Food and Beverage Manager
Riviera Black Hawk Casino - Black Hawk, CO

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DESCRIPTION

The F&B Manager assists the Director in setting standards for the department and insures the proper execution of those standards. The F&B Manager is responsible for the performance of the F&B operations. An F&B Manager uses past performance, market conditions and strategic planning to forecast supply and demand. He or she coordinates all activities including management, guest relations, and marketing to ensure efficiency, profitability and excellent guest experience.

DUTIES

  • Assists the Director with the annual budget.
  • Assists in controlling food, liquor and labor costs.
  • Assume responsibility for the day-to-day operations of the restaurant to ensure efficiency and profitability.
  • Devise systems, set policy and provide guidance and implement changes to ensure quality standards for service and food.
  • Work with kitchen management to make menu changes and ensure that all communication between the front and back of house is accurate.
  • Develop cost-saving strategies to increase profit and manage labor costs.
  • Provide for training to ensure performance objectives are met.
  • Provide leadership and team building for staff.
  • Investigate and resolve food quality issues and service complaints.
  • Discipline staff appropriately according to policies and procedures.
  • Create and maintain the staff schedule and track absenteeism.
  • Prepare end-of-day reports and ensure that all cashiers, servers and bartenders are balanced.
  • Recruit and hire new staff as required.
  • Maintain high standards of quality control and health and safety.
QUALIFICATIONS

  • Guest Service - The F&B Manager serves as role model and sets the standard for all employees to maintain high-quality and consistent guest service. This requires an advanced knowledge of industry best practices and customer service.
  • Communication - This position requires a commitment to details both verbally and non-verbally, therefore, the F&B Manager must encourage cooperative and consistent levels of communication with kitchen staff, front-end staff and management. Must understand instructions, read written company memorandums and communicate with little or no additional direction.
  • Interpersonal Relationships - Must adapt to different personalities of clients, vendors and coworkers without losing focus. Must possess high professional ethics and avoid extreme familiarity or conflicts with others.
  • Leadership and Management - Must understand and practice motivational management techniques. Must use these skills in wisely placing qualified individuals into key management and supervisory positions.
  • Delegation - Delegate the appropriate tasks and manage staff workloads.
  • Training and Development - Provide for instruction staff members and coach employees to improve learning and enhance performance.
  • Problem Solving, Quality Control and Priority Assessment - Must evaluate current practices and processes; immediately recognize potential areas of conflict; and initiate ways to improve current business methods, quality of products and services provided to the guests.
  • Conflict management - The F&B Manager must recognize a problem when it arises and be able to resolve it appropriately by using good judgment, tact and initiative according to company policy and procedure. Requires the often-unbiased mediation skills to handle all types of conflicts that will occur at all levels of supervision and the ability to negotiate effectively.
  • Information Gathering - Must identify and utilize internal and external sources to improve and maintain the company's objectives.
  • Sales Techniques and Guest Influence - Must understand products and services, develop new prospects for opportunity, and understand customer needs clearly. Must also possess substantial experience and remain current in state-of-the-art sales methods. Must set and meet sales goals.
  • Performing General Physical Activities - F&B Managers must occasionally perform physical activities in a variety of environmental conditions that require moderate to maximum strength including sitting, climbing, lifting, balancing, walking, and handling of materials.
  • Analytical Skills - Must use logic and reason to identify solutions and alternatives for a successful outcome in many situations, including cost/benefit analysis; service and product quality; and conflict resolution.
  • Technical Skills - Must have experience and knowledge of budget analysis methods, general accounting skills and the ability to work in all areas of kitchen and dining areas relative to point-of-sale applications.
  • Flexibility - Must work overtime when needed and assist the workload of others.
  • Ability to obtain and maintain a Colorado Support Gaming License.
  • Must be familiar with Colorado liquor laws.
  • Understands health and sanitation requirements for State of Colorado.
  • Understands safety and fire prevention techniques.
  • Familiar with computer/POS functions to include all MS Office functions.
  • Ability to effectively supervise others as well as be self disciplined.
  • Must be familiar with how a restaurant and bar efficiently operates.
  • Available to work flexible schedule including weekends and holidays, etc.
  • Must facilitate repeat business through pleasurable dining experiences.
  • Must pass a food handling and sanitation test.
  • Understands measurements of liquid and weight and temperatures.
  • Able to operate and rectify all cash handling and comp situations.
  • Balance the register at the end of shift.
  • Minimum 3 years previous F&B Supervision/Management experience required in FOH operations or relevant degree in hospitality program.
  • Must be able to lift 50 pounds.
  • Repetitive motion.
  • Work in both hot and cold environment.
  • Ability to work in busy kitchen traffic around hot sauces, hot surfaces, sharp objects, slick floors, and lifting heavy loads of varying shape.
  • Must be able to tolerate long hours on your feet, bending and twisting.
  • Must be mobile in all areas of the casino; and ability to tolerate varying conditions of noise level, temperature, illumination and air quality.
  • Assists the Director with the annual budget.
  • Assists in controlling food, liquor and labor costs.
  • Assume responsibility for the day-to-day operations of the restaurant to ensure efficiency and profitability.
  • Devise systems, set policy and provide guidance and implement changes to ensure quality standards for service and food.
  • Work with kitchen management to make menu changes and ensure that all communication between the front and back of house is accurate.
  • Develop cost-saving strategies to increase profit and manage labor costs.
  • Provide for training to ensure performance objectives are met.
  • Provide leadership and team building for staff.
  • Investigate and resolve food quality issues and service complaints.
  • Discipline staff appropriately according to policies and procedures.
  • Create and maintain the staff schedule and track absenteeism.
  • Prepare end-of-day reports and ensure that all cashiers, servers and bartenders are balanced.
  • Recruit and hire new staff as required.
  • Maintain high standards of quality control and health and safety.

Riviera Black Hawk Casino - 23 months ago - save job