Food and Beverage Shift Manager - Casino jobs in Niagara Falls, NY

Accountability Objective:

This position is responsible for providing members and their guests with a first-class banquet experience. The incumbent will liaise with the Club Manager and Head Chef to meet or exceed customer expectations.

Key areas of responsibility are controlling the cost and quality of services, preparing the venue, and coordinating the service of meals.

The incumbent must have the ability to communicate across a broad base, have outstanding personal ethics, and excellent communications skills. The position requires a strong knowledge of managing banquets and delivering services within a defined budget.

Principal End Results:

· Ability to work hand-in-hand with the Club Manager to make sure all aspects of dining and banquets run smoothly.

· Working with the Head Chef and various committees to write menus that are appropriate in a club setting. An ability to be present at most meal service periods, including Sundays and Holidays. Meet with the service staff and the chef prior to each meal period to go over and explain specials. Print specials for each evening including pricing.

· Hire, schedule and train service and valet staff. Make sure that they are appropriately dressed and groomed.

· Planning the venue layout according to the number of guests and the type of event.

· Determining the number of table waiters and servers required.

· Consulting with the Head Chef regarding the timing of meal courses to be served.

· Responsible for ordering additional linens when needed for special events., as well as uniforms for new and current staff.

• The incumbent is the key person with the booking of banquets:

· Meet with potential banquet customers.

· Plan menus and pricing for all banquets and club events.

· Print banquet event orders and distribute to the staff one week before events are to take place.

· Get counts of meals orders from banquet customers and provide that detailed information to the chef and kitchen staff.

· Work with the staff to set up the room, including A/V equipment for those events. Supervise the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations.

· Required to be present at all booked events and oversee timing of food service for said events, as well as dealing with musicians, florists and other outside vendors.

· Overseeing the seating of guests, the serving of meals and beverages, and the clearing of tables.

· Responsible for printing invoices and receiving payment for all outside events.

• Plan annual club parties, including menus, entertainment, and publicity. Make sure that all members are billed accordingly after these events.

• Define seating charts for regular service periods as well as banquets and special club events.

• Work with the Club Manager on club newsletters and correspondence. Strong writing skills are very helpful. All emails and phone messages must be responded to in a timely manner. A log must be maintained in order to have a record of responses.

• Assist bartenders and/or club manager with liquor inventory. Order liquor, beer and soft drinks when needed.

• Assists the Club Manager and the Marketing committee’s initiatives to promote the BYC and, its

banquet portfolio to other Clubs, organizations, and members.

Nature and Scope:

The position reports directly to the Club Manager and maintains dotted line responsibility to the Commodore.

The incumbent works closely with the Club Manager and the BYC Board of Directors to provide ongoing communication regarding key facility events and bookings.

Background/Skills:

Bachelor’s Degree in Hospitality and culinary arts or accredited certificate or diploma in catering, culinary Arts, hospitality, or similar; 3-5 years of experience in banquet management and delivering services within a defined budget. Knowledge of food and wine (as well as current trends) is a must.

Proficiency in catering management software.

Exceptional ability to plan banquets, manage budgets, and meet deadlines. Extensive knowledge of catering equipment and venue requirements. In-depth knowledge of hospitality industry best practices. Excellent interpersonal and communication skills.

Strong Management and leadership and supervisory skills are highly desirable. Ability to maintain a professional and calm demeanor.

Willingness to work beyond hours, if necessary. Strong communication skills and the ability to mentor direct reports is required.

This information outlines the functions and position requirements of this job. It does not identify all tasks that may be expected, nor address the performance standards that must be maintained. At anytime employees may be required to perform any other duties within this or a lower-level job upon the request of the supervisor. On occasion, employees may also be required to perform higher-level duties.

Job Type: Full-time

Pay: Up to $58,400.00 per year

Experience level:

• 3 years

Restaurant type:

• Fine dining restaurant

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person