Food & Beverage Operations Manager (Internal Applicants Only)

Socket.dev; Arlington (WA); On-site; USD 90,000 - 130,000; Full time

Job summary

Angel of the Winds is seeking an experienced Food & Beverage leader to oversee all FOH operations, collaborate with the Executive Chef, and drive high guest satisfaction across outlets.

The role focuses on developing top-performing teams, managing labor and budgets, and ensuring compliance with casino policies while delivering exceptional service.

Qualifications

• Exceptional guest service and leadership experience are required for this role.
• Five+ years of progressive multi-unit leadership at the managerial level in a Casino Food & Beverage capacity.
• Extensive knowledge of spirits, wine and beer preferred.
• Ability to pursue 4 Diamond and Wine Spectator award level service.
• Procurement procedures and inventory systems knowledge.
• Ability to establish policies and procedures with the Director of Hospitality.
• Ability to prepare complex reports, correspondence, charts, layouts, forms, handbooks and more.
• Ability to analyze and solve complex management problems under pressure with non-standard solutions.
• Maintain effective working relationships with other department heads and staff.
• Excellent organizational, communication and leadership skills.
• Knowledge of general business administration, budgeting, accounting and fiscal management.

Responsibilities

• Oversee all operations of the Food and Beverage Department in its entirety, collaborating with the Executive Chef and managing FOH activities.
• Develops and maintains high performing, guest service-oriented teams.
• Assist with achieving financial and company objectives and cost controls.
• Ensure that guest service needs are identified and exceeded.
• Meet with guests to resolve guest concerns.
• Conducts extensive training programs to ensure a high-quality guest experience.
• Provide training and tools for team members to perform duties effectively.
• Prepare food and beverage reports as requested.
• Manage labor costs by scheduling according to business demands.
• Monitors and assists all outlets under supervision.
• Assist Director of Hospitality with budget preparations and compliance.
• Ensure proper operating expenses using budget numbers.
• Assist in budget compliance across outlets.
• Ensure compliance with policies and casino regulations.
• Model positive behavior and guest service standards.
• Prepare evaluations and disciplinary actions when required.
• Staffing, training and scheduling of team members.
• Oversee inventories to ensure proper controls.
• Maintain equipment and supplies for FOH.
• Collaborate with BOH to ensure customer satisfaction in all areas.

Skills

Guest service leadership

Multi-unit leadership

Spirits & wine knowledge

Wine Spectator / 4 Diamond

Procurement & inventory

Policy development

Complex reporting

Management problem solving

Interdepartmental collaboration

Organizational leadership

Business administration

Operations assessment

Administrative problem solving

Job description

Starting wage: DOE

Company Standards

At Angel of the Winds, the World’s Friendliest, Casino Resort we require all employees to provide exceptional guest service with a positive and out-going attitude. We value all guests and team members through our guiding values; Welcoming, Engaged, Accountable, Customer Experience, and Team. We have a commitment to understand, define, and deliver what our guests want and represent our company by being professional and courteous to all.

Responsibilities

• Oversee all operations of the Food and Beverage Department in its entirety, collaborating with the Executive Chef and directly managing front-of-house (FOH) activities.
• Develops and maintains high performing, guest service-oriented teams.
• Assist with achieving financial and company objectives and cost of sales controls.
• Ensure that guest service needs are identified and exceeded.
• Meet with guests to resolve guest concerns.
• Conducts extensive training programs to ensure a high-quality guest experience.
• Provides adequate training and tools for team members so they can effectively perform the necessary job duties.
• Prepare food and beverage reports as requested.
• Responsible for managing labor costs by scheduling according to business demands.
• Monitors and assists all outlets.
• Assist the Director of Hospitality with budget preparations and compliance.
• Ensure proper operating expenses using budget numbers and declining budgets.
• Assist in ensuring budget compliance throughout the year in all food and beverage outlets.
• Verifies and ensures that food and beverage services are in accordance with the direction given by the Director of Hospitality as well as casino policy and procedures, rules and regulations.
• Act as a role model for team members under your supervision by focusing on the demonstration of positive action, behavior, attendance, work ethic and guest service.
• Responsible for preparing evaluations and issuing disciplinary actions when required.
• Responsible for staffing, training and scheduling of team members.
• Oversees food and beverage inventories to ensure proper controls are in place.
• Oversee the maintenance and orders of equipment and supplies for the FOH.
• Work in conjunction with the back-of-house (BOH) staff to monitor and ensure customer satisfaction with food and presentation, service and atmosphere. Investigate and resolve complaints regarding food quality, service, or accommodation with a positive attitude.
• Responsible for communication within their department ensuring that information is shared with team members.
• Always provide prompt courteous guest service following the casino's guest service standards.
• Ensure compliance with Tribal, State, Federal, and NIGC regulations.
• Ensure control/protection of company assets.
• Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed.
• Work nights, weekends and holidays as required.
• Performs other duties as assigned.

Qualifications

• Exceptional guest service skills required.
• Five (5) years of progressive multi-unit leadership at the managerial level in a Casino Food and Beverage capacity required
• Extensive knowledge of spirits, wine and beer preferred
• Ability and desire to pursue 4 Diamond and Wine Spectator award level service
• Knowledge of procurement procedures and inventory systems.
• Ability to establish policies and procedures in cooperation with the Director of Hospitality.
• Ability to prepare complex reports, correspondence, charts, layouts, forms, handbooks, memoranda and other information and instructions.
• Ability to analyze and solve complex management problems having non-standard solutions.
• Ability to maintain effective working relationships with other department heads, team members and the public.
• Excellent organizational, communication and leadership skills.
• Knowledge of principles and practices of general business administration including personnel practices and employment laws, program budgeting, general accounting, financial analysis, and fiscal management practices.
• Skills in assessing operation, program, staffing and fiscal needs.
• Skill in identifying and resolving administrative problems under pressure conditions.

Certificates, Licenses, Regulations

• Must be able to obtain and maintain a Class B gaming license with the Stillaguamish Tribal Gaming Agency and Washington State.
• Washington State health card (food workers card).
• Washington State MAST Card.
• Valid driver's license or photo ID.
• SERVSAFE certified preferred.

Physical Demands and Work Environment

Constantly requires the ability to receive detailed information through oral and written communication. The position requires exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Requires repetitive movement daily with sedentary work, occasional bending and crouching. There are no adverse conditions, but employee is exposed to tobacco smoke on a regular basis. This is a 24 hour, 7 days a week work operation.