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Under the direction of the Casino Manager, the Food and Beverage Manager will primarily oversee front of the house operations that affect sales including guest satisfaction, food and beverage quality, ambiance, cleanliness, promotions and service standards for restaurant and bar at the four star level service is expected.
Recognizing and correcting situations that may be unsafe, unhealthy or may lead to poor guest service.
Monitoring and providing best practice examples of guest service.
Establishing and maintaining effective working relationships with others.
Natural instincts and insight for finding the best solution to unclear issues and problems.
Finds creative solutions to problems and can see how the details fit into the big picture.
Highly capable and resourceful problem solver.
Excellent conflict mediation, resolution, and negotiation skills.
Able to form consensus and agreement when presented with differing or competing positions, quickly and directly addresses operational and associate challenges, is fair, firm, and consistent .
Competitive, consistently driven to accomplish and exceed goals, able to create sense of urgency.
Develop, recommend, implement and manage the Food and Beverage budgets in accordance with the General Manager; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
Experience working within a fast growth organization and managing through design changes and ambiguity.
Proven track record of successfully managing multiple priorities in a fast paced work environment.
Responsible for maintaining, developing and monitoring compliance with casino internal controls, Tribal Gaming Agency regulations, Washington State Compact requirements, NIGC MICS and other applicable Federal food and safety guidelines.
Devotes strict attention to food and labor costs.
Communicates marketing initiatives in concert with the Marketing Manager and facilitates plan and perform for all Food and Beverage promotions.
Builds relationships inside and outside of their department / team to improve ways of working and provide a great guest experience.
Identifies ways to improve workflows and processes to work smarter and increase efficiency.
Remains aware of guests waiting time and finds ways to handle as many guests or situations as possible.
Moves the situation quickly toward resolution by efficiently managing and controlling the circumstances.
Explains the “why” behind the resolution or action for the guest.
Minimum five years experience in a Food and Beverage management position.
Must possess a current Class 12 permit prior to initial hire.
Must be available for various shifts, weekends and holidays.
Serv Safe certification for employment
Manual and finger dexterity as required to perform daily job duties.
Ability to occasionally lift and/or move up to 50 pounds
Ability to frequently sit for prolonged periods of time.
Ability to frequently walk and/or stand for prolonged periods of time.
Ability to frequently bend, squat and/or reach.
Frequently exposed to a high level of noise in the work environment.
Frequently exposed to tobacco smoke.
These requirements need to be met to represent knowledge, skill and/or ability to perform job functions. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Drug test required in accordance with CTFC policy. CTFC is an Indian preference employer.