Position Summary: Tasked with leading regional food and beverage operations for our Manchester, Lebanon, and Keene Revo Casino and Social House locations. The incumbent will be responsible for strict compliance with company policies and all applicable regulations, including those at the local, state, and federal levels. The primary responsibilities include achieving revenue and income targets, enhancing market share, and upholding exceptional customer service standards. This role entails enforcing both company-wide and department-specific policies and procedures, as well as crafting and closely monitoring departmental budgets to ensure the profitability of our food and beverage departments while minimizing operating costs. Acts as a Coach and Mentor to Food & Beverage Managers and Chefs. Aligns department objectives to meet standards of Consistency, Quality and Sense of Urgency.
Essential Duties and Responsibilities: A review of this description has excluded the marginal functions of this job which are incidental to the performance of fundamental job duties. All duties or requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be expected to follow any other job-related instruction and to perform any other job-related duties requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at-will" employment relationship:
Provide exceptional guest service to internal and external guests.
Recruit, train, motivate, coach, and mentor staff to ensure they have the guidance and resources needed to achieve established objectives.
Foster a supportive and motivating environment for team members.
Maintaining administrative processes like budgeting and staffing for efficient operations.
Ensure compliance with the Food and Beverage Policy manual and menu specifications.
Maintain confidentiality of privileged information in accordance with company policies and state regulations.
Enforce responsible alcohol service and food safety and sanitation standards. Ensure sanitation levels in all department outlets meet or exceed Health Department requirements.
Collaborate with the purchasing department to secure optimal pricing for all outlets.
Monitor daily operations of dining areas, kitchens, and bars.
Review monthly inventory and usage reports for submission to the accounting department.
Approve complimentary offerings in accordance with company policies.
Maintain and submit required departmental reports.
Assess activities in all reporting areas to optimize staffing, working conditions, and factors influencing guest service and profitability.
Evaluate all reporting departments to plan for short and long-term strategies, with a focus on ongoing operational improvement and financial performance.
Review operational strengths and weaknesses, such as cost of sales, inventory par levels, and policies and procedures, to drive operational enhancements and resource allocation.
Oversee the work of subordinate employees to ensure they meet established management standards.
Resolve problems within the scope of authority and recommend solutions for issues beyond the position's authority to the supervisor.
Serve as a Coach, Mentor, Company Advocate, Team Member Advocate, and Hospitality Champion.
Regulatory and Compliance Responsibilities: In addition to the other duties described herein, each Team Member has the following responsibilities related to compliance with laws and regulations. • Attend required training sessions offered by the Company. • Obtain and retain required license(s). • Perform the duties described in compliance with local laws and regulations. • Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling
areas, drink alcoholic beverages, or purchase tobacco. • Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the
Team Member's department. • Have knowledge of the Property's programs to address problem gaming. • Report any acts of wrongdoing of which the Team Member may have knowledge.
Position Qualifications: Bachelor's degree in Restaurant Management or related field plus seven years progressive experience; or equivalent experience and a minimum of 10 years progressive experience; other combinations of education and experience may be considered. Knowledge of and experience with property operations, food and beverage operational planning and analysis, food production and preparation techniques, experience in the Culinary Arts field, and familiarity with effective food service techniques and sales strategies is required.
Certificates, Licenses, and Registrations: Commission License, Serv-Safe, Responsible Beverage Service
Supervisory Responsibilities: Manages subordinates who may supervise employees. Responsible for the overall direction, coordination, and evaluation of the unit(s).