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Responsibilities

• Assures quality, consistency, and proper presentation from all associates.
• Oversees all Food and Beverage areas and staff to ensure productivity, consistency, quality, and cleanliness.
• Develops and implements standards of quality and performance in all phases of the Food Service operation.
• Plans and directs the food and beverage operations for the facility.
• Establishes and maintains effective internal controls within the department.
• Provides instruction on company policies and procedures and ensures proper follow-through.
• Assists in the selection, training, and management of all associates within the Food Service department.
• Ensures compliance with all alcohol laws and regulations, including local, state, and federal regulations for the sale and distribution of alcohol.
• Stays informed of new developments in methods and equipment for application to food services operations.
• Plans new food service facilities where authorized.
• Maintains control for food production and suggests improved methods.
• Maintains knowledge of local competition and general industry trends.
• Maintains knowledge of the department's Union contract.
• Develops new concepts that ensure the highest possible quality of food service.
• Maximizes sales potential through marketing outlets.
• Recommends equipment to be used and is responsible for the proper selection of all food and beverage product.
• Understands the goals and vision of the organization.
• Maintains a clean department and enforces the State of New York’s health codes.
• Role models the company guest service program.
• Performs other duties as assigned.

Requirements

• High School diploma or equivalent required.
• Must possess 2+ years of experience in F & B operations.
• Minimum of 1 year of management experience.
• Basic computer skills.
• Ability to lift up to 20 pounds.
• Ability to stand for periods up to 6-8 hours.
• Must be able to obtain a New York State Gaming license.
• Availability to work weekends, holidays, and swing shifts.

Experience Level

• 2+ years in F & B operations
• 1+ year management experience

Education Level

• Associate’s degree in Hotel/Restaurant Management preferred
• High School diploma or equivalent