F&b Project Manager

Position Summary

Food & Beverage Project Manager will be assigned special tasks by the Chief Financial Officer. The Food & Beverage Project Manager will analyze daily operations, identify opportunities, and outline courses of corrective action for Graton's food & beverage operations. This position involves collaborating with department heads to create solutions and develop ways to operate more efficiently.

The Food & Beverage Project Manager may be required to initiate and lead the pre-opening phases of new projects and establish new standard operating procedures.

Essential Functions

1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
2. Effectively directs the planning, design, coordination, and organizational phases of food & beverage and related projects.
3. Effectively communicates with department heads in the food services, beverage, and other supporting departments.
4. Ensures food quality, food safety measures, and standard operating procedures are executed while maintaining targeted budgets.
5. Train and develop food & beverage managers to adopt new systems and standard operating procedures.
6. Identify opportunities and initiate practices that reduce waste, manage labor, and other cost savings initiatives. Required Qualifications:
7. Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form.
8. Five (5) years as a resort Executive Chef/ or Two (2) years as Food & Beverage/ Culinary Director experience in a resort and/or casino setting.
9. Must possess and demonstrate great attention to detail in order to maintain the appearance and operating standards of all assigned areas.
10. Must demonstrate sound judgment and maturity in decision-making abilities, even when dealing with difficult situations.
11. A comprehensive knowledge of restaurant and banquet operations is required. Physical Requirements:
12. Requires normal, corrective vision range, the ability to see color, and the ability to distinguish letters, numbers, and symbols.
13. Must be capable of lifting up to 50 pounds, push 150 to 250 pounds on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance.
14. Requires the physical ability to stand or sit for long periods of time, walk frequently, bend, or reach to a height of 6 feet with or without assistance.
15. Requires the normal sense of smell, taste, and touch. Work Conditions: Work is typically in an area which may be unusually hot, cold, noisy, and may contain second-hand smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks performed from a sitting or non‐sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling and grasping. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. Constant contact with fellow Team Members and Guests.