Game On Cafe General Manager - Boulder

Durango Casino & Resort; Las Vegas (NV); On-site; USD 90,000 - 150,000; Full time

Job summary

Durango Casino & Resort is seeking a seasoned Food & Beverage leader to oversee the department, drive high standards, and manage a diverse team across service and production. The role emphasizes training, cost controls, and guest satisfaction within a dynamic casino environment.

The candidate should have 5+ years in a similar high-volume setting, strong inventory and safety knowledge, and proven ability to meet budgetary goals while delivering exceptional dining experiences.

Qualifications

• Minimum of 5 years’ experience in a high volume food & beverage operation.
• Ability to communicate effectively with Guests, Team Members and Management.
• Comprehensive knowledge of Food & Beverage products including wine, spirits, and cooking methods.
• Must be knowledgeable in inventory controls.
• Certifications: Clark County Health Card and Alcohol Awareness Card.
• Prior full profit and loss responsibilities in a similar environment preferred.
• Experience with service systems and methods in high-volume outlets.
• Excellent attention to detail in products, service and appearance.
• Strong judgment and decision-making skills.

Responsibilities

• Oversees daily operation of the Food and Beverage department to meet budgetary and service standards.
• Provides leadership to Restaurant Service and Production Teams through training and guidance.
• Analyzes deficiencies and applies corrective actions with resources.
• Ensures safety rules, health standards, and emergency procedures are followed.
• Maintains brand guidelines and company specifications on quality and service.
• Involved in hiring department Team Members and communicating with Management.
• Uses department tools to achieve budget, quality control and financial goals.
• Provides feedback to culinary team on food preparations and presentations.

Skills

Leadership

Communication

Budgeting

Inventory controls

Safety compliance

Problem solving

Training

Decision making

Job description

Establishes and works to achieve predetermined profit and cost objectives and desired standards of quality food and service within the department and property. Oversees the performance and coordination of all work performed by all Team Members in room assigned and passes on pertinent information to Director of Food and Beverage and Executive Chef. Responsible for practicing, supporting, and promoting Station Casinos’ “We Win Hearts” Company-wide culture. Provides leadership to Restaurant Service and Production Team through frequent training to ensure highest possible standards of product quality and service are provided. Analyze and recognize deficiencies or problem areas and provide corrective material, financial and personnel resources to accomplish desired results. Oversee and observe safety rules and regulations and help ensure that Team Members do so as well. Comply with Health Department Standards and display knowledge of all emergency procedures. Have working knowledge of where SDS booklet is for the area. Maintain a visible presence on the restaurant floor interacting with Guests and ensuring their dining experience meets and/or exceed expectations. Conducts regular walkthrough of dining room and kitchen area to ensure cleanliness and operational functionality of all equipment and furnishings. Listens and responds to Guest and Team Member concerns and questions, working quickly and independently to resolve issues when necessary, ensuring proper follow through and excellence in creating memorable experiences for our Guests. May be required to assist with related duties at other affiliate properties at management’s discretion. Communicate pertinent information to room Management Team and Team Members by conducting regular manager meetings, daily pre-shift meetings and maintaining relevant communication boards. Implement effective controls of Food and Beverage products, labor controls and all other expense accounts of the department. Provide direction to ensure that Company specifications and brand guidelines are followed. Oversee the identifying and hiring of department Team Members in accordance with all Company guidelines and strategies. Understand and utilize all management tools with the department to achieve all budgetary, quality control, service standards and financial goals in the daily operation of the Food and Beverage department. Provide prompt feedback to the Room Chef and Culinary Team regarding food preparations and presentations.

Qualifications:

Minimum of 5 years’ experience preferred. Ability to communicate effectively with Guests, Team Members and Management. Comprehensive knowledge of Food and Beverage products including, wine, spirits, food preparation and cooking methods in specialty and high volume operations. Must be knowledgeable in inventory controls. Certificate/License: Clark County Health Card and Alcohol Awareness Card. Prior full profit and loss responsibilities in a similar diverse high volume environment preferred. Experience in service systems and methods in specialty and high volume restaurants. Excellent attention to detail in products, service and the appearance of the outlets. Ability to make quick judgment decisions and demonstrate sound judgment in decision-making ability, even when dealing with difficult situations. Must possess and demonstrate great attention to detail in order to maintain department’s appearance and operating standards. Excellent analytical skills.