Food and Beverage Shift Manager - Casino jobs in Dayton, OH

Food and Beverage Manager 

• Two-year college or university degree in Hospitality Management or Culinary Arts.
• 1 year or more as a food and beverage manager / private club services 

• Food and beverage cost controls and operating procedures.
• Accounting.
• Menu design.
• Marketing and promotions.
• Wine, spirits and bar operations.
• Point-of-sales systems.
• Strong interpersonal and organizational skills.
• Polished, professional appearance and presentation.
• Manage stress and time.
• Build a team, train, and maintain employee teams.
• Effective communication through all department levels and throughout club.
• Knowledge of and ability to perform required role during emergency situations.

• Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.
• Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
• Ensures that adequate cash procedures are followed and that documentation is reported in an accurate and timely manner.
• Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis.
• Manages the department’s long-range staffing needs.
• Assists in recruitment, training, supervision and termination of food and beverage staff.
• Helps plan and approves the organizational chart and staffing and scheduling plans.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Monitors employee records to minimize overtime and keep labor costs within budget.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
• Assures that all applicable club policies and procedures are followed.
• Helps plan and approves external and internal marketing and sales promotion activities for the
  department’s outlets and special club events.
• Approves menu items, pricing, and menu designs for all outlets, special events and banquet events.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages.
• Ensure all energy management, preventive maintenance and other standards are consistently met.
• Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees’ personnel files.
• Researches new products and evaluates their cost and profit benefits.
• Maintains food and beverage personnel records.
• Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases.
• Reviews new techniques for food preparation and presentation to maximize member and guest satisfaction and minimize food costs.
• Greets guests and oversees actual service on a routine, random basis.
• Helps develop wine lists and wine sales promotion programs.
• Establishes, updates and maintains all written standards and procedures for the department as needed.
• Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
• Serves as an ad hoc member of appropriate club committees.
• Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Monitors employee dress codes according to policies and procedures.
• Approves all product invoices before submitting to the Accounting Department.
• Monitors or manages physical inventory verification and provides updated information to
  the Accounting Department.
• Responsible for the proper accounting and reconciliation of the point-of-sale and member revenues.
• Maintains records of special events, house counts, food covers and daily business volumes.
• Assists assistant manager upon request 
• Helps set up events/ banquet side 
• Ensures that an accurate reservation system is in place.
• Audits and approves weekly payroll.
• Approves all entertainment.
• Responsible for long-range planning for the department in concert with the club’s planning process.
• Establishes and maintains professional business relations with vendors.
• Recommends operating hours for all food and beverage outlets.
• Serves as manager-on-duty on a scheduled basis.
• Ensure timely correspondence with all catering guests including inquiry, follow-up, contracts, billings and thank-you letters.
• Complete periodic China, glass, and silverware inventories.
• Implement and monitor sanitation and cleaning schedules.
• Completes other appropriate assignments from the Assistant and General Manager.

• Food safety certification.

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
•     Continuous repetitive motions.
• Work in hot, humid and noisy environment.