Bar Manager

Wage $19.00+ DOE 

 SUMMARY: To plan and direct all Food and Beverage (F&B) operations for the casino

. DUTIES AND RESPONSIBILITIES: 

• Within the realm of the responsibilities of the job, maintain a clean and safe work environment. Performs duties in compliance with safety procedures, which includes use of safety equipment. Incumbents are responsible for following safety procedures, identifying unsafe practices or conditions and informing their supervisor or the Safety Committee of unsafe conditions, as directed.
• Supervises all F&B operations for the casino.
• Develops, maintains and enhances F&B programs to improve operational performance, increase revenue and satisfy customers. 
• Assist in development of F&B programs to meet the short and the long-term corporate goals.
• Establishes and maintains F&B programs in compliance with food safety laws, rules and regulations. 
• Directs, manages and develops an effective staff: trains and rewards staff.
• Develops staff to meet and exceed performance expectations by establishing and maintaining a positive work morale and effective employee relations. 
• Ensures that all staff wears and maintains all uniforms properly and only dress in department approved costumes on designated days.
• Implements F&B policies and procedures and acts to ensure that all F&B staff members are informed. 
• Supervises 5-25 employees directly in F&B operations. Supervises all departmental operations to ensure quality customer service.
• Attends and participates in casino departmental management meetings as needed and provide clarification and guidance regarding various F&B issues, goals and objectives. Makes presentations on F&B issues as requested or required.
• Maintains professional contacts with other companies, and industry professionals regarding F&B issues.
• Stocks liquor, wine, and F&B products for designated areas.
• Communicates and maintains staff performance standards for interaction with customers and manages staff to anticipate, reduce or eliminate complaints from customers.
• Complete a monthly inventory of all food and beverage items. Assist in the monthly inventory reconciliation of all food and beverages items. Directs staff in the development of various reports to measure and track F&B operations.
• Performs or directs the programming of menus into Point-of-Sale computers.
• Ensures the quality, selection and variety of all food and beverages.
• Directs and maintains compliance with established security policies and procedures.
• Assists the marketing department in menu planning and staffing for catering functions, and special events.
• Assist in development of food and beverage menus and concepts that can best attract gaming and hotel customers.
• Co-ordinates Food and Beverage operations with other departments and acts to establish and maintain co-operative interdepartmental relations.
• Performs other duties as needed and directed.
• Ensures all employees assist (diplomatically) in the training of new employees to ensure proper customer service.
• Develops departmental schedules on a weekly basis. Manages and delegates departmental employee in call outs, schedule changes and vacations.
• UNDERAGE GAMBLING / UNDERAGE DRINKING / CHECKING ID’s: It is your responsibility to ensure no person under the age of twenty-one (21) is consuming any alcoholic beverages, gambling, lingering in a gaming area or sitting in a gaming area. This guideline includes underage and off-duty employees. The best      way to assure compliance is to ask for ID. Remember, many people look older than they really are. If anyone looks like they are under thirty-five (35) years of age, you are to ask for their ID. If you have questions about any ID call the Key on Duty. In addition, you will be responsible to attend the annual retraining of Underage Gambling, Alcohol and checking of IDs.   

QUALIFICATION REQUIREMENTS: Hospitality or F& B management experience. Preferably

within a gaming environment. Experience directing employees in F & B operations. Experience performing within specific deadlines or under pressure. Experience problem solving, organizing and prioritizing work.

EDUCATION AND/OR EXPERIENCE: Equivalent in education and experience. Five to seven years of recent and related hospitality or F & B experience, including one (1) year of managerial experience.

LANGUAGE SKILLS: Demonstrated effective and diplomatic oral and written communication skills using

English.

REASONING ABILITY: Makes recommendations, beyond the scope of essential duties, which may positively

or negatively impact the operations of other departments.

CERTIFICATES, LICENSES, REGISTRATIONS: A valid Colorado Driver’s License. Colorado Gaming

License is preferred.

OTHER SKILLS/ABILITIES: Demonstrated knowledge of various laws related to safety, worker compensation,

employment, and the Colorado Limited Gaming Act.

PHYSICAL DEMANDS: Essential duties may involve performing physical exertion: frequent brisk walking,

Climbing stairs, stooping, bending, stretching, reaching, kneeling, squatting, bending, walking and

crouching/stooping, pushing and standing for an entire work shift, with standard breaks, in order to perform duties.

Essential duties may involve working in a small, confined area used to prepare food, with floors, which may

become slippery in the process of preparing food and beverages. Essential duties require lifting up to 30 pounds to stack, store or move kitchen, restaurant or general office supplies and equipment. Essential duties also involve

sitting while completing paperwork or using a computer, and a flexible work week with additional hours routinely

required. 

WORK ENVIROMENT: 

Essential duties may involve working in a kitchen environment, which contains loud

noise, odors and frequently hot or cold work environment due to running ovens and refrigeration units. Essential

duties also involve working in an inside office environment. 

MATERIALS AND EQUIPMENT DIRECTLY USED: Equipment typical of a retail/commercial kitchen, bar and

restaurant, including slicers, mixers, ovens, refrigerators, fryers, knives, spoons, forks, glasses, pitchers, oven 

mitts and various cleaning supplies and materials.