Food and Beverage Cashier Manager - Casino jobs in Washington

Description

JOB PURPOSE:

The Assistant Manager supervises the service staff and the operational functions of the Bar, Banquets, Buffet, and Restaurant, as directed by the F&B Managers.

ESSENTIAL JOB FUNCTIONS:

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Supervise all activities of the Bar, Banquets, Buffet, Restaurant and room service.
• Supervise service staff functions providing consistent, professional, guest service as directed by F&B Managers
• Investigate and resolve food quality and service complaints.
• Ensure compliance with all policies and procedures of QBRC
• Manage in compliance with tribal, local, state, federal laws and regulations.
• Maintain procedures for security of monies.
• Maintain procedures for security of all property equipment.
• Maintain procedures for credit control and handling of financial transactions.
• Maintain employee appearance standards in food and beverage division.
• Direct and maintain food handling in compliance with sanitation laws.
• Promote employee empowerment.
• Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards.
• Perform in the capacity of any position supervised.
• Professionally deal with difficult situations and people.
• Meet deadlines as required.
• Meet multiple priorities of business demands.
• Adjust to schedule changes, cover shifts on short notice.
• Changing priorities, multiple priorities, variety types of guests/clients, seasonal changes, business demands.
• Comply at all times with QBRC standards and regulations to encourage safe and efficient resort operations.
• Maintain a neat and organized work area.
• Select, train, supervise and develop, schedule, discipline and counsel employees according to QBRC policies and procedure.
• Schedule, attend, and conduct departmental meetings.
• Attend meetings as scheduled and requested.
• Conduct performance appraisals.
• Monitors payroll hours and reports.
• Order supplies for departments.
• Responsible for inventory of all front of House bar, restaurant, buffet and banquet equipment.
• Know basic bar terminology and wine service.
• Know food preparation and service.
• Oversee and assist in collection of payment of banquet functions.
• Assures property operation meets internal audit standards.
• Comply at all times with QBRC standards and regulations to encourage safe and efficient resort operations.
• Maintain a neat and organized work area.
• Provide excellent customer service for all internal and external customers of the Casino operations at all times and in all activities. Establish and maintain effective working relationships with all internal and external customers of the Quinault Beach Resort & Casino operations. Develop solutions for customer concerns and continual focus on customer service as our top priority. Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Weekly scheduling.
• Provide support to all events and casino operations.
• Adhere to all QBRC Personnel Policies and Procedures, Title 97 Policy, and HR Standard Operating Procedures.
• The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.

PHYSICAL/MENTAL REQUIREMENTS: (*Constantly, Frequently, Occasionally)

While performing these job duties, the employee is regularly required to:

• Must be able to lift 50 lbs.
• Loud noise environment.
• Prolonged standing and walking.

ACCESS TO SENSITIVE AREAS

• Liquor Room

WORKING CONDITIONS:

• Work is generally performed in an office and Casino setting with exposure to second hand smoke and a high noise level. Evening graveyard, holiday and/or weekend work may be required. Extended hours and irregular shifts may be required.

Note: The list of duties and responsibilities, requirements and licenses is not meant to be exhaustive. Management reserves the right to revise the position description and to require that other tasks be performed when the circumstances of the position change.

Should an applicant or employee request special consideration for any particular reason, such as reasonable accommodation for a disability, the Supervisor or Manager should contact the Human Resources Director. At this time, the Supervisor or Manager should be able to describe, in detail, to the Human Resources Director, the Essential Functions of the job involved in the request.

Job functions are subject to possible modification to reasonably accommodate management changes and requests. This job description in no way states or implies that these are the only tasks to be performed by the employee occupying this position. Employees will be required to follow any job-related tasks requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an employment relationship and one of primary functional expectations.

Qualifications

QUALIFICATIONS: (Include equipment knowledge/use)

Required:

• High School diploma or equivalent, or enrolled in an equivalency program.
• Minimum five years experience in a quality food and beverage service establishment, with two (2) years supervisor experience with demonstrated leadership skills.
• Time management skills.
• Negotiation skills.
• Read, write, and speak English fluently.
• College level reasoning, math, and language skills.
• Ability to train employees in alcohol intervention, food handling and sanitation.
• Ability to communicate effectively with the public and other employees.
• Computer literate
• Ability to professionally deal with difficult situations and people.
• Ability to meet deadlines as required.
• Adjust to schedule changes and cover shifts on short notice.
• Must be 21 years of age
• Ability to work nights and day shifts when needed and all holidays
• Must be up to date on all mixed drinks and have knowledge of proper food service skills.
• Must have knowledge of wines and wine service.

Preferred:

Two year degree in hotel/restaurant management or related field.