Assistant Manager, Big Mo
SUMMARY
Under the direction of the Food and Beverage venue Manager, the Assistant Manager directs and controls efficient food service outlet operations and oversees the training of non-exempt union and exempt employees; 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 foodservice amenities located in a 24-hour, seven-day-a-week casino.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Managing Performance
Food Preparation and Production
Guests and Associates
Staffing and Building Great Teams
EDUCATION and/or EXPERIENCE
Required:
Associates degree, preferably in hotel and/or restaurant management OR a certificate from an accredited culinary arts school OR the equivalent technical training in the food service industry may be substituted on a year-for-year basis OR five years experience in restaurant/food service in a supervisory capacity.
Two years (or the equivalent) experience in purchasing, receiving, storage, cooking, and food preparation.
KNOWLEDGE, SKILLS and ABILITIES
Must be flexible to work any shift, any day of the week (holidays included), for as many hours a day as is required; work weeks may also be extended under special circumstances. Schedules will vary from day-to-day and week-to-week and days off will change as determined by business demands.
Experience in managing union employees is preferred.
Abilities
The following abilities are necessary for this position: Coordinate multiple tasks at once; compile, compute, and analyze pertinent data needed for reports; negotiate with a variety of departments; implement strategic vision and plans for day-to-day operations; function and manage in non-standard situations where independent judgment is required and limited guidelines exist.
Language Skills
Must be able to read, write, speak and understand English with a level of proficiency that ensures that both guest and business needs are squarely met.
Mathematical Skills
Must possess basic mathematical skills to include the ability to add, subtract, multiply, and divide whole numbers, fractions, and numbers expressed as decimals. Must be able to perform the basic calculations necessary to determine standard F&B operations performance measurements including food, beverage, and labor costs as well as the ability to interpret, understand, and evaluate performance data.
Computer Skills
Intermediate knowledge of Microsoft Office software including: Outlook, Word, Office PowerPoint, Publisher, and Excel; Visio; Point-of-sale and inventory systems such as InfoGenesis and Eatec.
CERTIFICATES, LICENSES, REGISTRATIONS
Current and valid TB Test.
Current ServSafe certificate.
Must obtain and maintain a class “A” gaming license issued by the San Manuel Gaming Commission.
Current and valid California driver’s license with a clean driving record.
PHYSICAL DEMANDS
Position requires long periods of standing and walking, some sitting and writing and the ability to move though all areas of the Casino; must be able to lift up to 50 lbs.
WORK ENVIRONMENT
Work hours and days vary to meet the needs of the business. The Food and Beverage Assistant Manager can expect to work eight to ten hours per day and 50 or more hours per week and sometimes on seven consecutive days to conform to outlet hours of operation.
The assistant manager may also be called upon to perform the duties of absent workers on short notice.
A high degree of tact and diplomacy is necessary to effectively deal with employees and customers.
The Food and Beverage Assistant Manager should have the ability to remain calm and flexible to work through an emergency, should the occasion arise, to ensure both patron and employee safety.
The assistant manager may frequently experience the pressures of coordinating a wide range of simultaneous activities within the scope of daily operational duties. When problems occur, it is the assistant manager’s responsibility to resolve them with minimal disruption to our patrons.
Even with state-of-the-art ventilation systems in the casino, employees can expect to be exposed to secondhand smoke, particularly in areas where cigarette smoking is permitted. Exposure for this position is considered moderate-to-high.
San Manuel Band of Mission Indians and San Manuel Casino will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990.