Assistant F&B Manager

Responsible for assisting in the on-shift operation of all non-catered, front-of-house F&B operations, including tracking team member arrivals, section and side duty assignments, checking out server stations, assisting with seating, maintaining the reservation system, and supporting daily service operations. This role involves conducting pre-shift staff meetings, advising the F&B Manager of staffing or facility issues, and interacting with VIP table owners for special requests. The Assistant F&B Manager assists the Department Director and F&B Manager with guest interactions, maintains communication with the Chef regarding seating and specials, and works with the Director to renew seasonal agreements with RP VIP Table owners.

Essential Job Functions:       

• Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved.
• Assist in monitoring operational costs, including food, beverage, and labor expenses, ensuring alignment with budgetary guidelines.
• Help identify any problems, concerns, and opportunities for improvement in operations and staff.
• Participate in weekly management meetings and daily pre-shift meetings to ensure clear communication and operational alignment.
• Ensure accurate completion of all employee check-outs and verify the generation of end-of-day reports, including the nightly shift report.
• Maintain detailed records of VIP guest preferences and requests to personalize future visits and strengthen loyalty.
• Collaborate with F&B Leadership to ensure the timely renewal of contracts and maintain strong, ongoing relationships of the VIP table owners.
• Responsible for the interviewing, hiring and training of all front-of-house staff.
• Aid in ensuring all outlets to meet or exceed standards in food quality, safety, and cleanliness.
• Support the implementation, maintenance, and troubleshooting of Point-of-Sales (POS) systems, ensuring staff are properly trained and equipped to handle system issues, minimize errors, and ensure efficient order processing and billing.
• Enforce operational policies, procedures, and training programs, with accountability, to maintain consistency, compliance with health and safety regulations, and enhance team performance.
• Ensure adherence to all local, state, and federal regulations, including health codes, liquor licensing, and labor laws.
• Ensure a positive guest experience by addressing customer concerns, complaints, and feedback promptly and professionally.
• Maintain a strong level of teamwork and camaraderie with all food and beverage management and employees, as well as other departments within the company.
• Responsible for ensuring team member compliance with all company policies and procedures.
• Responsible for monitoring performance of front-of-house team members, providing feedback to individuals, developing action plans, and ensuring all performance standards are met.
• Resolve team member conflicts offering guidance, and support to team members, and mediating employee issues.
• Assist in any areas of the restaurant when staffing constraints require, including front-of-house, back-of-house, or customer service, to ensure smooth operations and maintain high service standards.
• Ensure cleanliness throughout all outlets on a daily, weekly, and monthly basis, promoting a safe and hygienic environment for staff and guests, while training staff on proper hygiene and safety practices to maintain a clean and safe work environment.
• Assist in maintaining and updating inventory count sheets monthly, utilizing a sheet-to-shelf approach via FoodTrac to ensure proper stock management.
• Assist in monitoring all alcohol, non-alcohol and all operating supply ordering, receiving, storage, and ensure the safety and security of all alcohol products in compliance with regulations.
• Assist in determining work procedures, prepare work schedules, and expedite workflow, when needed.
• Perform all other duties as assigned.

MINIMUM QUALIFICATIONS:

• Associate's degree in Food Service Management, Hospitality Management, related field or equivalent combination of education and experience
• Minimum 1 year of experience in leadership or supervisory role within food and beverage operations.
• Experience with and knowledge of applicable food service and beverage operations regulatory compliance requirements.
• Experience in inventory control, including ordering, stock management, and working with suppliers to ensure optimal product levels and quality.

Knowledge, Skills and Abilities:

• Familiarity with purchasing, pricing, and food and beverage cost control management support systems
• Strong computer skills to include effective working knowledge of Microsoft Office products, Time Keeping and HRIS systems
• Demonstrated expertise in operating, troubleshooting, and optimizing POS systems to streamline order processing, manage inventory, and generate accurate sales reports, ensuring efficient front-line operations and minimizing transaction errors.
• Capable of training staff on POS system functionality, ensuring proper utilization and understanding of system features, while providing ongoing support and resolving technical issues to maintain smooth and uninterrupted service.
• Strong financial acumen with the ability to manage budgets, track expenses, and analyze cost trends to optimize profitability.
• Familiarity with fostering employee appreciation, morale, and team engagement through recognition and support.
• Organizational and prioritization skills under pressure in a fast-paced environment.
• Capable of developing strategies to enhance guest experience and manage customer relations effectively.
• Proficient in using inventory management, scheduling, and other operational software to improve efficiency and productivity
• Ability to quickly absorb large amounts of information: service procedures, menus, dining room floor plans, register operations.
• Strong conflict resolution skills with the ability to handle disputes between staff or with customers calmly and professionally.
• Ability to work a flexible and irregular schedule including weekends, evenings and holidays
• Must be able to work in a smoke-filled casino environment

Training:       

• Must be able to pass Title 31Training

Licenses/Certifications/Other: 

• ServSafe Food Handler Certification, or ability to obtain within first month of employment
• Hold an Oklahoma ABLE license, or the ability to obtain upon hire
• Must be able to pass a background check and receive a license or permit from any Regulatory Agency if applicable to perform the essential job functions
• Must be able to complete a pre-employment drug test with a negative result

Physical Requirements: 

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

• Strength:
  • Medium to heavy workload
  • Stand, sit and walk consistently
  • Will be required to lift up to or over 30lbs or exert occasionally over 50lbs
• Movement:
  • Will consistently be required to touch, feel, stoop, bend, kneel, climb, reach
  • Will use office equipment
  • Driving motor vehicles as needed
• Auditory:
  • Frequently speak and articulate
  • Noise levels will be varied from moderate to heavy machinery
• Environmental:
  • Exposure to weather and extreme elements are minimal
  • Minimal exposure in close proximity to horses