Director of Food and Beverage

SUMMARY:

Responsible for fiscal and operational tasks such as ordering supplies, developing and operating within a budget and managing inventory.  Utilizing inventory and sales data to make decisions regarding pricing, staffing and operations.  The Director of Food and Beverage will also train and oversee staff, create, and implement operational procedures, and cultivate relationships with food and beverage vendors.

ESSENTIAL DUTIES, RESPONSIBILITIES, and TASKS include the following and are to be performed within the company’s policies and procedures.  Additional duties may be assigned.

• Oversees all aspects of the organization’s food and beverage planning and service.
• Menu planning and costs, preparation and presentation of food and drinks.
• Adherence to quality and safety standards.
• Works with Banquets Manager to provide and oversee food for special events.
• Lead the organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies.
• Champion, within the organization, a commitment to honesty integrity, and responsible corporate behavior.
• Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violation or misconduct.
• Identify and execute revenue generating opportunities for the Food and Beverage department.
• Develops short- and long-range plans (revenue, expense, capital) in assigned areas.
• Establishes and maintains satisfactory public relations through direct or delegated contacts.
• Maintaining compliance with all Federal, State, and local gaming regulations in addition to the delivering of exceptional guest service to all internal and external guests.
• Maintain confidentiality of guest and member information and pertinent casino data.
• Always maintain good personal hygiene and a professional appearance.
• Compliance with punctuality and attendance policies required.
• Work independently and in a team-oriented, collaborative environment.
• Ability to successfully interact with all levels of team members and management.

SUPERVISOR RESPONSIBILITIES:

• Hires, trains, and manages staff as needed.
• Oversees the daily workflow of the department.
• Documents and administers disciplinary action of employees as needed.
• Conducts performance evaluations that are timely and constructive.
• Responsible for weekly time sheet approvals and leave requests
• Responsible for tip reporting (if applicable)
• Responsible for scheduling of shifts (if applicable)

QUALIFICATIONS:  

To perform this job successfully an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skills, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must have a broad knowledge of quality and safety standards, regulation, and procedures in the food industry.
• Must have strong organizational, communication, and leadership skills.
• Strong analytical ability to measure consumer behavior and preference and use this information to make sound business decisions.
• Communicate effectively and openly with his/her superiors, subordinates, and external constituencies.
• Must have a background utilizing inventory and sales data to make decisions regarding pricing, staffing, and operations.
• Must possess sound business judgment, a high degree of personal motivation, and a very strong work ethic.
• Experience in quickly identifying issues and recommending solutions to business problems in a fast ace environment.

EDUCATION and/or EXPERIENCE:

• Must be 21 years of age.
• Must be able to obtain and maintain the required OOGC License.
• Must be a US citizen or provide documentation to work in the US.
• College education or the equivalent of 3-5 years of experience in Business Administration and/or Food Industry.

SKILLS:

• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.
• Strong analytical and problem-solving skills.
• Strong supervisory and leadership skills with the ability to effectively train others.
• Ability to prioritize tasks and to delegate them when appropriate.
• Proficient with Microsoft Office Suite or related software.
• Knowledge and implementation of customer service principles, techniques, systems, and standards.
• Knowledge and understanding of commercial operating principles, practices, and procedures within area of business specialty.
• Excellent oral and written communications skills.
• Ability to foster a cooperative work environment.
• Ability to communicate clearly and effectively.
• Ability to motivate staff through a teamwork approach.
• Proven leadership skills that include delegating as needed.

PHYSICAL DEMANDS:

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 accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee will be required to stand and walk for prolonged periods of time, may occasionally be required to stoop, kneel, stretch, bend, and lift, up to 25 pounds.  May be required to lift over 25 pounds on occasion.

WORK ENVIRONMENT: 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  This is an environmentally controlled office environment. Evening and/or weekend hours may be necessary depending on business requirements, imposed deadlines and workload.