Food & Beverage Process and Project Manager $75,000 Annual
Defining, implementing and managing all Food & Beverage processes and standard operating procedures.
Develop and manage processes, project plans, timelines and tasks between the Director of Beverage, Director of Culinary Operations, Casino departments, Marketing and other internal departments to ensure all deadlines are met.
Contribute to and facilitate new Food and Beverage innovation including oversight of test item process.
Supports the team by managing projects including training, menu roll-outs, overseeing workflows for test projects. Serves as the primary administrator of the Food & Beverage POS system. Serves as the primary administrator of the Food & Beverage POS system.
Facilitate communication between the company and vendor partners.
Track project performance, specifically to analyze the successful completion of short and long-term goals. Monitors requisitions, transfers, and inventory activity for accuracy and completeness
Developmes strategies to improve quality and reliability. Monitors requisitions, transfers, and inventory activity for accuracy and completeness
Manages all Food & Beverage project budgets.
Assists with other duties and projects assigned by the Food & Beverage Director.
The duties listed are not set forth for the purposes of limiting the assignment of work. They are not to be construed as a complete list of the many duties normally to be performed under a position title or those to be assigned and performed temporarily outside of an employee’s normal line of work.
QUALIFICATIONS
Bachelor’s degree in Hotel or Restaurant management, food or institutional management preferred.
Minimum 5 years Hotel & Restaurant management experience required.
Familiar with a variety of the field's concepts, practices, and procedures.
Relies on extensive experience and judgment to plan and accomplish goals. Performs variety of tasks.
Leads and directs the work of others.
A wide degree of creativity and latitude is expected.
Must be proficient in Word, Excel and other applicable computer systems
Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
Thorough understanding of all food & beverage items offered, including ingredients, methods of preparation and proper service
Expert knowledge of wines and spirits
CERTIFICATES/LICENCES/REGISTRATIONS
Must obtain and maintain a Food Handler’s or ServSafe Card
TIPS Certified preferred
Knowledge or experience using Squirrel Systems (POS) preferred.
Negative Tuberculosis (TB) test.
OTHER REQUIREMENTS
Must be highly organized and can work in an often-unpredictable environment to meet deadlines, all while maintaining a positive and professional demeanor.
Strong verbal and interpersonal skills.