Job Description
ESSENTIAL FUNCTIONS:

• Administers all aspects of food preparation at outlet ensuring 100% internal/external guest satisfaction.
• Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication.
• Leads the department by creating a positive, supportive environment where talents, skills and trade practices are exchanged and operational support is provided for all Food and Beverage employees.
• Coaches and develops employees using a consistent approachable demeanor and clearly articulating expectations.
• Strives to improve and streamline departmental operations through the continuous assessment of policies and procedures, work processes and program effectiveness/value.
• Plans all daily and special event menus as directed.
• Executes and audits supplies and inventory items insuring cost controls.
• Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards.
• Completes the required daily financial tools and reports.
• Ensures that all service equipment is operational and handled safely, reporting mechanical issues to appropriate team members.
• Communicates variances from established standards to Food Operations Manager.
• Helps set performance expectations and provides operational support for the supervisory team and employees.
• Enforces all appearance and uniform guidelines.
• Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items.
• Conducts periodic inspections of all assigned areas including line, preparation, pantry, clean-up and storage to and administers safety policies and procedures pertaining to the procedures.
• Recommends changes including hiring, promotion, demotion and release of personnel.
• Recommends wage and salary adjustments for personnel within established limits.
• Adheres to regulatory, departmental and company policies in an ethical manner.
• All other tasks as assigned by Food Operations Manager and the Director of Hospitality.

QUALIFICATIONS:

• Bachelor's Degree preferred.
• Minimum of 2 years of experience in high volume, high quality, quick-serve, and casual dining management preferred.
• Culinary expertise in multiple specialties is preferred.
• Must possess exemplary customer service, written/verbal communication, interpersonal and managerial skills.
• Knowledge of all phases of food administration, cost controls and administration preferred.
• Computer skills (Micros, Excel, Word, Outlook, etc.) required.
• Must be flexible in schedule to include nights, Holidays, and weekends.
• Internal candidates must meet Harrah's Joliet transfer eligibility requirements.

JOB DEMANDS:

• Must be able to lift up to 20 lbs and carry objects weighing up to 20 lbs and occasionally lift/move up to 100 lbs.
• Must be able to work in areas containing secondary smoke, high noise levels, bright lights and dust.
• Position requires 10% standing, 15% sitting, 75% walking.
• Requires some twisting and climbing.
• Requires frequent bending, stooping and reaching overhead, bending, pushing and kneeling.
• Must be able to respond to touch, speech, taste, smell, aural, and visual cues.
• Fast-paced environment involving constant internal and external contact.

Disclaimer
This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks are performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).