Food & Beverage Manager

Twenty-Nine Palms Band of Mission Indians•Coachella, CA

15d

About The Position

Manages the day-to-day operations of the Food and Beverage department, ensuring excellent customer service, effective shift leadership, staff training, and compliance with operational activities and initiatives. The manager is expected to deliver the organization’s Five-Star Experience and HEART service expectations: Hello, Engage, Anticipate, Resolve, and Thank. The role oversees food and beverage operations, budgets, purchasing, menus, outlets, beverage controls, inventory, staffing, and service quality. It supports the Food and Beverage Director with budgeting and coordinates with other personnel and departments. The manager is also responsible for staff development, a positive and safe work environment, regulatory and internal-control compliance, and the overall direction and evaluation of department employees. The position works across multiple locations. Some enterprises operate 24 hours a day, seven days a week; the manager must be flexible to work any hours, be available for emergency calls 24/7, and work weekends and holidays. Some locations are gaming facilities or are not smoke-free. Surveillance cameras and audio equipment monitor activity throughout most facilities around the clock.

Requirements

High school degree or GED.
Five years of supervisory or management experience, or equivalent; this must be documented.
Must pass periodic random drug screens.
Must pass a background suitability investigation.
Must obtain a Tribal Gaming License.
Must obtain all other applicable certifications and licenses.
Must provide proof of eligibility to work in the United States within 72 hours of employment.
Must be flexible to work any and all hours and available for emergency calls 24/7.
Must be available to work weekends and holidays.
Strong verbal and written communication skills.
Must meet the physical demands of the job, including regularly talking and hearing; frequently standing, walking, and sitting; and occasionally handling, reaching, climbing or balancing, bending, pushing, pulling, twisting, kneeling, crouching, or crawling.
Must occasionally lift up to 50 pounds and/or push or pull up to 50 pounds.
Must occasionally perform repetitive movements and be able to meet the stated vision requirements.
May occasionally work in low-light conditions and be exposed to loud noise for extended periods.

Responsibilities

Provide outstanding customer service to guests and employees and promote the company’s service mission, service standards, and HEART Experience.
Coach, support, train, counsel, and mentor team members; ensure employees have the skills, tools, and resources to perform their jobs.
Administer company and departmental policies and procedures, including safety regulations.
Estimate food and beverage costs; requisition or purchase supplies; and assist the Food and Beverage Director with the annual budget.
Coordinate menus and related dining room, bar, and banquet operations with food preparation and other personnel.
Investigate and resolve food quality and service complaints.
Review financial transactions and monitor the budget and expenditures to support efficient operations and stay within budget limits.
Use the point-of-sale system to bill events, restaurants, and other outlets, generate final guest checks, and correct server or cashier checks.
Assist with customer service when needed to maintain service quality for casino guests.
Use daily stand-up meetings, the SMART philosophy, coaching, counseling, and mentoring to support staff training and development.
Maintain beverage controls through proper use of the Berg Liquor Control System; ensure correct liquor requisitions, storage, and use of outlet breakage par sheets.
Develop, implement, and maintain daily checklists, product pars, and cleanup lists for a consistent and professional guest environment.
Guide staff on restaurant and beverage standards, guest experience, and product quality.
Provide ideas and feedback on advertising, marketing, product specials, staff productivity, and revenue growth.
Use hourly sales reports, historical data, and entertainment schedules to develop and maintain staffing matrices.
Conduct monthly outlet beverage inventories to meet or improve pouring-cost budgets.
Follow state, federal, and local liquor regulations concerning service to minors and intoxicated guests.
Ensure staff follow casino cash-handling policies and procedures and that bars and food outlets are stocked with necessary supplies.
Assist with interviewing applicants as needed.
Maintain communication with directors and supervisors; implement approved departmental policies and procedures.
Monitor and adhere to the department budget, implement effective processes, and prepare budget data for the area of responsibility.
Keep informed about competitive changes, industry trends, and local competitors.
Maintain a positive work environment and a disciplined workplace that promotes safety, quality, and productivity.
Coordinate and supervise training, assignments, and development of subordinates.
Ensure compliance with Minimum Internal Control Standards (MICS) and Tribal Internal Control Standards (TICS).
Represent the Tribal organization positively to guests and vendors and assist them as required.
Follow safety policies and procedures and attend scheduled safety meetings and training.
Make difficult decisions fairly and honestly; communicate effectively verbally and in writing.
Perform other duties as assigned.
Manage directly and indirectly all Food & Beverage Department employees and oversee the unit’s direction, coordination, and evaluation.
Carry out supervisory responsibilities including interviewing and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints; and resolving problems.
Adhere to the Tribal organization’s policies, procedures, and applicable laws.