathematical skills, such as the ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume and the ability to apply concepts of basic algebra and geometry.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
If you need reasonable accommodation to complete the on-line application, please contact the Human Resources Department.
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