Golden Entertainment, Inc.
Food & Beverage Manager at Golden Entertainment, Inc.
Overview
Manages the day-to-day operations of the Buffet and Café venues. Ensures appropriate standards of service, organization, and management of daily operations are maintained. Provides outstanding guest service and handles all elevated complaints and concerns. Essential Functions
Hires, trains, schedules, develops, and disciplines both management and line level staff to ensure established standards are maintained. Oversees standards of service and ensures they are properly maintained; handles accordingly when standards are not met. Monitors staff to ensure outstanding guest service is being provided and handles any guest concerns or complaints. Provides continual evaluation of processes and procedures and provides methods to improve efficiency and service. Reviews room financial reports, including monthly profit and loss statements and payroll, to ensure monthly budget requirements are achieved. Ensures management staff follows guidelines as dictated by company policies and procedures and culinary contract agreement. Ensures restaurants are clean, organized, and properly functioning and that restaurant equipment is maintained. Ensures health, safety, and sanitation standards are followed at all times. Performs other duties as assigned by management. Qualifications
Three years management experience in casual dining, high-volume food and beverage outlet. Excellent written, verbal, and group presentation communication skills. Effective leadership techniques, program/system planning, decision making, staff development, statistical reporting/analysis, and cost-benefit analysis skills. Excellent computer skills (experience with Microsoft Word, Excel, and Power Point). Working knowledge of kitchen equipment and sanitation guidelines. At least 21 years of age. High school diploma or equivalent. Bachelor’s or Associate’s degree preferred. Required Work Cards
TAM Health Non-Gaming Physical Requirements
Walking, continuously standing and working indoors (more than 75% of the time). Lifting, pushing, pulling, carrying, bending and kneeling (up to 50% of the time). Using chemical agents and wearing protective equipment (less than 25% of the time). Frequently lift, carry, push, pull or otherwise move objects up to 20 pounds. Hearing, vision, speech, and literacy (critical). Ability to work in smoky, noisy environments and hot or cold temperatures. Disclaimer
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Duties to be performed with or without reasonable accommodations.
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Manages the day-to-day operations of the Buffet and Café venues. Ensures appropriate standards of service, organization, and management of daily operations are maintained. Provides outstanding guest service and handles all elevated complaints and concerns. Essential Functions
Hires, trains, schedules, develops, and disciplines both management and line level staff to ensure established standards are maintained. Oversees standards of service and ensures they are properly maintained; handles accordingly when standards are not met. Monitors staff to ensure outstanding guest service is being provided and handles any guest concerns or complaints. Provides continual evaluation of processes and procedures and provides methods to improve efficiency and service. Reviews room financial reports, including monthly profit and loss statements and payroll, to ensure monthly budget requirements are achieved. Ensures management staff follows guidelines as dictated by company policies and procedures and culinary contract agreement. Ensures restaurants are clean, organized, and properly functioning and that restaurant equipment is maintained. Ensures health, safety, and sanitation standards are followed at all times. Performs other duties as assigned by management. Qualifications
Three years management experience in casual dining, high-volume food and beverage outlet. Excellent written, verbal, and group presentation communication skills. Effective leadership techniques, program/system planning, decision making, staff development, statistical reporting/analysis, and cost-benefit analysis skills. Excellent computer skills (experience with Microsoft Word, Excel, and Power Point). Working knowledge of kitchen equipment and sanitation guidelines. At least 21 years of age. High school diploma or equivalent. Bachelor’s or Associate’s degree preferred. Required Work Cards
TAM Health Non-Gaming Physical Requirements
Walking, continuously standing and working indoors (more than 75% of the time). Lifting, pushing, pulling, carrying, bending and kneeling (up to 50% of the time). Using chemical agents and wearing protective equipment (less than 25% of the time). Frequently lift, carry, push, pull or otherwise move objects up to 20 pounds. Hearing, vision, speech, and literacy (critical). Ability to work in smoky, noisy environments and hot or cold temperatures. Disclaimer
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Duties to be performed with or without reasonable accommodations.
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