Manager Food & Beverage

Viejas Casino & Resort•Alpine, CA

10d•Onsite

About The Position

The Manager Food & Beverage is responsible for managing unit labor hours, scheduling, and time off requests while meeting guest service and business level needs. This role involves planning, organizing, and distributing workload, providing clear direction and support, and making hiring, staffing, and termination decisions for a venue. The manager accepts accountability for team performance, addresses team member performance and behavior concerns, and develops plans for improvement. They ensure supervisors and assistant managers set expectations, hold team members accountable, and provide support to meet guest service and performance expectations. Effective communication and feedback with chefs and kitchen staff are crucial, as is ensuring new team members are effectively trained. The role also includes responsibility for the accounting and reconciliation of Point of Sale systems and revenue, making timely decisions, resolving problems, and refining processes for efficiency. The manager ensures staff are prepared for marketing promotions and events, addresses guest feedback, and may have budget responsibilities. They attend all required training and meetings, complete documentation accurately, and recommend policy changes. Implementing and maintaining proper service procedures aligned with Forbes and AAA standards, ensuring compliance with health and safety regulations, and maintaining food and beverage quality standards are key. The manager also ensures the cleanliness and safety of the work environment, proper handling of service equipment, maintenance of POS systems, and security of funds. Effective email communication, adherence to department and casino standards, staying updated on industry strategies and competition, and promoting property features are also expected. The role involves supervising supervisors/assistant managers, managing sales performance, directing duties, appraising performance, and handling disciplinary processes.

Requirements

High school diploma or GED certificate required.
Must be able to obtain and maintain a non-gaming license at the key employee level.
Food Handler’s Certificate required.
California Responsible Beverage Service Training and Certification required upon hire.
5 or more years of food and beverage experience.
2 to 3 years of management/leadership experience is required.
Excellent verbal, written, and interpersonal communication skills.
Excellent organizational skills.
Must have a passion for creating an exceptional experience for all guests.
Ability to manage multiple tasks simultaneously under pressure.
Ability to motivate and lead the restaurant team.
Ability to deal effectively and interact well with guests and team members.
Ability to resolve problems/conflicts in a diplomatic and tactful manner.
Knowledge of operating a successful food and beverage operation.
Knowledge and experience in budgeting and business planning.
Knowledge of safe food handling and sanitation standards regarding preparation, maintenance, storage, and sales of food/drink products.

Nice To Haves

Associate’s degree in Hotel, Restaurant, or related field of management preferred.
RASS or Training in Intervention and Prevention (TIPS) Certificate Card must be obtained within 90 days of start of employment and recertification is maintained every three years.
Prior Four or Five Diamond experience preferred.
Prior casino food service management experience is preferred.

Responsibilities

Manages unit labor hours (scheduling) and time off requests while meeting guest service and business level needs.
Plans, organizes and distributes workload and provides clear direction and support.
Responsible for the hiring, staffing, and termination decisions for a venue.
Accepts accountability for the performance and results of a team within the department; does not give up when things become difficult and drives to solutions.
Works with assistant managers to address team member performance and behavior concerns; develops plans for improvement; takes necessary corrective action.
Ensures that supervisors and assistant managers are setting expectations, holding the team members accountable, and providing necessary support to assist them in meeting the organization’s guest service and performance expectations.
Conducts pass down of relevant and critical information to relief team member before going on breaks or at the end of shift.
Works with the chefs to coordinate the activities of floor and kitchen staff by maintaining effective communication and feedback.
Ensures that new team members are effectively trained and positioned for success.
Responsible for the accounting and reconciliation of the Point of Sale systems and revenue.
Makes good decisions in a timely manner, taking into account relevant information and utilizing available resources. Resolves problem beyond expectations without consulting a supervisor or escalates as needed.
Establishes and continually refines processes to maximize efficiency and results and to adjust to business needs.
Ensures the staff is prepared to support current marketing promotions and/or events.
Ensures that guest and mystery shop feedback is communicated and that issues area appropriately resolved.
May have budget responsibilities for assigned venue.
Attends all required training and meetings.
Completes all required and necessary documentation with complete and accurate information in a timely manner.
Recommends changes to policies and establishes procedures that affect the organization.
Implements and maintains proper service procedures that support company guest service expectations and align with Forbes and AAA standards.
Ensures that F&B team are in compliance with health and safety standards and regulations.
Ensures that all food and beverage products served meet the established standards and ensures temperature logs are completed and filed every shift as applicable.
Maintains a neat, clean, organized, safe and comfortable work environment for the staff and guests at all times.
Ensures that all service equipment is handled safely and with reasonable care, reporting mechanical problems to the proper department for repair.
Ensures the POS cash registers are maintained and closed out at the designated times as well as back up kits are in place for use during power outages.
Ensures that proper security measures are taken for safekeeping of funds to and from the casino vault.
Reads and responds to email effectively throughout the day.
Follows all department and casino standards and expectations to deliver exceptional guest service.
Keeps up to date with current business strategies in the industry and remains current with our competition.
Maintains knowledge and promotes current promotions and events, advertising one or more features of the property.
Performs other duties and responsibilities as assigned.
Manages supervisors/assistant managers.
Responsible for supervising the sales performance of restaurant team, directing assigned duties, appraising performance, providing constructive feedback and managing disciplining processes.

Benefits

Retirement 401(k) with company match
Medical, Dental, Vision Benefits (80% paid by Viejas)
Paid Time Off (3 weeks of PTO plus Holidays, start earning from day one!)
Accident, Critical Illness & Disability Insurance Available
Employee Assistance Program
Bonus Eligibility for all Team Members
$5,000 tuition reimbursement per calendar year (Annually, no limit during duration of employment)
Unlimited Chiropractor Benefit with $10 co-pay
Gym Membership Reimbursement
Viejas Pit Stop Fuel Discount
And, much more!