Executive Director Food Beverage

SUMMARY:

This position is responsible for directing and overseeing all Food and Beverage operation activities and initiatives. In addition, we strive to deliver our Five Star Experience to Guests and fellow Team Members. This includes being committed to our Service Promise: We are the Twenty-Nine Palms Band of Mission Indians Team, where your experience is our top priority. Every person and detail matters.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The requirements listed below are representative of the knowledge, skill, and/or ability required to perform this job successfully. Upon request, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Provide outstanding customer service to guests and all other employees by exceeding our mission statement.
• Lead by example and carry out our Five Star Experience to Guests and all Team Members by fulfilling our Mission Statement, Service Promise and following department service standards. This entails consistency performing our service expectations of: Welcoming, Proactive, Seamless, Personalized and Valued.
• Continually coach and support Team Members to ensure they have the skills, tools and resources to successfully complete their jobs, including the delivering of the Five Star Experience expectations.
• Plan or participate in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.
• Plan and ensure effective allocation of appropriate service employees according to the probable and actual number of guests, promotional and seasonal casino activities, customer traffic, and historic service patterns.
• Communicate in an orderly, regular and dependable fashion with all vendors and subdivisions of the Food & Beverage operation. Estimate food consumption and prepare analysis to aid purchases or requisitions foodstuffs, kitchen and service supplies.
• Coordinate with the purchasing department an approved vendor list, standard purchasing specifications (SPS), standard order contracts, approved inventory and par stock levels.
• Establish maintain and analyze database information on all aspects of the food and beverage operation and proposes several menu pricing methods.
• Establish and implement procedures for requisitioning, receiving, storage, and issuing and specifications for all foodstuffs and food and service supplies in coordination with the Director of Purchasing.
• Evaluate the database information towards convenient and effective pricing, portion controls, labor controls, inventory controls, quality controls in production and service, and operational cost controls.
• Evaluate and interpret inventory results as to inventory turnover, cash flow ratio and store room requirements.
• Review menus, analyze recipes, determine food, labor, and overhead costs, and assign prices to menu items in coordination with the Executive Chef.
• Establish food and beverage service policies to control costs. Maximize sales by adopting menu-engineering techniques.
• Supervise food and beverage service personnel and coordinate their assignments to ensure economical and timely food and beverage production and service delivery.
• Observe methods of food and beverage preparation and service, speed and volume of service to ensure service standards are followed in prescribed manner.
• Devise special service procedures and develops departmental operational manual and service manuals.
• Establish productivity standards, labor cost forecast, facility maximizing, cost-volume profit relationship (CVP) and marginal contribution break-even point. (MCB).
• Establish and enforce nutrition and sanitation standards for restaurant.
• Create and execute project management timelines for all new F&B concepts.
• Review and make recommendations on current and future F&B technologies. Maximize current technologies.
• Create, modify and train sequence of service for all current and future F&B areas.
• Maintain excellent communications with all Vice Presidents, Directors and Managers.
• Develops and implements approved departmental policies and procedures.
• Responsible for all necessary record keeping.
• Comprehensive understanding of forecasting, budgeting, scheduling, productivity, inventory controls (if applicable), P&L analysis, and cost controls.
• Ensure the budget for the department is monitored and adhered to by implementing effective processes and procedures.
• Prepare necessary data for the budget in area of responsibility; project annual costs and monitor actual results; take corrective action where necessary.
• Keep abreast of competitive changes including industry trends and local competitive set.
• Develop, maintain and nurture a positive work environment.
• Responsible for maintaining a disciplined environment and implement practices that promote safety, quality and productivity.
• Coordinate and supervise training, assignments and development of subordinates.
• Ensure compliance with all Minimum Internal Control Standards (MICS) as well as all Tribal Internal Control Standards (TICS).
• Present a positive image of the Tribal organization to its guests and vendors and to assist them as required.
• Must follow all safety policies and procedures and attend all scheduled safety meetings and training as a condition of employment.
• Able to make difficult decision in a fair and honest manner.
• Strong verbal and written communication skills.
• Perform any other duties that may be assigned from time to time.

SUPERVISORY RESPONSIBILITIES:

Manage directly and indirectly all employees of the Food and Beverage Department. Adhere to the Tribal organizations policies, procedures and applicable laws.

Responsible for the overall direction, coordination, and evaluation of this unit.

Carry out supervisory responsibilities which include but are not limited to: interviewing and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION AND EXPERIENCE (MUST BE DOCUMENTED):

• Bachelors degree preferred in related field (or equivalent experience).
• Ten (10) years equivalent Supervisory/Management experience.

CERTIFICATION, LICENSES AND ANY ADDITIONAL REQUIREMENTS:

• Must pass periodic random drug screens.
• Must be able to pass background suitability investigation.
• Must obtain a Tribal Gaming License.
• Must obtain all other applicable certifications and licenses.
• Must provide proof of eligibility to work in the United States within 72 hours of employment.

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. Upon request, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to talk and hear. The employee is frequently required to stand; walk and sit. The employee is occasionally required to use upper extremities, including but not limited to, hands and fingers to handle, or feel; reach with hands and arms. They may be occasionally required to climb or balance, stoop, bend, push, pull, twist, kneel, crouch, or crawl. The employee must occasionally lift up to 25 pounds and/or push, pull up to 100 pounds. The employee is occasionally required use repetitive movements to complete tasks. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Employee may be occasionally required to work in low light conditions, and may be exposed to loud noise for extended periods.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

• Multiple locations.
• Some enterprises are open 24 hours per day, 7 days per week; therefore, you must be flexible to work any and all hours.
• Must be available for emergency calls 24/7.
• Must be available to work weekend and holidays.
• Some enterprises are gaming facilities.
• Some enterprises are not a smoke-free environment.
• Surveillance cameras and audio equipment monitor the premises recording activity throughout most of the facilities on 24 hours per day, 7 days per week basis.

INDIAN PREFERENCE ACT:

The Twenty-Nine Palms Band of Mission Indians has a resolution on file with Human Resources to ensure that Indian Preference will be adhered to in the following order in accordance with IPA:

1. Tribal Members

2. Other Native Americans

3. All other ethnic groups