Jamul 23 Manager

Position Summary:

The F&B Manager | J23, Butler Services, Hotel Banquets is responsible for the overall operation, guest experience, and financial performance of the J23 bar and lounge, Butler Services, In-Room Dining (IRD), hotel banquets and functions, and special events within the resort. This position leads the development of high-performing teams, drives revenue and profitability, maintains rigorous inventory controls, delivers consistent and elevated guest service, and ensures full compliance with all applicable health, safety, and alcohol service regulations. Core accountabilities include workforce planning, scheduling, and staffing; financial reporting and variance analysis; and hands-on leadership that upholds Jamul Casino Resort’s F.I.R.S.T. values (Fun, Integrity, Respect, Service, Team).

Essential Duties and Responsibilities

The following and other duties may be assigned as necessary:

• Supervises operation of bars to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations. Adheres to Department policies and procedures. Continuously evaluates operations to determine if efficiencies would be beneficial. Makes recommendations for policy/procedure modifications when required in advance of implementing changes.

• Monitors changes in applicable laws and regulations to ensure continued compliance with alcohol service requirements. Partners with relevant departments to reinforce responsible alcohol service policies and loss prevention practices. Continuously identifies opportunities to improve service delivery, operational efficiency, and team training.

• Creates guidelines to sustain a highly energized culture and engaged and enthusiastic work environment that ensures optimal experience. Acts as role model for team members and always presents themselves to be of value to the Casino and encourages others to do the same. Manages assigned teams to ensure expenses remain within budget, overtime is minimal, all team members are trained to execute responsibilities. Ensures adequate staffing levels, team members are trained and report to work for all shifts. Ensures all required TIPS/RBS, Food Handler, and ServSafe certifications are current for assigned team members, and that all HACCP procedures and Health and Safety regulations are adhered to.

• Maintains complete and up-to-date knowledge of all liquor brands, beers, and non-alcoholic selections available in outlets, the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list, designated glassware and garnishes for drinks, all bar menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

• Stays up to date on improvements in the marketplace to systems, practices, and product, always with a focus on improving service and profit margins.

• Implements training programs that ensure high quality service, including training in service and food and beverage products that are offered.

• Assists in the creation of annual budgets and actively monitors and manages budgeted revenue, beverage cost, expense, headcount, and profit for assigned venue(s). Provides explanation of any unfavorable variance monthly and prepares and implements action plan to track favorably to budget by end of fiscal year. Prepares budget forecasts, as necessary. Responsible and accountable for Profit and Loss (P&L) statements. Performs research and analysis of sales, trends, and expenses to prepare budgets and establish business plans. Maintains projected relationship between revenue and other items (expense, headcount, salaries, food cost, etc.) to maintain margin percentage if actual revenue tracks below budget. Maintains, coordinates, and maximizes labor based on nightly changes in sales/business volume.

• Models exceptional standards of guest service for team members and ensures the team delivers excellent service with every interaction. Closely monitors guest satisfaction through multiple platforms including direct observation, third-party reporting and internal service studies, and quickly addresses and resolves guest complaints. Regular analysis of root cause of service breakdowns and works with team to implement any needed adjustments to drive guest satisfaction.

• Directs internal and external investigations with Human Resources to gather, analyze and document information about incidents and losses, identify responsible parties, and identify gaps or failures in internal control processes.

• Performs other duties as assigned to support the efficient operation of the department.

• Carries out supervisory responsibilities in accordance with Company policies and applicable laws.

• Responsibilities include interviewing, hiring and comprehensive training of team members; planning, assigning, reviewing and directing work; evaluating and appraising performance (20, 40 and 59 days for new hires, Mid-Year and Annual for longer term team members); rewarding, coaching, and counseling team members; addressing complaints and resolving problems.

Requirements / Qualifications / Skills

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. Must be at least 21 years of age.

• Bachelor’s degree in restaurant management or related field preferred.

• Minimum five (5) years of F&B management or supervisory experience in a high-volume, full-service restaurant or bar environment; experience in a resort, casino, or hotel setting strongly preferred.

• Minimum of five (5) years’ progressive supervisory and managerial experience directing, leading, and coaching a team to exceed organizational standards.

• An equivalent combination of education and progressive, relevant, and direct experience may be considered in lieu of minimum educational/experience requirements indicated above.

• Must possess advanced knowledge of liquor/beer/wine product and mixology.

• Must possess knowledge of current OSHA and Alcoholic Beverage Control (ABC) regulations.

• Intermediate proficiency in Microsoft (Word, Excel, PowerPoint and Outlook) is required.

• Proficiency in point-of-sale and inventory systems required.

• Must be self-motivated and able to work in a collaborative environment.

• Strong analytical skills (understanding of variances – actual vs. forecast).

• Demonstrated ability for people development by mentoring, motivating, coaching, consistently providing feedback, and ensuring accountability.

• Ability to add, subtract, multiply, and divide in 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. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Proficiency with standard business software and technology tools required for the role.

• Ability to apply sound judgment to carry out instructions in written, oral, or diagram form and to effectively resolve problems involving multiple variables in complex or time-sensitive situations.

Certificates, Licenses, Registrations

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

• Ability to earn and maintain Gaming License.

• Ability to earn and maintain a First Aid/AED certification.

• Ability to earn and maintain Food Handlers certification.

• Ability to earn and maintain RBS Certification within 30 days of employment.

Physical Requirements / Work Environment / Skills

The physical demands and working environment described here are representative of those that a team member encounters and must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• 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.

• Speech is sufficient to make oneself heard and understood in person, in front of groups, in meetings, and over the telephone.

• Sufficient strength to exert up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects and/or move up to 50 pounds occasionally.

• Must be able to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

• Team members could be exposed to an environment containing unrestricted second-hand tobacco smoke.

• Ability to read and communicate verbally in English. Written communication skills in English may also be required. Additionally, Spanish and/or Tagalog language skills highly preferred.

• Ability to read and interpret documents in English, such as safety rules, operating and maintenance instructions and procedure manuals.