GENERAL SUMMARY
The Food and Beverage Manager will oversee the front of the house (FOH) operations of Food and Beverage Assistant Managers and team members on an assigned shift.  He/she will manage and coordinate the activities of team members; establishes, implements, communicates, and ensures the achievement of operational goals and objectives, marketing strategies, and budgets; ensures compliance with policies and procedures; and monitors forecasts, budgets, costs, and operating results.  

CORE SCOPE OF POSITION

Manages unit labor hours (scheduling) and time off requests while meeting guest service and business level needs. Plans, organizes and distributes workload and provides clear direction and support. Responsible for the hiring, staffing, and termination decisions for a venue. Accepts accountability for the performance and results of a team within the department; does not give up when things become difficult and drives to solutions. Works with assistant managers to address team member performance and behavior concerns; develops plans for improvement; takes necessary corrective action. Ensures that supervisors and assistant managers are setting expectations, holding the team members accountable, and providing necessary support to assist them in meeting the organization’s guest service and performance expectations.  Conducts pass down of relevant and critical information to relief team member before going on breaks or at the end of shift. Works with the chefs to coordinate the activities of floor and kitchen staff by maintaining effective communication and feedback.   Ensures that new team members are effectively trained and positioned for success.  Responsible for the accounting and reconciliation of the Point of Sale systems and revenue. Makes good decisions in a timely manner, taking into account relevant information and utilizing available resources. Resolves problem beyond expectations without consulting a supervisor or escalates as needed. Establishes and continually refines processes to maximize efficiency and results and to adjust to business needs. Ensures the staff is prepared to support current marketing promotions and/or events. Ensures that guest and mystery shop feedback is communicated and that issues area appropriately resolved. May have budget responsibilities for assigned venue. Attends all required training and meetings. Completes all required and necessary documentation with complete and accurate information in a timely manner. Recommends changes to policies and establishes procedures that affect the organization. Implements and maintains proper service procedures that support company guest service expectations and align with AAA standards. Ensures that F&B team are in compliance with health and safety standards and regulations.  Ensures that all food and beverage products served meet the established standards and ensures temperature logs are completed and filed every shift as applicable.  Maintains a neat, clean, organized, safe and comfortable work environment for the staff and guests at all times.  Ensures that all service equipment is handled safely and with reasonable care, reporting mechanical problems to the proper department for repair.  Ensures the POS cash registers are maintained and closed out at the designated times as well as back up kits are in place for use during power outages.  Ensures that proper security measures are taken for safekeeping of funds to and from the casino vault Reads and responds to email effectively throughout the day. Follows all department and casino standards and expectations to deliver exceptional guest service. Keeps up to date with current business strategies in the industry and remains current with our competition. Maintains knowledge and promotes current promotions and events, advertising one or more features of the property.  Performs other duties and responsibilities as assigned

VIEJAS STYLE SERVICE COMMITTMENT 
All Team Members commit to delivering Viejas STYLE Service, our own unique delivery of hospitality service that creates an experience our Guests never want to leave. As a Viejas Team Member, your commitment to – and upholding of these standards is important and necessary to ensure Viejas is a place our Guests and Team Members enjoy as a place to stay, play, dine and work!

LEADERSHIP

Is a role model of the Viejas’s service culture. Leads by example and creates strong morale and engagement in his/her team. Communicates company and departmental goals and fosters open communication across the department. Fosters a culture of accountability, providing regular feedback to team members, including celebrating successes and addressing areas needing improvement. Manages conflict effectively; listens and assesses situations; takes action to resolve.

INTERACTION

Interacts with internal and external guests. Frequently interacts with subordinate supervisors, customers, and/ or functional peer managers, normally involving matters between functional areas, other divisions or units, or customers and the company. Often must lead a cooperative effort among members of a project team.

SUPERVISION

Manages supervisors/assistant managers. Responsible for supervising the sales performance of restaurant team, directing assigned duties, appraising performance, providing constructive feedback and managing disciplining processes.