Assistant Director of Food & Beverage-Casino Food Administration

Job Purpose:

The Assistant Director of Food and Beverage is responsible for overseeing the daily operations of the restaurants and quick service restaurants to maximize profitability, enhance the guest experience and foster a positive and engaging environment for Team Members. All responsibilities must be completed within all policies, procedures, rules & regulations set forth by Sycuan and the Gaming Commission.

Job Duties And Responsibilities:

(Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time)

Maintains the efficiency of food service and bar operations in venues.

Provides guidance to Food & Beverage Manager, Assistant Manager and Staff.

Ensures responsible alcohol beverage service polices are followed.

Promotes and fosters excellent guest service.

Develops team members and identifies on-going training needs.

Maintains safe and sanitary food and beverage areas.

Ensures restaurant equipment and supplies are stocked and clean.

Ensures product and labor costs are within established guidelines.

Reviews monthly profit and loss statements.

Hires qualified bar and service staff to ensure proper staffing levels are met

Maintains strong understanding of key strategic initiatives and provide updates to Director of Food and Beverage as project status changes, issues involving execution emerge and ensure team communication and support.

Performs other related duties as assigned

Job Specifications:

Education and Experience:

Essential:

Bachelor's Degree in Hospitality or related field or equivalent experience

5 years food and beverage experience

3 years of management and/or leadership experience in a casino, resort, hotel or cruise ship environment

ServSafe Manager Certification

CA ABC Responsible Beverage Service Certification

California Driver’s License in good standing

Desirable:

Casino Food and Beverage service experience

Bartending experience

Essential:

Skills and Knowledge:

Ability to create recipes and menus

Ability to analyze food and beverage service operations and identify improvement needs

Ability to establish and maintain inventory pars and inventory

Ability to interact effectively with team members and guests

Ability to provide leadership, mentoring and guidance to staff

Ability to communicate effectively in the English language

Ability to draft detailed process and training documents

Ability to make public presentations and communicate through various media

Ability to maintain professionalism and composure

Ability to complete forms and documents

Ability to perform moderate to complex mathematical calculations

Excellent English writing skills

Working knowledge of Microsoft Suite to include Word, Excel and PowerPoint

Ability to understand and follow verbal directives and written directions

Ability to accept constructive criticism

Ability to lift up to 35 lbs.

Ability to stand for up to eight hours at a time

Ability to work in a smoking environment

Ability to bend and stoop

Ability to appear for work on time

Desirable:

Multi-lingual

Supervisory/Managerial Accountability:

Direct: Food & Beverage Managers, Assistant Managers

Indirect: Bartenders, Barbacks, Cashiers, Servers, Bussers, Hosts