SUMMARY
The Food and Beverage Manager is responsible for oversight and direction of restaurant venues as assigned to include all food venues, event center and non-gaming food and beverage service areas as well as Casino Floor Food and Beverage service and operations.

SPECIFIC DUTIES AND RESPONSIBILITIES
The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job with or without reasonable accommodations. This list of duties and responsibilities is not intended to be all-inclusive, but a general illustration. It may be expanded to include other duties and responsibilities deemed necessary.
• Responsible for front of house operations of assigned food and beverage outlets.
• Collaborate with the culinary team to ensure established recipes are adhered to.
• Ensure that the service culture is ingrained in every guest interaction through proper training, coaching and accountability.
• Ensure accuracy of all menus (food and drink) and update POS as required.
• Responsible for maintaining budgeted labor and staffing levels of all outlets.
• Involved with the F&B marketing of managed outlets.
• Will maintain the highest level of service standards at all times and provide the best-in-class dining experience in the area.
• Institute a culture of positivity while demonstrating an Upbeat & Positive Attitude in pre shifts as well as with all team member and guest interactions.
• Responsible for all team member actions (recruitment, disciplinary actions, staffing level recommendations, etc.)
• Oversees guest satisfaction through constant table visits, interacting with guests and staff throughout the dining rooms, event space and casino food and beverage areas.
• Responsible for the training of all team members and supervisors to ensure consistency of service at the highest level at all times.
• Responsible for overseeing ordering and inventory levels.
• Addresses any and all food/beverage or service related guest issues and utilizes creativity and resources available to maintain optimum satisfaction.
• Must be knowledgeable of all health department standards
• Other duties as assigned.

STANDARDS OF PERFORMANCE
• Works in the venues 90% of the time with a “hands-on” mentality for guest service.
• Ability to maintain high levels of confidentiality and integrity.
• Maintain interpersonal working relationships among all Team Members and the public.
• Excellent verbal and written communication skills.
• Willingness to assume overall responsibility relative to the performance of the position
• Must be detail oriented, have a professional attitude, strong organizational and time management skills, and be customer-focused
• Strong leadership and communication skills
• Self-motivated with attention to detail
• Strong analytical skills
• Knowledge of menu development, costing, labor management, food trends and service as well as overall restaurant operations preferred
• Available to work when needed, including weekends, holidays, and nights

EDUCATION, TRAINING, AND EXPERIENCE
• At least 2 years’ experience leading high volume food and beverage operations required
• At least 2 years’ experience managing salaried team members required
• Wine and liquor knowledge preferred.
• 4 year degree or related field experience preferred
• Valid health certifications; if required

LANGUAGE ABILITY
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to speak effectively before groups of customers or employees of the organization.

MATH ABILITY
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

REASONING ABILITY
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

COMPUTER SKILLS
Must have strong knowledge of Microsoft Excel, Word, Micros and Stratton Warren or comparable inventory systems..

CERTIFICATES AND LICENSES
Candidate must obtain appropriate applicable licensing.

SUPERVISORY RESPONSIBILITIES
Candidate will hire and discipline staff as designated. Candidate will train, supervise, and work with kitchen staffs.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. The noise level in the work environment is loud. There is smoking in portions of the casino, and therefore the candidate may be exposed to smoke.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Candidate must be able to bend, stoop, climb, walk and stand for extended periods of time. Candidate is required to reach with hands and arms. Candidate is required to talk and hear. The employee may be required to lift up to 50 lbs independently and more than 50lbs with assistance. Specific vision abilities required by this job include close vision.