Food & Beverage Manager

Golden Acorn Casino & Travel Center•Campo, CA

About The Position

SUMMARY: Responsible for ensuring maximum customer service and satisfaction, by orchestrating, through the employees, production of quality food and high standards of service. ESSENTIAL DUTIES AND RESPONSIBILITIES: This list of tasks is illustrative ONLY and is not a comprehensive listing of all functions and tasks performed by positions in this class. It does not imply that all positions within the class perform all of the duties listed, nor does it necessarily list all possible duties that may be assigned. Enforces performance standards, policies, and procedures in the restaurant and bar are in accordance with the Company's expectations. Responsible for complying with all food and beverage health, liquor and safety regulations; as well as all federal, state and local applicable laws. Responsible for the scheduling, evaluating and training of the employees ensuring staff's compliance with all customers service standards. Ensures food and beverage floor operations are run in a smooth, efficient manner to ensure customers satisfaction. Reviews and approves all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign and discipline all employees in a fair and equitable manner. Maximizes cost effectiveness within food and beverage, by ensuring compliance with established budget, labor and revenue benchmarks. Responsible for listening to, evaluating and assuring control of customer grievances. Monitors job performances of all the employees and provides feedback on same to aid the employees in developing and enhancing skills. Confers with Director of Food & Beverage concerning operational deficiencies and areas in need of attention. Responsible for maintaining a consistent, regular attendance record. SUPERVISORY RESPONSIBILITIES: Directly supervises restaurant supervisors and bar employees; indirectly supervises all other food and beverage employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE: Four-year college degree in Business Administration or Restaurant Management preferred. Three to four years restaurant manager experience required. SPECIAL QUALIFICATIONS: Appropriate Licenser. Strong organizational and interpersonal skills required. LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. MATHEMATICAL SKILLS: Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. REASONING ABILITY: Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an Employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the Employee is regularly required to use hands to finger, handle, or feel objects, reach with hands and arms; and talk or hear. The Employee frequently is required to stand and walk. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an Employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually loud.

Requirements

Four-year college degree in Business Administration or Restaurant Management preferred.
Three to four years restaurant manager experience required.
Appropriate Licenser.
Strong organizational and interpersonal skills required.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
Ability to work with mathematical concepts such as probability and statistical inference.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
Ability to use hands to finger, handle, or feel objects, reach with hands and arms; and talk or hear.
The Employee frequently is required to stand and walk.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Responsibilities

Enforces performance standards, policies, and procedures in the restaurant and bar are in accordance with the Company's expectations.
Responsible for complying with all food and beverage health, liquor and safety regulations; as well as all federal, state and local applicable laws.
Responsible for the scheduling, evaluating and training of the employees ensuring staff's compliance with all customers service standards.
Ensures food and beverage floor operations are run in a smooth, efficient manner to ensure customers satisfaction.
Reviews and approves all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign and discipline all employees in a fair and equitable manner.
Maximizes cost effectiveness within food and beverage, by ensuring compliance with established budget, labor and revenue benchmarks.
Responsible for listening to, evaluating and assuring control of customer grievances.
Monitors job performances of all the employees and provides feedback on same to aid the employees in developing and enhancing skills.
Confers with Director of Food & Beverage concerning operational deficiencies and areas in need of attention.
Responsible for maintaining a consistent, regular attendance record.