F&B RESTAURANT MANAGER

SUMMARY:
Under the direction of the of Food & Beverage Director, the Food & Beverage Manager is responsible for the overall operations and profitability of assigned venues, which includes developing and maintaining well-performing teams and achieving financial and enterprise objectives. This position is also responsible for maintaining proper inventory control (including equipment and supplies), maintaining consistently high-quality customer service, ensuring compliance with all health and safety regulations, reviewing scheduling and staffing plans, preparing sales, inventory, personnel reports, providing dedicated leadership to the venue(s), and maximizing team member morale through leading by example. This position’s areas of responsibility include Coffee Spot, Soda Bar, Cantina, Restaurant.
ESSENTIAL DUTIES, RESPONSIBILITIES, and TASKS include the following and are to be performed within the company’s policies and procedures. Additional duties may be assigned.
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Accountable for all the Front of House team members assigned to the venue(s).
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Responsible for ensuring optimal operations during business hours by closely monitoring customer satisfaction and resolving customer complaints.
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Assists the F&B Director with the development and administration of controls for all phases of the front of house operations in an economical and profitable manner while maintaining Ohkay Hotel Casino’s brand standards.
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Assist the F&B Director to budget revenue, food cost, expense, headcount, and profit.
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Oversees venue to ensure cleanliness and sanitation standards are met and consistent with established codes.
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Ensures the maintenance of all equipment in accordance with maintenance schedules, orders repairs, and recommends replacement when warranted.
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Maintaining compliance with all Federal, State, and local gaming regulations in addition to the delivering of exceptional guest service to all internal and external guests.
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Maintain confidentiality of guest and member information and pertinent casino data.
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Always maintain good personal hygiene and a professional appearance.
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Compliance with punctuality and attendance policies required.
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Work independently and in a team-oriented, collaborative environment.
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Ability to successfully interact with all levels of team members and management.
SUPERVISOR RESPONSIBILITIES:
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Hires, trains, and manages staff as needed.
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Oversees the daily workflow of the department.
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Documents and administers disciplinary action of employees as needed.
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Conducts performance evaluations that are timely and constructive.
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Responsible for weekly time sheet approvals and leave requests
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Responsible for tip reporting (if applicable)
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Responsible for scheduling of shifts (if applicable)

QUALIFICATIONS:
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, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
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Bachelor’s degree in hospitality management, Food Service, Business or related field preferred.
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Minimum of three (3) years of restaurant or related hospitality experience required.
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Minimum of three (3) years of supervisory experience required.
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Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.
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Must be 21 years of age.
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Must be able to obtain and maintain the required OOGC License.
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Must be a US citizen or provide documentation to work in the US.
SKILLS:
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Excellent organizational skills and attention to detail.
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Excellent time management skills with a proven ability to meet deadlines.
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Strong analytical and problem-solving skills.
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Strong supervisory and leadership skills with the ability to effectively train others.
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Ability to prioritize tasks and to delegate them when appropriate.
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Proficient with Microsoft Office Suite or related software.
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Knowledge and implementation of customer service principles, techniques, systems, and standards.
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Knowledge and understanding of commercial operating principles, practices, and procedures within area of business specialty.
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Excellent oral and written communications skills.
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Ability to foster a cooperative work environment.
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Ability to communicate clearly and effectively.
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Ability to motivate staff through a teamwork approach.
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Proven leadership skills that include delegating as needed.
EQUIPMENT:
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POS cash and credit card systems
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Recycler
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Fountain, Coffee, Juice, Milk machine
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Computers
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IPad
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Micros card
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Tip box keys
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Fax Machine
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10 key calculator
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Microsoft office products
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee will be required to stand and walk for prolonged periods of time, may occasionally be required to stoop, kneel, stretch, bend, and lift, up to 25 pounds. May be required to lift over 25 pounds on occasion.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This is an environmentally controlled office environment. Evening and/or weekend hours may be necessary depending on business requirements, imposed deadlines and workload.