POSITION PURPOSE
Provide direct and general supervision to restaurant staff in order to ensure effective and efficient
operation of assigned restaurant operations; ensure compliance with health department regulations
while supporting Belterra’s vision, mission and values. The incumbent is responsible for operating
and maintaining an efficient and profitable (front-of-the-house) operation in all food and beverage
outlets, as well as for participating in the planning and direction of all F&B departments; manages the
activities and functions of an assigned food outlet(s), including monitoring of the budget, staffing
issues, and operation performance, ensuring the delivery of quality service and most appropriate
price value consistent with Belterra Casino Resort objectives.

ESSENTIAL FUNCTIONS
(The following statements are intended as general illustrations of the work in this job class and are
not all inclusive for specific positions.)

1. Deliver internal and external guest service with Boyd Style. Always exhibit a friendly and
approachable demeanor. Be polite and courteous when speaking with guests and team
members. Look for and act upon opportunities to assist guests and team members. Be sincere
and genuine during all interactions. Be prepared with the knowledge and skill required to be
responsive to guests and team member’s needs and questions.
2. Staff, schedule, evaluate, train, develop and monitor team members.
3. Recommend wage increases, promotions, demotions, discipline and other employment actions for
team members.
4. Hire, train, motivate, evaluate and supervise staff in order to ensure that team members receive
adequate guidance and resources to accomplish established objectives; provide schedules to
ensure appropriate staffing levels.
5. Responsible for staff morale through quality supervision and training; train all assigned outlet
personnel to ensure guest service standards are met.
6. Understand department objectives, standards, guidelines and budget to achieve effective
supervision of department; adjust daily schedule according to business levels.
7. Establish and maintain training and development procedures to ensure superior guest service
standards are met.
8. Open and close work area at scheduled times, ensuring full preparation for operation/function;
ensure cleanliness and security of company assets.
9. Work with Chef and kitchen staff to ensure proper food preparation and timing, and that all lastminute changes are taken care of in order to ensure highest levels of customer satisfaction.
10. Monitor staff, directing necessary action to ensure the proper setup, schedule and delivery of
service.
11. Recommend wage increases, promotions, demotions, discipline and other employment actions for
subordinate personnel.
12. Responsible for ordering and maintaining inventory levels of all needed supplies.
13. Ensure effective beverage operations.
14. Resolve guest concerns or complaints in a timely and friendly manner in order to maintain positive
customer relations.
15. Conduct inspections to ensure a safe work environment: equipment is operating properly, and
sufficient supplies are on hand in order to accomplish smooth operation of the department.
16. Implement and monitor department budget and other administrative processes to achieve proper
management of department operations.
17. Increase department revenues through research and taking positive steps to adjust or change
menu offerings, service, portion control, presentation and waste.
18. Develop and implement department management plans including budgets, labor schedules and
systems of accountability.
19. Organize restaurant operations for effective and efficient service as well as overall coordination
and control.
20. Promote the courteous treatment of customers and team members including resolving complaints,
answering questions and providing general service.
21. Ensure food servers, bus persons, and other restaurant personnel are meeting or exceeding
service standards.
22. Maintain control of the restaurant to ensure staffing levels are appropriate based on business
volumes.
23. Develop and implement policies, procedures and rules including operations manuals, to promote
compliance with company and regulatory guidelines.
24. Create and maintain records, reports and other documentation as required to meet company and
business expectations.
25. Ensure proper communication between front of house and back of house operations while taking
ownership of all responsible areas.
26. Meet daily deadlines of opening, creating, and posting table-talks for specials and produces
sample dishes for pre-shifts in a timely manner and reviews nightly special postings, prep level
reports, and critical inventory comparisons.
27. Ensure periodic quality checks for all products and service, i.e., greeting times.
28. Monitor purchasing, staffing, and inventory in order to control product and labor cost and waste,
ensuring adherence to the budget.
29. Monitor work areas to ensure cleanliness standards are achieved and customer requests are
addressed and resolved.
30. Oversee and ensure all stations are properly stocked and set up.
31. Oversee and ensure all equipment and working conditions are well maintained.
32. Maintain the viability and integrity of all restaurant operations.
33. Works with the F&B Multi-Outlet Manager and Director of Food & Beverage to analyze food cost
and forecast business trends in order to make recommendations for revision of menu prices and
food specials that will most appropriately meet company needs.
34. Coordinates with marketing and player development to properly prepare for increased guest
volume due to group functions and special events.
35. Perform other duties as assigned by management.

JOB QUALIFICATIONS

• Ability to obtain and maintain valid gaming license
• Experience in the management of catering and banquet operations
• Excellent guest relations skills
• Knowledge of wines and alcoholic beverages
• Demonstrated knowledge of table-side service
• Ability to maintain bar operations
• Working knowledge of all types of banquet room setups
• This position operates in a working environment that is subject to varying levels of crowds, noise

and smoke, the severity of which depends upon customer volume.

• Ability to communicate effectively with guests, outside contacts and team members
• Ability to observe and direct actions of subordinates
• Ability to effectively and efficiently move around banquet and meeting rooms
• Ability to lift and move, with or without assistance, large banquet tables, other necessary items,

and/or equipment

• Ability to review and comprehend all necessary documentation and programs
• Demonstrated management experience in a high volume restaurant.

These skills and abilities are typically acquired through the completion of a Bachelor’s Degree in
Business Management or related field and five years experience directly related to food and beverage
or an equivalent combination of training, education and experience which demonstrates the ability to
perform the duties of the position.

Belterra® is a classic but revolutionary casino resort situated on the scenic Ohio River near the Markland Dam in Switzerland County, Indiana. Belterra offers a first class gaming and resort experience featuring 38,000 square feet of gaming space, outstanding guest rooms and suites, seven delicious food venues, a shopping pavilion, full-service spa and salon, a 1,500-seat entertainment showroom, an 18-hole Tom Fazio designed golf course and more than 50,000 square feet of meeting and conference space.

Belterra Casino Resort

777 Belterra Drive

Florence, Indiana 47020-9402