Annual Budget Manager Responsible in the creation of annual budgets managing and leading the unit in all forecasting, and cost controls to meet or exceed units operating financial potentials and goals. Oversee departments to ensure requisitioning production, fabrication and quality is in strict adherence to Stations specifications and guidelines. Ensure that all kitchens and equipment are in good working order to provide a clean and hazard free work area that complies with Department of Health, OSHA, and Station Casinos' guidelines. Food and Beverage/Culinary experience in related fields/varied high volume and fine dining environment with P&L responsibilities preferred. Must possess and demonstrate strong leadership skills. Ability to communicate effectively in both written and verbal form. Must demonstrate sound judgment in decision making. Comprehensive food knowledge, which includes profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must have the ability to work in any kitchen environment pertaining to a 3 meal high volume production in fine dining, butchering, baking, soups, stocks, sauces, roasting, sautéing, boiling and cold food. Directly support and enforce all initiatives given by the Food & Beverage Director.
