Food and Beverage Manager

The Assistant Food & Beverage Manager will direct and manage all aspects of Food & Beverage operation as directed by F&B Managers.

PRIMARY JOB FUNCTIONS

1. Assists in managing all hourly Food & Beverage employees assigned to each designated service area:
a. Schedules labor as required by anticipated business activity and labor cost objectives are met.
b. Assist in interviewing and hiring potential candidates.
c. Creates employee performance evaluations for designated employees.
d. Sets performance standards and work goals, coaching employees on a daily basis.
e. Initiates corrective/disciplinary action as necessary per Company & Departmental policies.
2. Assure exceptional dining experience and guest service to patrons through effective leadership and direction of Service Personnel.
3. Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
4. Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas.
5. Assist in creating and implementing service policies and standards. Provide leadership and direction in the enforcement of these standards.
6. Maintain professional restaurant/facility image, including cleanliness, proper uniforms, and appearance standards.
7. Ensure positive guest service in all areas. Investigate and makes decisions to resolve complaints concerning food quality and service.
8. Ensure accurate and timely documentation of attendance and variance reports, customer issues, and shift reports.
9. Ensure product is always on hand on an as needed basis, through systematic ordering and forecasting techniques.
10. Assure all Commerce Casino Policies, Procedures, and Standards are being followed at all times.
11. Actively participate in departmental and company training programs as required.
12. Perform additional tasks as directed by Food & Beverage Director or F&B Managers.

The duties listed are not set forth for the purposes of limiting the assignment of work. They are not to be construed as a complete list of the many duties normally to be performed under a position title or those to be assigned and performed temporarily outside of an employee’s normal line of work.

QUALIFICATIONS

Education: College degree preferred or equivalent combination of education and experience required

Work Experience: Minimum of 3 years front of house restaurant experience in a supervisory capacity. Experience in the use of standard restaurant POS systems is required-Micros experience preferred.

Physical Requirements: Must be able to stand and walk no less than 10 hours per day; be able to lift up to (20) pounds for various job related duties, as needed.

Training Requirements: In addition to company and departmental general administrative, health department, food safety and Safety/OSHA training, the following specific training information is necessary for this position.

Knowledge Required: Strong knowledge of front of house guest service techniques typical of a full service restaurant setting. Knowledge of Point of Sale electronic check ordering systems is required.

Other Requirements: Must have Serv-Safe or be able to acquire during probationary period. The ability to interact professionally and positively with employees, superiors, and guests is essential. Must have the ability to quickly and effectively analyze and resolve guest complaints and employee disputes. Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.