About this role
Summary:
- The Food & Beverage Manager will be responsible for assisting the General Manager to oversee and direct all aspects of the Food & Beverage operations. This includes preparing all operational budgets; achieving sales and profit levels, maintaining the restaurant’s theme format and commitment to the casino’s standards of excellence.
Essential Duties and Responsibilities:
- To interface with the casino General Manager and Comptroller to develop daily, weekly, monthly and annual sales plans and projections.
- To monitor sales against projection and, if needed, recommend alternative action to bring the restaurant up to projected volume.
- To work with individual managers and support staff to seek out ways to improve sales.
- To constantly monitor the overall operations of the restaurant that affect sales including guest satisfaction, food and beverage quality, ambiance, cleanliness, promotions and service standards.
Profit
- To share sales volume figures with co-managers on a regular basis
- To interface with the Comptroller and to prepare and achieve weekly, monthly, and annual plans and budgets as it relates to fixed and controlled expenses.
- To be directly responsible for establishing and achieving budgeted labor and product costs. This includes food, lounge, labor, and inventory controls.
- To monitor results against projected budgets and to recommend corrective action when necessary.
- To review labor and product costs with individual department managers and the management team as a whole.
Personnel
- To supervise, coach, counsel, develop, train, and recommend corrective action for all Food and Beverage employees.
- To monitor attitudes, morale, and management effectiveness through direct contact with co-managers and individual staff members.
- To monitor employee turnover and training.
- To oversee the effective documentation of employee disciplinary action and termination.
- To establish, monitor and update all performance guidelines and operating goals and objectives.
- To continuously monitor the status of new hires with management staff.
- To delegate duties, responsibilities and projects to individual managers and hold each manager responsible for the execution and completion of those duties.
- To plan and conduct a weekly manager meeting as well as calling impromptu meetings as needed.
- To plan and organize all mandatory staff and departmental meetings.
- To oversee and monitor departmental staffing pars
- To assist with the hiring of all Food & Beverage personnel.
- To assist supervisors in completing performance reviews.
- To initially screen and assist the General Manager in the hiring of all management personnel.
- To assist with wage and performance guidelines with the restaurant.
- To review all wage increases with department managers and the General Manager.
- To ensure that all department schedules are posted by their due dates.
- To ensure that all supervisors are following established quality assurance guidelines.
- To update all supervisor training and testing materials.
- To update all supervisor job descriptions and performance guidelines.
- To update and revise supervisor shift duties and responsibilities.
- To attend all meetings and/or training sessions. All meetings and training sessions are considered mandatory.
Administration and Accounting
- To interface with the casino Comptroller and/or General Manager to review monthly profit and loss statements.
- To oversee the accuracy of daily management duties such as server banking, cash handling, overages/shortages, Daily Revenue Reports, Daily Sales Reconciliation Reports, paid outs, and account receivables, etc.
- To oversee the execution of the physical weekly and monthly food and lounge inventories.
Promotions and Advertising
- To interface with the Promotions Manager to ensure that all promotional literature and operational preparations are communicated to management and staff members.
- To personally oversee the planning, preparation, execution and advertisement of special occasions such as Easter, Mother’s Day, etc.
- To coordinate all promotions and advertising activities with Kitchen Supervisor.
Operational Duties
- To cover floor shifts as scheduled.
- To execute all openings, closings and other shift duties when scheduled.
- To do the scheduling for the Food & Beverage staff.
- To ensure that all employee file folders are complete and given to Human Resources and that all new hires are assigned an employee number and time management code.
- To review all front of the house schedules before posting.
- To interface with the computer cash register people as it relates to programming and other functions.
- To document all injuries and emergencies using the proper forms and submitting reports to Human Resources.
- To perform other duties as assigned or necessary.
P hysical Requirements:
To perform the essential duties of this job the team member may have to physically perform the following functions in an eight-hour day.
Task
Standing
Walking
Sitting
Change of Position
Reaching (extended hands/arm)
Reach across midline
Handling (hold, grasp, seize, turn)
Fingering (pinch, pick)
Feeling (perceive, attributes of object)
Crouching/Squatting (bend legs/spine)
Crawling
Stooping (bend at waist)
Machine Control Operation
Arm/Hand
Simple Grasp (grasp lightly)
Weight
Lifting/Lowering
Carrying
Pushing/Pulling (force exerted)
Heavy Work – Exerting up to 50-100 pounds of force occasionally, and/or up to 25-50 pounds of force frequently, and/or greater than negligible up to 10-20 pounds of force constantly.
General Qualifications:
- Experienced using Microsoft office programs
- Ability to learn new program quickly
- Must possess a valid Kansas driver’s license.
Education and/or Experience:
- Bachelor's degree in Hospitality, Management, Business Management or related field
- 2 to 5 years previous food and beverage management experience required.