Food and Beverage Cashier Manager - Casino jobs in Burlington, VT

Purpose:

• As the Foodand Beverage Manager, you will be responsible for all food and beverage operations, which includes the restaurant, banquets and any additional food and beverage outlets.

Scope:

• Responsible for managing the budget by month and year to date for the food and beverage operation, while meeting and exceeding guest service standards and expectations as tracked through the brand site
  

Reports to:

• The General Manager with a strong dotted line relationship to the RGH Food and Beverage Director

Responsibilities:

• To manage the food and beverage cost within the budget by outlet as measured as a percent of sales
• To manage labor cost within the budget as measured by total labor for food and beverage production vs. budget
• To supervise the food, beverage and operating supply ordering, receiving and storage procedures and policies as established by the management company
• To be a member of the free cash flow/revenue production team with mutual accountability for top line revenue and bottom line free cash flow
• To review and assist in the scheduling of all banquet, front of house employees within the developed budgetary guidelines
• To establish cost control guidelines to minimize food and beverage waste by developing food and beverage par levels for each menu item
• To develop inventory sheets to measure the months food and beverage cost verse the standard of 28%
• To develop ordering guides to manage par levels for all food and beverage outlets
• To manage and calculate figures such as discounts and percentages
• To consult with the sales department to ensure all food and beverage productions are met with any special events planned
• To be a member of the guest service team to meet and exceed guest service standards and expectations by delivering superior customer service and quality everyday as measured by customer comments on the customer surveys
• To interact with food and beverage management team as needed to ensure that we are meeting/exceeding guest expectations
• To ensure proper setup and execution of all catered events and to maintain proper service standards are kept
• To develop an action plan with the Guest Service Team to close any GAPS that exist in the guest service standards as set by RGH Hospitality
• To visit dining and catering areas during service hours to receive guest feedback on food quality, presentation and guest service
• To ensure proper service standards and food and beverage quality standards are being kept per hotel and RGH management expectations from guest feedback received through brand
• To operate with a sense of urgency by managing food and beverage staff, coordinating with human resources for recruitment, training, development, and accountability of staff
• Responsible for the overall management of the food and beverage staff, which includes: banquet manager, executive chef, and any future developed supervisory positions
• To ensure compliance with state and local health department regulations
• To ensure all brand required life/safety controls are in place and are certified as current to meet the brand standard
• To ensure all food and beverage orders are placed through reputable food and beverage vendors
• To maintain all brand compliances as it pertains to the food and beverage offerings
• To interact with the food and beverage management team to resolve any underlying problems and to use the company human resource expert.
• To ensure a safe, clean and positive work environment is kept at all times by posting job safety posters and participating in required training classes
• To effectively deliver all required information to managers and coworkers in a timely manner
• All matters in the Executive Chef/Beverage Managers office are confidential and must not be discussed with any individual other than the management team or that individual. All records of disciplinary action will be kept with the General Manager in a safe and or a locked drawer.
• To perform the Manager on Duty responsibilities, as dictated by the MOD schedule
• To establish cleaning and productivity guidelines for all food and beverage outlets by creating daily and weekly cleaning checklist
• To ensure all back of house and front of house guidelines are consistently kept by reviewing the completion of daily and weekly checklist
• Responsible for the development and implementation of preventative maintenance schedules for all kitchen, banquet, and front of house equipment
• Maintain guest scores for all first class condition product ratings above 90% in the 9-10 rating category
• To be part of the first class condition team to maintain a 90% or better in first-class condition in all food and beverage outlets as scored through the internal RGH audit
• To maintain compliance with all brand required training courses
• To participate in all team meetings four times a year to recognize excellence and celebrate the success of others
• Assist in the preparation of an annual budget and business plan for the food and beverage operation that meets the overall business goals as established by the management company
• Responsible for producing a monthly property performance report. This report will be used to measure the performance of your Key Result Area performance standards, including overall revenue and profitability on a monthly and year to date basis and products and guest service scores as established by RGH Hospitality.

 Education/Experience:

• 3 - 5 years of experience in a food service environment preferred
• Serv Safe Certified
• TIPS or Alcohol Awareness Training Certified
• Any Brand Required Certification

Skills:

• Ability to read and write in English
• Ability to interpret written procedures and apply in practice.
• Ability to effectively deliver all required information to superiors, coworkers and subordinates.
• Typing skills
• Windows XP or newer, Work, Excel and Outlook
• Thorough working knowledge of PMS system
• Required to attend Brand required

Physical Demands and work environment:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the tasks. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is regularly required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and move up to 75 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee typically comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.