F&B/Banquet Operations Manager

Position SummaryUnder direct supervision of the Executive Director of Food and Beverage, works closely with outlet managers in maintaining compliance and quality of front of house service, cost control and administration of policy and procedure. Responsible for managing banquet operation. Monitors compliance with all F&B policies, standards, and procedures. Develops specific goals and plans to prioritize, organize, and accomplish work.This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.Essential Duties & ResponsibilitiesEnsures that all food and beverage products served meet the established specifications and standards.Controls the cost of sales and labor.Assist in the development and administers departmental operating budget.Works closely with sous chefs to develop daily specials, promotions, new menu items for food outlets and banquets.Conducts periodic walk-through inspections of all assigned service areas.Supervises personnel, which includes hiring, firing, work allocation, training, and problem resolution; evaluates performance; makes recommendations for personnel actions; motivates employees.Enforces all appearance and uniform guidelines.Ensures departmental compliance with all regulatory, internal controls, policies, and procedures.Ensures all revenue is captured and reported in an accurate and relevant manner.Addresses complaints and resolves problems for both employees and guests. Ensures that all necessary documentation is current and submitted on a timely basis, to include reports, memos, employee documentation, etc. Contributes to a team effort and accomplishes related results as required.Ensures employees maintain clean work areas and follow all principles of safety and sanitation. Coordinates cleaning program in all F&B areas.Schedules employees to control labor costs and ensure proper levels of staffing to meet anticipated customer volume. Ensures that employees adhere to schedules.Works closely with Hotel Sales team in coordinating any catering events. Plans and executes all scheduled banquet and assigned events. Oversees Pool bar operations including the cleanliness of pool, cabanas, pool furniture, pool deck and all surrounding areas. Ensures pool is clean and maintained and works closely with multiple vendors and the Facilities Department. Oversees pool staff, including pool attendants, pool servers, pool bartenders, and barbacks.Performs the duties of subordinates as needed and other duties as required.High School Diploma or GED. Prefer 2-year degree in restaurant management or related field. Five years’ experience in F&B operations with oversight on multiple food venues; a minimum of three years supervisory experience. Must be 21 years of age. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming licenses in Arizona and California. Native American preference and/or experience with Native American culture and government preferred.