Food and Beverage Manager

Under general supervision of the General Manager, responsible for the overall direction of all food, beverage and bar/lounge operations, quality, guest satisfaction, and inventory of stock.

MINIMUM QUALIFICATIONS:

• Must be 21 years of age.
• High School Diploma or GED. Bachelors Degree preferred.
• Five years food beverage experience including three years in a supervisory or manager capacity.
• Required to obtain an ABLE liquor license.
• Casino or hospitality experience preferred.
• Required to pass a pre-employment drug screening and obtain and maintain an Osage Nation gaming license.
• Required to maintain a valid Drivers License.
• Required to provide documents to show the applicant is eligible to work in the United States.
• Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos.
• Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation.

JOB DUTIES:

• Ensures optimum staffing levels by coordinating the schedules of the servers, food court attendants, and/or bussers and dishwashers.
• Evaluates food and beverage operations in the casino; seeks opportunities to increase food revenue, decrease expenses, and maximize department productivity without compromising guest satisfaction.
• Oversees and monitors the maintenance and sanitation of the food, beverage, and bar outlets and equipment to protect the assets, comply with regulations and ensure a safe work environment.
• Coordinates and oversees restaurant reservations and special events in restaurants and lounges.
• Oversees and ensures excellence in guest service and food quality. Must uphold quality standards defined in specification manuals.
• Maintains presence in all restaurants, bar, gaming and customer service areas to ensure guests enjoy positive dining and entertainment experience.
• Develops and implements customer service training programs. Ensures all staff provide excellent guest service.
• Ensures the consistent cleanliness of dishes, service ware, and preparation utensils.
• Maintains high standards of quality, freshness and presentation for all food prepared and served; ensures culinary offerings are reflective of industry standards.
• Ensures proper settlement of all transactions at point of sale.
• Approves overtime, prepares requisitions for replacements as necessary, and updates attendance records.
• Maintains the departmental shift log noting any unusual occurrences, incidents, equipment failures, safety issues, disputes, etc.
• Assists with prepping food and line cooking as requested.
• Ensures assigned staff is relieved from duty in order to take authorized break or meal periods.
• Orders merchandise or prepare requisitions to replenish food, beverages and paper goods on hand.
• Monitors the work safety program to minimize work-related accidents.
• Keeps leadership informed of status of food, beverage, and bar activities by attending meetings and submitting reports.
• Acts immediately on all customer complaints and takes corrective action as needed.
• Oversees month end and daily inventories.
• Prepares and submits all daily, monthly, and year end reports.
• Maintains an accurate and accountable inventory of all food and beverage supplies to included forms, order guides, transfer and purchase logs, manuals, etc; performs a monthly inventory of supplies.
• Contributes to a team effort and accomplishes related results as required.
• Performs other duties as required.

SUPERVISION RESPONSIBILITIES:

• Obtains, develops and maintains necessary personnel, training, and equipment to achieve financial, operational, and guest service expectations.
• Recruiting, interviewing, hiring, training, scheduling, supervising, evaluating, coaching, and terminating employees.
• Ensures adequate staffing to meet the organizations needs and budget.
• Hosts regular staff meetings to ensure communication between personnel and business related activities.

GUEST SERVICE:

• Provides excellent internal and external guest services, treating all guests with courtesy and consideration at all times.
• Cooperates and communicates with all employees, always exhibiting mutual respect and consistently projecting a positive, helpful image and attitude.
• Monitors production and service levels by interacting with guest and staff.

COMMUNICATION:

• Ensures company information provided by management is effectively communicated to assigned staff and ensures staff concerns, request for information, and ideas for improvement are effectively relayed to management.
• Facilitates the flow of information throughout the area of responsibility by presiding over scheduled meetings with staff and team members as required.
• Stays informed of company information and communications by reviewing all e-mails, digital boards and SharePoint.

REGULATORY COMPLIANCE:

• Maintains excellent working relationships with other Company staff and all applicable regulatory commissions and other agencies as may be applicable to ensure compliance.
• Performs all duties in accordance with company core values, objectives of the Osage Nation, internal policies and procedures, as well, as applicable laws and gaming regulations, including but not limited to, the state-tribal compact, IGRA, MICS, ONGR, the Bank Secrecy Act, Office of Foreign Asset Control, USA Patriot Act and Privacy Act.

PHYSICAL DEMANDS:

• Required to stand or walk for up to 8 hours per day.
• Ability to sit, stoop, kneel or crouch while performing duties.
• Ability to use hands to finger, handle, or feel.
• Ability to use arms to reach and lift above shoulders.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
• Must have normal auditory and good verbal communication.
• Ability to lift, push, or pull upwards of 50 pounds.

WORK ENVIRONMENT:

• Work is typically performed within a Casino setting.
• Exposure to second-hand smoke and a high noise level.
• Evening and weekend shifts may be required. Extended hours and irregular shifts may be required.