Jamul 23 Manager

Jamul Casino•Jamul, CA

12d•Onsite

About The Position

The F&B Manager | J23, Butler Services, Hotel Banquets is responsible for the overall operation, guest experience, and financial performance of the J23 bar and lounge, Butler Services, In-Room Dining (IRD), hotel banquets and functions, and special events within the resort. This position leads the development of high-performing teams, drives revenue and profitability, maintains rigorous inventory controls, delivers consistent and elevated guest service, and ensures full compliance with all applicable health, safety, and alcohol service regulations. Core accountabilities include workforce planning, scheduling, and staffing; financial reporting and variance analysis; and hands-on leadership that upholds Jamul Casino Resort’s F.I.R.S.T. values (Fun, Integrity, Respect, Service, Team).

Requirements

Must be at least 21 years of age.
Minimum five (5) years of F&B management or supervisory experience in a high-volume, full-service restaurant or bar environment; experience in a resort, casino, or hotel setting strongly preferred.
Minimum of five (5) years’ progressive supervisory and managerial experience directing, leading, and coaching a team to exceed organizational standards.
Must possess advanced knowledge of liquor/beer/wine product and mixology.
Must possess knowledge of current OSHA and Alcoholic Beverage Control (ABC) regulations.
Intermediate proficiency in Microsoft (Word, Excel, PowerPoint and Outlook) is required.
Proficiency in point-of-sale and inventory systems required.
Must be self-motivated and able to work in a collaborative environment.
Strong analytical skills (understanding of variances – actual vs. forecast).
Demonstrated ability for people development by mentoring, motivating, coaching, consistently providing feedback, and ensuring accountability.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume, and distance. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Proficiency with standard business software and technology tools required for the role.
Ability to apply sound judgment to carry out instructions in written, oral, or diagram form and to effectively resolve problems involving multiple variables in complex or time-sensitive situations.
Ability to earn and maintain Gaming License.
Ability to earn and maintain a First Aid/AED certification.
Ability to earn and maintain Food Handlers certification.
Ability to earn and maintain RBS Certification within 30 days of employment.
Ability to read and communicate verbally in English.
Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals.

Nice To Haves

Bachelor’s degree in restaurant management or related field preferred.
Experience in a resort, casino, or hotel setting strongly preferred.
An equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above.
Spanish and/or Tagalog language skills highly preferred.

Responsibilities

Supervises operation of bars to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations.
Monitors changes in applicable laws and regulations to ensure continued compliance with alcohol service requirements.
Creates guidelines to sustain a highly energized culture and engaged and enthusiastic work environment that ensures optimal experience.
Maintains complete and up-to-date knowledge of all liquor brands, beers, and non-alcoholic selections available in outlets, the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list, designated glassware and garnishes for drinks, all bar menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
Stays up to date on improvements in the marketplace to systems, practices, and product, always with a focus on improving service and profit margins.
Implements training programs that ensure high quality service, including training in service and food and beverage products that are offered.
Assists in the creation of annual budgets and actively monitors and manages budgeted revenue, beverage cost, expense, headcount, and profit for assigned venue(s).
Models exceptional standards of guest service for team members and ensures the team delivers excellent service with every interaction.
Directs internal and external investigations with Human Resources to gather, analyze and document information about incidents and losses, identify responsible parties, and identify gaps or failures in internal control processes.
Performs other duties as assigned to support the efficient operation of the department.
Carries out supervisory responsibilities in accordance with Company policies and applicable laws.
Responsibilities include interviewing, hiring and comprehensive training of team members; planning, assigning, reviewing and directing work; evaluating and appraising performance (20, 40 and 59 days for new hires, Mid-Year and Annual for longer term team members); rewarding, coaching, and counseling team members; addressing complaints and resolving problems.