Food & Beverage Assistant Manager, Team Dining

Under the direction of the Food and Beverage Manager, the Assistant Manager directs and controls efficient food service outlet operations and oversees the training of non-exempt union and exempt employees. The Assistant Manager oversees culinary staff, bussers, and cashiers to ensure timely menu item execution and delivery that consistently meets all quality standards and exceeds patron expectations; directs overall activities of the supervisors to ensure established customer service standards are met or exceeded in a safe and orderly work environment. Profit and loss co-responsibilities include forecasting, budgeting, managing labor and operations costs to ensure a quality profit while meeting fiscal requirements. The Food and Beverage venues are high-volume food service amenities located in a 24-hour, seven-day-a-week casino.

Essential Duties & Responsibilities

1. Manages the day-to-day operation of the Food and Beverage venues in accordance with established policies and procedures ensuring that outlets operate effectively within department fiscal and operational guidelines.

2. Counsels, guides, and instructs assigned personnel in the proper execution of their duties and responsibilities. Prepares and coordinates the periodical performance reviews of assigned personnel.  Recommends changes including hiring, promotion, demotion and release of personnel; coordinates scheduling of annual performance reviews.  Provides training and recognition to employees at all levels and seeks to promote and maintain a team-oriented work environment.  Works within established guidelines and policies for training and development of associates.

3. Develops initiatives to build sales, profitability, and guest counts.  Maintains effective cost controls in support of these initiatives. Analyzes monthly operating statements, determining causes for any variances.  Manages operational expenses to maximize profit potential.  Responsible to maintain labor efficiency ratios to ensure guest service and cost effectiveness.

4. Compiles variance reports, weekly management reports, comp reports and annual budget and any other reports deemed necessary by the outlets. Responsible to meet or exceed budgeted sales and profitability goals.

5. Monitors team member performance to ensure compliance with established policies and procedures overseeing follow-up work to ensure non-recurrence of cashier errors; works closely with business office and internal audit to ensure compliance.

6. Ensures monthly safety meetings are conducted and that recommendations are acted upon as appropriate. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.  Ensures established Health Department regulation and food safety and sanitation standards are maintained.  Ensures all team members are properly trained with updated certifications on file. 

7. Ensures all menu items are consistently prepared to recipe specifications; utilizes food production and inventory tools available to support this responsibility.  Acquires and maintains a working knowledge of all recipes, products, and production procedures, keeping up with changes as they occur. 

8. Ensures established food safety and sanitation standards are maintained.  Requisitions and acquires food and beverage product within established guidelines. Oversees storage and handling of food and beverage product to ensure optimum quality and freshness at all times.  Strikes a cost efficient balance between labor cost and quality production.

9. Responds to guest comments in a constructive and positive manner, welcoming it as an opportunity to build guest count.  Educates and empowers subordinate supervisors to act in a similar capacity.  Ensures a safe and secure environment for associates and guests.  Consistently demonstrates high ethical standards, particularly with regard to those established by the Food and Beverage Department. Acts immediately on all customer concerns to ensure that issues are promptly addressed and resolved to the guests’ satisfaction.

10. Performs other duties as assigned to support the efficient operation of the department and assumes other responsibilities, duties, tasks and assignments that contribute to the mitigation or response to any public health emergency.

Supervisory Responsibilities

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.   Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.  Makes hiring decisions and designs individual development plans with succession planning in mind for all key roles.

Education/Experience/Qualifications

• Associate’s degree in Hospitality Management, Food Service, Business or related field required.
• Minimum of three (3) years of restaurant or related hospitality experience required. Bar experience preferred.
• Minimum of two (2) years of supervisory experience required.
• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.
• Proficiency in Microsoft Office (Word, Excel, and Outlook) preferred.
• Must possess strong leadership and people management skills with the ability to successfully collaborate with and motivate others.
• Must be able to communicate change effectively, overcome resistance and build commitment.
• Must be able to delegate, multi-task, lead and prioritize effectively in a dynamic, fast-paced environment with demonstrated organizational and time management skills.
• Must maintain a strict level of confidentiality and act in a manner consistent with all legal and regulatory requirements and in compliance with relevant laws and regulations. 
• Must be personable and professional, capable of using caution and discretion in communication.

Certificates/Licenses/Registrations

• At the discretion of the San Manuel Tribal Gaming Commission, you may be required to obtain and maintain a gaming license.
• A qualified candidate/employee must have a valid driver’s license with an acceptable driving record as determined by the company’s insurance carrier.
• Must obtain and maintain current Responsible Beverage Service certification.
• Must obtain and maintain ServSafe certification within 90 days of employment.

San Manuel will make reasonable accommodations in compliance with applicable law.

As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today!