Position Summary

Under direct supervision of the Senior Food & Beverage Manager, responsible for the overall direction of steakhouse and fine dining restaurant operations. Must have extensive knowledge of Title 4 (Arizona liquor law). Works efficiently in a team based environment and must follow Tohono O’odham Gaming Enterprise (TOGE) alcohol training as well as all TOGE internal controls, consistently.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

Essential Duties & Responsibilities

    Ensures compliance with all Tohono O’odham Gaming Enterprise policies and procedures, including Internal Controls (ICs)     Ensures that all Tribal, City, State and Federal Health/Food Safety codes are upheld     Responsible for maintaining a clean, organized and sanitized work area all while following all TOGE, tribal, City, State and Federal health/food safety regulations and codes    Adheres to all Title 4 (Arizona liquor law) and TOGE internal controls    Responsible for the opening and closing of the steakhouse and fine dining venues    Responsible for the hiring, firing, scheduling and training of team members including all personnel actions and maintenance of personnel files    Responsible for weekly time sheets    Ensures all operations meet health and cleanliness standards at all times    Coordinates needs of operation with the Senior Food & Beverage Manager.    Plans and prepares work schedules and assigns team members specific duties.    Coordinates sales promotion activities and prepares or directs team members, preparing food and beverages    Oversees expenditures to ensure that the steakhouse and fine dining outlets stay within budget    Orders merchandise or prepare requisitions to replenish nonfood, beverages and paper goods on hand    Conducts and reviews monthly inventory, reports inventory results to Senior Food and Beverage Manager along with any transfer documents as needed    Responsible for the overall direction, coordination, of the assigned area    Conducts training sessions with all team members in the steakhouse and fine dining outlet to include training on guest service, primal meat cuts and wine pairings, food and beverage preparation, food service and food sanitation principles, fine dining and service etiquette, and Point of Sale (POS) principles    Assists in the operation as needed for all events    Maintains a good communication with team members and maintains a positive and professional work environment    Contributes to a team effort and accomplishes related results as required    Analyzes team member survey results and regular member/guest feedback    Partners with management to identify opportunities for improvement to be addressed with effective training solutions    Exemplifies the desired culture and philosophies of the organization    Demonstrates Desert Diamond Casino “On Brand” attitude towards team members & guest at all times    Displays, supports and reinforces Desert Diamond Casino’s Spirit of Service Standards    Models the company standards and leads by example    Performs other duties as required

Minimum Qualifications

Education And Experience

Associates Degree in Business Management or related field plus five (5) years of restaurant and bar industry experience,  three (3) of the five (5) years must have been in a managerial capacity in fine dining; multicourse full-service restaurant or steakhouse; or equivalent combination of education and experience. Relevant and direct experience may be considered in lieu of degree requirement. Must be able to demonstrate comprehensive knowledge of food/primal meat cuts and wine pairings; as well as customary fine dining and service etiquette.  Certifications in either SWE or WSET for fine service preferred.  Must be 18 years of age or older. No felony, theft or stealing convictions. Must be able to pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain a gaming license and to include the following:

Knowledge, Abilities, Skills, And Certifications

    Knowledge of the laws and regulations governing Food & Beverage     Must have management experience at a 4 or 5 Diamond award property with fine dining/high end steakhouse    Knowledge of food and beverage fine dining service standards such as cuts of meat, fine dining service etiquette, and wine sales    Knowledge of dining and food maintenance operations and guest service    Knowledge of tableside service procedures, and craft cocktail/mixology    Knowledge of all menu items including entrees, side dishes, beverages and desserts    Knowledge of industry trends, projections, and customer demand    Knowledge of POS systems    Knowledge of supervisory and managerial techniques    Knowledge of food maintenance operations and guest service    Knowledge of all menu items    Knowledge of food and beverage administration operations    Knowledge of bar operations    Ability to obtain a Food Handlers card     Ability to obtain TIPS certification    Ability to communicate effectively in the English language, both verbally and in writing with other staff and general public    Ability to supervise and manage assigned staff    Ability to lift heavy objects repeatedly    Ability to service guests in a professional appearance and manner    Ability to follow instructions and work in a stressful and busy environment    Skill in the use of computers, preferable in a PC, Windows-based operating environment    Knowledge of training and development practices for mentoring service staff and leadership

Physical Demands

While performing the duties of this job, the team member regularly is required to stand and walk for extended periods; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The team member occasionally is required to sit; and stoop, kneel, crouch, or crawl. The team member must occasionally lift and/or move up to 50 pounds.

Work Environment

Work is generally performed in casino setting with exposure to second-hand smoke and a high noise level. Evenings, and/or weekends, holidays work is required. Extended hours and irregular shifts may also be required.

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