ROK-MGR-FOOD & BEVERAGE

SUMMARY

Responsible for the day-to-day operation and direct supervision of all activities within the Food and Beverage department. Ensure daily operations and experiences meet guest expectations. Appropriately respond to and manage any escalated departmental concerns and guest and/or team member challenges.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

1. Hire, train, develop, measure performance, discipline, and schedule department staff
2. Lead the tactical execution of strategic initiatives under the direction of division leadership
3. Establish standards of service within assigned department(s) and ensure achievement
4. Monitor and control labor within the department while maintaining adequate coverage in the department based on business demands

1. Ensure compliance with all applicable gaming laws and company internal controls, policies and procedures, Title 31, and federal regulations, as they apply to the position

1. Ensures departmental compliance with applicable federal and state laws governing food and beverage.
2. Confers with department Director to review property-wide and departmental employee concerns, discussing needed changes and potential solutions. 
3. Assists Director in coordination all activities in F&B on property relating to recruitment, interviewing, testing, selection, orientation, transfers, promotions, and terminations, to ensure that they are carried out in accordance with established policies and procedures and federal and state laws.
4. Reviews, and submits, as appropriate, all recommendations and suggestions to hire, transfer, suspend, lay off, recall, promote, discharge, evaluate, assign, reward, or discipline all Food and Beverage employees.
5. Maintains appropriate staffing levels in the Food and Beverage Department, by interviewing, selecting, training, scheduling, evaluating, promoting, assisting with career development, disciplining and terminating employees, as needed.
6. Sets priorities for the F&B team members, providing guidance and assistance as needed. 
7. Participates in special projects as requested by the Director and General Manager and/or the management team. 
8. Supervises the activities of the Food and Beverage team members.
9. Ensures the quality of management operations in all areas of the organization.
10. Implements performance and profit objectives for short-term and long-term goals.
11. Reviews departmental reports, addressing potential conflicts and/or misinformation.
12. Ensures a maximum level of service and satisfaction is achieved and maintained throughout the property in the area of Food and Beverage.
13. Facilitates the flow of information throughout the property by organizing and presiding over regularly scheduled departmental meetings with all Food and Beverage management team.
14. Serves as an alternative member of the Operations Committee, attending weekly status meetings.
15. Serves as Interim Director in the absence of the department Director.
16. Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports.
17. Serves as Resort MOD when assigned.
18. Provide outstanding guest service in a timely manner to both guests and fellow team members that meets the company’s guest service culture standards
19. All other duties as assigned.

REPORTING LINE

You will report directly to the Director of Food and Beverage.

QUALIFICATION REQUIREMENTS

• Must have excellent communication skills, be polite, and present a neat appearance at all times. 
• The ability to work with others as a team in an efficient manner. 
• Strong interpersonal and organizational skills required 

• Proven experience providing high level of guest service
• Computer literate in Microsoft Excel and Word or related software
• The ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
• The ability to compute rate, ratio, and percent, and to interpret data from graphs
• The ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents
• The ability to write effective reports and memos
• Must respond to inquiries from employees or guests

• The availability to work all shifts.
• The ability to work in a fast–paced environment and stressful situations.
• Must be at least 21 years old. 
• Must be able to pass a background investigation and obtain and maintain all work cards as required by the company, including gaming license through MLGCA.
• The ability to verify the right to work in the United States. 

EDUCATIONAL AND/OR EXPERIENCE

Bachelor’s degree in hotel and restaurant management or related area.  Six to eight years related experience and/or training, or an equivalent combination of education and experience.  

PHYSICAL DEMANDS

Ability to stand, walk, and move throughout the property for prolonged periods of time. Ability to push, pull, bend, reach, squat, kneel, crawl, twist, sit, climb, balance, carry and lift to 50 lbs. Constant use of hearing, speech, vision (including close vision, distance vision, color vision, peripheral vision, and depth perception), radios, and tools or equipment requiring a high degree of dexterity.

WORK ENVIRONMENT

Will be exposed to working in a noisy environment and seasonal elements. 

Our company offers a fun work environment, opportunities for professional growth, paid time off accrual and benefits, including single or family health, vision, and dental benefits, and access to emergency care for eligible team members.  401(k) plan with match available for permanent positions after 90 days.

Potential to earn discretionary bonus.