SUMMARY

Oversee venue operations, with guidance, including execution of operations, inventory, food and/or beverage costs, labor costs, and operating expenses. Ensure excellent guest service standards are maintained and adhered to. Uphold excellent quality of food and/or beverage products and services.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Includes the following:

• Oversees daily operations of venue.
• Provides leadership of staff and foster a positive and cooperative work environment.
• Interviews, hires, trains and orients new team members to their job.
• Ensures the quality of all food and beverage products served is excellent.
• Evaluates and oversees job performance.
• Prepares departmental schedule.
• Maintains safe and sanitary work environments for both employees and guests 
• Upholds a safe and sanitary work environment.
• Introduction to the financial aspects of food/labor/operating cost.
• Completes administrative work.
• Orders supplies and maintains par stocks and inventory control.
• Ensures compliance with all applicable gaming laws and company internal controls, policies and procedures, Title 31, and federal regulations.
• Conducts group and individual training including Policies and Procedures, food and beverage choices, equipment, and service standards. .
• Understands and follows all company policy and procedure. 
• Promotes the Big Six and encourages a Fun, Friendly, Quick, Comfortable, Clean, and Safe Environment.
• Performs other job-related duties as assigned.

SUPERVISORY/MANAGEMENT AUTHORITY

Supervise/manage a department and provide input towards hiring/firing/performance decisions.

EDUCATION AND EXPERIENCE

High School Diploma or General Education Degree (GED) and 1-3 years of food and beverage experience.

COMPETENCIES

• Accountability- Understanding the importance of taking personal responsibility; ability to take personal responsibility for assignments, decisions and results, and focus on activities that have the greatest impact on meeting work commitments.
• Bartending- Knowledge of bartending operations and various beverage recipes; ability to prepare and serve beverages, behind the bar in a licensed establishment.
• Budgeting- Knowledge of organization's budget process; ability to apply policies and practices for planning and administering a budget.
• Business Ethics- Knowledge of practices, behaviors, applicable laws, rules, and regulations governing proper business conduct; ability to demonstrate ethical behavior in diverse situations.
• Business Math- Knowledge of mathematical concepts; ability to apply mathematics appropriately to business transactions.
• Business Orientation- Knowledge of business concepts, tools and techniques; ability to operate with a business mindset that complements one's functional specialty and keeps it in a business context.
• Cash and Receipts Management- Knowledge of cash and receipts management; ability to receive and manage currency, checks, credit card data, money orders, debit cards, and other forms of payment.
• Coaching Others- Knowledge of coaching and mentoring concepts and methods; ability to encourage, motivate, and guide individuals in learning and improving effectiveness.
• Conflict Management- Knowledge of managing conflicts; ability to anticipate, recognize, and deal effectively with existing or potential conflicts at the individual, group, or situation level.
• Customer Service Management- Knowledge of customer service priorities and ability to utilize tools and techniques for maintaining an environment where all understand, and are committed to providing excellent service to internal and external customers.
• Delegation- Knowledge of the need to delegate tasks to others effectively; ability to motivate associates to take over tasks and responsibilities to accomplish results for which the manager maintains ultimate accountability.
• Food and Beverage Services- Knowledge of quality and safety procedures related to food and beverages; ability to carry out and manage operations, both front of house (FOH) and back of house (BOH) at restaurants and other facilities that serve food and drinks.
• Operations, Back of House- Knowledge of food storage and preparation guidelines; ability to oversee and carry out tasks associated with kitchen operations in casual and fine dining restaurants.
• Inventory and Supplies Management- Knowledge of inventory and supplies management techniques; ability to maintain appropriate quantities of goods, materials, tools, and supplies, including those used for food services.
• Multi-Unit Management- Knowledge of effective multi-unit management principles and techniques; ability to develop and implement strategies, tools, and procedures for overseeing multiple physical facilities or departments.
• Operations, Front of House- Knowledge of customer service techniques and approaches within a hospitality environment; ability to oversee and carry out tasks associated with customer-facing operations in casual and fine dining restaurants.
• Performance Management- Knowledge of successful performance management techniques; ability to apply organization's performance management system, practices, and tools to developing and improving individual, team, and organizational performance.
• Point of Sale Systems- Knowledge of sales policies and processes; ability to record sales transactions using a Point of Sale (POS) system and the associated procedures.
• Problem Solving- Knowledge of approaches, tools, techniques for recognizing, anticipating, and resolving organizational, operational or process problems; ability to apply knowledge of problem solving appropriately to diverse situations.
• Procurement of Goods, Materials, Tools, Supplies- Knowledge of procurement policies and techniques; ability to buy goods, materials, tools, and supplies, including those needed for food services, for use in the hospitality industry.
• Products and Services- Knowledge of major products and services and product and service groups; ability to apply knowledge of product and service appropriately to diverse situations.
• Quality Management- Knowledge of quality management methods, tools, and techniques and ability to create and support an environment that meets the quality goals of the organization.
• Staff and Career Development- Knowledge of available internal and external learning resources and ability to address learning, training, and career development needs of individuals, teams or organization.
• Staffing, Hiring, Selection- Knowledge of human resource acquisition policies; ability to participate in the process of recruitment of permanent and contract personnel, achieving optimal match between candidate and position.
• Standard Operating Procedures- Knowledge of established standard operating procedures (SOP); ability to design, implement and evaluate standard operating procedures affecting daily and strategic business operations in order to increase operational efficiency.

OTHER REQUIREMENTS

• Ability to obtain a food handler’s card.
• Ability to obtain a State Issued Alcoholic Beverage License.
• Ability to obtain and maintain licensing by the appropriate gaming authority.

WORK ENVIRONMENT

Work may be performed in a variety of settings, including climate-controlled office settings and/or casino floors which includes exposure to second-hand smoke and crowd noise. Work will require working varied shifts including, weekends and holidays, as needed. Work requires lifting objects up to 50lbs.