F&B Manager - Food Outlets / Banquets

• Responsible for front of house operations of O’Dark Thirty, EATS, Banquets and other areas as assigned.
• 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 system as required.
• Responsible for maintaining budgeted labor and staffing levels of all outlets.
• Involved with the F&B marketing of O’Dark Thirty, EATS, Banquets, racing and outdoor events.
• Ensure accuracy of all Banquet Event Orders (BEO’s)
• Coordinate and conduct weekly BEO meetings
• Responsible for maintaining client contact and satisfaction from the time the contract is handed off from the sales team until the client’s event is completed.
• Maintain the highest level of service standards at all times and provide the best-in-class dining experience in the area.
• 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 engagement throughout the dining room.
• 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
• Active in assisting in banquet and catering events for the department including race-day and outdoor events.
• Other duties as assigned.

 STANDARDS OF PERFORMANCE

• Works on the floor 80% 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.
• Must have strong knowledge of Microsoft Excel, Word, Micros and Stratton Warren or comparable inventory systems.
• Available to work when needed, including weekends, holidays, and nights.

EDUCATION, TRAINING, AND EXPERIENCE

• Two years’ high volume table-service dining experience required.
• Wine and liquor knowledge preferred.
• Extensive training background in a high pace, front of house team setting.
• Bachelor’s degree in the Hospitality field preferred.
• Able to obtain and maintain a valid Kentucky gaming/racing licenses

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