Verona Assistant Manager

Red Hawk Casino; Placerville (CA); On-site; USD 85,000 - 120,000; Full time

Job summary

Red Hawk Casino in Placerville, CA is seeking a seasoned Food and Beverage leader to work with the F&B Manager on strategy development for assigned venues.

You will administer and enforce departmental policies, ensure compliance with federal and state laws, coordinate recruitment and training, and supervise venue supervisors and staff, ensuring top-tier service and performance.

Qualifications

• College degree or five years of management experience with increasing responsibility.
• Strong budgeting, forecasting, P&L and business planning skills.
• Excellent communication, organizational and analytical abilities.
• ServSafe certification or ability to obtain it.
• Knowledge of HACCP standards and POS systems.
• Proficient in Word, Excel and Outlook.

Responsibilities

• Works with the Food and Beverage Manager to develop and implement venue strategies.
• Formulates and enforces departmental policies and performance standards.
• Ensures compliance with federal and state food and beverage laws.
• Oversees recruitment, interviewing, testing, orientation, transfers, promotions and terminations.
• Directly supervises venue supervisors and staff; manages shift priorities.
• Develops training programs and ensures staff development.
• Monitors guest alcohol consumption and adherence to policy.
• Maintains grooming standards and acts as a role model.
• Coordinates special projects with casino management and ensures service excellence.
• Maintains accurate records and reports for departments.

Skills

Leadership

Communication

Budgeting

P&L analysis

Training

Compliance

Staff supervision

MS Office

Education

College degree in Hospitality

ServSafe certification

Tools

POS systems

Job description

Job Details

• Works directly with the Food and Beverage Manager in creating, developing and implementing an effective strategy for assigned venues.
• Formulates, administers and enforces departmental policies and performance standards.
• Ensures departmental compliance with applicable federal and state laws governing food and beverage.
• Coordinates all activities on property relating to recruitment, interviewing, testing, selection, orientation, transfers, promotions, and terminations within assigned areas.
• Directly supervises venue supervisors and indirectly supervises all venue team members.
• Understands the job duties and standards of each position that reports up to the position of Beverage Manager.
• Develops evaluates and coordinates training, for areas of responsibility
• Monitors guest alcohol consumption and responds accordingly.
• Reviews and approves, as appropriate, all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign, reward, or discipline beverage team members.
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Participates in special projects as requested by the Vice President of Food and Beverage and/or the casino’s management team.
• Ensures a maximum level of service and satisfaction throughout the property is achieved and maintained
• Sets priorities for all shift supervisors, providing guidance and assistance as needed.
• Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports.
• Create and utilize a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication.
• Performs all other duties as assigned.

Description

DUTIES AND RESPONSIBILITIES

• Works directly with the Food and Beverage Manager in creating, developing and implementing an effective strategy for assigned venues.
• Formulates, administers and enforces departmental policies and performance standards.
• Ensures departmental compliance with applicable federal and state laws governing food and beverage.
• Coordinates all activities on property relating to recruitment, interviewing, testing, selection, orientation, transfers, promotions, and terminations within assigned areas.
• Directly supervises venue supervisors and indirectly supervises all venue team members.
• Understands the job duties and standards of each position that reports up to the position of Beverage Manager.
• Develops evaluates and coordinates training, for areas of responsibility
• Monitors guest alcohol consumption and responds accordingly.
• Reviews and approves, as appropriate, all recommendations and suggestions to hire, transfer, suspend, promote, discharge, evaluate, assign, reward, or discipline beverage team members.
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Participates in special projects as requested by the Vice President of Food and Beverage and/or the casino’s management team.
• Ensures a maximum level of service and satisfaction throughout the property is achieved and maintained
• Sets priorities for all shift supervisors, providing guidance and assistance as needed.
• Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports.
• Create and utilize a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication.
• Performs all other duties as assigned.

Qualification Requirements

• College degree or three or more years of food and beverage management experience required; or candidates must possess at least five years of relevant management experience with increasing levels of responsibility and accountability. Experience relevancy will be determined by the hiring team.
• Demonstrated capability to prepare, understand and analyze business strategies; adept in budgeting, forecasting, P&L and business planning.
• Excellent communication, organizational and analytical skills required.
• Appropriate licenses, as required and ServSafe® certification, or ability to become certified, required.
• Knowledge of HACCP standards required.
• Knowledge of Point-of-Sale systems required.
• Must be computer skills required in Word, Excel and Outlook.
• Must be at least 21 years of age.