Food and Beverage Manager

• Responsible for the day-to-day operations of the Food and Beverage Department to ensure efficiency, profitability, and exceptional customer service.

• Develops and implements staffing plans, training policies and procedures designed to enhance departmental operations and guest service standards while maintaining fiscal responsibility.

• Prepares the annual budget and all capital project requests and justification for the Food and Beverage Department and submits for approval to the General Manager.

• Reviews and approves, as appropriate, recommendations and suggestions to recognize, reward, transfer, suspend, terminate, recall, promote, discharge, evaluate, and/or discipline employees within the department, as necessary. Communicates consequences for not maintaining expected standards effectively.

• Visits work areas, break areas and other work shifts in order to be available and/or visible to staff members with the express purpose of showing interest, concern, or appreciation.

• Encourages mutual respect, dignity and integrity with all employees and sets a positive example at all times.

• Relates ideas effectively for improvements, as well as solicits employee input, both inside and outside the Food and Beverage Department.

• Explains on an individual basis or in a group format, shares information, and communicates the purpose of decisions to departmental staff.

• Facilitates the flow of information throughout the department by presiding over scheduled meetings with the members of the departmental team as required.

• Develops and implements work schedules, performance standards, plans and/or programs to ensure effective and efficient services are delivered by the department.

• Monitors and ensures expenses remain within operational projections or approves variances as may be necessary to ensure departmental services are maintained or enhanced.

• Provides timely and accurate analysis of departmental related statistics, analytical reports, and related operating expenses that will ensure the department functions in an effective, efficient, and profitable manner.

• Establish policies and schedules for the operation of the restaurant and bars to achieve a profitable result.

• Develops attractive merchandising menus for the restaurant and bar that are designed to attract a pre-determined customer market.

• Instills in sub-department heads a high concern for effective control of food, beverage and labor costs.

• Assists the subordinate managers/supervisors to establish and achieve pre-determined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

• Reviews and evaluates the degree of customer acceptance of the individual restaurant, banquet service, and bars, recommends to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by customers, material changes in the make-up of customer market, or changes in the competitive environment.

• Determines and establishes food and beverage specifications for effective purchasing.

• Implements Energy Conservation Standards.

• Ensures required supplies are available for staff members to provide the necessary levels of guest or support services.

UNIFORM:

• Clean professional attire (when applicable casino issued attire).

• SGC Gaming License/ID Badge.

MINIMUM QUALIFICATIONS:

• A minimum of seven (7) years of experience.

• Excellent interpersonal, customer service, leadership, communication, analytical, decision-making, and problem-solving skills are required.

• Must be knowledgeable of IHS, Wisconsin Health Code, and FDA regulations concerning food service and cleanliness standards.

• Physically able to perform all aspects of the position.

• Ability to walk and stand for extended periods of time.

• Two forms of ID, one of which must be a photo ID.

• Must be at least 18 years of age.

• Must submit to and pass a drug and alcohol test per SGEC Drug and Alcohol Policy.

• Must pass a Background Investigation.

• Successfully complete a 90-day probationary period.

• Must have reliable means of transportation to and from work.

• Must be able to interact well with the public and co-workers.

• Native American preference is granted according to P.L. 93-638.

The Food and Beverage Manager directs the business operations of the Food and Beverage departments and develops plans and determines the methods that will be used to ensure the Food and Beverage departments achieve expected goals and objections. The Food and Beverage Manager prepares and submits the annual business plan, departmental operating budget, and any capital expense proposals to the General Manager for approval. The Food and Beverage Manager will perform all functions in accordance with applicable federal/state/local laws and gaming regulations; the mission and objectives of Sokaogon Gaming Enterprise Corporation (SGEC); as well as establish policies, procedures, and internal controls.

• The position summary is not intended to be an exhaustive list of all duties or qualifications.