The F&B Floor Manager is responsible for managing the day-to-day operations of all Food & Beverage venues, including fast food, bars, restaurants, events, and banquets. This role involves interviewing, selecting, scheduling, and developing staff, as well as supervising, training, and coaching employees. The manager ensures consistency, quality, and presentation of all Food & Beverage products while maintaining exceptional guest service standards in a fast-paced environment. ESSENTIAL DUTIES AND RESPONSIBILITIES
- Supervises leads and directs all Food and Beverage staff
- Supervise subordinate Food and Beverage professionals, performing activities such as interviews, hiring, training, evaluation, task delegation, and skill development
- Administers disciplinary action as needed
- Monitors for compliance with all company policies and government regulations
- Ensures compliance of the union contract bargaining agreement
- Maintains safe and sanitary work area & practices per the New York City Department of Health & Servsafe guidelines
- Serves as a consistent presence for the operation by guiding, directing, and de-escalating bottlenecks.
- Availability to work weekends, holidays, and Food & Beverage busy days.
- Evaluate shift schedules and adjusts, if necessary, to accommodate operational needs
- Prepare, maintain, and submit essential paperwork in a punctual manner
- Ability to multitask, work in a fast pace environment and have a high level of attention to detail while ensuring prompt, efficient, and friendly service
- Manages day to day operations within budgeted guidelines
- Holds daily pre-shift meetings for staff
- Maintains inventory and oversees ordering of all work tools as well as food and paper products
- Attends periodic meetings and training sessions
- Ensures food and beverage quality and consistency of all products through constant monitoring and making necessary improvements
- Nurture an ownership work environment with emphasis on motivation and teamwork
- Develops a positive and productive relationship with subordinates & co-workers
- Effectively & positively motivates employees
- Preserve excellent internal and external customer service
- Works independently and exhibits good judgment and independent discretion
- Send daily shift reports to the direct supervisor with detailed shift summaries and periodic updates
- Champions other responsibilities as they emerge and keeps open communication in order to work through operational concerns and challenges
- Projects a professional personal image in appearance and grooming in accordance with company policy.
- Performs other duties as assigned
The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified. QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
- Must have excellent planning, organizational, verbal communication, and delegation skills
- Must be able to clearly communicate in written and verbal expression
- Must have the ability to listen actively and attentively to instructions
- Must have the ability to maintain discretion and confidentiality
- Requires knowledge and ability to operate computers and general office equipment
- Be adaptable, and demonstrate the highest level of customer/client service and response
- Proficient in Microsoft Word and Excel
- Must have Union rules and regulation knowledge within a food and beverage environment
- Must possess Franchise, T.I.P.S., NYC DOH & Serfsave training certificates where applicable
- Ability to work weekends & holidays
- Ability to use and working knowledge of various computer software programs, POS systems, inventory systems, and restaurant management software
- Must possess leadership skills using up-to-date food and beverage trends and best practices
- Ability to manage personnel and meet financial targets and budgets
- Guest oriented and service-minded
EDUCATION and/or EXPERIENCE:
- Must be at least 18 years old, possess a high school or equivalent diploma, and have the ability to obtain the appropriate license pursuant to the New York State Lottery regulations
- Bachelor's Degree in Food Service/Business Management/Culinary School Diploma or closely related field
- OR Two (2) years experience in a High Volume Food and Beverage Supervisory position or equivalent
- OR Two (2) years' management experience in the hiring position's Department
- Five (5) years related work experience in a High Volume Food & Beverage setting required
- Three (3) years related experience in a Casino High Volume Food & Beverage setting preferred
- Superior written and verbal communication skills; able to effectively address all levels within the organization
- Demonstrated working knowledge of state gaming regulations pertaining to casino operations
WORK ENVIRONMENT
- This position requires frequent exposure to loud noise, bright lights, and exposure to hot and cold weather conditions. The position also requires frequent standing, walking, and sitting. Must be able to lift and carry a minimum of 50 pounds.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)