F&B Manager

Description

General Definition:               Responsible for ensuring proper day-to-day set-up and services of all non-catered, front-of-house F&B operations, supervising team members to ensure guest satisfaction, and maintaining service standards. This is a leadership role responsible for training team members to deliver prompt, courteous service in a manner that complies with all service standards, policies, and procedures.

Supervision Exercised:         Maître D’, Silks, Racing, Concessions, and Players Club Front of house staff

Essential Job Functions:       

• Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.
• Monitor and control operational costs, including food, beverage, and labor expenses, ensuring alignment with budgetary guidelines.
• Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement
• Lead weekly management meetings and daily pre-shift meetings to ensure clear communication and operational alignment.
• Make hiring and firing decisions in collaboration with management, ensuring a well-staffed and efficient team.
• Manage all outlets to meet or exceed standards in food quality, safety, and cleanliness.
• Oversee and manage the implementation, maintenance, and troubleshooting of Point-of-Sales (POS) systems, ensuring staff are properly trained and equipped to handle system issues, minimize errors, and ensure efficient order processing and billing.
• Conduct regular performance reviews, provide coaching and feedback, and develop staff development programs to promote growth, improve service standards, and ensure high employee retention.
• Develop and enforce operational policies, procedures, and training programs, with accountability, to maintain consistency, compliance with health and safety regulations, and enhance team performance.
• Ensure adherence to all local, state, and federal regulations, including health codes, liquor licensing, and labor laws.
• Ensure a positive guest experience by addressing customer concerns, complaints, and feedback promptly and professionally.
• Maintain a strong level of teamwork and camaraderie with all food and beverage management and employees, as well as other departments within the company.
• Follow and enforce company policies and procedures, including those for cash handling and safety/security.
• Assist in any areas of the restaurant when staffing constraints require, including front-of-house, back-of-house, or customer service, to ensure smooth operations and maintain high service standards.
• Ensure cleanliness throughout all outlets on a daily, weekly, and monthly basis, promoting a safe and hygienic environment for staff and guests, while training staff on proper hygiene and safety practices to maintain a clean and safe work environment.
• Prepare financial reports, track revenue and expenses, and analyze profitability to ensure alignment with operational goals, making adjustments as necessary to meet budget objectives.
• Maintain and update inventory count sheets monthly, utilizing a sheet-to-shelf approach via FoodTrac to ensure proper stock management.
• Oversee inventory management on a monthly basis, including counting, entering data, updating pricing and pack sizes/weight management, ensuring accurate and up-to-date records.
• Manage all alcohol, non-alcohol and all operating supply ordering, receiving, storage, and ensure the safety and security of all alcohol products in compliance with regulations.
• Maintain records in partnership with the Executive Chef of all ABLE and ServSafe certifications, ensuring they are up-to-date and easily accessible for random review by internal or external agencies.
• Determine work procedures, prepare work schedules, and expedite workflow.
• Perform all other duties as assigned.

Qualifications

MINIMUM QUALIFICATIONS:

• Bachelor's degree in Food Service Management, Hospitality Management, or related field
• Relevant experience may be considered in lieu of education
• 3 years of experience in leadership or supervisory role within food and beverage operations.
• Experience with and knowledge of applicable food service and beverage operations regulatory compliance requirements.
• Experience in inventory control, including ordering, stock management, and working with suppliers to ensure optimal product levels and quality.

Knowledge, Skills and Abilities:

• Familiarity with purchasing, pricing, and food and beverage cost control management support systems
• Strong computer skills to include effective working knowledge of Microsoft Office products, Time Keeping and HRIS systems
• Demonstrate expertise in operating, troubleshooting, and optimizing POS systems to streamline order processing, manage inventory, and generate accurate sales reports, ensuring efficient front-line operations and minimizing transaction errors.
• Capable of training staff on POS system functionality, ensuring proper utilization and understanding of system features, while providing ongoing support and resolving technical issues to maintain smooth and uninterrupted service.
• Strong financial acumen with the ability to manage budgets, track expenses, and analyze cost trends to optimize profitability.
• Familiarity with fostering employee appreciation, morale, and team engagement through recognition and support.
• Organizational and prioritization skills under pressure in a fast-paced environment.
• Capable of developing strategies to enhance guest experience and manage customer relations effectively.
• Proficient in using inventory management, scheduling, and other operational software to improve efficiency and productivity
• Ability to quickly absorb large amounts of information: service procedures, menus, dining room floor plans, register operations.
• Strong conflict resolution skills with the ability to handle disputes between staff or with customers calmly and professionally.
• Ability to work a flexible and irregular schedule including weekends, evenings and holidays
• Must be able to work in a smoke-filled casino environment

Training:      

• Must be able to pass Title 31Training

Licenses/Certifications/Other: 

• ServSafe Food Handler Certification, or ability to obtain within first month of employment
• Hold an Oklahoma ABLE license, or the ability to obtain upon hire
• Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functions
• Must be able to complete a pre-employment drug test with a negative result

Physical Requirements: 

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 functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Strength:
  • Medium to heavy workload
  • Stand, sit and walk consistently
  • Will be required to lift up to or over 30lbs or exert occasionally over 50lbs
• Movement:
  • Will consistently be required to touch, feel, stoop, bend, kneel, climb, reach
  • Will use office equipment
  • Driving motor vehicles as needed
• Auditory:
  • Frequently speak and articulate
  • Noise levels will be varied from moderate to heavy machinery
• Environmental:
  • Exposure to weather and extreme elements are minimal

Minimal exposure in close proximity to horses