FOOD AND BEVERAGE MULTI-OUTLET MANAGER

Boyd Gaming•Florence, IN

3h•Onsite

About The Position

The F&B Multi-Outlet Manager provides direct and general supervision to outlet management staff in order to ensure effective and efficient operation of assigned restaurant operation. This role is responsible for the day-to-day operations of one or more F&B outlets, ensuring compliance with health department regulations while supporting the company's vision, mission, and values. The manager will deliver internal and external guest service, hire, motivate, evaluate, schedule, train, develop, and supervise front-of-the-house staff. They will also be responsible for the morale of the staff through quality supervision and training, and provide training for all assigned outlet personnel to ensure customer service standards are met. The position establishes department standards, guidelines, and objectives, and maintains administrative processes such as budget and staffing for efficient operation. Performance monitoring, guest satisfaction surveys, and strategy development for ongoing improvement of guest services and financial return are key aspects of this role. The manager is responsible for ordering and maintaining accurate inventory levels of all restaurant supplies, and developing and implementing policies, procedures, and rules to promote compliance with company and regulatory guidelines. Conducting inspections of front-of-the-house areas for compliance, security, and safety is also required. The role involves developing and maintaining an intricate knowledge of restaurant performance by monitoring guest satisfaction, volume, cost, marketing promotions, and competitors’ programs to implement necessary and innovative changes. Collaboration with the Director of F&B to analyze food cost and forecast business trends for menu price revisions and food specials, and increasing restaurant revenues through menu offerings, service, portion control, presentation, and waste reduction are essential. The manager will create and maintain records, reports, and other documentation, work in coordination with the culinary department for an optimum dining experience, and coordinate with marketing and player development for increased guest volume due to group functions and special events. Maintaining the viability and integrity of all restaurant operations and providing support to operations in all F&B outlets are also key responsibilities.

Requirements

Ability to communicate effectively with customers, as well as all levels of employees.
Ability to observe and direct actions of subordinates, monitor all activity within the dining room and to inspect and maintain areas for which responsible.
Ability to review and comprehend all necessary documentation.
Ability to effectively and efficiently move around the dining room area.
Ability to lift and carry stacks of menus weighing up to 10 pounds.
Must be flexible to work varying shifts and time schedules as needed.
Knowledge of various positions within the restaurant, e.g., host/hostess, dining room attendant, waitperson, etc.
Knowledge of food, food product, food preparation, etc.
Ability to link scheduling to customer flow.
Ability to monitor and control cash flow and security of assets.
Knowledge of service, service etiquette, and standard service practices for full-service restaurants.
Knowledge of standard safety and sanitation practices for food and beverage service.
Indiana ABC Permit (Liquor License) required.
Must be able to obtain and maintain all licenses / certifications per Federal, State, and Gaming regulations.
Must be at least 21 years of age.
Bachelor’s Degree in Business Management, Hospitality or related field and four years of food and beverage management experience or an equivalent combination of training, education and experience.

Responsibilities

Provides direct and general supervision to outlet management staff.
Ensures effective and efficient operation of assigned restaurant operation.
Ensures compliance with health department regulations.
Responsible for day-to-day operations of one or more F&B outlets.
Deliver internal and external guest service.
Hire, motivate, evaluate, schedule, train, develop and supervise front-of-the-house staff.
Recommend wage increases, promotions, demotions, discipline and other employment actions for subordinate personnel.
Responsible for morale of staff through quality of supervision and training.
Provides training for all assigned outlet personnel to ensure customer service standards are met.
Establishes department standards, guidelines and objectives.
Maintains administrative processes, such as budget and staffing to ensure proper planning and efficient operation of the outlet.
Monitors and evaluates the performance of Food and Beverage service by observing operations, surveying guests and coordinating with team members.
Develops strategies for proper planning and ongoing improvement of guest services and financial return.
Responsible for ordering and maintaining accurate inventory levels of all restaurant supplies.
Develop and implement policies, procedures and rules including operations manuals, to promote compliance with company and regulatory guidelines.
Conducts inspections of front-of-the-house areas to ensure compliance with procedures, security of company assets, and guest and employee safety.
Develops and maintains an intricate knowledge of restaurant performance by monitoring guest satisfaction, volume, cost, marketing promotions and competitors’ programs.
Implements necessary and innovative changes to ensure superior product and service.
Analyzes food cost and forecast business trends to make recommendations for revision of menu prices and food specials.
Increase restaurant revenues through research and taking positive steps to adjust or change menu offerings, service, portion control, presentation and waste.
Create and maintain records, reports and other documentation as required.
Works in coordination with culinary department to provide and maintain optimum dining experience.
Coordinates with marketing and player development to properly prepare for increased guest volume due to group functions and special events.
Maintain the viability and integrity of all restaurant operations.
Provides support to operations in all F&B outlets.