Director of Food and Beverage

Description

The Director of Food & Beverage oversees all culinary operations for the Warm Springs Casino Enterprises (WSCE), consisting of Indian Head Casino (IHC) property and the Plateau Travel Plaza (PTP).  This includes, but is not limited to, the financial performance and quality standards of all Restaurant, Kitchen, and Beverage operations at both locations of the enterprise.  The Director is responsible for ensuring that WSCE’s Food and Beverage outlets provide guests with delicious food and drink of excellent quality that is prepared and presented with care and creativity.  He/she is also responsible for ensuring that all back of house F&B operations, the kitchens, food storage areas, and the Employee Dining Room (EDR) all operate efficiently and in accordance with the standards of quality and sanitation required by all relevant government agencies.

Qualifications

Essential Duties and Responsibilities:

• Leads the Food & Beverage teams in providing outstanding products and services to the guests and employees of the Warm Springs Casino Enterprises.
• Responsible for assuring attentive, friendly, courteous, and efficient service in all F&B Outlets.
• Selects, mentors, and develops the Food & Beverage Supervisors and Managers, as well as developing the F&B team creating a positive work environment.
• Directs and organizes the activities of the F&B Department to ensure a consistently high quality food product while continually working towards improving F&B revenues to meet or exceed budget.
• Develops and implements various strategies for delivering exceptional guest service to each guest at WSCE’s Food & Beverage outlets.
• Works with F&B Management to constantly review and upgrade the food and beverage items offered to the public. 
• Encourages creativity from Chefs, Cooks, and other members of the Kitchen team in developing new food items as well as new and creative beverages.
• Encourages F&B Management to learn and develop new methods and techniques in all aspects of Food & Beverage operations.
• Works with the General Manager and the Management team to provide leadership and guidance to employees and to encourage innovative and creative thinking and strategies to make these properties stand out from our competitors and grow our market share.
• Develops long-range goals for the Food & Beverage operations.  Works with the General Manager to allocate resources and develop strategies to achieve those goals.
• Participates in formulating and administering company policies.
• Ensures that the selection, training, and ongoing direction for Food & Beverage employees maintains a high level of job satisfaction, morale, teamwork and provides ample opportunities for employee growth and advancement.
• Implements and reinforces effective communication tools.
• Develops and reviews analysis of activities, costs, operations and forecast data to determine each outlet’s progress toward its stated goals and objectives.
• Consistently delivers accurate forecasting projections for his/her areas of responsibility and implements effective adjustments in staffing and other cost drivers to ensure consistent profits.
• Ensures compliance with all required regulations, laws, and requirements. 
• Ensures that all Food & Beverage areas are always clean, sanitary, and orderly.
• Monitors industry trends; ensures that WSCE’s Food & Beverage operations are always competitive.
• Coordinates and monitors loss prevention strategies.
• Ensures compliance with all standards and regulations of all pertinent regulatory agencies.
• Adheres strictly to all Health Code Standards and Policies regarding food handling.
• Performs other duties as assigned by the WSCE General Manager.

Education, Qualifications and Experience:

• Bachelor’s Degree in a relevant field or an equivalent amount of related experience.
• Five (5) years of Food & Beverage management experience.  Prior casino experience a plus.
• Extensive knowledge of Food & Beverage operations including, but not limited to, restaurant operations, etiquette, guest service standards, banquets and catering, alcohol management and kitchen operations.
• Successful management experience in a position with direct responsibility for staffing and developing, implementing, and managing budgets and business plans.
• Must be highly motivated, goal oriented and willing and able to make informed decision.
• Must have a demonstrated ability to communicate effectively with staff and the public.
• Must possess working knowledge of the accounting process working with financial documents including financial statements, budgeting, food cost analysis, labor cost analysis and inventory as required.
• Must have excellent computer skills with the ability to work with various software programs such as Microsoft basics—Word, Excel and Outlook and other software programs (inventory, POS, etc.
• Must have a flexible schedule and able to work outside the standard workweek as business needs dictate.

Competencies:

• Excellent communications skills are essential.  This includes verbal, written and listening skills.  Must be able to communicate effectively with all levels of personnel, management and guests while providing excellent service to internal and external customers.  Must maintain strict confidentiality.
• Must establish and maintain excellent working relationships with public officials, department heads, members of the public, regulators, outside auditors and/or vendors.
• Must be able to analyze and solve complex management problems that may have non-standard solutions.
• Skill in solving practical problems and dealing effectively with situations where only limited standardization exists.
• Proven innovation skills and creativity required.

Physical Demands:

• Lifting and carrying is required.  Lifting items weighing as much as 60 pounds may be required.
• This position requires reaching, manipulating and keyboard operation (typing).
• This position requires sitting, stooping, standing, bending, and walking.
• This position requires intense and exacting mental and visual attention.

Working Conditions:

• This job is typically performed under reasonably good working conditions; disagreeable elements are generally absent during normal job performance.  The position requires working in areas where the noise level is high, working with sharp objects and where there are high temperatures while performing intense, complex, and very involved tasks at a fast pace.
• Must observe and comply with all safety regulations and procedures, including the use of all safety equipment provided.  Must always practice safety.
• Must have knowledge and be able to work safely with a variety of tools and equipment including, but not limited to knives, choppers, blenders, band saws, meat grinders, deep fryers, griddles, till fryers, toasters, scales, can openers, range tops, broilers, coffee machines, convection ovens, steam tables and various refrigerators and freezers.

Special Requirements:

• Must maintain a valid Oregon driver’s license.
• Must submit to and pass a drug/alcohol screening test.
• Must submit to and pass a background investigation.
• Food Handlers Certification required.
• OLCC service permit required.