Assistant Manager, F&B

The Assistant Food & Beverage Manager provides direction and leadership for the daily operations of kitchen, restaurant, concessions, and bar outlets throughout the property.

Compensation:  $45,000 per year

ESSENTIAL DUTIES AND RESPONSIBILITIES

· Assists with the hiring, training, development and efficient management of the Food & Beverage staff.

· Plans and organizes workloads and staff assignments as well as trains, motivates, and evaluates assigned staff.

· Establishes department standards, guidelines, and objectives, and assists with other administrative processes, such as development, staffing, and payroll.

· Assists Food & Beverage leadership in daily tasks and projects.

· Reviews the work activities of subordinate team members to ensure that work is being performed within the standards established by management and provides breaks to staff as needed.

· Monitors daily operations in the dining rooms, gaming floor, Crimson Kitchen, and bar including assuring appropriate staffing, guest service, and consistency & quality in products served.

· Ensures guest satisfaction through constant interactions with guests and team members to develop guest loyalty.

· Communicates to Food & Beverage Manager of all departmental needs, issues, updates, guest service opportunities, and food safety/process concerns.

· Works directly with Food & Beverage Supervisors to ensure they provide leadership and training to their shifts to uphold the Rosie’s Kitchen brand.

· Serves as the Micros POS system subject matter expert to provide training and resolves issues in a timely manner.

· Monitors all company assets as well as property Team Members and guests for procedural violations.

· Reviews monthly inventory and usage reports that are submitted to the accounting department.

· Monitors monthly purchases and payroll.

· Reviews daily invoices for accuracy.

· Acts as a liaison with external agencies and/or company leadership as needed or requested.

· Maintains and enforces compliance with applicable health, safety, food handling, and hygiene codes and standards.

· Performs other related duties as assigned.

#roseshire

Demonstrated management and leadership skills in food & beverage operational effectiveness.

· Excellent verbal and written communication skills.

· Excellent guest service and interpersonal skills.

· Strong and accurate money handling skills.

· Ability to work under stress in a fast-paced environment.

· Knowledge of menu development, costing, labor management, food trends and service as well as overall restaurant operations.

High school diploma or equivalent.

· Degree or additional coursework in Hospitality Management or related field.

· Two to three years of progressive experience in a full-service dining environment.

· Other combinations of education and experience may be considered.

· Must obtain and maintain Serv-Safe certification.

· Must obtain and maintain a valid racing license.

· Must have a current driver’s license with a minimum of three (3) years driving history.

The Team Member will be required to stand for the duration of the shift.

· While performing the duties of this job, the Team Member is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; bend, stoop, kneel, crouch, or crawl; and talk or hear.

· The Team Member may be required to lift up to 50 pounds.

· The Team Member will be required to work long hours, including nights, weekends, and holidays.

· The noise level in the work environment is usually moderate to loud.

· The work environment may vary in levels of crowds, noise, flashing lights, and smoke, depending on the assigned station and guest volume.