Food & Beverage Director

Position Summary The Food & Beverage Director is responsible for providing leadership and management for the F&B department, including planning, development and execution of all areas. The F&B Director provides overall strategic direction, encompassing a combination of high-end steak and seafood dining outlet, sports lounge, beverage, banquets, kitchens, stewarding and any other F&B related areas, as well as collaborating with other departments. The F&B Director is responsible for developing and meeting financial projections, goals, and objectives. The F&B Director is responsible for developing and training a highly skilled and motivated Food and Beverage team at all levels. This position is also responsible for ensuring all F&B outlets meet and maintain all company and State Health Department rules and regulations. Essential Duties and Responsibilities Responsible for effectively managing, delegating duties, and the performance and development of department staff; inclusive of interviewing, hiring, training, evaluating, coaching, and termination of staff. Build and direct a high-performing management team by ensuring accountability to business strategies and driving financial performance and guest service delivery goals across all F&B outlets. Responsible for obtaining maximum results in the utilization and appearance of the F&B areas, the quality levels, performance, and standards of service. Responsible for overall operations and performance of all F&B outlets, to include both front and back of house operations. Establishes and implements short and long-range departmental goals, objectives, policies and operating procedures. Monitor F&B performance across the property and the local market, effectively communicating trends and insights to the senior executive level. Identify action items and strategic initiatives to address potential issues and recommend approaches and partnership opportunities to achieve business success and ensure the property is moving forward with a clear competitive advantage. Ensure department employee engagement and culture strategies are implemented and executed to improve employee productivity and morale. Identify new and innovative strategic opportunities to fit the changing business needs and property strategic priorities. Lead the concept development for all venues. Develop distinctive signature services and products that provide “local flavor.” Develop new service techniques to ensure guest satisfaction at minimum operating costs by consistently focusing on guest feedback. Provide oversight in the development and monitoring of financial budgets, sales and marketing strategies, and operations to produce both short and long-term profitability. Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of Elite Casino Resorts policies. Ensure all company and outside training is communicated and executed to all respective areas in food and beverage. Ability to travel to other Elite Casino properties to understand their F&B operations and assist with projects as necessary. Utilize a “continuous improvement” approach to identify improvement opportunities, leverage creativity and flexibility in determining solutions (create and execute plans). Work closely with local, state, and governmental organizations in maintaining the highest standards of health, sanitation, and cleanliness in F&B areas. Coordinate the selection, purchasing, storage, inventory, maintenance, and usage of all F&B related supplies and equipment. Develop and maintain effective communications amongst all operating departments. Coordinate the development, interpretation and implementation of property policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the F&B staff. Support compliance with all internal procedures and regulatory requirements, including those associated with underage and intoxicated guests. Adhere to current law and policy to provide a work environment free from illegal and discriminatory behavior. Serve as periodic Manager on Duty (MOD), responsible for the direct supervision of all Casino operations and conduct. Duties may be added or changed at any time. Knowledge, Skills, and Abilities Ten plus years of progressive leadership experience in Food & Beverage management. Ability to be results oriented with proven leadership and successful project management experience and manage short- and long-term complex projects. Possess overall knowledge of F&B preparation and presentation. Possess organizational skills to function effectively with attention to detail while meeting established deadlines. Ability to think outside of the box with a keen awareness of trends and opportunities. Ability to implement highly leveraged programs company wide. Ability to work in a fast‑paced, busy environment while maintaining physical and mental stamina for significant periods of time and maintain the proper mental attitude and ability to deal effectively with guests, management, employees, and outside contacts. Effectively lead and mentor a successful team, including employee development, disciplines, and succession planning. Maintain and promote a professional appearance and demeanor. Listen and execute ideas and plans at the highest levels. Skilled in prioritizing projects to achieve a positive result for a deadline. Ability to pivot at any given moment depending on the situation. Effectively receive negative or positive feedback and be able to process it and move forward. Work varied shifts, including weekends and holidays, and receive calls at all hours in relation to work‑related job duties and responsibilities. Effectively communicate in English; in both written and oral forms. Must be able to stand/walk for up to eight (8) consecutive hours. Ability to maintain strict confidentiality including, but not limited to, employee data, player activity, claim activity, financial data, marketing plans, and policies. Ability to effectively utilize conflict‑resolution techniques. Ability to analyze and interpret departmental needs and results. Ability to solve complex problems and maintain mental concentration for significant periods of time. Ability to perform assigned duties under frequent time pressures and in an interruptive environment. Ability to use telephone, copy/fax machine, computer, Microsoft Office, hand‑held radio, and any department‑specific equipment, tools, and computer software. Ability to perform a broad variety of tasks and deadlines with an irregular work schedule. Ability to communicate effectively with guests and all levels of employees in both oral and written form. Ability to work in casino and office environment with excessive noise levels, bright lights, and smoke environment. Knowledge of all facilities and promotional events available to guests on property. Certificates, Licenses, Registrations Must be Serv‑Safe certified or equivalent. Must complete all company‑required training within designated time frames. #J-18808-Ljbffr