Cafe Manager

FT YUMA QUECHAN INDIAN TRIBE•Winterhaven, CA

3d•Onsite

About The Position

The Cafe Manager works under the general supervision of the F&B/Banquets Operation Manager. The role supervises, directs, motivates, and trains food and beverage personnel; maintains clean, orderly, and well-maintained dining and service areas; ensures service procedures are followed; and promotes consistently high-quality customer service. The manager oversees staffing and department operations, supports budgets and promotions, and maintains sanitation and service standards.

Requirements

High school diploma or GED.
At least three years of directly related management experience in a high-volume, full-service restaurant.
Proven management experience in the hospitality industry.
Must be at least 21 years of age.
Must successfully pass a pre-employment drug/alcohol screen, random drug and controlled-substance abuse tests, and a background investigation.
Must obtain and maintain a gaming license in California and Arizona.

Nice To Haves

Associate degree in Hotel Restaurant Management preferred.
Native American preference and/or experience with Native American culture and government preferred.
Tribal preference is given to qualified tribal applicants and qualified enrolled tribal members.

Responsibilities

Supervise personnel, including hiring, firing, work allocation, training, and problem resolution; evaluate performance and make recommendations.
Coordinate with department supervisory staff to communicate specials, menu changes, and promotions to food and beverage personnel.
Maintain current knowledge of applicable state liquor laws and relevant policies and procedures.
Conduct daily walkthroughs of service areas and ensure sanitation and maintenance, delegating tasks when necessary.
Train and develop department supervisors.
Periodically check service quality and consistency of standards.
Work with the F&B director to prepare department budgets for staffing and supplies.
Enforce appearance and uniform standards.
Approve department schedules to meet budgets and ensure staffing matches expected business volume.
Work with the F&B director to plan, propose, and implement promotions, menus, and specials.
Ensure high standards of sanitation and cleanliness are maintained throughout kitchen areas.
Schedule employees to control labor costs and provide appropriate staffing for anticipated customer volume.
Perform subordinate duties as needed and other duties as assigned.