Food and Beverage Controller - Casino jobs in Simi Valley, CA

Providence Hospitality Partners is based in Denver, Colorado, and founded in 2002. We strive to operate hotels where every guest wants to stay, every associate wants to work, and every investor wants to own. We encourage and support each associate to achieve clearly defined objectives, and we pursue a proactive position to enhance the wellbeing in our communities. We provide a corporate culture that values teamwork, a strong work ethic, service to others, and personal balance.

SUMMARY: The Food and Beverage Outlets Manager Manages and directs dining room operations, lounge/bar and possibly banquet service activities, and staff to ensure effective and profitable operation and growth; ensures that quality service is provided to all guests.

DUTIES AND RESPONSIBILITIES:

• Establishes and monitors standards for dining room including but not limited to personnel administration and performance, service to guests, advertising, and publicity
• Establishes and maintains effective revenue management techniques to maximize revenues; reviews and analyzes financial statements
• Works closely with chefs and other appropriate staff to ensure the smooth and healthy operation of the dining room
• Develops, implements, and monitors budget; oversees all accounting functions
• Monitors overall condition of dining room, public areas, and outside grounds; ensures that deficiencies are rectified
• Maintains visibility and accessibility to guests, staff, and vendors; maintains effective communication with all staff to ensure dining room is performing at established standards
• Ensures that guests’ needs are fulfilled and their experience is as pleasurable as possible; responds to guests’ feedback, including complaints/problems; reviews compliments/ complaints with dining room host/hostess and staff to continually improve service
• Establishes par levels for supplies and equipment; monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment
• Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure dining room remains current
• Ensures all food and beverage operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures
• Possesses and maintains thorough knowledge of all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices.
• Prepares accurate and timely reports as required
• Reviews staffing on a daily basis to ensure it is adequate to handle the day’s business; calls in additional personnel as needed
• Assists staff with job functions as needed to ensure optimum service to all guests
• Hires, trains, supervises, motivates, and develops dining room staff; manages schedules and workflow
• Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance
• Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions
• Performs other related duties as assigned by management

SUPERVISORY RESPONSIBILITIES:

• Directly supervises employees within the department(s)
• Indirectly supervises employees within the department(s)
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems

QUALIFICATIONS:

• Strong organizational skills; able to manage priorities and workflow
• Excellent customer service skills
• Basic competence in duties and tasks of supervised employees
• Proven leadership and business acumen skills
• Demonstrated ability to supervise and motivate subordinates
• Commitment to excellence and high standards
• Versatility, flexibility, and a willingness to work within constantly changing
• priorities with enthusiasm
• Good judgement with the ability to make timely and sound decisions
• Passion, enthusiasm, focus, creativity, and a positive outlook
• Bilingual skills a plus
• Professional appearance and demeanor
• Ability to effectively communicate with people at all levels and from various
• backgrounds

EDUCATION AND EXPERIENCE:

• Bachelor’s degree required
• A minimum of four years of experience in the restaurant industry or equivalent

COMPETENCIES:

• Customer Service-Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
• Teamwork-Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.
• Managing People-Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates' activities; Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services; Continually works to improve supervisory skills.
• Ethics-Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
• Organizational Support-Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values.
• Professionalism-Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

• Continually required to stand, walk, bend, stoop, lift, and twist
• Frequently required to lift/push/carry items up to 25 lbs.
• Frequent exposure to extreme heat or cold and loud noise

SALARY:

BENEFITS:

• Medical, Dental, and Vision Insurance
• Voluntary Short-Term and Long-Term Disability
• Company paid Basic Life and AD&D Insurance
• 401(k) with Company match
• Paid Time Off and State required sick pay
• 8 Paid Holidays
• Hotel discounts by brand