Food and Beverage Operations Manager Full Time (Harrah's Pompano Beach)

ESSENTIAL DUTIES & RESPONSIBILITIES

1.  General: 
   • Maintains high levels of customer satisfaction by building relationships with the guests (through table touches, greetings or warm farewells) and encourages Team Members to build relationships with the guests.
   • Resolves customer complaints and/or service deficiencies by listening to the guest, responding with sincerity, and using appropriate service recovery tools. 
   • Uses tools such as Avero and UKG to analyze business trends and Team Member performance. 
   • Making sure that all F&B departments are in compliance with the Health Department Regulations and Standards and maintain the “A” grade. Knowledge of Health Department Rules and Regulations.
   • Maximizes Team Member morale through leading by example in demonstrating Family Style Service behaviors to both guests and Team Members and provides the tools, guidance and support needed to enable all restaurant Team Members to give world class guest service. 
   • Follows and enhances departmental and restaurant specific policies, procedures and sequence of service.
   • Manages department’s financial data.  Maintain effective cost and portion controls in the beverage department.
   • Directs interviews and hiring of staff. Delegates and assigns duties to staff, completes evaluations of staff, and determines terminations of staff as needed. 
   • Ensure the safety and security of Team Members and guests. Supervises programs and processes to reduce and control loss of time due to injuries and to ensure correct interpretation of policies.
   • Supervises inventories and estimates food and beverage costs.  Communicate regularly with purchasing department regarding supply inventory.
   • Maintain strict confidentiality relative to financial information, operating systems, company policies and procedures, marketing plans, and team member information.
   • Have complete knowledge of all casino events and promotional activities, and assist as needed.
   • Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same. 
2. Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts and work locations may change.
   • Perform other duties as assigned or reasonably requested by any member of management.
3. Operating Principles:  Ensure at all times operating principles are being adhered to: Clean – Keep all areas clean and pristine; Safe – Follow all safety policies and procedures; Friendly – Use customer courtesy skills of Family Style Service to provide superior guest service; Fun – Be interactive with all internal and external guests while maintaining professional standards.
4. Tools and Technology:  Use of computer station, Microsoft office software, casino tracking programs (DataStream, Kronos, Stratton Warren, Micros), Char broiler, pizza oven, sauté station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone, voicemail, fax machine, PBX system, and photocopier. 
5. Licensure: Must be able to obtain and maintain a 1055 Slot/Cardroom/Pari-Mutuel Individual Combo Slot License.  Must be at least 21 years of age. Three (3) years of tax returns required.

 

 

QUALIFICATIONS

1. Experience:  Five to seven years’ experience in food and beverage operations and managing personnel with a 4-      year degree preferred in related fields or equivalent work experience.
2. Knowledge:  Must be trained and be able to perform all the requirements in Chapter 561.705. Knowledge of the Florida Statutes  of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services.  This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.  Knowledge of various cooking methods, such as roasting, frying, sautéing and grilling. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.