F&B Operations Lead — 24/7 Casino

Yaamava' Resort & Casino at San Manuel; Highland (CA); On-site; USD 65,000 - 95,000; Full time

Job summary

Yaamava' Resort & Casino at San Manuel seeks an Assistant Manager, F&B to direct and control efficient food service outlet operations, oversee training of non-exempt union and exempt staff, and ensure quality standards in a 24-hour casino environment.

You will manage labor costs, forecast budgets, monitor safety and sanitation, and drive guest satisfaction by maintaining recipes and service excellence through a team of supervisors.

Qualifications

• Bachelor's degree in Hospitality Management, Food Service, Business or related field.
• Minimum of three (3) years of restaurant or related hospitality experience.
• Minimum of two (2) years of supervisory experience.
• Related experience may be considered in lieu of minimum education requirements.

Responsibilities

• Direct day-to-day operation of the F&B venues in accordance with established policies and procedures and fiscal guidelines.
• Develop initiatives to build sales, profitability, and guest counts; maintain cost controls and monitor labor efficiency ratios.
• Compile variance reports, management reports, and annual budgets; meet and exceed sales and profitability goals.
• Monitor team performance and ensure compliance; address cashier errors and ensure policy adherence.
• Ensure safety, sanitation, and updated certifications; train personnel per health standards.
• Maintain recipes and product knowledge; ensure consistency in food preparation and production procedures.

Skills

Leadership

People management

Budgeting

F&B operations

Safety compliance

MS Office

Education

Bachelor's degree in Hospitality

Tools

MS Office

Job description

Yaamava' Resort & Casino at San Manuel seeks an Assistant Manager, F&B to direct and control efficient food service outlet operations, oversee training of non-exempt union and exempt staff, and ensure quality standards in a 24-hour casino environment.

You will manage labor costs, forecast budgets, monitor safety and sanitation, and drive guest satisfaction by maintaining recipes and service excellence through a team of supervisors.