FOOD AND BEVERAGE ASSISTANT MANAGER

The Assistant F&B Manager is responsible for supervising all front-of-the-house restaurant operations and employees in specified food outlets during an assigned shift and assist in supervision of all other food & beverage outlets as needed.

RESPONSIBILITIES:

• Creates an atmosphere that induces guests to have Pinnacle Entertainment, Inc. as their casino of choice; responsible for actively building and retaining customer relations service.
• Opens and closes shift or work area at scheduled times; ensuring outlet is fully prepared for operation, as well as ensuring cleanliness and security of company assets.
• Maintains administrative functions, such as scheduling, time and attendance records, and appraisals in order to ensure appropriate staffing levels and that employees are performing duties according to established service standards.
• Assists in monitoring department budget to ensure efficient use of labor and other resources in order to achieve effective operation of the department.
• Monitors guest service and satisfaction by interviewing guests and by observing food ratings in order to make recommendations for improvement to maintain high service standards and a positive dining experience for customers.
• Resolves guest concerns or complaints in order to maintain positive customer relations.
• Inspects food outlet daily to ensure a safe work environment, that equipment is operating properly and that sufficient supplies are on hand in order to achieve smooth operation of the department.

• Indiana ABC Permit (Liquor License) required.
• Must be able to obtain and maintain all licenses / certifications per Federal, State, and Gaming regulations.
• Understanding of full-service restaurant operation.
• Excellent customer relation skills.
• Knowledge of wines and alcoholic beverages.
• Ability to maintain bar operations.
• Must be at least 21 years of age. 

This knowledge and these skills are typically acquired through a high school degree, as well as four years’ dining experience, with a minimum of two years’ Food and Beverage supervisory experience; or through a Bachelor's degree in Restaurant Management or related field.