Verona Assistant Manager

Verona Assistant Manager

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.

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.