Join the Team.

What will you do?

Guest Experience

• Sets direction for supervisory team and front-line staff to ensure the consistency of guest experience and all F&M products in F&B outlets and catering events; oversees complete event-related operations of designated areas including supervision of non-F&B event-related staff.

Staffing/Leadership

• Completes and submits payroll accurately and according to Company-specified guidelines and deadlines.
• Conducts periodic meetings with supervisors and team leads covering Southern Nevada Department of Health (DOH) guidelines, cleanliness initiatives, service and product changes and Company-wide communications.
• Coordinates daily labor activities: ensures proper staffing levels are in place, assigns scheduled employees and manages breaks to foster a seamless delivery of service; partners on the full-cycle recruitment.

Business Operation

• Collaborates with other departments to execute departmental and organizational initiatives and compliance with city and state regulations.
• Maintains physical inventory of food, beverage and disposable products and implements systems to mitigate waste and monitor costs; inputs inventory counts and reviews with Finance on a monthly basis.
• Tracks sales trends and recommends adjustments to maximize departmental profitability; proactively identifies and implements solutions to departmental challenges; responds to service breakdowns immediately

What do you need to succeed?

• The ideal candidate will have a minimum of 3-5 years of Food & Beverage management experience, to include oversight of fine dining and catering within an entertainment venue or hotel.
• Proficiency in Point of Sale (POS), purchasing and inventory systems.
• Demonstrated experience coaching, mentoring and developing staff and ability to monitor performance and to hold team accountable for outcomes.
• Experience managing budgets and resource allocations.

Ideally, you’ll also have:

• Previous experience managing union staff and/or working with Sports & Entertainment, theater operations, Custodial/Housekeeping or event planning is preferred.
• Comfortable employing sound business judgement to manage conflict and resolve guest concerns with a sense of urgency.
• Successful track record measuring customer satisfaction and loyalty and recommending/ tracking improvements.
• Ability to manage cross-functional teams and to build collaborative relationships that motivate and encourage performance even without direct reporting relationship.
• Excellent communication skills and ability to engage with all levels in the organization in a variety of settings and group sizes

Special Requirements:

• Knowledge of Southern Nevada Health Food regulations and proper food handling certifications.
• Certifications
  • Adheres to TEAM training guidelines.
  • Must take and pass TAM (Techniques of Alcohol Management) Nevada training class.
  • Must have location specified Sheriff’s Card.
• Must be able to lift 25lbs; must be able to stand/walk for the duration of the shift.  
• Ability to work a flexible schedule including nights, weekends, holiday and split days off; willing to travel to other venues as needed.

#LI- Onsite