Manager - Food and Beverage Casino Morongo

Morongo Casino Resort and Spa•Cabazon, CA

About The Position

Job Summary The Manager – Food & Beverage, Casino Morongo is responsible for the daily leadership and operational oversight of all food and beverage outlets within Casino Morongo. This role ensures high-quality guest service, operational efficiency, profitability, and compliance with safety and sanitation standards. The Manager leads staff performance, menu planning, inventory control, and event execution while upholding Morongo’s “BEST of the Best” service culture and AAA Four Diamond standards. Essential Duties And Responsibilities Oversees daily food and beverage operations across all outlets, ensuring consistent quality, efficiency, and exceptional guest service in alignment with Morongo’s “B.E.S.T. of the Best” culture and AAA Four Diamond standards. Provides visible, hands-on leadership during service, maintaining professionalism and responsiveness to guest and team needs. Recruits, trains, schedules, and evaluates team members to ensure high performance, adherence to policies, and service excellence. Conducts daily pre-shift meetings to communicate priorities, staffing assignments, and operational updates. Monitors and maintains food, beverage, and supply inventories; manages ordering to meet business demands and minimize waste. Tracks and analyzes labor, food cost, and operating expenses; applies cost-control and budgeting strategies to achieve financial targets. Reviews Profit & Loss (P&L) statements to assess performance and implement corrective actions when needed. Collaborates with culinary teams on menu development, seasonal promotions, and events that align with guest preferences and business goals. Coordinates with internal departments—including culinary, marketing, and security—to ensure seamless service and successful event execution. Conducts regular walk-throughs and inspections to ensure cleanliness, organization, and product consistency meet established standards. Enforces compliance with all health, sanitation, and safety regulations, including MSDS and responsible alcohol service protocols. Responds promptly and professionally to guest feedback, concerns, and special requests to ensure satisfaction and loyalty. Maintains accurate documentation, including financial reports, inventory logs, maintenance requests, and Red Book entries. Creates and manages work schedules to meet labor targets while ensuring adequate coverage for peak service times. Promotes a positive, professional, and team-oriented work environment built on accountability, communication, and exceptional guest service. Performs other job-related duties as assigned to support departmental and property-wide success. SUPERVISORY RESPONSIBILITIES: Provides daily leadership to front-of-house food and beverage team members. Maintains team morale through consistent communication, feedback, coaching, and performance evaluations. Enforces grooming, safety, and service standards. Upholds a culture of accountability, teamwork, and continuous improvement. Qualifications Demonstrated leadership in high-volume food and beverage operations. Strong knowledge of food safety, sanitation, labor control, inventory systems, and POS software. Ability to manage multiple tasks and teams in a fast-paced environment. Proven conflict resolution, organizational, and communication skills. Familiarity with profit and loss analysis, labor forecasting, and operating expense controls. EDUCATION and/or EXPERIENCE: Bachelor’s degree in Hospitality Management, Business Administration, or a related field required. Food Safety Manager Certification required or must be obtained upon hire. Additional certifications in food and beverage management, customer service, or leadership are a plus. Minimum of 5–7 years of progressive experience in food and beverage operations, with at least 2–3 years in a managerial role overseeing multi-outlet operations. Strong background in guest service, inventory control, labor management, and financial accountability. Experience managing both front- and back-of-house operations in high-volume, fast-paced environments. Knowledge of health codes, licensing requirements, and industry regulations. Prior experience in a casino, resort, or large-scale hospitality venue is strongly preferred. LICENSES, CERTIFICATES, REGISTRATIONS: Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required. LANGUAGE SKILLS: Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests . 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 these functions . Communication Skills: Must be able to communicate clearly and effectively in person, by phone, and in group settings. Frequently interacts with team members, guests, and senior leadership to relay information, provide direction, and resolve issues. Lifting and Carrying: Occasionally lifts and transports food trays, supplies, or equipment weighing up to 30 pounds. May assist in moving small furniture or banquet equipment for events or operational needs. Manual Dexterity: Frequently uses hands to handle point-of-sale systems, write reports, review schedules, and perform administrative tasks. May also be required to inspect kitchen and service equipment or assist with minor tasks during high-volume periods. Mobility: Frequently moves throughout restaurant, kitchen, and casino floor to monitor service operations, perform inspections, and support team members. Must be able to stand and walk for extended periods during shifts, sometimes up to 8–10 hours. Stationary Work: Occasionally remains seated at a desk to complete scheduling, ordering, budgeting, and performance evaluations. Tool Operation: Regular use of computers, point-of-sale systems, inventory software, email communication platforms, and standard office equipment. May also use kitchen or bar tools for demonstration or assistance. Visual Acuity: Requires close vision, depth perception, and the ability to adjust focus for reviewing reports, inspecting cleanliness, ensuring food quality, and monitoring staff performance. Working Conditions: Regularly works in both front-of-house and back-of-house environments within the casino and food outlets. Exposure to moderate to high noise levels, fluctuating temperatures in kitchen or service areas, and a smoking environment is typical. WORK ENVIRONMENT: This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions. WORKING HOURS: Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends. EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE: Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin. We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources . DISCLAIMER: This job description is intended to outline the general nature and level of work performed by employees in this position. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications required. Morongo Casino Resort & Spa reserves the right to modify, add, or remove duties as business needs evolve. Nothing in this document shall be construed as a contract or guarantee of employment.

Requirements

Demonstrated leadership in high-volume food and beverage operations.
Strong knowledge of food safety, sanitation, labor control, inventory systems, and POS software.
Ability to manage multiple tasks and teams in a fast-paced environment.
Proven conflict resolution, organizational, and communication skills.
Familiarity with profit and loss analysis, labor forecasting, and operating expense controls.
Bachelor’s degree in Hospitality Management, Business Administration, or a related field required.
Food Safety Manager Certification required or must be obtained upon hire.
Minimum of 5–7 years of progressive experience in food and beverage operations, with at least 2–3 years in a managerial role overseeing multi-outlet operations.
Strong background in guest service, inventory control, labor management, and financial accountability.
Experience managing both front- and back-of-house operations in high-volume, fast-paced environments.
Knowledge of health codes, licensing requirements, and industry regulations.
Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required.
Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures.
Must also be able to communicate clearly and effectively with team members, management, and guests

Nice To Haves

Additional certifications in food and beverage management, customer service, or leadership are a plus.
Prior experience in a casino, resort, or large-scale hospitality venue is strongly preferred.

Responsibilities

Oversees daily food and beverage operations across all outlets, ensuring consistent quality, efficiency, and exceptional guest service in alignment with Morongo’s “B.E.S.T. of the Best” culture and AAA Four Diamond standards.
Provides visible, hands-on leadership during service, maintaining professionalism and responsiveness to guest and team needs.
Recruits, trains, schedules, and evaluates team members to ensure high performance, adherence to policies, and service excellence.
Conducts daily pre-shift meetings to communicate priorities, staffing assignments, and operational updates.
Monitors and maintains food, beverage, and supply inventories; manages ordering to meet business demands and minimize waste.
Tracks and analyzes labor, food cost, and operating expenses; applies cost-control and budgeting strategies to achieve financial targets.
Reviews Profit & Loss (P&L) statements to assess performance and implement corrective actions when needed.
Collaborates with culinary teams on menu development, seasonal promotions, and events that align with guest preferences and business goals.
Coordinates with internal departments—including culinary, marketing, and security—to ensure seamless service and successful event execution.
Conducts regular walk-throughs and inspections to ensure cleanliness, organization, and product consistency meet established standards.
Enforces compliance with all health, sanitation, and safety regulations, including MSDS and responsible alcohol service protocols.
Responds promptly and professionally to guest feedback, concerns, and special requests to ensure satisfaction and loyalty.
Maintains accurate documentation, including financial reports, inventory logs, maintenance requests, and Red Book entries.
Creates and manages work schedules to meet labor targets while ensuring adequate coverage for peak service times.
Promotes a positive, professional, and team-oriented work environment built on accountability, communication, and exceptional guest service.
Performs other job-related duties as assigned to support departmental and property-wide success.
Provides daily leadership to front-of-house food and beverage team members.
Maintains team morale through consistent communication, feedback, coaching, and performance evaluations.
Enforces grooming, safety, and service standards.
Upholds a culture of accountability, teamwork, and continuous improvement.