Food & Beverage Manager, Chingon Kitchen

Under the direction of the Senior Manager, Food & Beverage, the Manager, Food & Beverage is responsible for the overall operation and profitability of assigned venues, which includes developing and maintaining well-performing teams and achieving financial and enterprise objectives. This position is also responsible for maintaining proper inventory control (including equipment and supplies), maintaining consistently high-quality customer service, ensuring compliance with all health and safety regulations, reviewing scheduling and staffing plans, preparing sales, inventory, personnel reports, providing dedicated leadership to the venue(s), and maximizing team member morale through leading by example. This position’s areas of responsibility include all bars and restaurants within Yaamava Resort & Casino.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1.    Is accountable for all the Front of House (FOH) team members assigned to the venue(s).  Implements training programs to ensure high-quality service that aligns with Yaamava’s brand standards and maintains training along with overall product knowledge.  
2.    Is responsible for ensuring optimal operations during business hours by closely monitoring customer satisfaction and resolving customer complaints.  Directs the development and administration of controls for all phases of the FOH operations in an economical and profitable manner while maintaining Yaamava’s brand standards.
3.    Manages assigned venue(s) to budget revenue, food cost, expense, headcount, and profit. Explains any unfavorable variance monthly to Food & Beverage leadership and prepares and implements a plan of action to track favorably to budget by the end of the fiscal year, including budget forecasts as needed.  
4.    Collaborates with the assigned venue Chef, overseeing food costs for the venue to ensure food costs remain within budget, ensuring menu items remain attractive to customers (as measured by customer satisfaction and revenue generated), and verifying that food & beverage presentation meets Yaamava’s brand standards.
5.    Maintains accurate inventory of all china, glassware and cutlery, etc., so that adequate supplies are always on hand.  Confirms replacement inventory as needed while minimizing replacement cost.  Monitors mishandling and/or damage to inventory items and responds accordingly to prevent future waste.  
6.    Oversees venue to ensure cleanliness and sanitation standards are met and consistent with established codes. Directs the maintenance of all equipment in accordance with maintenance schedules, orders repairs, and recommends replacement when warranted.  
7.    Performs other duties as assigned to support the efficient operation of the department.

SUPERVISORY RESPONSIBILITIES

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Makes hiring decisions and designs individual development plans with succession planning in mind for all key roles.

 EDUCATION, EXPERIENCE AND QUALIFICATIONS

• Bachelor’s degree in Hospitality Management, Food Service, Business or related field required.

• Minimum of three (3) years of restaurant or related hospitality experience required.

• Bar experience is strongly preferred.

• Minimum of three (3) years of supervisory experience required.

• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.

KNOWLEDGE, SKILLS AND ABILITIES (KSA)

• Proficient in Microsoft Office – Microsoft Outlook, Excel and Word are preferred.

• Must possess strong leadership and people management skills with the ability to successfully collaborate with and motivate others.

• Must be able to communicate change effectively, overcome resistance and build commitment.

• Must be able to delegate, multi-task, lead, and prioritize effectively in a dynamic, fast-paced environment with demonstrated organizational and time management skills.

• Must maintain a strict level of confidentiality and act consistently with all legal and regulatory requirements and in compliance with relevant laws and regulations.

• Must be able to read, write and communicate in the English language.

• Must be able to perform simple mathematical