Front of House Director

Job Description

Job Description

Management reserves the right to change the essential duties of this position description from time to time as necessary.

POSITION OVERVIEW :

This position reports directly to the Executive Director of Operations (EDO) and is responsible for the overall front of the house, bar service, and banquets operations of food & beverage. This position ensures all Food & Beverage venues operate to the standards set forth below. The venues should always be neat, clean, and inviting to Casino guests, and meet / exceed the Beverage Control safety standards.

The position prepares and ensures adherence of the department(s) budget; continually analyzes the daily profit and loss trends for each venue and adjusts accordingly. This position collaborates with other F&B senior leadership as well as executive leadership in determining goals and future direction for the department, including theming, food & beverage offerings, entertainment, events, and guest service.

This position ensures confidentiality, security, and accuracy of guest’s and team member’s records, and promotes positive guest and team member relations. Strong written and verbal communication skills are required and outstanding guests service to fellow team members, guests, vendors, etc. is expected. Regular attendance is required, later hours and weekend times are expected based on business need. A neat, well-groomed professional appearance is always essential.

SUPERVISORY RESPONSIBILITY :

Leads and directs F&B in front of the house leadership and administrative staff, including department activities of all Food & Beverage.

ESSENTIAL FUNCTIONS :

The essential functions of the Front of House Director position classification include but are not limited to :

• Prepares and ensures adherence to the department(s) budget.
• Directs compliance with department food and safety, guests service, beverage control, leadership training and other applicable training, orientation, and certification programs.
• Collaborates with executive chef to define and maintain culinary standards and expectations.
• Continually evaluates the profit and loss of the various department divisions and makes changes accordingly.
• collaborates with F&B and Executive leadership in determining venue offerings in the various venues.
• Interprets and analyzes the department's financial data and makes necessary adjustments.
• Directs the authorization, planning and execution of group functions with meeting / banquet / events.
• Supervision and direction of company and department administrative processes; including timeliness for internal deadlines for contracts, payroll, budget, team member forms (PAN’s, evaluations, etc.).
• Responsible for event billings, with regards to accuracy and timeliness.
• Completion of monthly, quarterly, annual P / L and operational forecast.
• Attendance and participation at executive, casino and department meetings and events.
• Collaborate with Executive Chef on menu planning, pricing and plating.
• Development, execution and maintenance of department manuals, P&Ps and related documents.
• Direct and ensure purchase and inventory processes for all front of house areas, including opening and closing inventory count completed.
• responsible for ensuring that department equipment is functioning, and maintenance is scheduled and completed appropriately.
• Remains current on industry trends applicable to Food & Beverage in the regional and local geographical area; makes recommendations accordingly.
• Participates in the development and implementation of both the organizational and department strategic and budgetary plans.
• Monitors the quantity and quality, with respect to specification and cost of consumable products to ensure the department is meeting or exceeding its pre-determined standards and goals.
• Develops and implements department policies and procedures to safeguard the casino’s assets and guest’s confidential information.
• Mentors’ department team members and spearheads the department’s succession plan with a primary focus on Chehalis Tribal Members.
• Ensures department performance evaluations, team members recognitions, and disciplines are conducted in a professional and timely manner.
• Collaborates with Human Resources in the recruiting, hiring, performance evaluation, team members recognitions, leave of absence (including worker’s compensation), team member relations, discipline processes and separations.
• Promotes and posters both positive morale and guest service culture throughout the casino.
• Remains current on the facility disaster plan, understands his / her role and ensures department team members are trained accordingly.
• Ensures compliance with all applicable Tribal, States and Federal laws, rules and regulations.
• Vendor management and relations for food.
• Must be able to periodically work nights and weekends.
• Project our company values (Kind, Thoughtful, Encouraging, Empathetic, Positive, Honorable, Exceed).
• Position will require occasional travel and participation in community events.
• Performs other duties as assigned.

EDUCATIONAL REQUIREMENTS :

Requires High School Diploma or equivalent; bachelor’s degree in business administration, Hospitality, Finance, or related field required. Seven plus (7 ) years of executive level hospitality leadership experience in a fast-paced gaming / resort environment including fine dining, bar / lounge service, room service, and banquets / catering required. Additional experience may be considered in lieu of education.

SKILLS, KNOWLEDGE, AND EXPERIENCE REQUIREMENTS :

Must be capable and comfortable hosting public relation events with a high degree of guest interaction, must be result oriented, self-motivated and with the ability to be flexible and work well under pressure. Must possess proven administration skills with financial planning and the ability to analyze data and trends to implement strategies for improvement in these areas.

Applicants must have a deep understanding of inventory, financial, and point of sale systems. Preferred knowledge in Redrock, InfoGenesis, and Intacct systems.

Required working knowledge of all aspects of a multi-food and beverage venue operations while adhering to a budget. Extensive experience monitoring, developing, encouraging, training, and working with subordinates from diverse backgrounds is essential. Verifiable experience working as a part of a team while remaining open to new ideas is required.

Must have a thorough knowledge of all service and culinary procedures, operations, Tribal and Washington State Board of Health regulations. The ability to operate a variety of food and beverage equipment is essential. Must possess a working knowledge of culinary techniques and standards of service. Required to calculate the cost of recipes including labor, set menu pricing, and analyze financial statements.

Must demonstrate an intellectual curiosity by researching regional F&B trends and providing directions to F&B management. Must possess the ability to design and promote food service items that are demanded by the customer base and supplied at a cost-effective price.

Must be proficient with English, including grammar, spelling, punctuation, vocabulary, and can write business correspondence and prepare reports. Must possess basic to intermediate math skills to calculate expenses related to product purchases and labor. Working knowledge of MS Office products including Word, Excel, Publisher, and Outlook.

Must be at least twenty-one (21) years of age. Must be able to obtain and retain a Washington State Class III Gaming License and Washington State Food Handlers Permit; Successfully pass a pre-employment drug and alcohol screening; and have and maintain a driving record that at least meets the minimum requirements established by the casino’s vehicle insurance provider, to be considered for this position classification.

Manual and finger dexterity required for the operation of personal computer, calculator, filing, routine paperwork and answering the telephone. Ability to sit / stand for proximately six (6) hours at a time, walk, kneel, crouch, bend, reach, twist at waist, smell, taste, see and hear clearly. Ability to perform repetitive tasks with fingers, hands, and wrists on a continuous basis. This position may require you to lift to fifty (50) pounds on a regular basis.

ENVIRONMENT :

Primarily indoors in a noisy, fast-paced kitchen environment; however, may be exposed to heavy smoke and fluctuations in temperature while in and around the Casino. May also be exposed to noise from slot machines, customers, music, and public announcement system, as is common in a casino environment. Lucky Eagle Casino & Hotel operates in a 24 / 7 environment.

Requires footwear with non-skid, slip resistant soles that will enable safe navigation in a kitchen environment safely on floor surfaces commonly found in restaurants (i.e., smooth, wet and greasy restaurant quarry tile).

Ability to work nights, weekends, holidays, and non-traditional hours required.

Position, in support of LEC&H’s Pride in Property values, assists with the daily cleaning of public and team member spaces, ensuring hey are properly cleaning (to property standards) and sanitized; examples of daily cleaning protocols include but are not limited to the cleaning of work areas, machines, equipment, using cleaning and sanitizing agents and report of all cleanliness issues.