Food And Beverage Manager

Belterra Casino Resort•Florence, IN

2d•Onsite

About The Position

The Food and Beverage Manager provides direct and general supervision to restaurant staff in order to ensure effective and efficient operation of assigned restaurant operations. The Food and Beverage Manager: Ensures compliance with health department regulations while supporting Belterra’s vision, mission and values. Operates and maintains an efficient and profitable (front-of-the-house) operation in all food and beverage outlets, as well as for participating in the planning and direction of all F&B departments. Manages the activities and functions of an assigned food outlet(s), including monitoring of the budget, staffing issues, and operation performance, ensuring the delivery of quality service and most appropriate price value consistent with Belterra Casino Resort objectives. Delivers internal and external guest service with Boyd Style while always exhibiting a friendly and approachable demeanor. Looks for and act upon opportunities to assist guests and team members. Is prepared with the knowledge and skill required to be responsive to guests and team member’s needs and questions. Staffs, schedules, evaluates, trains, develops and monitors team members. Recommends wage increases, promotions, demotions, discipline and other employment actions for team members. Hires, trains, motivates, evaluates and supervises staff in order to ensure that team members receive adequate guidance and resources to accomplish established objectives. Is responsible for staff morale through quality supervision and training. Understands department objectives, standards, guidelines and budget to achieve effective supervision of department; adjusts daily schedule according to business levels. Establishes and maintains training and development procedures to ensure superior guest service standards are met. Opens and closes work area at scheduled times, ensuring full preparation for operation/function; ensure cleanliness and security of company assets. Works with Chef and kitchen staff to ensure proper food preparation and timing. Monitors staff, directing necessary action to ensure the proper setup, schedule and delivery of service. Recommends wage increases, promotions, demotions, discipline and other employment actions for subordinate personnel. Is responsible for ordering and maintaining inventory levels of all needed supplies. Ensures effective beverage operations. Resolves guest concerns or complaints in a timely and friendly manner. Conducts inspections to ensure a safe work environment: ensuring that equipment is operating properly, and sufficient supplies are on hand in order to accomplish smooth operation of the department. Implements and monitors department budget and other administrative processes. Increases department revenues through research and taking positive steps to adjust or change menu offerings, service, portion control, presentation and waste. Develops and implements department management plans including budgets, labor schedules and systems of accountability. Organizes restaurant operations for effective and efficient service as well as overall coordination and control. Ensures food servers, bus persons, and other restaurant personnel are meeting or exceeding service standards. Maintains control of the restaurant to ensure staffing levels are appropriate based on business volumes. Develops and implements policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines. Creates and maintains records, reports and other documentation as required. Ensures proper communication between front of house and back of house operations while taking ownership of all responsible areas. Meets daily deadlines of opening, creating, and posting table-talks for specials and produces sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level reports, and critical inventory comparisons. Ensures periodic quality checks for all products and service, i.e., greeting times. Maintains the viability and integrity of all restaurant operations. Works with the F&B Multi-Outlet Manager and Director of Food & Beverage to analyze food cost and forecast business trends in order to make recommendations for revision of menu prices and food specials that will most appropriately meet company needs. Coordinates with marketing and player development to properly prepare for increased guest volume due to group functions and special events. Performs other duties as assigned by management.

Requirements

Ability to obtain and maintain valid gaming license
Experience in the management of catering and banquet operations
Excellent guest relations skills
Knowledge of wines and alcoholic beverages
Demonstrated knowledge of table-side service
Ability to maintain bar operations
Working knowledge of all types of banquet room setups
Ability to communicate effectively with guests, outside contacts and team members
Ability to observe and direct actions of subordinates
Ability to effectively and efficiently move around banquet and meeting rooms
Ability to lift and move, with or without assistance, large banquet tables, other necessary items, and/or equipment
Ability to review and comprehend all necessary documentation and programs
Demonstrated management experience in a high-volume restaurant
Must be at least 21 years of age
These skills and abilities are typically acquired through the completion of a Bachelor’s Degree in Business Management or related field and five years experience directly related to food and beverage or an equivalent combination of training, education and experience which demonstrates the ability to perform the duties of the position

Responsibilities

Provides direct and general supervision to restaurant staff
Ensures compliance with health department regulations
Operates and maintains an efficient and profitable (front-of-the-house) operation
Manages the activities and functions of an assigned food outlet(s)
Delivers internal and external guest service with Boyd Style
Staffs, schedules, evaluates, trains, develops and monitors team members
Recommends wage increases, promotions, demotions, discipline and other employment actions for team members
Hires, trains, motivates, evaluates and supervises staff
Is responsible for staff morale through quality supervision and training
Understands department objectives, standards, guidelines and budget
Establishes and maintains training and development procedures
Opens and closes work area at scheduled times
Works with Chef and kitchen staff to ensure proper food preparation and timing
Monitors staff, directing necessary action to ensure the proper setup, schedule and delivery of service
Is responsible for ordering and maintaining inventory levels of all needed supplies
Ensures effective beverage operations
Resolves guest concerns or complaints in a timely and friendly manner
Conducts inspections to ensure a safe work environment
Implements and monitors department budget and other administrative processes
Increases department revenues through research
Develops and implements department management plans
Organizes restaurant operations for effective and efficient service
Ensures food servers, bus persons, and other restaurant personnel are meeting or exceeding service standards
Maintains control of the restaurant to ensure staffing levels are appropriate based on business volumes
Develops and implements policies, procedures and rules
Creates and maintains records, reports and other documentation as required
Ensures proper communication between front of house and back of house operations
Meets daily deadlines of opening, creating, and posting table-talks for specials
Ensures periodic quality checks for all products and service
Maintains the viability and integrity of all restaurant operations
Works with the F&B Multi-Outlet Manager and Director of Food & Beverage to analyze food cost and forecast business trends
Coordinates with marketing and player development to properly prepare for increased guest volume
Performs other duties as assigned by management