Job Purpose: Manages activities and staff of assigned food venueJob Duties and Responsibilities:(Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time)Maintains efficient operation of assigned venue by developing and implementing departmental policies, procedures and practices, ensuring adequate staffing levels are maintained, monitoring staff activities, providing on-going support and guidance to team members as needed, conducting and facilitating staff meetings, informing staff of pertinent information, ensuring supplies and food products are available as needed, preparing menu and specification books, scheduling station rotations and assigning duties to staff based on business needs, ensuring policies and procedures are followed, processing voids and check corrections when necessary, ensuring server and cashier drop sheets are accurate at the end of the shift, and working off-site events as required.Promotes guest service by monitoring service delivery, ensuring service standards are met, proactively speaking with guests, proactively resolving guest concerns, and referring complex problems to the Director of Fine Dining for resolution.Develops team members by establishing a positive standard as a role model to others, fostering open communication and cooperation between management, team members and departments, monitoring team member performance, providing team members with direct, constructive, and consistent feedback, identifying on-going training needs, providing additional training as needed, conducting performance appraisals, and providing counseling, guidance and corrective action as needed.Maintains safe and sanitary kitchen and storage areas by monitoring sanitation duties of staff, ensuring daily cleaning tasks are completed and storerooms, refrigerators, and freezers are kept neat and at correct temperature ranges, ensuring food product is properly stored and rotated, ensuring all work areas are clean, completing weekly inspection sheets, ensuring equipment is working efficiently, and ensuring team members comply with health and safety rules.Ensures product and labor costs are within established guidelines by setting annual productivity goals, monitoring profit and loss statements, reviewing staffing overtime needs, modifying staffing as needed, regulating food product utilization, monitoring supplies for efficient and cost-effective utilization, ensuring food freshness, and ensuring food waste is kept to a minimum.Hires qualified staff by communicating staffing needs and advertising requirements to Human Resources, and interviewing and selecting most qualified applicants.Job Specifications:Education and Experience:Essential:High School Diploma or G.E.D.ServSafe Manager CertificationCA ABC Responsible Beverage Service CertificationFine Dining or steak house experienceWine knowledge5 years of food & beverage experience2 years of customer service experience1 year of supervisory experience21 years of ageDesirable:Accredited Wine, Beer, or Spirits certificationsCasino experienceSkills and Knowledge:Essential:Ability to work various shifts and timesAbility to communicate effectively with guests and team membersAbility to provide leadership and guidance to staffAbility to prioritize and perform multiple tasks and assignmentsAbility to work multiple venues during the shiftWorking knowledge of MS Word and ExcelAbility to maintain professionalism and composureAbility to understand and follow verbal directives and written directionsAbility to accept constructive criticismAbility to communicate effectively in the English languageAbility to routinely lift and carry up to 50 lbs.Ability to stand and walk for up to eight hours at a timeAbility to bend, stoop, push and pullAbility to work in a smoking environmentDesirable:Multi-lingualSupervisory/Managerial Accountability: Direct: Food & Beverage Assistant ManagerIndirect: All kitchen staff and non-exempt food & beverage staffMulti-lingual