Posted on Sep. 19, 2016
Responsible for coordinating, supervising and directing the front of the house operations while sustaining a profitable and highly service oriented department. Meets budgeted expectations, promotes business through creative marketing concepts, and advances the service standards throughout the food and beverage department.
Manages all food and beverage front of house staff. Position is responsible for the overall direction, coordination, and evaluation of food and beverage personnel. Carries out supervisory responsibilities in accordance with the organization's policies, departmental procedures, and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving challenges.
Performs all functions in accordance with applicable Tribal, Federal, other laws and gaming regulations, and Kickapoo Lucky Eagle policies and procedures.
Organizes and directs employee training programs, resolves personnel issues, conducts interviews and evaluates employee performances with assistance from management team.
Assists with administrative responsibilities and supervise management team for accuracy, timeliness, and compliance with standards of operation and policies.
Partners with the Director in assessing and monitoring financial aspects of the department. Assists in annual budget planning including revenues, payroll, capital projects, expenses, training expenses, and product cost percentages. Monitors and ensures operating expenses remain within approved budgeted guidelines.
Develop and implement menus along with food and beverage marketing strategies in partnership with the Director and the Executive Culinary Team.
Comprehend financial reports and participate in monthly P&L meetings
Ensure compliance with health, safety, sanitation, and Texas alcohol awareness standards.
Develop the talents and skills of team members as measured by productivity and guest satisfaction. Advances employee enthusiasm within the department and successfully mentor team for career advancement.
Investigate and resolve all guest grievances in a timely manner with regards to quality of food and drink, service staff, and overall guest experience.
Assists the Director in the planning and follow through of banquet/catering events, VIP promotions, and marketing events.
Conducts daily walk through inspections of food and beverage outlets to ensure sanitation, facility integrity, product quality, service excellence, consistency between venues, and that equipment is in working and functioning condition.
required. Manages and maintains security of confidential information entrusted to position.
Other duties assigned
Experience with and knowledge of all front and back of the house positions with the ability to quickly assess service situations. Extensive knowledge on the comprehension of financial reporting and budgets. Familiarity of liquors, wines, wine service, beers, and selling techniques with the ability to pass knowledge on to team members. Knowledge of Food and Beverage Accounting principles for conducting inventories, labor controls, menu engineering, and financial reporting.
Flexibility: The employee may need to work nights, weekends, holidays and/or extended hours if required.
Traveling may necessary to perform one or more essential functions of this position.
REQUIRED ENTRY CRITERIA
Education and Experience
Minimum of three (3) years' experience as a Food and Beverage Manager and experience in a similar position.
Minimum of two (2) years' progressive supervisory experience directing, mentoring, leading, and coaching others to exceed organizational standards.
Must have high volume multi outlet restaurant experience with expertise in beverage operations, sales and revenue growth, inventory control, cost controls, budgeting, forecasting, and capital expenditures.
Bachelor's degree in Hospitality Management or related field.
Proven managerial problem-solving and critical thinking skills in identifying and prioritizing opportunities to drive measurable results.
Experience in upscale dining, quick service concepts, casual dining and buffet type operations.
Must be at least 18 years of age.
KTTT Gaming Commission Gaming License, including successful completion of background check necessary to obtain and maintain license. Responsible to keep all documents current and valid at all times.
Must be able to provide authorization to work in the United States.
Must have access to reliable transportation to commute to and from work.
PERFERRED ENTRY CRITERIA
Gaming industry experience preferred.
Banquet/catering experience preferred.
Effective experience in handling opportunities, including anticipating, preventing, identifying, and solving challenges as necessary.
Able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
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