Regional Food and Beverage Trainer | Pioneer Crossing and Silverado Casinos - Fernley, NV

Description

Job Summary:

The Regional F&B Trainer plays a crucial role in ensuring consistent quality, service, and operational standards across multiple F&B locations within a designated region. They are responsible for developing, delivering, and evaluating training programs tailored to the unique needs of different departments and employees within the F&B sector. Providing guidance and support to Truckee Gaming Casinos’ culinary and restaurant staff.

Qualifications:

5 to 7 years of experience as a trainer, manager and/or supervisor preferred. A key professional who facilitates the implementation of training strategies to develop teams, improves service quality, and contributes to the overall success of the business by equipping employees with essential skills. Experience in a supervisory or training role within hospitality, especially F&B, is typically required, and certifications in training or food safety can be beneficial. Must be professional and friendly and be able to get along with coworkers and work as a team. Must be 21 years or older. Must be able to meet the physical demands of the position. Must be able to read, write, and speak English fluently.

Requirements

Essential Job Functions:

• Supports company objectives in customer service that all guests feel welcome and are given responsive, friendly, and courteous service always through training programs and inspections.
• Designing and updating engaging training materials like manuals, presentations, and online resources for F&B staff, focusing on areas like food safety, hygiene, proper cleaning, organization of the kitchen and storage area(s) as needed in accordance with governmental health and safety codes, customer service, menu knowledge and Front-Line Time management (breaks, side work, waiting for food to come up etc.)
• Conducting interactive training sessions and workshops, both in-person and potentially virtually, to enhance employees' skills and knowledge.
• Report the findings to all GMs in any and all reporting, Restaurant manager and Operations Manager to receive property specific information
• Identifying training gaps through assessments (Menu tests, POS testing ((proper order of operations on discounts etc) and feedback and measuring the effectiveness of training programs to make necessary adjustments and improve outcomes.
• Ensure QSR Staff, Line Cooks, Lead Line Cooks, Sous Chefs, Kitchen Workers (Dish/Prep team members/ Heavy Duty Cleaners), Café Supervisors/Management, Host/Cashiers, and Bussers are properly trained and have the necessary tools and equipment to fulfill their job duties. Any concerns in training should be reported to property management immediately and all GMs.
• Responsible for increasing and/or maintaining competency levels of team members through education and training. Follow up with both GMs, and property specific information should be reported to Operations and Restaurant/ Kitchen Managers
• Provide ongoing guidance (not action) and mentorship to new hires and existing staff, fostering a positive learning environment and promoting best practices. All issues, concerns, comments and/or challenges should be reported to all General Managers, and property specific information reported to Operations Manager and Restaurant/Kitchen Manager. Trainer should complete a daily checklist/shift report outlining the daily training results.
• Ensure all F&B staff are presenting and maintaining established standards, procedures, brand guidelines, health and safety regulations, and company standards. Results should be reported in daily training reports and sent via email to all General Managers, and Property Specific information reported to: Operations Manager and/or Kitchen Manager
• Provide proper training and ensure by observation proper portioning, presentation, and consistency of menu items through training and inspection. Results should be outlined in daily training report and/or Checklist and reported to all General Managers, and Property Specific information reported to: Operations Manager and/or Kitchen Manager
• Ensure efficient delivery during training and proper presentation of meals.
• While in training, assist the department Manager in ensuring all inventory of all food and non-food supplies, ensure that adequate levels are maintained, and minimize food spoilage through proper rotation, storage, and temperature controls at all casinos. Conduct weekly if not daily inspection while training is underway and/or when requested by General Manager.
• While in training, ensure kitchen managers are aware of operating needs and par to successfully complete food service. EX: is fully stocked for business needs.
• In the absence of/ or under the direction of the regional Purchasing Manager audit/update order guides and pars bi-weekly - Ordering the same Chicken Strips, hamburger patties, bread etc. Any changes should be discussed with all General Managers and property specific information provided to Operations Manager, and/or Kitchen Manager PRIOR to making any changes.
• Conduct Kitchen and Dining area inspections while in training and/or as requested by property management. Results should be provided to all General Managers, and Property Specific information reported to: Operations Manager and/or Kitchen Manager
• Working closely with F&B managers, supervisors, and other stakeholders to align training programs with operational goals and staff development needs. Regional F&B Trainer is a supporting role- not a managing role; therefore, any concerns, comments, challenges etc should be outlined in the daily training report and presented to all General Managers, and Property Specific information reported to: Operations Manager and/or Kitchen Manager/ café manager. If concerns arise from department management, concerns will be addressed in a separate email to All General Managers and Operation(s) manager.
• Train Food Supervisor/Management team to create, conduct and deliver disciplinary actions to staff when needed for performance, attendance, or misconduct issues. May need to assist with delivery while in training. Regional F&B Trainer is a supporting role- not a managing role; therefore, any concerns, comments, challenges etc. should be outlined in the daily training report and presented to all General Managers, and Property Specific information reported to: Operations Manager.
• Assist/train with interviews and hire new team members when required.
• Helps each food dept. with labor planning to create effective schedules for back-of-house (BOH) and front-of-house (FOH) employees.
• Direct kitchen employees while training with work duties and tasks at each casino if needed.
• Staying up to date with industry trends, training methodologies, and new technologies to ensure training content remains relevant and impactful.
• Attend scheduled Management meetings when requested.
• Be knowledgeable of Company policies and property specific needs.
• Maintain strict confidentiality regarding the Company, employees, and operations. This includes but is not limited to wage and salary information, employee terminations or pending terminations, and employee disciplinary actions. General Managers should be informed of any concerns immediately, and Regional F&B trainer will be directed by GMs on how to proceed.
• Completing necessary documentation, reporting on training progress, and managing training records and databases via daily reporting and check lists. Upon completion of training, a signed and/or initial checklist of all trainer and trainee will be provided to Human Resources, all General Managers and Property Specific information reported to: Operations Manager and/or Kitchen Manager
• Must have basic computer skills for the purpose of creating schedules, running payroll, and tracking supplies.
• Must possess excellent organizational skills, as well as the ability to multitask.
• Must possess excellent communication skills including, but not limited to, oral, written and/or in person.
• Assist in covering shifts for food department(s).
• Perform other duties as assigned.

Work Environment and ADA Requirements:

Must be able to stand and exert well-paced motion with full range of mobility for up to 4 consecutive hours. Must have ability to bend, squat, climb, walk, see clearly, and hear well. Ability to occasionally lift up-to 50 lbs. and push 250 lbs. carts, as well as frequently carry and lift food trays/items of up to 30lbs. throughout shift. Must be able to operate within confined spaces and perform acts of repetitive motion. Must be able to stoop, bend and reach. Must have the manual dexterity required to write and operate computer. Must be able to listen and respond to visual and aural cues. Requires ability to grasp, write, and perform repetitive motions. Must be able to listen and respond to visual and aural cues. When on casino floor, must be able to tolerate areas containing secondhand smoke, high noise levels, bright lights and dust.

Required Work Cards/Licenses/Certificates:

ServSafe Manager Certification or be able to obtain your ServSafe Manager Certification