Food and Beverage Manager

Augustine Casino•Coachella, CA

4d•Onsite

About The Position

Responsible for day-to-day operation of the front of house Food and Beverage Department ensuring proper staffing levels within budgeted guidelines, cleanliness of the operation and adherence to all State and Federal health codes. Create, implement, and reiterate training and operational guidelines at all levels of the Department that will enhance the guest experience while maintaining a good work environment for staff members.

Requirements

Excellent communication skills.
Understand and comply with all company and departmental rules and regulations, policies, and procedures.
Must possess the skill to establish and maintain an effective working relationship with staff and customers.
Ability to maintain confidentiality of sensitive information.
Ability to read write and communicate verbally in the English language.
Proficiency in basic computer knowledge, POS systems, and communication via E-mail.
The ability to develop, introduce and maintain a “service culture”.
Ability to perform intermediate math.
Present a pleasant, hospitable, upbeat, professional demeanor.
Ensure proper service and atmosphere for the guests.
Act as host in greeting and seating guests.
Handle guest service recovery situations with professionalism and fairness.
Ability to obtain a valid gaming license is required.
Must be 21 or over, pass drug screening, and background (credit/criminal) check.
Obtain valid Food Handlers and Responsible Beverage Server Certifications.
Must be able and willing to obtain a ServSafe Manager Certification within 30 days of employment
Ability to forecast food and beverage needs.
Ability to adhere to budgets and meet financial targets.
Proficiency utilizing Microsoft Office Suite.
Discerning attention to detail and dedication to brand presentation.

Nice To Haves

Experienced in current Food and Beverage operational systems and software.

Responsibilities

Manage the daily operation of all Food & Beverage outlets.
Monitor staff performance in all phases of service to ensure that service standards and operational protocols are in precise adherence.
Conduct ongoing training with staff to facilitate perfection of craft and continuous growth.
Evaluate and address guest comments and reviews regarding outlet experiences, analyze root cause and create resolution and mitigation strategies.
Administer disciplinary action.
Supervise, motivate, train, evaluate discipline and give direction to all front of house personnel.
Ensure compliance with all rules, regulations, policies, and procedures.
Ensure proper documentation of all incidents in detail.
Evaluate, train, restructure as needed and assign duties as well as monitor attendance of all front of house personnel.
Monitor all supplies and establish adequate par levels.
Inspect all equipment and report on maintenance any issues.
Monitor the overall cleanliness of the facility.
Ensure a safe work environment for the staff.
Evaluate staff to ensure they are presentable with clean and pressed uniforms consistently.
Other job-related duties as assigned.