Regional Director of Food and Beverage

Job Description

Job Description

Description:

At least five years of progressive experience working as a Lead Cook, Supervisor, Kitchen Manager, Executive Chef, or Sous Chef in a similar setting is required. Must be professional and friendly and be able to get along with coworkers and work as a team. Excellent communication and customer service skills required. Must have experience working with budgets, food plans, food costumes, and ability to create standardized menus for multiple regional properties.

• Provide guidance and support to all casinos’ culinary and restaurant staff.
• Attend and schedule Management meetings.
• Helps each casino with labor planning to create effective schedules for back-of-house (BOH) and front-of-house (FOH) employees.
• Responsible for procurement of all food and non-food kitchen items on a global scale.
• Help deliver disciplinary actions and/or coaching as needed for employees, with casino departmental management.
• Help department management ensure that all cooks are properly trained in preparing food items to established company standards.
• Help department management maintain proper staffing levels based on business needs.
• Supports company objectives in customer service that all guests feel welcome and are given responsive, friendly, and courteous service always through training programs and inspections.
• May recommend and help deliver disciplinary actions to staff when needed for performance, attendance, or misconduct issues.
• Help to manage inventory of all food and non-food supplies, ensure that adequate levels are maintained, and minimize food spoilage through proper rotation, storage, and temperature controls at all casinos.
• Ensure efficient delivery and proper presentation of meals.
• Ensure the kitchen is fully stocked for business needs.
• Ensure proper portioning, presentation, and consistency of menu items through training and inspection.
• Must possess excellent organizational skills, as well as the ability to multitask.
• Ensure Line Cooks, Lead Line Cooks, Sous Chefs, Kitchen Workers (Dish/Prep team members), Kitchen Managers and are properly trained and have the necessary tools and equipment to fulfill their job duties
• Create training plans for proper cleaning and organization of kitchen and storage area(s) as needed in accordance with governmental health and safety codes.
• Plan, assign, and direct kitchen employees work duties and tasks at each casino if needed.
• Be knowledgeable of Company policies.
• Conduct Performance Reviews for direct reports and provide feedback to GM’s.
• Responsible for increasing and/or maintaining competency levels of team members through education and training.
• Plan menus for special events and promotions.
• Must have basic computer skills for the purpose of creating schedules, running payroll, and tracking supplies.
• Interview and hire new team members when required.
• Maintain strict confidentiality regarding the Company, employees, and operations. This includes but is not limited to wage and salary information, employee terminations or pending terminations, and employee disciplinary actions.