Assistant Manager, F&B

Compensation: $45,000 per year

Essential Duties And Responsibilities: Assists with the hiring, training, development and efficient management of the Food & Beverage staff. Plans and organizes workloads and staff assignments as well as trains, motivates, and evaluates assigned staff. Establishes department standards, guidelines, and objectives, and assists with other administrative processes, such as development, staffing, and payroll. Assists Food & Beverage leadership in daily tasks and projects. Reviews the work activities of subordinate team members to ensure that work is being performed within the standards established by management and provides breaks to staff as needed. Monitors daily operations in the dining rooms, gaming floor, Crimson Kitchen, and bar including assuring appropriate staffing, guest service, and consistency & quality in products served. Ensures guest satisfaction through constant interactions with guests and team members to develop guest loyalty. Communicates to Food & Beverage Manager of all departmental needs, issues, updates, guest service opportunities, and food safety/process concerns. Works directly with Food & Beverage Supervisors to ensure they provide leadership and training to their shifts to uphold the Rosie's Kitchen brand. Serves as the Micros POS system subject matter expert to provide training and resolves issues in a timely manner. Monitors all company assets as well as property Team Members and guests for procedural violations. Reviews monthly inventory and usage reports that are submitted to the accounting department. Monitors monthly purchases and payroll. Reviews daily invoices for accuracy. Acts as a liaison with external agencies and/or company leadership as needed or requested. Maintains and enforces compliance with applicable health, safety, food handling, and hygiene codes and standards. Performs other related duties as assigned.

Required Skills And Abilities: Demonstrated management and leadership skills in food & beverage operational effectiveness. Excellent verbal and written communication skills. Excellent guest service and interpersonal skills. Strong and accurate money handling skills. Ability to work under stress in a fast-paced environment. Knowledge of menu development, costing, labor management, food trends and service as well as overall restaurant operations.

Education And Experience: High school diploma or equivalent. Degree or additional coursework in Hospitality Management or related field. Two to three years of progressive experience in a full-service dining environment. Other combinations of education and experience may be considered. Must obtain and maintain Serv-Safe certification. Must obtain and maintain a valid racing license. Must have a current driver's license with a minimum of three (3) years driving history.

Physical Requirements & Working Conditions: The Team Member will be required to stand for the duration of the shift. While performing the duties of this job, the Team Member is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; bend, stoop, kneel, crouch, or crawl; and talk or hear. The Team Member may be required to lift up to 50 pounds. The Team Member will be required to work long hours, including nights, weekends, and holidays. The noise level in the work environment is usually moderate to loud. The work environment may vary in levels of crowds, noise, flashing lights, and smoke, depending on the assigned station and guest volume.