ESSENTIAL DUTIES AND RESPONSIBILITIES 

The following and other duties may be assigned as necessary:

• Provide friendly, fast, and helpful guest service to all guests and team members.

• Responsible for supervising and managing staff in the F&B FOH department.

• Coordinates with the event host on all aspects of the banquet function.

• Performs planning and organization functions for the banqueting department like maintaining the banquet logbook, maintaining and updating function sheets / BEO etc.

• Checks banquet rooms, service, and kitchen areas for cleanliness, proper set up, and make sure sufficient supplies and equipment are available for the function.

• Oversee all aspects of assigned banquet function activities, ensuring that food counters are properly set and ready for execution at the appointed time.

• 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 guest service in accordance with department and company standards and programs. Ensures guest service standards are followed by all team members and addresses issues as they arise. Responsible for the overall achievement of department guest service goals.

• Responsible for staff development and training programs.

• Responsible for rewards and recognition program to maximize team member engagement.

• Maintain cost control methods and procedures by monitoring consistent pars and inventory. 

• Maintain established quality assurance procedures to ensure acceptable health department and guest service standards.

• Oversees scheduling, breaks, floor plans, training, evaluating, counseling, team members on assigned shift.

• Exhibits a friendly, helpful and courteous manner when dealing with guests 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.

QUALIFICATION REQUIREMENTS  

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.

• Bachelor’s Degree (B.A./B.S.) or equivalent from four year college or university; or four years related supervisory or managerial experience and/or training; or equivalent combination of education and experience.

• Previous supervisory experience in a full service or high volume restaurant preferred.

• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.

• Ability to write reports, business correspondence, and procedure manuals.

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs

• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.

• Must be proficient in Microsoft Outlook programs.

• Excellent motivational, communication and guest service skills required.

• Ability to earn and maintain ServSafe certification

• Ability to earn and maintain TiPS certification

SUPERVISORY RESPONSIBILITIES 

This job has supervisory responsibilities.

• Responsible for staff development and training programs.

• Responsible for rewards and recognition program to maximize team member engagement.

• Evaluates team members within department and delivers constructive feedback to team members in regards to performance.

• Determines recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning and directing work) to meet business needs. 

• Determines work procedures and expedites workflow.

• Responsible for team member performance (disciplining, coaching, counseling).

LANGUAGE SKILLS 

Ability to read and interpret documents In English, such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to read and communicate verbally in English. Written communication skills in English may also be required.

MATHEMATICAL SKILLS 

Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to perform these operations using units of American money and weight measurement, volume, and distance. Must be able to efficiently and accurately count money and gaming chips and make a change. Possess the ability to operate an adding machine and have basic computer skills.

REASONING ABILITY 

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Team members must be able to qualify for licenses and permits required by federal, state, and local regulations.

Must obtain a First Aid/AED certification. Must successfully complete TIPS training.

Ability to earn and maintain RBS Certification within 60 days of employment

Must possess a valid driver’s license and have acceptable driving history.

Court of Master Sommeliers training strongly preferred

PHYSICAL DEMANDS  

The physical demands described here represent those that must be met by a team member to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The team member frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision.

The team member must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 50 pounds, and occasionally lift and/or move up to 75 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT

The work environment characteristics described here represent what a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually very loud. Team member will be exposed to an environment containing unrestricted secondhand tobacco smoke.