Director F&B

Job Responsibilities

The Director Food and Beverage will be responsible for the strategic and day to day leadership to the food and beverage operations to achieve revenue and profit objectives while also exceeding guest expectations through the service of extraordinary quality food and beverages.

License Level: This is a Key position.

Essential Functions

• Develops a cohesive team of managers, and team members, to all work towards providing the very best guest hospitality and culinary experience.
• Adheres to Company's ethics policy and follows policies and procedures. Demonstrates this by example.
• Facilitates appropriate, consistent meetings and one-on-ones with restaurant management to ensure clear communication.
• Solicits opinions and input from FOH management and line level team members, regarding all aspects of the operation, and is able to communicate that feedback to appropriate Executives in real time.
• Works with the management team to increase guest counts and to develop a loyal guest base.
• Remains constantly focused on the importance of making decisions with the best interest of the guest, the team members and the investors in mind.
• Monitors and works with the Restaurant Managers and Shift Managers to ensure the execution of the annually established marketing plans for his/her restaurants.
• Mentors the Restaurant Managers and Shift Managers in developing strong local marketing programs.
• Liaises between the restaurants and the Special Events team.
• Monitors and ensures that appropriate team member levels in FOH are established and maintained and remaining abreast of any changes which may impact staffing needs.
• Oversees and participates in the recruiting and hiring of high-quality team members, both salaried & hourly. Ensures that each restaurant and beverage outlet maintains a system to facilitate the proper processing of all newly hired team members. Works closely with HR to accomplish this.
• Underscores the importance of thorough and complete training for all team members and implementing a system whereby this occurs.
• Facilitates and ensures that performance reviews are completed yearly.
• Ensures that team members files are complete, including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's comp, and termination reports.
• Ensures effective recruitment, hiring, training, recognition, coaching, and counseling and other personnel related matters are being handled appropriately throughout assigned departments
• Coaches, mentors and develops the management team as well as team members critical for the success of the restaurant, beverage outlets and the company.
• Demonstrates a strong financial performance for their restaurants and the Company.
• Ensures that each restaurant and beverage outlet meets and exceeds budgeted financial goals.
• Monitors and maintains all cost control centers; further develops cost savings programs and strong follow through on all systems which are in place.
• Monitors trends in all areas from sales, to costs, cover counts, etc. and proactively reports on such to the VP of Food and Beverage
• Works side by side with shift managers and restaurant managers to manage labor in real time, by meal periods and days of the week.
• Analyzes monthly Profit and Loss statements, developing accurate plans from them, implementing them and following through on plans.
• Ensures there is keen oversight in place for all aspects of purchasing within the restaurant.
• Instills an expectation for restaurant and shift managers to maintain high standards in all areas of service, security, safety, cleanliness and sanitation.
• Works closely with restaurant management teams to ensure the quality of all aspects of the restaurant; including the beverage, food, service and physical structure.
• Regularly reviews guest feedback and comment cards, along with staff feedback.
• Performs other tasks as assigned.

Core Competencies:

• Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive
• Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company's success
• Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations
• Demonstrates the courage and initiative to present new ideas appropriately and perspective to create positive results
• Exhibits respectful consideration of viewpoints, situations and others
• Puts the guest, internal and external, at the forefront of every decision

Essential Requirements:

• Possesses a high level of initiative and drive to do whatever is necessary to build teams which can run a successful operation
• Possesses knowledge of actual trends in covers, check averages, menu mix and demand by meal periods, in real time.
• Advanced knowledge of field concepts, principles, practices and procedures
• Strong supervisory and communication skills
• Must have working ability with Microsoft Word, Excel and Outlook
• Ability to work and manage in a union and union free environment
• Significant experience creating, tracking, and controlling financial metrics
• Possesses the ability to make clear, concise decisions on his/her feet
• Possesses an attention for detail in all areas of each operation.

Knowledge/Work Experience

• Must be at least 18 years old and have the ability to obtain the appropriate license pursuant to the applicable statute, rules and regulations.
• BA/BS in related field
• Eight (8) years of relevant experience with a minimum of five (5) years as a manager/director in a high-volume Food & Beverage operation.
• Previous experience managing team members covered by Collective Bargaining Agreements required.
• Previous experience as a member of a pre-opening/major expansion of a resort strongly preferred.

Must have a NYS Food Handlers Permit

Language Skills:

Ability to read, analyze, and interpret documents, such as policy and procedure manuals and other related documents. Ability to respond to common inquiries from other Team Members or guests. Fluency in English required. Ability to write detailed instructions and correspondence. Ability to effectively present information in one-on-one and small group situations.

Mathematical Skills & Reasoning Ability:

Ability to compute mathematical calculations. Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to decipher various reports and maintains reports upon request with strong decision-making and problem-solving skills. Ability to work well under pressure and deadlines.

Physical Demands:

The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job.

While performing the duties of this job, the Team Member is regularly required to talk or hear. The Team Member is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The Team Member is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least fifteen (15) pounds, and prolonged sitting during the shift.

Work Environment:

The work environment characteristics described here are representative of those that must be met by Team Members while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment varies. When on the casino floor, the noise level increases to loud. When on the casino floor or other designated areas may be subjected to tobacco smoke. Must be able to handle intoxicated guests in a professional manner.

Due to the unpredictable nature of the hospitality/entertainment industry, Team Members must be able to work varying schedules to reflect the business needs of the property.

Pay Transparency: $131,330 - $159,140

NOTE: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization.