What are the responsibilities and job description for the Food & Beverage Manager position at Riverboat Discovery & Gold Dredge 8?
Job Details
Description
JOB SUMMARY: Manage the entire Food service department including Dining Hall Associates, Dishwashers, Donut Makers, Kitchen staff and Supply Chain Manager while striving to provide an excellent dining experience for our guests. Keep focused on our Food Service goals: customer satisfaction, high food quality, waste control and low food costs.
JOB SCHEDULE: Summer Season: April 15 through September 30. 10–12-hour workdays and 7-day work weeks are expected during start up, early season, and occasionally late in the season. The typical schedule is 8:00am to 5pm with a 30-minute lunch, subject to change as seen fit by the Operations Manager. After-hours training and meetings are to be expected. Two days off per week are given during the bulk of the season. Summer season vacations are discouraged and need to be approved by President during winter season.
Pre and Post Season: March 1 thru April 15 and October 1 thru December 1. Work in office to prepare for or wrap up season. 9:00am to 5:00pm with a 30-minute lunch, subject to change as seen fit by the Operations Manager.
Offseason: December 1 through February 28th work is as needed. Option to work during leave period if agreed to by both parties. Some meetings and offseason ordering may be required.
BENEFITS: Health Insurance, Paid Time off, Holiday Pay, 401K (after 1 year employment), and profit sharing.
Qualifications