F&B Manager

Description

POSITION SUMMARY

The Food & Beverage Manager is responsible for the overall operation and profitability of the Food & Beverage Department, including developing and maintaining well-performing teams, while achieving financial and company objectives. The Food & Beverage Manager is responsible for maintaining proper inventory control including equipment and supplies; maintaining consistent, high quality customer service; ensuring compliance with all health and safety protocols; reviewing scheduling and staffing plans; preparing sales, inventory and personnel reports; providing dedicated leadership and maximizing employee morale and retention through leading by example.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversee, manage, and maintains accountability for all restaurant and bar Front of House (FOH) and Back of House (BOH), making decisions on matters of importance to positively impact guest service and business.
• Implement effective training programs which focus on high quality service and thorough product knowledge.
• Manage food and beverage department to budgeted revenue, food cost, expense, headcount, and profit. 
• Responsible for reviewing preliminary P&L and general ledger for accuracy, provide explanation of variances on a monthly basis, and prepare/implement plan of action to track favorably to budget by the end of the fiscal year.
• Prepares budget forecasts as needed.
• Prepares annual capital budget forecasts as needed.
• Partners with Executive Chef to manage food costs, ensuring the expense remains within budget, menu items remain attractive to guests (as measured by guest satisfaction and revenue), and food and beverage presentation meets standards.
• Develop and implement seasonal menus.
• Develop employees by providing ongoing training, feedback, establishing performance expectations, holding employees accountable, and conducting timely performance evaluations.
• Manage and maintain oversight on food and beverage image standards, including cleanliness, professionalism, and appearance.
• Manage FOH staffing, scheduling, and payroll per budget. Review BOH staffing, schedule, and payroll per budget and offer recommendations as needed.
• Investigate and resolve guest complaints concerning food quality and service.
• Report waste, portion control, and preparation inconsistencies to Executive Chef and escalate to Director of Operations as needed.
• Maintain point of sale, liquor pour, product procurement, and item database systems.
• Prepare restaurant, bar and liquor inventory location orders and manage the scheduling of product and supply delivery to ensure that a sufficient supply to service peak periods is available at all times.
• Coordinate furniture/equipment inventories and complete associated purchase requests and repair orders.
• Ensure health and sanitation protocols are practiced by food and beverage FOH and BOH employees and standards are met at all times.
• Maintain a high level of confidentiality and discretion to protect the assets and information of the company and employees, within the scope of duties.
• Ensure compliance with all operational standards, company policies, and regulatory and agencies compliance, training food and beverage Supervisors, Leads, and employees as appropriate.
• Perform all other reasonable duties as assigned by the Director of Operations.

Qualifications

JOB SKILLS, ABILITIES, AND QUALIFICATIONS

• Must have five years’ experience in the food and beverage industry, including three years of restaurant management experience.
• In-depth knowledge of Food Handling, Food Health, and Safety regulations.
• A comparable combination of education in restaurant management and past work experience that is relevant to the position may be considered in lieu of the minimum education experience requirement.
• Must be able to identify strategic issues, prioritize workload, as well as identify and develop effective programs and initiatives to maximize performance.
• Working knowledge of profit and loss statements.
• Must be experienced and sensitive to working with diverse groups of people.
• Must be available to workdays, nights, weekends, and holidays.
• Must be able to perform the essential functions of the job with or without reasonable accommodation. 
• Excellent customer service relations.
• Must be 21 years of age or older.

COMMUNICATION SKILLS:

• Bilingual in Spanish (preferred).
• Must possess Basic Essential Communication Skills:
  • Oral Communication – verbal interaction of information to a group or individual.
  • Written Communication – exchange of information in the form of email, letter, etc.
  • Non-Verbal and Visual Communication – communicating without using words. Normally involves using hand gestures, facial expression, and eye contact to get message across.
  • Active Listening – understanding guests/team’s point of view and be confident in expressing their concerns while actively listening to the other.
  • Contextual Communication – understanding situation and ensuring responses are clear to reduce potential misunderstanding and confusion.

EDUCATION & TRAINING:

• Bachelor’s degree in Restaurant Management or related concentration.

CERTIFICATE & LICENSES:

• Ability to obtain and maintain a Cahuilla Gaming License and submit to random drug/and or alcohol testing.
• Ability to obtain a California State Driver’s License.
• Ability to complete necessary Casino Essentials courses to carry out the job responsibilities.
• Food Handler Card and ServSafe Certified (required).
• TIP Certified (required).
• Must pass Title 31.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job.

• While performing the duties of this job, the employee is frequently required to walk, sit, push carts, pull boxes, use hands to finger, handle or feel, reach with hands and arms, climb or balance, stoop or bend, and speak and hear.  Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

• While performing the essential functions of this position, the employee is occasionally exposed to outdoor weather conditions and required to move about the Casino floor and exposed to a non-smoke free environment.

• Cahuilla Casino Hotel is committed to a drug and alcohol-free workplace. Any job offer is conditional upon successful passing of a pre-employment drug test and must qualify for a Cahuilla Gaming License, which includes an extensive background security check.

• If none of the applicants should meet the stated qualifications, applicants whose education and experience are less than the stated requirements, may be interviewed and hired provided the applicant hired submits a formal written training plan within (30) thirty days which can be completed within a “reasonable time”

agreed upon by the supervisor and the applicant. Applicants who are hired and fail to meet the agreed upon formal training program, will be discharged upon failure to complete the specified training as so scheduled.

NOTE

This description incorporates the most typical duties performed. It is recognized that other duties not specifically mentioned may also be performed. The inclusion of these duties would not alter the overall evaluation of the position.