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Biloxi

    Food & Beverage Operations Manager - Biloxi, United States - Treasure Bay LLC

    Treasure Bay LLC
    Treasure Bay LLC Biloxi, United States

    2 weeks ago

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    Job Description

    Job Description

    POSITION TITLE: Food and Beverage Operations Manager JOB CODE: #205202

    DEPARTMENT: Food and Beverage Administration

    REPORTS TO: Director of Hospitality Service

    POSITION SUMMARY:

    The Food and Beverage Operations Manager is responsible for overseeing all Food and Beverage operations for the Property. This position requires a hands on approach with an estimate of 70% on the floor and 30% in the office. Duties include, but are not limited to:

    1. Recruits, interviews, hires, develops and coaches personnel where appropriate.
    2. Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
    3. Maintains an open and welcoming atmosphere that promotes skill enhancement.
    4. Assists with developing an operating budget for each of the restaurants and revenue outlets; monitors and takes corrective action as necessary to help assure that budget goals are attained.
    5. Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
    6. Assures that all standard operating procedures for revenue, cost control and guest service are in place and consistently utilized.
    7. Helps plan external and internal marketing and sales promotion activities for the food and beverage department.
    8. Establishes quantity and quality output standards for personnel in all positions within the department.
    9. Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and local laws pertaining to alcoholic beverages.
    10. Researches new products and develops an analysis of the cost and profit benefits.
    11. Develops on-going professional development and training programs for crewmembers.
    12. Ensures correct handling procedures to minimize china and glassware breakage and food waste.
    13. Promotes positive guest relations through prompt, courteous and efficient service.
    14. Addresses crewmember and guest complaints and advises the Hospitality Director about appropriate corrective actions taken.
    15. Assists in planning and implementing procedures for special marketing events and banquet functions.
    16. Maintains appearance, preservation and cleanliness of all food and beverage equipment and facilities.
    17. Monitors employee dress codes according to policies and procedures.
    18. Oversees the management of physical inventory verification and verifies updated information is provided to the accounting department.
    19. Maintains records of special events, house counts, food covers and daily business volumes.
    20. Ensures that an accurate reservation system is in place.
    21. Supervises the remodeling, refurbishment and other building design enhancements applicable to food and beverage service.
    22. Responsible for long-range planning for the department in concert with the planning process.
    23. Works with the Hospitality Director to establish menu prices for al la carte dining and food and beverage outlets.
    24. Establishes and maintains professional business relations with vendors.
    25. Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
    26. Serves as manager on duty.
    27. Provides an environment of openness and trust, with constant feedback and performance coaching.
    28. Completes other appropriate assignments as assigned.

    EDUCATION OR SKILLS REQUIRED:

    A minimum of 10 years of extensive casino Food and Beverage experience and/or in key Food and Beverage management positions. Hospitality Degree is a plus.

    Must be proficient with email, Word and Excel, capable of learning and operating point of sale systems, Open Table and other related Food and Beverage systems.

    LICENSES/PERMITS REQUIRED: Serv Safe certification.

    KEY SKILLS AND PHYSICAL REQUIREMENTS:

    1. Speak clearly and listen attentively to all crewmembers and guests.
    2. Stand and exert well-paced mobility for periods up to 4 hours in length.
    3. Lift up to 40 pounds in weight.
    4. Read and write to facilitate good communication.
    5. Strong math skills.
    6. Excellent organization skills.
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