MANAGER - FOOD & BEVERAGE

POSITION SUMMARY:

 Under the direction of the Director – Food & Beverage, the incumbent manages the F&B operation, including all related management functions to ensure a positive guest experience. Primarily responsible to ensure consistency of service through the implementation of policy and procedure, training, certification, recognition, and discipline of all F&B Team Members and management.

ESSENTIAL FUNCTIONS:

(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) 

• Works with the Director - F&B to analyze food cost and forecast business trends to make recommendations for revision of menu prices and food specials that will most appropriately meet company needs.
• Conducts or reviews detailed management and operational analyses to ensure ongoing success and efficiency within the department.
• Responsible for specifications and quality of all food and beverage products.
• Responsible for quality, consistency, and presentation of all food and beverage products delivered to guests.
• Recommends to senior management operational enhancements that support initiatives and promote excellence.
• Monitors profit and loss statements to ensure objectives are met, and recommends corrective actions as required.
• Works to gather/track vital, relevant guest feedback on F&B offerings used to substantiate suggested changes and enhancements regarding both product and services offered.
• Assists in the development and implementation of the F&B department’s yearly budgets, capitol FF&E’s, and capital projects.
• Maintains a clean, safe, and hazard-free work environment within area of responsibility.
• Ensures that all areas are complying with controls and standards, responds quickly to remedy area that need attention.
• Assures staff is certified in sanitation and safety techniques and complies with all sanitation and bureau of alcohol procedures and
• Assists the marketing department in menu planning for catering functions and events, and/or special events.

• Develops food and beverage menus and concepts that can best attract gaming
• Mentor and develop the food and beverage department by managing work allocation, training, problem resolution, performance evaluation and the building of an effective and efficient team dynamic.
• Responsible for hiring, retaining, motivating, evaluating and direct food, and beverage staff, ensuring employees receive adequate guidance and resources to accomplish established Performs all other duties as assigned and adheres to all Illinois Gaming Regulations and Departmental Standard Operating Procedures.

NON-ESSENTIAL FUNCTIONS:

1. Attend seminars when needed.

EDUCATION AND /OR EXPERIENCE REQUIREMENTS:

(Related education and experience may be interchangeable on a year for year basis)

Requires a BS/BA degree in related field, and at least seven (7) years of management experience in the hospitality, entertainment, and/or food and beverage industry preferred.

ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc):

• Must obtain and maintain all licenses / certifications per Federal, State, and Gaming/Lottery regulations.
• Must successfully pass background check.
• Must successfully pass drug screening.
• Must be twenty-one (21) years of age.
• Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours.
• Proof of authorization/eligibility to work in the United States.
• Must be flexible schedule including nights, weekends, holidays with the understanding days off will fluctuate.
• Proficient in MS Office Computer applications.
• Ability to sustain a high level of confidentiality and professionalism.
• Must be able to address stressful situation with guests with dignity and the utmost tact and politeness.
• Previous Casino Food and Beverage experience is preferred.
• Prior experience opening new properties/outlets strongly preferred.

KNOWLEDGE OF:

• Pertinent federal, state, and local laws, codes, and regulations.
• Management of a high-volume restaurant, bar, or similar business.
• Standard safety and sanitation practices for food and beverage service.
• Applicable computer systems.
• Various positions within the restaurant, e.g., host/hostess, dining room attendant, waitperson, etc.
• Service, service etiquette, and standard service practices for full-service restaurants.
• Standard safety and sanitation practices for food and beverage service.

ABILITY TO:

• Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.
• Communicate clearly and concisely, both orally and in writing.

• Be flexible to work varying shifts and time schedules as needed.
• Deliver programs which create a service level of excellence for internal and external guests.
• Select, supervise, train, and evaluate team
• Participate in the development and administration of goals, objectives, and
• Interpret and explain policies and

• Communicate effectively with all levels of team members and outside contacts.
• Review and comprehend all necessary documentation.
• Act professionally with a constantly changing internal and external environment.
• Monitor and control cash flow and security of assets.

• Link scheduling to customer flow.

• Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible.