F & B Assistant Manager

DUTIES AND RESPONSIBILITIES

• Works directly with the Food and Beverage Manager in creating, developing and implementing an effective strategy for assigned venues.
• Formulates, administers and enforces departmental policies and performance standards.
• Ensures departmental compliance with applicable federal and state laws governing food and beverage.
• Coordinates all activities on property relating to recruitment, interviewing, testing, selection, orientation, transfers, promotions, and terminations within assigned areas.
• Directly supervises venue supervisors and indirectly supervises all venue team members.
• Understands the job duties and standards of each position that reports up to the position of Beverage Manager. 
• Develops evaluates and coordinates training, for areas of responsibility 
• Monitors guest alcohol consumption and responds accordingly.
• Reviews and approves, as appropriate, all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign, reward, or discipline beverage team members.
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Participates in special projects as requested by the Vice President of Food and Beverage and/or the casino’s management team. 
• Ensures a maximum level of service and satisfaction throughout the property is achieved and maintained
• Sets priorities for all shift supervisors, providing guidance and assistance as needed.
• Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports.
• Create and utilize a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication.
• Performs all other duties as assigned.

  QUALIFICATION REQUIREMENTS

• College degree or three or more years of food and beverage management experience required; or candidates must possess at least five years of relevant management experience with increasing levels of responsibility and accountability. 
• Experience relevancy will be determined by the hiring team.

  • Demonstrated capability to prepare, understand and analyze business strategies; adept in budgeting, forecasting, P&L and business planning.

  • Excellent communication, organizational and analytical skills required.

  • Appropriate licenses, as required and ServSafe® certification, or ability to become certified, required.

  • Knowledge of HACCP standards required.

  • Knowledge of Point-of-Sale systems required.

  • Must be computer skills required in Word, Excel and Outlook.

  • Must be at least 21 years of age.