JOB RESPONSIBILITIES AND DUTIES: •Exhibit exceptional communication and interpersonal skills, dealing with many types of people at all levels in a direct diplomatic way to always achieve best results •Be proficient in technology and business planning software to build financial projections and reports in a timely manner •Work closely with General Manager | Bars & Lounges and the Director of Food & Beverage to deliver on all food & beverage and operations needs for the assigned venues •Assists with development of Assistant Managers and Supervisors to further their growth •Collaborate with Public and Private Sales team to ensure Events/BEO’s are executed as contracted with an exceptional attention to detail •Works with various support teams across property to execute Events/BEO’s (security, housekeeping, customer experience, warehouse, property ops, production, attractions, etc.) •Hires, trains and manages the front of house and back of house staff as required. •Ensures all staff is trained on best practices for food preparation, proper and legal alcoholic beverage service, kitchen safety techniques and understanding of SNHD standards •Sets daily and weekly work and cleaning schedules for front of house and back of house staff •Must maintain a professional workplace appearance •Manage items, transactions, and basic upkeep of the POS system •Daily upkeep, verification, and corrections in timekeeping software •Overseeing staff payroll and tip distribution accurately •Work with local suppliers for purchasing of spirits, dry goods, supplies, etc. Manages inventory, COG’s, labor, product mixes, valid work cards, etc. •Responsible for conducting staff trainings, motivation, one on ones, and corrective coaching •Be able to clearly report financials and descriptive recaps to senior management and other AREA15 executives at regular daily intervals and upon request. •Create and improve the existing policies and procedures for the F&B operations department •Other duties as assigned. \QUALIFICATIONS & SKILLS: •Applicants must be 21 years of age or over •Proof of eligibility to work in the United States •Be comfortable participating in creative, entrepreneurial start-up environment, introducing new concepts and innovations •Making decisions and solving problems in a fast-paced environment •Resolving conflicts and negotiating with others •Financial analysis, basic accounting knowledge •Proficient knowledge of POS (Square), timekeeping software (Paychex), and purchasing systems (Yellow Dog) •Proficient in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) •Possess the ability to allocate both human and material resources creatively and efficiently, seeing the bigger picture as well as the finer details in a systematic organized approach •Must be organized and detail oriented when dealing with food standards, costs, safety, creating work schedules, shipments, cleaning schedules, etc. •Must be able to create and apply SOPs to ensure consistency within your department •Proficient knowledge of applicable SNHD guidelines and requirements •Establishing and maintaining interpersonal relationships •Valid work cards (Health, Alcohol Awareness and Non-Gaming) •Experience in developing and building teams •Degree from accredited four-year institution preferred •3-5 years of experience in high volume food & beverage operations •Demonstrate strong leadership skills, including exceptional time management and delegation •Ability to work varied shifts, including weekends and holidays •Must be able to work shifts in excess of 12+ hours •Must be able to lift 25lbs •Work in an environment that is subject to varying levels of noise, crowds, flashing lights and smoke •Must be able to stand, walk, bend and lift for extended periods of time •Must be proficient in the English language; additional language skills preferred •Must have the ability to withstand high temperatures, heat, and sun exposure |
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