ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Responsible for supervising and managing staff in the F&B FOH department. Develops, implements and manages operational goals and monitors achievements of performance and profit objectives.
• Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction.
• Responsible for assisting in the budget process for the department and provide recommendations; ensuring compliance to departmental budget initiatives; reporting budget concerns to manager.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Responsible for the overall achievement of department customer service goals.
• Responsible for staff development and training programs.
• Responsible for rewards and recognition program to maximize employee engagement.
• Maintain cost control methods and procedures by monitoring consistent parts and inventory.
• Maintain established quality assurance procedures to ensure acceptable health department and customer service standards.
• Oversees scheduling, breaks, floor plans, training, evaluating, counseling, team members on assigned shift.
• Exhibits a friendly and helpful and courteous manner when dealing with customers and fellow team members.
• Knowledge of and enforcement of all gaming laws and regulations which apply to the functions and duties of the Food & Beverage Department for which this position is responsible.
• Administers the overall activities of the front of house restaurant operations and beverage operations.
• Establishes and administers training programs within the assigned restaurant and lounge. 
• Ensures that available facilities are adequate for performance of duties by assigned personnel. 
• Maintains and instructs assigned personnel on safety policies and procedures and follows up to ensure that hazards are eliminated.
• Monitors appearance of food served and communicates deviations from standard.
• Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to Executive Management / GM.
• Maintains strict confidentiality in all departmental and company matters.