F&B Manager

## Description REPORTING TO: General Manager CLASSIFICATION: Management, Exempt, Regular, Full Time SECURITY CLEARANCE: CLASS III BENEFITS: Eligible employees (working 30 hours or more) to receive medical, dental, and vision insurance, 401 (k) retirement plan, life and accidental death and dismemberment insurance, flexible spending accounts, supplemental life insurance, and employee assistance program. Additional benefits include company paid holidays, sick leave, vacation, paid jury duty, paid bereavement leave, and employee discounts. INTRODUCTION The primary purpose of the F&B Manager will be to direct and manage the Restaurant. The F&B Manager will be responsible for the development and implementation of department policies, procedures, rules, regulations, and requirements in order to ensure the smooth and efficient operation of the department. The F&B Manager is also responsible for carrying out company policies, menu planning, purchasing of food and beverage items, training new team members, supervising and motivating staff, performing cost control functions and maintaining a high level of quality and service in all aspects of the operation. MAJOR DUTIES AND RESPONSIBILITIES 1. Responsible for the development and implementation of the restaurant policies and procedures. 2. Ensure compliance with required rules and regulations, which includes; health, safety, sanitation, and security, in the Restaurant in order to maintain and protect the integrity and assets of the casino. 3. Ensure all Restaurant employees provide professional and courteous customer service to patrons and that service is provided at a consistent level. 4. Responsible for the cleanliness and maintenance of the restaurant and ensuring the proper function of all equipment. 5. Create and develop menu items, and ensure efficient utilization of all products purchased. 6. Purchase all food, beverages, equipment, linens, décor, and other related items while maintaining effective cost control. 7. Maintain cost control by monitoring food utilization, obtaining competitive prices for items to be purchased and effectively staffing department to meet demands and needs of patrons. 8. Prepare and submit monthly department reports to General Manager. 9. Responsible for taking inventories and calculating food cost percentages and containing payroll cost within an established percentage range. 10. Exercise full range of supervisory duties for department, which includes the following; hiring, assign, coordinate and review work; establish schedules and priorities; as required to accomplish work load; arrange for and provide orientation and training of personnel; evaluate work in progress and discuss problem areas; recommend personnel status changes; evaluate employee performance; approve leave; identify and recommend disciplinary actions which includes terminations; etc. 11. Establish an effective record management system for inventory of all department supplies. 12. Respond to all customer complaints promptly and professionally in regards to the restaurant. 13. Required to assist in all areas when staffing is low. 14. Work as a team player and maintain a courteous and professional attitude at all times in order to ensure a smooth and consistent level of efficient customer service. 15. Maintain departmental and organizational confidentiality. ADDITIONAL DUTIES 1. Adheres to Casino standards for guest service and confidentiality. 2. Refers guest problems or complaints to appropriate supervisors according to Casino policies. 3. Reports and documents any observed or known safety hazard, conditions or unsafe practices and procedures to management immediately 4. Performs other job-related duties as directed. KNOWLEDGE, SKILLS AND ABILITIES Professional knowledge of management concepts, principles, and practices, and practices applicable to the full range of duties and activities concerned with the management of a restaurant. This includes but is not limited to personnel, finan…