Senior Food and Beverage Manager

Description

• Develop and Mentor FSA Tribal Members within your department.
• Provide overall tactical and strategic direction for food and beverage profit centers including 360 Restaurant, Apache Grill, Summit Coffee, Banquet Services and Beverage Operations.

• Ensure consistent operation of Food and Beverage operations’ venues including sanitation, equipment, and safety and health standards, keeping current with relevant laws, procedures, and internal policies and controls.
• Ensure effective marketing of the food and beverage outlets to assure maximum departmental profitability to property operations.
• Work with the General Manager to develop action plans, measuring and analyzing results, with a focus on productivity, quality, and customer-service standards, and resolving problems.
• Estimate and forecast, ensuring appropriate staffing.
• Responsible for on-going daily operations, guest services, cash control and interface with other departmental operations’ team members.
• Work effectively with peers, team members, vendors, and regulatory agency personnel.
• Engage with guests using an upbeat, can-do attitude, to help develop the business and leads for sales, maintaining communication before, during and after stays, events and visits.
• Revise surveys as necessary, contacting guests depending on their review regarding services and products.
• Manage Food & Beverage Managers and Supervisors in accomplishing objectives through ongoing training, coaching, and mentoring; facilitate meetings and communicate necessary information to other department directors and managers.
• Lead by example in all areas with enthusiastic dedication, professionalism, and positive leadership. The Senior Food and Beverage Manager organizes, energizes, develops, and leads a diverse work group with Apache Casino Hotel’s core values as guiding principles. This will be accomplished by creating a culture, atmosphere, and environment of passionate hospitality, running great shifts using great people and creating relationships with guests, training, and upholding team members to company standards.
• Responsible for the selection, training, evaluation and supervision of all food and beverage and hotel operations’ team members in accordance with the organizational structure.
• Knowledgeable of (and ensure team members follow) all applicable regulations, laws, internal policies/procedures, and internal control protocols.
• Oversee and supervise unit managers and administrative team members, determine work procedures, prepare work schedules, and expedite workflow, issuing written and oral instructions, examining work for exactness and neatness, monitoring performance standards on a regular basis, and implementing changes and/or corrective action as may be necessary within authority.
• Ensure all team members understand and are accountable for their area(s) of responsibility. Act as a role model for team members and foster teamwork, team member morale, motivation, and open communication.
• Portray a positive attitude under all circumstances, understand and represent the core values of Apache Casino Hotel and live the mission of always providing exceptional service.
• Perform other related duties as may be assigned by reporting senior.

• Understand and comply with the Eye, Hi, Goodbye program.
• Regular attendance is required.

The functions above are not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities of the team member. Duties, responsibilities, and activities may change at any time.

Due to the cyclical nature of the hospitality/casino industry, team members may be required to work varying schedules to meet the business needs of Apache Casino Hotel - days, evenings, graveyards, holidays and/or weekends.  We are busiest during weekends and holidays, events, and peak seasons as they occur. There is a reasonable expectation it will be necessary for you to work during some of these times. 

Core Competencies:

• Adhere to and act in accordance with all casino policies and procedures, and applicable federal, state, and local regulations
• Maintain a neat, clean, and well-groomed appearance.
• Competency to follow detailed procedures and ensure accuracy in documentation, carefully monitoring processes and routine work details.
• Ability to clearly present information verbally and in writing; read and interpret complex information; actively listen and talk with guests and team members.
• Ability to maintain a calm demeanor during stressful situations.

• Demonstrate a high level of service delivery to ensure guest and team member satisfaction; handle service failures and prioritize guest and team member needs.
• Prepare for known problems and opportunities in advance; willingness to undertake additional responsibilities and respond to situations as they arise.
• Maintain high standards despite pressing deadlines; reinforce excellence as a fundamental priority
• Capable of using tact, maintaining confidences, and fostering an ethical work environment; giving proper credit to others, and handling situations honestly.
• Ability to adapt behavior to others’ styles, interact with people who have different values, culture, or backgrounds, be of service to difficult people, optimize the benefits of having a diverse workforce, developing rapport with others, and recognizing their concerns and feelings to build and maintain long-term associations based on trust.
• Share due credit with team members; display team spirit, enthusiasm and promote a friendly group working environment; work closely with other departments as necessary; support group decisions and solicit opinions from fellow team members.
• Ability to operate various types of equipment used in your departments, for example personal computers, printers, copy machines, facsimile machines, telephone, dishwashing and food preparation equipment, point-of-sale systems, cleaning, and commercial laundry equipment.

Physical Demands and Work Environment

The physical demands and work environment characteristics described are representative of those that must be met by a team member to successfully perform the essential job functions.

While performing job duties the team member may be regularly required to sit, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The team member may be required to stand for prolonged periods, work in confined spaces and in temperature extremes, walk, climb, or balance, and stoop, kneel, crouch, or crawl.  The team member may occasionally lift-up to 50 pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

The team member will be exposed to various foods and chemicals as well as latex. While performing job duties the team member is regularly exposed to risks associated with travel between buildings and back and forth to other areas as may be required due to business demands. The team member is occasionally exposed to fumes or airborne particles, including second-hand environmental smoke. The noise level in the work environment varies from light to moderate, and there are fluctuations in lighting due to flashing lights from slot machines and band lighting.

Following hire, the team member will be required to obtain a local food handler’s permit and an Oklahoma ABLE license.

Qualifications

• Bachelor’s Degree in Hotel & Restaurant Administration, Business Administration or at least five years’ progressively responsible leadership experience managing multi-unit food and beverage retail outlets.  Must include, developing an effective and efficient team with a strong focus on customer service and operational excellence, with proven outcomes managing multiple outlets.  Gaming industry experience preferred.
• Demonstrated experience maintaining consistent, high quality guest service levels and a proven track record of maximizing food and beverage revenues while controlling cost of goods, labor expenses and other operating costs.  Knowledge of various purchasing, pricing, point of sale and food and beverage cost control management support systems preferred.
• Comprehensive knowledge of product marketing, business planning, operational and capital budgeting functions; experience with and knowledge of applicable food service and beverage operations’ regulatory compliance requirements.
• Demonstrated experience with renovations and food outlet rebranding, and successful experience with menu, product, and brand development.
• Exceptional communication, organizational and project management skills, with a strong ability to collaborate across departments and motivate and maintain effective working relationships.
• Proven leader with a high level of energy and motivation, and a track record of executing and expanding successful concepts and ideas.
• Commitment to working variable schedules to meet business needs.
• Robust computer skills to include effective working knowledge of Microsoft Office products.
• Strong written and oral communication skills, with the ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Ability to obtain and maintain a gaming license through the Fort Sill Apache Gaming Commission.