Deli Manager

POSITION SUMMARY

This position is responsible to manage the Deli and Buffet areas at Shooting Star Casino. In all interactions, the position is responsible for providing STAR Experience to guests and fellow team members a first priority.  

DUTIES & RESPONSIBILITIES

Shooting Star Casino team members will always deliver excellent guest service to our guests and fellow co-workers. 

      Our Star Service expectations include being:

• WELCOMING – Make every person feel invited and accepted


• PROACTIVE – Anticipate Guest needs


• UNIQUE – Create a one-of-a-kind experience at every opportunity


• RESOURCEFUL – Resolve the need


• COMPLETE – Take care and close

Management Responsibility:

Manages the selection, training, development and performance of assigned staff to retain a motivated, professional workforce for the Shooting Star Casino, Hotel & Entertainment.

• Recruits and selects applicants for job vacancies considering the requirements of the job, and the skills/abilities of applicants.


• Establishes and communicated job responsibilities and performance expectations to ensure mutual understanding of desired results.


• Identifies training and/or development opportunities that will assist the team member in achieving enhanced job performance and/or career objectives.


• Dispense advice, guidance, direction and authorization to carry out major plans and procedures consistent with established policies.


• Effectively resolves conflicts between individual needs and requirements of the organization.


• Keeps team members aware of their importance to the organization and encourage efforts toward common goals.


• Effectively recognizes the need for change and implements with minimal resistance.


• Assures job descriptions are kept up to date.


• Assign duties and examines work for exactness, neatness, and conformance to established policies and procedures.


• Coordinates food and beverage functions with internal and external guests.


• Plans menus, determines food and beverage brands, food and beverage preparations and costing methods.

Budgeting Responsibility:

Develops and manages the annual budget for the Deli and the Buffet to ensure effective and efficient use of financial resources.

• Anticipates and plans for needed resources to support departmental programs and systems.


• Prepare preliminary budget drafts.


• Presents proposed budgets and secures approval from senior management.


• Reviews the budget on a monthly basis, keeps senior management informed of any major variances from budget.


• Review, summarize and make recommendations based on research gathered on increasing revenue and reducing expenditure.


• Closely monitors expenses by reviewing operating results on a daily, weekly, and monthly basis to determine efficiencies and deficiencies, comparing them to established objectives to ensure the final outcome is reached.


• Develop current, yearly and long-range budget objectives and strategy plans to increase sales and profitability.

Cost Control:

• Ensures cost of goods and labor cost for all kitchens & Front of House meet budget projections.


• Gathers, assembles and analyzes statistical information to continually monitor operations and progress of   assigned venues.


• Prepare operational reports.


• Performs analysis - setting forth progress & recommendations.


• Performs analyses – adverse trends & recommendations.


• Handles special function menu planning.


• Works for new service area design as required.


• Coordinate all training activities.

Quality Control:

Assures that food and kitchen sanitation standards are met and followed in accordance with I.H.S. and Shooting Star Casino, Hotel and Entertainment.

• Maintains portion control.


• Maintains a safe working environment.


• Inspects food quality.


• Track waste and spoilage.


• Provide team member training for Serve Safe classes.


• Provide par-levels.


• Investigates and resolves food quality and customer complaints.

Reports to Director of Hospitality on a weekly basis to provide information regarding areas of oversight.

• Provide information on sales.


• Provide Information on team members.


• Provide information on food quality.


• To supply and inform the Director of Hospitality on all aspects of the venues.

Guest Service Responsibility:

Listens and responds to guest concerns to maintain a high level of guest satisfaction.

• Addresses complaints immediately with guests or refers guests to the appropriate department or function for issue resolution.


• Investigates and resolves food and beverage quality and service complaints.


• Provides courteous service by listening to and answering a variety of questions.


• Conducts excellent phone ethics with good verbal skills/communication/interact with guest.

Performs other duties and responsibilities as required or assigned.

EDUCATION & EXPERIENCE

Prefer bachelor’s degree and at least 3 years of experience in the food and beverage management area or associate’s degree and at least 5 years of experience in food and beverage management or in a related area. May consider a combination or education and experience as defined above. 

Certificates, Licenses & Designations

Must meet the requirements as prescribed by the Tribal-State compact for Gaming.

Specific licenses or credentials needed to perform duties and responsibilities.

ServSafe.

KNOWLEDGE, SKILLS & ABILITIES

• Knowledge of guest service.


• Knowledge and ability to count money.


• Knowledge of promotional programs offered by Shooting Star Casino.


• Knowledge of safe food handling and sanitation procedures.


• Knowledge of various paperwork.


• Skills in verifying and balancing transactions, tills and preparing internal control reports.


• Skills in dealing with guests both internal and external.


• Ability to reach, bend, stand, walk, sit for long periods of time, tasting and smelling is done frequently.


• Ability to maintain good rapport with team members and guests.


• Ability to read and comprehend instructions.


• Ability to maintain a positive attitude in stressful situations.


• Ability to help in other areas.


• Ability to learn point of sale equipment.


• Ability to analyze and implement budgets and strategic planning.


• Ability to work various hours.


• Ability to lift up to 50 lbs.


• Ability to read and interpret documents (safety rules, procedure manuals).


• Ability to write routine reports.


• Ability to speak effectively in front of groups.


• Ability to calculate figures, discounts, percentages ETC.


• Ability to defuse problems.


• Ability to plan, organize, and follow through with procedures, plans, and policy to ensure the efficient operation of establishments.


• Ability to maintain confidentiality.

WORKING CONDITIONS

• Work is completed in an office or kitchen setting where the noise level is usually moderate to loud.


• Be able to work under stress.


• Possibility of dealing with blood borne pathogens.


• Temperatures may vary from hot to cold.


• Continuous exposure to moderate concentration levels of tobacco smoke.

Note:  Job Descriptions are not exhaustive lists of all skills, responsibilities, or efforts associated with a job.  They reflect principal job elements essential for performing the job and evaluating performance. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.