Overview

Job Title: Assistant Director of Food and Beverage

Salary: $90,000

Status: Full Time

Shift: Varies

Other Compensation: This position is bonus eligible after completion of one full calendar year which is determined by the Company in its sole discretion and based on certain Company and personal performance objectives.

Luxury matched only by the sublime beauty of the Colorado Rockies awaits you in our all new ULTIMATE resort. Experience everything that surrounds our beautiful location in the heart of the Rocky Mountains, including world-class skiing, fishing and horseback riding.

Epicurean adventures await at the all new restaurants inside Monarch Casino Resort Spa. The chef-driven menu at Monarch Chophouse features the finest steaks, seafood, and craft cocktails in four-star luxury. Indulge any time of the day at Twenty-Four 7 serving American and Asian fare. Light up your senses with exquisite flavors and cuisine from all corners of the globe at The Buffet. All new Bistro restaurant coming soon. Unwind from a long day in one of our multiple bars and lounges, with live music at our Cabaret bar every Monday and Tuesday. 

Responsibilities

• Operate the restaurants in accordance with the Resort’s Mission.
• Lead the restaurants to identify, evaluate, and develop strategies to enhance revenue, increase profitability, increase Guest satisfaction with the
• Department’s services and facilities.
• Monitor the operation of all food outlets to ensure compliance with all standards and procedures established by the Food and Beverage Director and company health and regulatory standards and procedures.
• Monitor administrative duties of Restaurant Managers and Room Chefs for accuracy, timeliness and compliance with Departmental policies and procedures.
• Monitor staffing levels for all outlets and assist outlet Managers to make adjustments according to business levels and conditions.
• Assist Food and Beverage Director in monitoring financial aspects of the
• Department and creating and implementing menus.
• Assist all direct reports in generating any correspondence for the Department.
• Review and approve any evaluations for Supervisors, Managers and line staff.
• Recruit, interview, and recommend for hire.
• Accurately calculate food and plate costs and percentages.
• Provide input on purchasing decisions for all uniforms and equipment utilized in the operations.
• Understand financial reports and apply the information in a timely and practical fashion to improve the operation.
• Implement resort operating strategies.
• Implement Guest service standards throughout the restaurants, monitor the Team Members of the restaurants to assure they provide service in accordance with the standards and take action to correct deficiencies.
• Walk through and visually inspect all dining rooms and kitchens to insure all areas are secured and in proper condition.
• Implement the Resort’s Mission within the Department with the measurement of success consisting of demonstration of these principles by all Team Members within the Department.
• Maintain consistently high levels of Guest service as defined and measured within the Resort’s Guest service expectations and criteria.
• Meet the expectations set forth in the Department’s operating revenue and expense budget as measured by profitability and attaining reasonable rates of return on investment.
• Develop the talents and skills of team members in the Department as measured by guest satisfaction with the Department, Team Member satisfaction with their work place, and successful advancement of Team Members within the Department.
• Respond timely to requests for information and reports regarding the Department.
• Other duties as assigned.

Qualifications

Technical Skills

• Five to seven years of progressive supervisory experience in food and beverage, or a Bachelor’s Degree and two to three years of progressive supervisory experience.
• Willingness to provide exceptional service to guests and a desire to provide leadership to position the property to achieve the mission.
• A creative thinker who can develop new and exciting ways to provide or project value to our guests.
• Outstanding communication skills (written and oral).
• Ability to set direction and motivate Team Members. The candidate must be honest and fair.
• Superb team leadership/development and partnering ability. The candidate must be able to accomplish duties in a positive manner.
• Ability to deal well with change and uncertainty and flexible enough to adapt and sensibly respond to the situation at hand.
• Ability to handle multiple tasks and to deploy resources effectively.
• Thorough knowledge of food service, spirits, wine products and service.
• Ability to control costs in relation to manpower, productivity, food costs and other expenses on a departmental basis.

Performance Expectations:

• Provide good decision-making and judgment in handling difficult business situations and opportunities.
• Maintain the overall presentation Food and Beverage facilities and atmosphere and ensure that they are operated, maintained and improved for the continued success of the property into the future.
• Display desired leadership qualities and be able to respond to Associate’s and Guest’s questions and inquiries with knowledgeable answers.
• Contribute to developing new ideas, offerings, menus, specials, promotions and parties that will draw premium guests and would encourage guests to return to the property and its facilities.
• Assist in the development of menus and other projects as assigned to the Food and Beverage management team.
• Meet and exceed budget objectives and revenue goals as planned in the annual financial and strategic planning process.
• Provide timely responses to requests for information and reports regarding the Food and Beverage departments and the operations.
• Provide decision-making and good judgment in evaluating business situations and opportunities prior to commitment and services.
• Provide a professional presence and consistently demonstrate honesty and fairness in all dealings with all associates.
• Meet the expectations and requirements as outlined, assigned, delegated or directed by the Food and Beverage Director or by those assigned above it in the established chain of command that guide and direct them.
• Implement new trends for the restaurants.
• Raise the bar for the Company and Departmental Policies and Procedures implemented to the Food and Beverage Team.

Not only does Monarch offer a luxury experience for guests we offer luxury benefits to our Team Members as well!

Full Time Team Members (30 hours) will enjoy the following benefits and perks:

• 2 Weeks PTO within your first year of employment
• 6 Observed Holidays and Holiday Pay
• Health Benefit Insurance Package after 90 days includes: medical, dental, vision, life insurance, short term disability, 401k with company match
• Relocation Reimbursement

Part Time and Full Time Team Members (TMs) will enjoy the following benefits and perks:

• 1 Free Hot Meal per shift and Unlimited Coffee, Tea, Soft Drinks
• Up to 48 hours of Sick Pay for Team Members Under 30 hrs per Week
• 80% Subsidized Bus Transportation Options – most GRAVE positions 100% Subsidized
• Free Covered Parking
• Education/Tuition/Certification Reimbursement (up to $6,000 per calendar year)
• Wardrobe/Uniforms and Dry Cleaning Provided Free of Charge for most positions
• Career Development and Advancement Programs
• Team Member Anniversary Recognition (earn resort credit, vacation trips and more!)
• Team Member Hotel, Retail, and Spa Discounts

Don’t want to drive to Black Hawk? You don’t have to! Check out these casino bus routes at www.casinoshuttle.com or www.aceexpresscoaches.com. As a Team Member of Monarch we subsidize your bus transportation from 80% up to 100%!

An Equal Opportunity Employer: Monarch Casino Black Hawk does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, genetic information or any other status protected by law or regulation. It is Monarch’s intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.