Vice President of Food & Beverage

SUMMARY

The Vice President of Food and Beverage is responsible for directing all functions of the Food and Beverage Department. This position is directly responsible for strategic planning and operational execution of Guest Service, Food and Beverage Venue Marketing Plans, managing COGs, Revenue/Profit levels, Team Member Engagement and Front and Back of the House areas associated with Grand Sierra Resort Food and Beverage.  Position provides oversight and leadership of all functions over owned and managed outlets as well as representing the Food and Beverage division as liaison with leased partners, all other hotel divisions and all corporate divisions as required.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

·         Oversee all aspects of food and beverage division (not including entertainment beverage).  Operation includes: 12 outlets, 6 bars, banquet department and stewarding

·         Oversee banquets department which includes 200,000 of meeting space

·         Works in conjunction with executive leadership on all marketing and promotional programming and plans

·         Provides monthly forecasting of business based on available tools to manage labor and service needs

·         Oversees and responsible for profit/loss Statements, including COGs, labor and operating supplies and is accountable for results on a timely basis

·         Provides required financial reporting and back up to ownership and GM

·         Sets and executes the annual budget, marketing and business plans for F&B

·         Oversee all F&B training materials

·         Provides input into and executes the development, implementation, and measurement of guest service standards within assigned department(s) consistent with the company’s core GRAND service standards and brand attributes.

·         Interact with daily with guests to determine on the spot feedback on operations

·         Oversee and review comments on Info search, attends guest experience meetings with operational restaurant managers to monitor and provide input on action plans

·         Ensures maintenance and cleanliness of outlets with specific focus on departmental and SNHD food safety standards, OSHA, Fire and Life Safety Regulations.  Communicates expectations to stewarding, public area and maintenance departments with a focus on preventative maintenance. Assists in creating and upholding all sanitation standards in accordance with Health Department regulations.

·         Manages audit exceptions via all operational managers. Monitors coaching process and follows up on documentation when necessary.

·         Establish and maintain relationship with Casino Marketing player development leaders and Entertainment management to facilitate restaurant visits and experiences for VIP Guests

·         Directs maintenance and repairs  with support departments

·         Oversees all ordering, requisitioning, inventory and product identification

·         Fosters positive work environment to create open communications

·         Any other duties as assigned within the scope of this position.

KNOWLEDGE/SKILLS/ABILITIES

·         Strong working knowledge of food service industry, cuisines and beverages

·         Experience in directing, training and developing of F&B personnel.

·         Experience in developing, maintaining and monitoring effective F&B controls in casino/hotel environments.

·         Experience in F&B software and systems.

·         Excellent verbal and written communication skills.

·         Work in a productive and cohesive team environment.

·         Extremely organized and prioritize work and meet deadlines.

·         Proficient in Microsoft Office Products: Project, Word, Excel, Power Point, Publisher and Outlook.

·         Ability of complex reading, writing, math, and task completion skills is required.

·         Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, precision working, following instructions, influencing others, memorization, problem solving, independent judgment, and decision making.

·         Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.

·         Must be a minimum of 21 years of age.

EDUCATION and/or EXPERIENCE

·         Minimum bachelor degree in hospitality, business administration, or related field and 10 years’ food and beverage management experience within casino/resort style settings with 8 outlets is required or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

CERTIFICATES AND LICENSES

·         Must be able to maintain appropriate Gaming License & Alcohol Awareness card.

PHYSICAL DEMANDS

·         While performing the duties of this job, the team member is occasionally sitting, reaching overhead, bending over, crouching, kneeling, and balancing and frequently standing and walking during the duration of their shift.

·         Must be able to push/pull 50lbs or less.

·         The team member will occasionally have repetitive use of both feet, both hands, and require occasional light and firm/strong grasping motions. Finger dexterity of both hands will be occasionally required.

·         Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision.

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

WORK ENVIRONMENT

·         Work performed consistently indoors alone and frequently with and around others with the occasional work performed outdoors. Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment, mechanical, and other electrical devices.

·         Team Member may be exposed to extreme heat, solvents/oils/fumes, dirt/dust, and flame/heat generate devices.

·         The noise level in the work environment is usually moderate.

·         Team Member may be exposed to odor and/or secondhand smoke and around moving objects or slippery surfaces.

·         Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.