Food and Beverage Manager Jobs in California

Under the direction of the Manager, Food and Beverage (F&B), the Assistant Manager, F&B directs and controls efficient food service outlet operations and oversees the training of non-exempt union and exempt employees. This position oversees culinary staff, bussers, and cashiers to ensure timely menu item execution and delivery that consistently meets all quality standards and exceeds patron expectations; directs overall activities of the supervisors to ensure established customer service standards are met or exceeded in a safe and orderly work environment. Profit and loss co-responsibilities include forecasting, budgeting, managing labor and operations costs to ensure a quality profit while meeting fiscal requirements. The Food and Beverage venues are high-volume food service amenities located in a 24-hour operation, seven-day-a-week casino.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Manages the day-to-day operation of the F&B venues in accordance with established policies and procedures ensuring that outlets operate effectively within department fiscal and operational guidelines.
2. Develops initiatives to build sales, profitability, and guest counts. Maintains effective cost controls in support of these initiatives. Analyzes monthly operating statements, determining causes for any variances. Manages operational expenses to maximize profit potential. Is responsible for maintaining labor efficiency ratios to ensure guest service and cost effectiveness.
3. Compiles variance reports, weekly management reports, comp reports and annual budget and any other reports deemed necessary by the outlets. Is responsible for meeting and exceeding budgeted sales and profitability goals.
4. Monitors team member performance to ensure compliance with established policies and procedures oversees follow-up work to ensure non-recurrence of cashier errors; works closely with business office and internal audit to ensure compliance.
5. Ensures monthly safety meetings are conducted and that recommendations are acted upon as appropriate. Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated. Ensures established Health Department regulation and food safety and sanitation standards are maintained. Ensures all team members are properly trained with updated certifications on file.
6. Ensures all menu items are consistently prepared to recipe specifications; utilizes food production and inventory tools available to support this responsibility. Acquires and maintains a working knowledge of all recipes, products, and production procedures, keeping up with changes as they occur.
7. Ensures established food safety and sanitation standards are maintained. Requisitions and acquires food and beverage product within established guidelines. Oversees storage and handling of food and beverage product to ensure optimum quality and freshness at all times. Strikes a cost efficient balance between labor cost and quality production.
8. Monitors quality and appearance of all food and beverage product from the time it is received to the point of service, communicating any deviations to outlet food preparation supervisor.
9. Responds to guest comments in a constructive and positive manner, welcoming it as an opportunity to build guest count. Educates and empowers subordinate supervisors to act in a similar capacity. Ensures a safe and secure environment for associates and guests. Demonstrates high ethical standards, particularly with regard to those established by the Food and Beverage Department. Acts immediately on all customer concerns to ensure that issues are promptly addressed and resolved to the guests’ satisfaction.
10. 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 preferred.
• Minimum of two (2) years of supervisory experience preferred.
• 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 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 operations (addition, subtraction, multiplication, and division).
• Must be able to provide friendly and efficient service to guests and team members, addressing their needs and resolving issues.
• Must be able to have clear and effective communication with guests and team members.
• Must be able to work under pressure by staying calm and efficient during busy period(s).
• 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 in a manner consistent with all legal and regulatory requirements and in compliance with relevant laws and regulations.

LICENSES, CERTIFICATIONS AND REGISTRATIONS

• At the discretion of the San Manuel Tribal Gaming Commission, you may be required to obtain and maintain a gaming license.
• Must obtain and maintain a ServSafe certification.
• Must obtain and maintain a Responsible Beverage Service (RBS) certification.
• No Driving Responsibilities: Role does not require a driver’s license or insurance.

PHYSICAL REQUIREMENTS/ WORKING CONDITIONS – ENVIRONMENT

The physical demands and working environment described here are representative of those that an employee encounters and must be met by an employee to successfully perform the essential functions of this job.

• Primary work environment is in a Casino & Resort setting.
• Work requires travel to attend meetings, trade shows, and conferences.
• Incumbents may be required to work evening, weekend and holiday shifts.
• Must be able to work in a fast-paced, high-demand environment.
• Strength sufficient to exert up to 10 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects and/or move up to 40 pounds occasionally.
• Sedentary work: involves sitting most of the time. Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, and computer printer.
• Physical activities that apply to the essential functions of the position are balancing, stooping, kneeling, crouching, reaching, pushing, pulling, lifting, grasping, talking, hearing, and repetitive motions.
• Hearing sufficient to hear conversational levels in person, via videoconference and over the telephone.
• Speech sufficient to make oneself heard and understood in person, in front of groups, in meetings, via videoconference and over the telephone.
• Visual acuity that meets the requirements of the position: The worker is required to have close visual acuity to perform an activity such as preparing and analyzing data and figures; transcribing; viewing a computer terminal; expansive reading and visual inspection of employees, visitors or facility.
• Mobility sufficient to safely move in an office environment, walk, stoop, bend and kneel, and enter, exit and operate a motor vehicle in the course of travel to promotional events, meetings, conferences, trade shows and San Manuel properties.
• Endurance sufficient to sit, walk and stand for extended periods, and maintain efficiency throughout the entire work shift and during extended work hours.
• The employee may be exposed to fumes or airborne particles including secondhand smoke.

Reasonable accommodation will be made in compliance with all applicable law.

As one of the largest private employers in the Inland Empire, San Manuel deeply cares about the future, growth and well-being of its employees. Join our team today!