Director Food and Beverage

SUMMARY: 

Responsible for the successful overall coordination, administration and direction of all food and beverage activities on property, in alignment with the mission and objectives and in full accordance with all policies and procedures, gaming regulations and alcohol beverage control.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Assists the Vice President of Food and Beverage in creating, developing and implementing an effective strategy of organization within the Food and Beverage Department, setting objectives for future growth and expansion.
• Formulates, administers and enforces departmental policies and performance standards.
• Participates in setting marketing policies and goals designed to attract casino guests.
• Ensures departmental compliance with applicable federal and state laws governing food and beverage.
• Confers with Vice President of Food and Beverage and Human Resources to review property-wide and departmental employee concerns, discussing needed changes and potential solutions.
• Coordinates all activities in conjunction with the Executive Chef for the food and beverage department on property relating to recruitment, interviewing, testing, selection, orientation, transfers, promotions, and terminations, to ensure that they are carried out in accordance with established policies and procedures and federal and state laws.
• Reviews, and approves, as appropriate, all recommendations and suggestions to hire, transfer, suspend, lay off, recall, promote, discharge, evaluate, assign, reward, or discipline all food operations employees.
• Sets priorities for the all venue and beverage managers and supervisors, providing guidance and assistance as needed. 
• Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy.
• Monitors guest alcohol consumption and responds accordingly.
• Conducts staff meetings with venue and beverage managers, ensuring all policies and procedures are communicated properly to all employees.
• Participates in special projects as requested by the Vice President of Food and Beverage and/or the casino’s management team. 
• Establishes performance and profit objectives for short-term and long-term goals.
• Reviews departmental reports, addressing potential conflicts and/or misinformation.
• Ensures a maximum level of service and satisfaction throughout the property, in the area of food and beverage operations, is achieved and maintained.
• Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports.
• Maintains rapport with marketing and hosts to help prioritize service.

The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position.  They are not intended to be an exhaustive list of all duties, responsibilities, and skills required of personnel so classified.

Promotes the following within the department and among all employees:

• Creates an atmosphere of fun for all casino guests.
• Encourages mutual respect, dignity and integrity with all employees, by setting positive examples at all times.
• Instills an atmosphere that encourages employees to share ideas, discuss concerns and resolve conflicts.
• Retains employees through involvement in training and development.
• Explains why we do things, in advance of doing them.

SUPERVISORY RESPONSIBILITIES:

Directly supervises all Restaurant and Beverage Managers and indirectly supervises the activities of all employees in the Food and Beverage Operations Department.

QUALIFICATION REQUIREMENTS: 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE:

Bachelor’s degree in hotel and restaurant management or related area from a four-year college or university, or five to seven years related experience and/or training, or an equivalent combination of education and experience.  

SPECIAL QUALIFICATIONS:

Minimum of six years experience in food and beverage management, with progressive supervisory/managerial responsibilities required.  Excellent communication, organizational and analytical skills required.  Appropriate licenses, as required.   ServSafe® certification, or ability to become certified, required.  Knowledge of HACCP standards required.  Knowledge of Point-of-Sale systems. Knowledge of wines and mixology.  Knowledge of liquor dispensement systems.

This position requires a Level 2 Gaming License.

LANGUAGE SKILLS:

Ability to read, analyze, and interpret the most complex of documents, such as technical journals, financial reports and legal documents.  Ability to write effective letters, memos, speeches. and articles for publication. Ability to respond to inquiries or complaints from staff members at all levels, guests, regulatory agencies, or members of the business community.  Ability to effectively communicate in one-on-one, small group, and large group settings.  Ability to effectively present information to top management and public groups.

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals, and work with mathematical concepts such as probability and statistical inference.

REASONING ABILITY:

Ability to define problems, collect data, establish facts, and draw valid conclusions.  Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS: 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear.  The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls.  The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, kneel, crouch or crawl.   

Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate.  When on the casino floor, the noise level increases to loud.  A casino environment is typically smoky.