Manager - Food and Beverage

Bally's Chicago•Baton Rouge, LA

20d•$50,600 - $52,118

About The Position

The Manager - Food and Beverage provides hands-on leadership for the Food and Beverage department and ensures consistently high-quality service for team members and guests. The role sets and maintains guest service standards, supports a favorable gaming experience, and helps establish performance, product quality, service, staffing, and cost standards. The manager supervises inventories, estimates food and beverage costs, communicates with purchasing about supply inventory, and develops and manages the departmental budget, including capital expenditures. The role monitors staffing levels for budget compliance, addresses escalated guest service issues discreetly, and communicates operationally important information to senior staff, surveillance, and other team members. The position operates in a 24-hour, 365-day hospitality environment and requires schedule flexibility, including late nights, weekends, and holidays; shifts may change.

Requirements

Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts may change.
Must be able to taste and smell food items to ensure quality and flavor levels.
Speech and vision abilities are required.
Occasional standing, walking, and lifting up to 50 pounds, including overhead lifting.
Frequent sitting, kneeling, reaching, pulling, pushing, and repetitive movement of fingers, legs, arms, and hands.

Responsibilities

Ensure consistent, high-quality service to team members and guests.
Set and maintain guest service standards and ensure team members follow them to support a favorable gaming experience.
Provide hands-on leadership to the Food and Beverage department.
Assist in establishing standards for performance, product quality, service, staffing levels and costs, and food and beverage costs.
Supervise inventories and estimate food and beverage costs; use a computer as needed to collect and analyze information.
Communicate regularly with the purchasing department about supply inventory.
Develop and manage the departmental budget, including capital expenditures.
Monitor staffing levels to ensure budgetary compliance.
Manage escalated guest service issues appropriately and discreetly.
Know guest alcohol limitations and company policies and procedures regarding those limitations.
Communicate operationally important information to senior staff, surveillance, or other necessary team members.
Meet job attendance guidelines and follow departmental and company policies.
Ensure guest satisfaction.
Follow lawful directions from supervisors.
Uphold the company’s nondisclosure and confidentiality policies and agreements.
Interact well with others and positively influence team member morale.