Golden Eagle Casino Food and Beverage Manager

Summary:

• The Food & Beverage Manager will be responsible for assisting the General Manager to oversee and direct all aspects of the Food & Beverage operations. This includes preparing all operational budgets; achieving sales and profit levels, maintaining the restaurant’s theme format and commitment to the casino’s standards of excellence.

Essential Duties and Responsibilities:

• To interface with the casino General Manager and Comptroller to develop daily, weekly, monthly and annual sales plans and projections.
• To monitor sales against projection and, if needed, recommend alternative action to bring the restaurant up to projected volume.
• To work with individual managers and support staff to seek out ways to improve sales.
• To constantly monitor the overall operations of the restaurant that affect sales including guest satisfaction, food and beverage quality, ambiance, cleanliness, promotions and service standards.

Profit

• To share sales volume figures with co-managers on a regular basis
• To interface with the Comptroller and to prepare and achieve weekly, monthly, and annual plans and budgets as it relates to fixed and controlled expenses.
• To be directly responsible for establishing and achieving budgeted labor and product costs. This includes food, lounge, labor, and inventory controls.
• To monitor results against projected budgets and to recommend corrective action when necessary.
• To review labor and product costs with individual department managers and the management team as a whole.

Personnel

• To supervise, coach, counsel, develop, train, and recommend corrective action for all Food and Beverage employees.
• To monitor attitudes, morale, and management effectiveness through direct contact with co-managers and individual staff members.
• To monitor employee turnover and training.
• To oversee the effective documentation of employee disciplinary action and termination.
• To establish, monitor and update all performance guidelines and operating goals and objectives.
• To continuously monitor the status of new hires with management staff.
• To delegate duties, responsibilities and projects to individual managers and hold each manager responsible for the execution and completion of those duties.
• To plan and conduct a weekly manager meeting as well as calling impromptu meetings as needed.
• To plan and organize all mandatory staff and departmental meetings.
• To oversee and monitor departmental staffing pars
• To assist with the hiring of all Food & Beverage personnel.
• To assist supervisors in completing performance reviews.
• To initially screen and assist the General Manager in the hiring of all management personnel.
• To assist with wage and performance guidelines with the restaurant.
• To review all wage increases with department managers and the General Manager.
• To ensure that all department schedules are posted by their due dates.
• To ensure that all supervisors are following established quality assurance guidelines.
• To update all supervisor training and testing materials.
• To update all supervisor job descriptions and performance guidelines.
• To update and revise supervisor shift duties and responsibilities.
• To attend all meetings and/or training sessions. All meetings and training sessions are considered mandatory.

Administration and Accounting

• To interface with the casino Comptroller and/or General Manager to review monthly profit and loss statements.
• To oversee the accuracy of daily management duties such as server banking, cash handling, overages/shortages, Daily Revenue Reports, Daily Sales Reconciliation Reports, paid outs, and account receivables, etc.
• To oversee the execution of the physical weekly and monthly food and lounge inventories.

Promotions and Advertising

• To interface with the Promotions Manager to ensure that all promotional literature and operational preparations are communicated to management and staff members.
• To personally oversee the planning, preparation, execution and advertisement of special occasions such as Easter, Mother’s Day, etc.
• To coordinate all promotions and advertising activities with Kitchen Supervisor.

Operational Duties

• To cover floor shifts as scheduled.
• To execute all openings, closings and other shift duties when scheduled.
• To do the scheduling for the Food & Beverage staff.
• To ensure that all employee file folders are complete and given to Human Resources and that all new hires are assigned an employee number and time management code.
• To review all front of the house schedules before posting.
• To interface with the computer cash register people as it relates to programming and other functions.
• To document all injuries and emergencies using the proper forms and submitting reports to Human Resources.
• To perform other duties as assigned or necessary.

Physical Requirements:

To perform the essential duties of this job the team member may have to physically perform the following functions in an eight-hour day for the amount of time indicated.

Task

Occasionally

(1% - 33%)

Frequently

(34% - 66%)

Constantly

(67% - 100%)

Standing

X

Walking

X

Sitting

X

Change of Position

X

Reaching (extended hands/arm)

X

Reach across Midline

X

Handling (hold, grasp, seize, turn)

X

Fingering (pinch/pick)

X

Feeling (perceive attributes of objects)

X

Crouching/Squatting (bend legs/spine)

X

Crawling

X

Stooping (bend at waist)

X

Machine Control Operation

Arm/Hand

X

Simple Grasp (grasp lightly)

X

Weight

Lifting/Lowering

X  50 - 100 lbs.

Carrying

X  50 - 100 lbs.

Pushing/Pulling (force exerted)

X  50 - 100 lbs.

Heavy Work – Exerting up to 50-100 pounds of force occasionally, and/or up to 25-50 pounds of force frequently, and/or greater than negligible up to 10-20 pounds of force constantly.

 General Qualifications:

• Experienced using Microsoft office programs
• Ability to learn new program quickly
• Must possess a valid Kansas driver’s license.

Education and/or Experience:

• Bachelor's degree in Hospitality, Management, Business Management or related field
• 2 to 5 years previous food and beverage management experience required.