Quick Service FSM - Food Service Manager (Casa Blanca Hotel & Casino - Mesquite, NV)

Job Title: Quick Service FSM – Food Service Manager

Reports To: Operations Team

FLSA Status: Exempt

 

Food Service Manager – Quick Service Restaurants

 

Position Summary:

The Food Service Manager (FSM) – Quick Service plays a key leadership role in the daily operations of assigned Quick Service Restaurant (QSR) units. Reporting directly to both the Assistant General Manager (AGM) and General Manager (GM), the FSM is accountable for delivering exceptional food quality, guest service, and operational efficiency. This position supports company objectives in profitability, team development, and brand compliance while fostering a positive, performance-driven culture.

 

Essential Duties and Responsibilities:

Oversee daily operations of assigned QSR units, ensuring proper staffing levels, cleanliness, food safety, inventory control, and equipment maintenance.

Maintain a high standard of food quality, presentation, and service speed to meet brand and guest expectations.

Enforce brand and company standards consistently in all aspects of food preparation, safety, and cleanliness.

Monitor unit-level financial performance, assist in cost control, waste reduction, and revenue growth initiatives.

Support and supervise team members, leading by example and promoting accountability.

Collaborate closely with the AGM and GM to implement operational strategies, meet performance goals, and resolve issues.

Ensure compliance with all local, state, and federal health, safety, and sanitation regulations.

Maintain accurate logs and documentation related to food safety, quality control, and loss prevention protocols.

Assist with scheduling, training, onboarding, and coaching of team members.

Promote a culture of teamwork, recognition, and continuous improvement.

Support recruiting and hiring efforts in alignment with staffing needs and company standards.

Provide feedback and coaching to improve performance, guest interactions, and operational consistency.

Foster strong working relationships with internal departments, vendors, and brand representatives.

Help implement and monitor unit goals, aligning staff duties with broader business objectives.

Participate in employee recognition programs and team motivation efforts

 

Qualifications & Requirements:

High School Diploma or GED required, associate or bachelor's degree in hospitality, Restaurant Management, or a related field preferred.

Minimum of 1 year of experience in high-volume or multi-unit food and beverage operations.

Strong communication skills with the ability to comprehend and convey policies, instructions, and performance standards.

Proven ability to maintain cost control, operational efficiency, and food quality.

Proficient in financial reporting and analysis.

Demonstrated success in driving sales growth and enhancing team and guest satisfaction.

Effective leadership, coaching, and team development skills.

Ability to manage multiple priorities and resolve complex operational issues.

Strong organizational and time management abilities.

Must be able to travel to Las Vegas NV for training.

 

What we are looking for:

• A positive attitude and strong work ethic.

• Effective communication and customer service skills