Director, Restaurants

As Director of Restaurants you will be responsible for the creation of enchanting, original, slightly unconventional dining experiences. Your comprehensive knowledge of dining options and ability to communicate expectations will enable your employees to surprise and delight guests during every stay.

PRIMARY JOB DUTIES:

Duties include, but are not limited to, the following:

• Develop and maintains a cohesive restaurant department to ensure professional interaction with employees and guests.
• Advise, counsel and train restaurant management team to keep managers informed of new procedures and in compliance with policies, as well as state and local health regulations.
• Create and maintain restaurant department policies and procedures to control food and labor costs while maintaining quality product, presentation and service.
• Review quotations, oversee and approve all product and equipment purchases.
• Review all monthly physical inventories to ensure adequate inventories are maintained to meet business demands.
• Review and evaluate all department equipment to maintain a safe and functioning working environment.
• Extensive knowledge of budgeting, forecasting, accounting and managerial in food and beverage.
• Review, create and develop new menu items and concepts to remain current with food trends and marketplace.
• Responsible for promoting the restaurants through marketing.
• Maintains a professional, courteous and friendly demeanor with all employees and guests.
• Performs other related duties as assigned/required.
• Responsible for complying with Title 26 policies and procedures.

Required:

• At least three years of experience as a Food & Beverage Director or Assistant.
• At least five years of Food & Beverage leadership experience within restaurants.
• Multi-Unit operational experience.
• Extensive knowledge of Food and Beverage industry.
• Ability to read, write and communicate verbally in English.
• Intermediate skills in Microsoft Word and Excel.
• Skills in developing and maintaining guest relations.
• Ability to establish and maintain an effective working relationship with management and employees.
• Pleasant personality, team oriented and enjoys working with and assisting people.
• Excellent organizational and coordination skills.
• Working knowledge and skills of positions under supervision.
• Ability to maintain confidentiality of sensitive information.
• Title 26 knowledge.
• At least 21 years of age.

Preferred:

• Bachelor's degree in Hospitality, Management, Marketing, Food and Beverage, or a related field.
• Experience as a Food & Beverage Director or Assistant in a large casino/hotel.

PHYSICAL, ENVIRONMENTAL & OTHER REQUIREMENTS:

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.

Work is performed in an office environment and throughout the property in all locations. Must be tolerant to varying conditions of noise level, temperature, illumination and air quality. The noise level in the work environment is usually moderate. When on the casino floor, the noise level increases to loud. A casino environment typically allows smoking.