Executive Director of Food & Beverage

SUMMARY

The Executive Director of Food and Beverage reports to the Vice President of Food and Beverage and is responsible for the food and beverage operations at Grand Sierra Resort & Casino. This position ensures the food and beverage operations meet the brand's target-guests' needs and satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. The Executive Director of Food & Beverage works in conjunction with the culinary leadership to lead a team in developing gastronomic experiences that set GSR apart from the competition, and ensures GSR's restaurants excel at creativity, consistency and one-of-a-kind dining experiences that lead to increased revenue and a "first-in-class" reputation.

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

• Maximizes profitability of the company's food and beverage related revenue sources.
• Assists Vice President of F&B as the principal liaison to all food and beverage vendors.
• Assists Vice President of F&B to procure and negotiate all food and beverage products as needed, including equipment.
• Creates, maintains, and manages a master and location-specific product list which tracks wholesale cost, retail price, profit margin, and other pertinent data.
• Maximizes usefulness of software systems including creating spreadsheets for all food and beverage vendors and operations management.
• Reviews and tracks all food and beverage rebate programs and pricing with recommendations for improvement, on an ongoing basis.
• Assists Vice President of F&B to submit annual per capita and cost of goods budgets for all locations as well as capital expenditure budgets.
• Reviews financial reports and statements to determine how food and beverage is performing against developed budget.
• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance.
• Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
• Reviews appearance and operational functionality of F&B areas and menu design to promote efficiency, cleanliness, and visual appeal.
• Stays aware of market trends and introduces new food and beverage products to meet or exceed guest expectations, generate increased revenue and ensure a competitive position in the market.
• Reviews findings from guest satisfaction surveys & guests' comments with the F&B team, and ensures appropriate corrective action is taken if needed; addresses guest complaints and resolves issues.
• Provides unannounced audits that address all food and beverage responsibilities including opening and closing procedures.
• Addresses "Daily Exception" & Comp reports that track food and beverage variances & comps to established administrative, accounting and operational benchmarks.
• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all team members.
• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-shift briefings, staff meetings, culinary team).
• Interviews, hires, trains, coaches, and counsels team members as needed.
• Assists Vice President of F&B in setting expectations, and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
• Any other duties as assigned within the scope of this position.

KNOWLEDGE / SKILLS / ABILITIES

EDUCATION and / or EXPERIENCE

CERTIFICATES AND LICENSES

PHYSICAL DEMANDS

WORK ENVIRONMENT