Food & Beverage Service Manager

SUMMARY

To plan and direct all Food and Beverage (F&B) operations for the casino. To develop, maintain and enhance F&B programs to improve operational performance, increase revenue, and satisfy guests. To establish and maintain F&B programs in compliance with safety and employment laws and the Alberta Gaming, Liquor and Cannabis Commission (AGLC).

Candidate must possess strong:

• Presentation skills
• Organizational and time management skills
• Analytical ability and critical thinking
• Ability to organize and communicate thoughts
• Ability to interpret financial information
• Ability to carry out responsibilities with limited supervision

ESSENTIAL DUTIES AND RESPONSIBILITIES

1.Within the realm of the responsibility of the job, maintains a clean and safe work environment. Performs duties in compliance with safety procedures, which includes the use of safety equipment. Incumbents arer esponsible for following safety procedures, identifying unsafe practices or conditions and informing their supervisor of unsafe conditions, as directed.

2.Helps develop, maintain and enhance food and beverage programs to improve operational performance, increase revenue and satisfy customers.

3.Works with the food and beverage team to develop programs to meet the short and long term company goals.

4.Establishes and maintains food and beverage programs in compliance with safety and employment laws and the AGLC.

5.Directs, manages and develops an effective staff: hires, trains, schedules, rewards and disciplines staff. Develops staff to meet and exceed performance expectations by establishing and maintaining positive work morale and effective employee relations.

6.Ensures that all staff wear and maintain all uniforms and costumes properly.

7.Implements food and beverage policies and procedures and acts to ensure that all staff members are informed.

8.Works with Food and Beverage Outlet Manager to manage and control the food and beverage budget and takes actions, as necessary, to achieve a profit or to manage operations within budgetary requirements.

9.Assist the Food and Beverage Outlet manager with negotiations with and selects vendors for the procurement of food and beverage. Maintains professional contacts with other companies, and industry professionals regarding food and beverage issues.

10.Communicates and maintains performance standards for interaction with customers and manages staff to anticipate, reduce or eliminate complaints from customers.

11.Enters in data for the monthly inventory for the Food and Beverage Outlet Manager to complete the monthly inventory reconciliation.

12.Ensures the quality, selection and variety of all food and beverages.

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13.Directs compliance with established security policies and procedures.

14.Assists the Food and Beverage Outlet Manager with the marketing department in menu planning for catering functions and events, and/or special events.

15.Works with Food and Beverage Outlet Manager to develop food and beverage menus and concepts that can best attract gaming and hotel customers.

16.Co-ordinates food and beverage operations with other departments and acts to establish and maintain co-operative interdepartmental relations.

17.Takes all training courses as required by Casino Management.

18.Reports to work as scheduled, on time, and ready to work.

19.All other duties as assigned.

SUPERVISORY RESPONSIBILITIES

Is responsible for the direction, coordination and evaluation of the food and beverage team. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS

Demonstrated hospitality or food and beverage management experience, preferably within a gaming environment. Demonstrated experience directing employees in food and beverage operations. Demonstrated extensive experience in persuading and negotiating. Demonstrated experience performing within specific deadlines or under pressure. Demonstrated experience problem-solving, organizing and prioritizing work.

EDUCATION and/or EXPERIENCE

Bachelor’s Degree in Hospitality or the equivalent in education and experience. Three (3) to five (5) years of recent and related hospitality or food and beverage experience, including two (2) years of managerial experience.

LANGUAGE SKILLS

Ability to demonstrate effective and diplomatic oral and written communication skills using English.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide into 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.

REASONING ABILITY

Makes recommendations, beyond the scope of essential duties, which may positively or negatively impact the operations of other departments.

CERTIFICATES, LICENSES, REGISTRATIONS

Must have and maintain a current AGLC ProServe certificate. Must be able to pass a Criminal Record Check.

OTHER SKILLS/ABILITIES

Demonstrated knowledge of various laws related to safety, worker compensation, employment, and the AGLC rules and regulations. Computer and POS skills are considered an asset.

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PHYSICAL DEMANDS

Essential duties may involve performing physical exertion: frequent brisk walking, climbing stairs and, stooping, bending, stretching, reaching, kneeling, squatting, bending, walking and crouching/stooping, pushing and standing for an entire work shift, with standard breaks, in order to perform duties. Essential duties may involve working in a small, confined area used to prepare food, with floors that may become slippery in the process of preparing food and beverages. Essential duties require lifting up to 75 pounds to stack, store or move kitchen, restaurant or general office supplies and equipment. Essential duties also involve sitting while completing paperwork or using a computer, and a flexible work week with additional hours routinely required.

WORK ENVIRONMENT

Essential duties may involve working in a kitchen environment that contains loud noise, odors and a frequently hot-cold work environment due to running ovens and refrigeration units. Essential duties also involve working in an inside office environment. Some inside locations are heavily filled with cigarette smoke.

MATERIALS AND EQUIPMENT DIRECTLY USED

Equipment typical of a retail/commercial kitchen, bar and restaurant. Including slicers, mixers, ovens, refrigerators, fryers, knives, spoons, forks, glasses, pitchers, oven mitts and various cleaning supplies and materials.