Manager, F&B-Italian (Full Time; Varied)

Harrah’s Cherokee Casino Resort Position Description

POSITION TITLE:        Manager, F&B 
DEPARTMENT:        Selu, Gordon Ramsay, Guy Fieri, The Smokehouse Coop, Italian
GRADE/FLSA STATUS:    L11 – Exempt
BADGE TYPE/COLOR:        Key - Blue
REPORTS TO:            Director, F&B
SUPERVISES:    Assistant Manager, F&B, Food Service Supervisor-Starbucks, Food Service Supervisor – Room Service

JOB SUMMARY:
The F&B Manager oversees all aspects of all front of the house F&B operations.   Contribute to the operating success of the property by operating a successful and exciting F&B operation.

JOB ESSENTIAL DUTIES AND RESPONSIBILITIES:
    Energetic people person who is a highly visible front of house manager specializing in building strong relationships with players & employees
    Ensure the effective and efficient operation of all food and beverage outlets with an emphasis on any aspect of the operation which will contribute to profitability and maximize guest satisfaction
    Assist in development of business plans and budgets to meet and/or exceed the established standards and profitability of the department
    Track sales and labor data, analyze, plan, monitor, and implement changes to ensure the effective operation of assigned area
    Think strategically and operationally about factors such as: pricing, quality, marketing, price/value perceptions, customer satisfaction, employee training and development, and Team Member Engagement as they relate to the overall Food and Beverage products
    Prepare annual staffing projections for all outlets 
    Assist the F&B Director in menu development and engineering  
    Ensure high quality standards of service, food, and beverage, to maximize guest satisfaction
    Duties to include forecasting of covers, labor hours, employee productivity, and direct expense
    Responsible for the overall costs of the outlet or area
    Ensure proper maintenance and use of company assets in assigned area
    Plan, develop and implement revised procedures to improve the efficiency of the Food and Beverage areas
    Enforce appearance standards
    Provide leadership and demonstrates behavior that is consistent with the Spotlight on Services philosophy
    Ensure service recovery activities
    Selection of new employees, training and providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities
    Ensure completion and delivery of timely and accurate performance appraisals and maintains accurate work history entries
    Exhibit sound decision-making with emphasis on motivating team and maintaining high morale
    Participative member of the team by volunteering and being involved with projects, committees, and task forces by providing input and suggestions 
    Develop and maintain strong teamwork between the front of house and back of house restaurant personnel 
    Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, employee development, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions
    Provide continuous positive coaching for development of employees and appropriate corrective action when necessary
    Monitor employees with cash to ensure proper cash handling procedures
    Conduct a physical inventory of bar ware and requisition replacement items as needed
    Ensure all employees are following guidelines of the EBCI liquor laws as defined by the Tribal ABC Commission and/or NC ABC Commission
    Monitor asset control of liquor bottles, draft and bottled beer and wine
    Adhere to regulatory, departmental and company policies/procedures in an ethical manner
    Other duties as assigned
    Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values

    MINIMUM QUALIFICATIONS:
    High school diploma or GED required 
    BSBA from an accredited educational institution in business or hospitality preferred 
    Three years’ experience in the Food and Beverage industry required
    Three to five years experience as a manager in charge in a high-volume, full-service restaurant required
    CARE certified 
    ServSafe Certified
    Must demonstrate the following essential knowledge and skills: 
    Knowledge of food preparation and presentation
    Willing to learn and be adaptable
    Attention to detail
    Excellent interpersonal skills
    Excellent oral and written communication skills
    Documented teamwork behaviors and attitudes
    Neat, well-groomed appearance with excellent personal hygiene<