Mgr, F&B

Job Description

Job Description

SUMMARY

The Food and Beverage Manager is responsible for the overall operation of the bars, concession stands, dining rooms, and commissary. The F&B Manager will work with the Executive Chef and other Managers to coordinate weekly and upcoming scheduled events.

Major Responsibility Areas :

• Works with the Director and other Managers to ensure kitchens have ordered the proper food inventory, scheduled adequate wait and bar staff
• During events the Manager is on hand to observe, assist, and check inventory
• The Manager may be required to open and / or close food and beverage outlets and provide proper quality control reporting
• Ensures Commissary Manager tracks inventory start and ending data to control inventory levels
• Monitors Concessions Staff at openings, closings, and during busy periods
• When needed, the Manager will be the facility’s representative for F&B functions occurring at night and on weekends acting as liaison between customer and staff
• Oversee all aspects of food and beverage operations across restaurants and bars
• Lead, train, and motivate a high-performing F&B team
• Monitor inventory and manage vendor relationships to ensure product availability and quality
• Ensure compliance with health, safety, and sanitation standards
• Develop and implement service strategies to maximize customer satisfaction and revenue
• Collaborate with other departments to support events, racing days, and special functions
• Analyze performance metrics and drive continuous improvement in service and profitability

Minimum Qualifications :

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to interpret documents such as safety rules, operating / maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS

Basic math skills required. Ability to add, subtract, multiply, and divide, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

WORK ENVIRONMENT and PHYSICAL DEMANDS

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The work setting varies with about 30% of the time in an office environment and the other 70% spent in the various dining rooms, kitchens, bars, and other F&B outlets throughout the facility. While performing the duties of this job, the employee is regularly required to sit, stand, talk, hear, see, taste, and smell; employee is frequently required to walk, use hands to type, and handle or feel; employee is occasionally required to lift 10-25 pounds.

OTHER REQUIREMENTS

This position requires the employee to work non-typical hours, including holidays, weekends, and some evening shifts as business dictates. As an entertainment and customer service industry, the Manager must be outgoing, display a neat appearance, have excellent customer service skills, and be a team player. In addition, this position requires strong computer skills and a sound working knowledge of Food and Beverage Operations.