FOOD AND BEVERAGE ASSISTANT MANAGER

About the role

The Food and Beverage Assistant Manager is responsible for supervising all front-of-the-house restaurant & beverage operations and employees in specified food outlets during an assigned shift and assist in supervision of all other food & beverage outlets as needed.

The Food and Beverage Assistant Manager: Creates an atmosphere that induces guests to have Belterra Casino Resort as their casino of choice; responsible for actively building and retaining customer relations service. Opens and closes shift or work area at scheduled times; ensuring outlet is fully prepared for operation, as well as ensuring cleanliness and security of company assets.

Maintains administrative functions, such as scheduling, time and attendance records, and appraisals in order to ensure appropriate staffing levels and that employees are performing duties according to established service standards. Assists in monitoring department budget to ensure efficient use of labor and other resources in order to achieve effective operation of the department.

Monitors guest service and satisfaction by interviewing guests and by observing food ratings in order to make recommendations for improvement to maintain high service standards and a positive dining experience for customers. Resolves guest concerns or complaints in order to maintain positive customer relations.

Inspects food and beverage outlets daily to ensure a safe work environment, that equipment is operating properly and that sufficient supplies are on hand in order to achieve smooth operation of the department. Conducts inspections of front-of-the-house areas to ensure compliance with procedures, security of company assets, and guest and employee safety.

Supervises floor service during peak hours to ensure staffing effectiveness, rotation, drink service, supervision of staff, and overall product quality.

Works with the F&B Multi-Outlet Manager, Banquet Manager, Restaurant Managers, and Director of F&B to analyze food cost and forecast business trends in order to make recommendations for revision of prices and staffing levels that will most appropriately meet company needs by way of budgets, labor schedules, and other systems of accountability.

Qualifications & Requirements

• This position operates in a working environment that is subject to varying levels of crowds, noise and smoke, the severity of which depends upon customer volume.
• Ability to communicate effectively with customers, as well as all levels of employees.
• Ability to review and comprehend all necessary documentation.
• Ability to take reservations over the phone.
• Must be flexible to work varying shifts and time schedules as needed.

• Minimum of 2 years supervisory experience in food and beverage operations.
• Demonstrated knowledge of food and beverage service standards, products, and presentations.
• Strong financial management and budgeting skills.
• Excellent leadership and team management abilities.
• Superior customer service and communication skills.
• Proficiency in Microsoft Office applications.
• Strong problem-solving and decision-making capabilities.

• Must be flexible to work varying shifts and time schedules as needed, including nights, weekends, and holidays.
• Physical ability to stand and walk for extended periods.
• Must be able to obtain and maintain required food safety certifications.
• Experience in inventory management and cost control.
• Demonstrated ability to multitask in a fast-paced environment.
• Knowledge of wines and alcoholic beverages.

Ability to maintain bar operations. Indiana ABC Permit (Liquor License) required. Must be at least 21 years of age. This knowledge and these skills are typically acquired through a high school degree, as well as four years' dining experience, with a minimum of two years' Food and Beverage supervisory experience; or through a Bachelor's degree in Restaurant Management or related field.