Food & Beverage Department Summary:
The Food and Beverage department is responsible for providing superb customer service in the areas of food delivery whether it be in Mango’s Restaurant, Blue Dolphin Lounge, Banquets or Room Service. All guests and patrons must be served in a timely and professional fashion. This could range from seating guests to preparing orders to receiving payment to providing a clean environment.
The Food and Beverage department is a diverse team made up of Sous Chef’s, Line Cooks, Servers, Bartenders, and Hostesses.
Summary of Related Duties and Responsibilities:
- Promotes positive customer relations by providing prompt, courteous and efficient service to all patrons and guests
- Presents menu, answers questions and makes suggestions regarding food and specialties
- Prepares food items according to menu specifications
- Ensures readiness of all meals for servers with high attention to detail
- Serves all guests and patrons according to established standards of quality
- Observes guests to respond to any additional requests and to determine when meal has been completed
- Accepts payment from guests and patrons
- Ladles soup, brews coffee, and performs other services necessary for day to day operations
- Clears and resets tables at conclusion of each course
- Cleans and maintains all dishes, glasses/mugs, cutlery and cooking equipment for the Restaurant, Lounge and Banquet
- Adheres to organization’s policies and procedures, in addition to MB liquor laws
- Performs other duties as deemed necessary
Some Qualifications and Requirements:
Prior serving experience in a licensed establishment or other prior food & beverage experience is preferable. Customer service experience working with the public in a diverse environment would be beneficial. Food Handlers certificate, POS usage, and cash handling experience is necessary for the role. Must be able to work in a fast pace, team orientated environment that focuses on repeat and continued business at high volume.
The incumbent must obtain and maintain approval from the Liquor and Gaming Authority of Manitoba (LGA) and all Servers are responsible for the passing the Serving it Safe program.
Food & Beverage Department Positions:
Click on position for a brief description
- Banquet Server
As a Banquet Server you are responsible for providing superb customer service in the areas of food delivery in a timely and professional manner to all guests and patrons. This ranges from set up to bartending to serving buffet style or serving plated meals.
- Banquet Captain
The Banquet Captain coordinates with the Banquet Manager and Executive Chef to ensure functions are set-up and served in accordance with Resort standards. Additionally, is responsible for providing superb customer service in the areas of food delivery in a timely and professional manner to all guests and visitors.
- Kitchen Housekeeper
The Housekeeper in the Kitchen is responsible for keeping the Kitchen area in a clean and orderly condition while following all guidelines set by Executive Chef. Ensures all equipment is properly cleaned when kitchen is closed and assist dishwasher when needed.
Hostesses are responsible for providing superb customer service in a timely and professional fashion to all guests and patrons. Hostess manages patrons on waiting lists and line ups for overall customer satisfaction and optimization of business influx. Escorts patrons to tables, organize server sections, answers calls and cleans tables.
- Restaurant Server
As a server you are responsible for providing fast and friendly customer service in the areas of food delivery in a timely and professional fashion to all guests and patrons. This ranges from seating guests to taking orders and receiving payment.
Bussers are responsible for clearing tables in dining room while providing a friendly and courteous attitude to all customers and patrons. During down time they keep the dining area in a clean and orderly condition to maximize overall customer service.
The dishwasher is responsible for keeping the Kitchen area in a clean and orderly condition while following all guidelines set by the Executive Chef. Additionally they ensure that all dish racks, pots, utensils and cutlery are filled for department staff.
- Line Cook
Prepares and cooks meals for guests of the restaurant, lounge, room service or banquet to the highest standard outlined by management creating and culturing overall satisfaction at all levels.
- Sous Chef
The Sous Chef is an essential contributor to the Food & Beverage department and South Beach Casino & Resort by performing several functions within the Kitchen including: prepares and cooks meals for guests of the restaurant, lounge, room service or Banquet to the highest standard outlined by management creating and culturing overall satisfaction at all levels. Assists Executive Chef with trends and ideas in menus. Maintains and builds a positive work environment by building internal and external relationships.
- Prep Cook
Prep Cooks are responsible for preparing multiple food items for meals, deserts, salad bar, cooking stations, and service bars.
- Restaurant Supervisor
The Restaurant Supervisor works with Restaurant and Lounge Managers to ensure that the needs of the department are met. This position supervises the restaurant and lounge staff in the absence of Restaurant and Lounge Managers, oversees operations and ensures customers are attended to accordingly to South Beach Casino & Resort standard. Additionally, the supervisor will be required to serve guests and patrons in the restaurant and/or lounge.
- Beverage Server
To provide punctual, quality beverage and food service to all guests and patrons in the lounge by exceptional friendly service while regarding the Manitoba Liquor Laws, rules and regulations and standards within the lounge.
The Bartender provides superior customer service by preparing beverages (alcoholic and non-alcoholic), serving and attending to all lounge needs while regarding the Manitoba Liquor Laws, rules and regulations.