Assistant Manager, Food and Beverage, bEATS

Benefits

Additional Information

Under the direction of the Manager, Food and Beverage (F&B), the Assistant Manager, F&B directs and controls efficient food service outlet operations and oversees the training of non-exempt union and exempt employees. This position oversees culinary staff, bussers, and cashiers to ensure timely menu item execution and delivery that consistently meets all quality standards and exceeds patron expectations; directs overall activities of the supervisors to ensure established customer service standards are met or exceeded in a safe and orderly work environment. Profit and loss co-responsibilities include forecasting, budgeting, managing labor and operations costs to ensure a quality profit while meeting fiscal requirements. The Food and Beverage venues are high-volume food service amenities located in a 24-hour operation, seven-day-a-week casino. ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Manages the day-to-day operation of the F&B venues in accordance with established policies and procedures ensuring that outlets operate effectively within department fiscal and operational guidelines. 2. Develops initiatives to build sales, profitability, and guest counts. Maintains effective cost controls in support of these initiatives. Analyzes monthly operating statements, determining causes for any variances. Manages operational expenses to maximize profit potential. Is responsible for maintaining labor efficiency ratios to ensure guest service and cost effectiveness. 3. Compiles variance reports, weekly management reports, comp reports and annual budget and any other reports deemed necessary by the outlets. Is responsible for meeting and exceeding budgeted sales and profitability goals. 4. Monitors team member performance to ensure compliance with established policies and procedures oversees follow-up work to ensure non-recurrence of cashier errors; works closely with business office and internal audit to ensure compliance. 5. Ensures monthly safety meetings are conducted and that recommendations are acted upon as appropriate. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Ensures established Health Department regulation and food safety and sanitation standards are maintained. Ensures all team members are properly trained with updated certifications on file. 6. Ensures all menu items are consistently prepared to recipe specifications; utilizes food production and inventory tools available to support this responsibility. Acquires and maintains a working knowledge of all recipes, products, and production procedures, keeping up with changes as they occur. 7. Ensures established food safety and sanitation standards are maintained. Requisitions and acquires food and beverage product within established guidelines. Oversees storage and handling of food and beverage product to ensure optimum quality and freshness at all times. Strikes a cost efficient balance between labor cost and quality production. 8. Monitors quality and appearance of all food and beverage product from the time it is received to the point of service, communicating any deviations to outlet food preparation supervisor. 9. Responds to guest comments in a constructive and positive manner, welcoming it as an opportunity to build guest count. Educates and empowers subordinate supervisors to act in a similar capacity. Ensures a safe and secure environment for associates and guests. Demonstrates high ethical standards, particularly with regard to those established by the Food and Beverage Department. Acts immediately on all customer concerns to ensure that issues are promptly addressed and resolved to the guests' satisfaction. 10. Performs other duties as assigned to support the efficient operation of the department. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Makes hiring decisions and designs individual development plans with succession planning in mind for all key roles. EDUCATION , EXPERIENCE AND QUALIFICATIONS Bachelor's degree in Hospitality Management, Food Service, Business or related field required. Minimum of three (3) years of restaurant or related hospitality experience required. Bar experience preferred. Minimum of two (2) years of supervisory experience preferred. Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above. KNOWLEDGE, SKILLS AND ABILITIES (KSA) Proficient in Microsoft Office - Microsoft Outlook, Excel and Word are preferred. Must possess strong leadership and people management skills with the ability to successfully collaborate with and motivate others. Must