Fine Dining Manager, F&B

Terre Haute Casino Resort; Terre Haute (IN); On-site; USD 55,000 - 75,000; Full time

Job summary

A premier entertainment venue in Terre Haute, IN is seeking a Fine Dining Manager for their food and beverage operations. The successful candidate will oversee various restaurant venues and ensure exceptional guest service. Key responsibilities include managing staff, maintaining high service standards, and collaborating with culinary teams. The ideal candidate has 2+ years in food and beverage management and is detail-oriented with strong leadership skills. Available to work flexible hours including nights and weekends.

Qualifications

• 2+ years managing high volume food and beverage operations.
• Experience managing salaried team members.
• Extensive knowledge of wine and liquor preferred.

Responsibilities

• Oversee front of house operations of food and beverage outlets.
• Collaborate with culinary teams for menu adherence.
• Ensure high service standards and guest satisfaction.

Skills

Hands-on guest service

Detail oriented

Leadership skills

Strong communication skills

Analytical skills

Education

4 year degree or related field experience

Valid health certifications

Tools

Microsoft Excel

Microsoft Word

Job description

Overview

Title: Fine Dining Manager, F&B

Location: Terre Haute, IN, US, 47803
Property: Terre Haute Casino Resort

Pay Range: Terre Haute Casino Resort features 1,000 slot machines; 35 table games including blackjack, craps, roulette, and poker tables; a 122-room luxury hotel with pool; and 5 restaurants and 6 bars.

Job Summary

The Fine Dining Food and Beverage Manager is responsible for oversight and direction of restaurant venues as assigned, including all food venues, event center and non-gaming food and beverage service areas as well as casino floor food and beverage service and operations.

Essential Duties and Responsibilities

• Responsible for front of house operations of assigned food and beverage outlets.
• Collaborate with the culinary team to ensure established recipes are adhered to.
• Ensure that the service culture is ingrained in every guest interaction through proper training, coaching and accountability.
• Ensure accuracy of all menus (food and drink) and update POS as required.
• Responsible for maintaining budgeted labor and staffing levels of all outlets.
• Involved with the F&B marketing of managed outlets.
• Maintain the highest level of service standards at all times and provide the best-in-class dining experience in the area.
• Institute a culture of positivity and a positive attitude in pre-shifts as well as in interactions with team members and guests.
• Responsible for all team member actions (recruitment, disciplinary actions, staffing level recommendations, etc.).
• Oversee guest satisfaction through constant table visits, interacting with guests and staff across dining rooms, event space and casino food and beverage areas.
• Train all team members and supervisors to ensure consistency of service at the highest level.
• Oversee ordering and inventory levels.
• Address any food/beverage or service related guest issues and use available resources to maintain optimum satisfaction.
• Must be knowledgeable of all health department standards.
• Other duties as assigned.

Required Skills and Abilities

• Works in the venues 90% of the time with a hands-on approach to guest service.
• Ability to maintain high levels of confidentiality and integrity.
• Maintain interpersonal working relationships among all team members and the public.
• Excellent verbal and written communication skills.
• Willingness to assume overall responsibility relative to the position.
• Detail oriented, professional attitude, strong organizational and time management skills, and customer-focused.
• Strong leadership and communication skills.
• Self-motivated with attention to detail.
• Strong analytical skills.
• Knowledge of menu development, costing, labor management, food trends and service as well as overall restaurant operations preferred.
• Available to work when needed, including weekends, holidays, and nights.

Education, Experience, and Certifications

• At least 2 years’ experience leading high volume food and beverage operations.
• At least 2 years’ experience managing salaried team members.
• Wine and liquor knowledge preferred.
• 4 year degree or related field experience preferred.
• Valid health certifications, if required.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to speak effectively before groups of customers or employees.
• Ability to perform basic arithmetic in all units of measure.
• Proficiency with Microsoft Excel, Word, Micros and Stratton Warren or comparable inventory systems.

Supervisory Responsibilities

Candidate will hire and discipline staff as designated. Candidate will train, supervise, and work with kitchen staff.

Physical Requirements & Working Conditions

The work environment is loud with smoking areas in portions of the casino. The employee must be able to bend, stoop, climb, walk and stand for extended periods and lift up to 50 lbs independently (more with assistance). Reasonable accommodations may be made for individuals with disabilities.

Equal Employment Opportunity

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability.