Title:  Food & Beverage Director

JOB SUMMARY

The Director of Food & Beverage provides leadership and strategic planning to all facets of department operations to achieve revenue and customer service objectives.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversee the hiring, training, development and efficient management of Food & Beverage staff
• Plans and organizes workloads and staff assignments as well as trains, motivates and evaluates assigned staff
• Establishes department standards, guidelines, and objectives, and maintains other administrative processes, such as budget and staffing, to ensure proper planning and efficient operation of the Food & Beverage department
• Analyzes and monitors operation reports as well as monthly and yearly financial statements to ensure that revenues, expenses and labor are meeting or exceeding budget goals
• Direct all food service outlets within the property, including concessions, restaurants, buffets, etc. by completing staff schedules, payroll, etc.
• Directs restaurant and beverage operations to ensure maximum profitability, appropriate product quality, and safe production of all food for guests
• Oversees menu development to ensure maximum quality and appropriate pricings to implement new Food & Beverage offerings
• Reviews strengths and weaknesses of all food, beverage, and retail operations to most effectively implement changes to improve operations and most efficiently allocate resources
• Communicate effectively with suppliers regarding product specifications to identify departmental needs for items and services while adhering to cost control procedures
• Ensure guest satisfaction through constant interactions with guests and team members to develop customer loyalty
• Attracts guests by participating in setting marketing policies and goals
• Maintains and enforces compliance with applicable health, safety, food handling, and hygiene codes and standards
• Performs other related duties as assigned

REQUIRED SKILLS AND ABILITIES

• Demonstrated leadership and management skills
• Demonstrated ability to strategize and plan over a one-to-three-year period
• Excellent customer service and interpersonal skills
• Strong public speaking/presentation and communication skills
• Ability to work under stress in a fast-paced environment
• Advanced knowledge of menu development, costing, labor management, food trends and service as well as overall restaurant operations preferred
• Digital literacy in computer programs relating to the Food & Beverage department

EDUCATION AND EXPERIENCE

• High school diploma or equivalent preferred
• Bachelor’s degree in business administration, Hospitality Management or related field
• Seven to ten years of progressive experience in a food & beverage environment preferred
• Must obtain valid gaming license, where applicable

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

• The employee is required to stand for the duration of the shift.
• While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear.
• The employee may be required to lift up to 50 pounds.
• The employee may be required to work long hours, including nights, weekends, and holidays.
• The noise level in the work environment is usually moderate to loud.
• The work environment may vary in levels of crowds, noise, and smoke, depending on the assigned station and customer volume.

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 accommodation may be made to enable individuals with disabilities to perform the essential functions.