ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Responsible for supervising and managing staff in the F&B FOH department. Develops, implements and manages operational goals and monitors achievements of performance and profit objectives.
• Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction.
• Responsible for assisting in the budget process for the department and provide recommendations; ensuring compliance to departmental budget initiatives; reporting budget concerns to manager.
• Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Responsible for the overall achievement of department customer service goals.
• Responsible for staff development and training programs.
• Responsible for rewards and recognition program to maximize employee engagement.
• Maintain cost control methods and procedures by monitoring consistent parts and inventory.
• Maintain established quality assurance procedures to ensure acceptable health department and customer service standards.
• Oversees scheduling, breaks, floor plans, training, evaluating, counseling, team members on assigned shift.
• Exhibits a friendly and helpful and courteous manner when dealing with customers and fellow team members.
• Knowledge of and enforcement of all gaming laws and regulations which apply to the functions and duties of the Food & Beverage Department for which this position is responsible.
• Administers the overall activities of the front of house restaurant operations and beverage operations.
• Establishes and administers training programs within the assigned restaurant and lounge.
• Ensures that available facilities are adequate for performance of duties by assigned personnel.
• Maintains and instructs assigned personnel on safety policies and procedures and follows up to ensure that hazards are eliminated.
• Monitors appearance of food served and communicates deviations from standard.
• Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to Executive Management / GM.
• Maintains strict confidentiality in all departmental and company matters.

4 years: 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, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age. (preferred)
*Bachelor's Degree (B.A./B.S.) or equivalent from four-year college or university; or four years related supervisory or managerial experience and/or training; or equivalent combination of education and experience. *Previous supervisory experience in a full service or high-volume restaurant preferred. (preferred)
*Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner. *Ability to write reports, business correspondence, and procedure manuals. *Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. (preferred)
*Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. *Must be proficient in Microsoft Outlook programs. *Excellent motivational, communication and customer service skills required. (preferred)