Director Of F&B

Summary:

Responsible for providing leadership and management, including planning, development and execution of all Food and Beverage areas. The Director of F&B provides overall strategic direction, encompassing a combination of food and beverage outlets across entire complex, as well as collaborating with other departments. This position is responsible for developing and meeting financial projections, goals, and objectives.

ESSENTIAL DUTIES AND RESPONSIBILITIES - Other duties may be assigned:

• Responsible for the overall dining experience at each outlet which includes menu/food development and service.
• Provides and coordinates training for all Front and Back House employees regarding food and service deliveries.
• Maintains a high level of awareness regarding market trends and makes recommendations to remain competitive with all aspects of the dining experience.
• Identify strategic opportunities that fit the changing business needs and property priorities. Lead the concept development for all outlets.
• Develop specific signature services and products that provide "local flavor."
• Monitor F&B performance across the property and the market, effectively communicating trends and insights to the senior executive level.
• Identify action items and initiatives to address potential issues, and recommend approaches and opportunities to achieve business success.
• Ensuring department leaders are accountable for business performance and guest service delivery goals across all F&B outlets.
• Provide oversight in developing and monitoring financial budgets, sales, marketing strategies, and operations to produce short- and long-term profitability.
• Responsible for obtaining maximum results in the utilization and appearance of the F&B areas, quality levels, performance, and service standards.
• Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of St Jo Frontier policies.
• Ensure all company and outside training is communicated and executed to all respective areas in food and beverage.
• Work closely with local, state, and governmental organizations to maintain the highest health, sanitation, and cleanliness standards in F&B areas.
• Coordinate the selection, purchasing, storage, inventory, maintenance, and usage of all F&B-related supplies and equipment.
• 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.
• Ensure department employee engagement and culture strategies are implemented and executed to improve employee productivity and morale.
• 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.
• Maintain and promote a professional appearance and demeanor.
• Adhere to current laws and policies to provide a work environment free from illegal and discriminatory behavior.
• Perform all job functions in a safe and responsible manner.
• Must have the ability to work varied shifts, including weekends and holidays, and receive calls at all hours in relation to work-related job duties and responsibilities.

SUPERVISORY RESPONSIBILITIES

Supervises all Food and Beverage personnel. Responsibilities include interviewing, hiring, and training in all areas of their department; planning, assigning and directing work; appraising performance; documenting concerns and discipline; addressing complaints; resolving problems; control the flow of supplies and materials; provide for the safety and security of department employees.

Must carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skills, and/or abilities required.

All Employees must be knowledgeable of all Company policies and procedures, including fire and safety regulations

EDUCATION and/or EXPERIENCE

• High school diploma or equivalent required.
• Secondary education preferred.
• Five (5) or more years of progressive leadership experience in Food & Beverage or Culinary management.
• Possess overall knowledge of F&B preparation and presentation.
• Ability to work in a fast-paced, busy environment while maintaining physical and mental stamina for significant periods and to maintain the proper mental attitude and ability to deal effectively with guests, management, employees, and outside contacts.
• Ability to pivot at any given moment, depending on the situation.
• Ability to maintain strict confidentiality, including employee data, player activity, claim activity, financial data, marketing plans, and policies.
• Ability to analyze and interpret departmental needs and results.
• Ability to solve complex problems and maintain mental concentration for significant periods.
• Knowledge of all facilities and promotional events available to guests on the property

CERTIFICATES, LICENSES, REGISTRATIONS

• Clark County Health Card, Alcohol Awareness Card & Non-Gaming Card
• Valid Driver License

SKILLS

Effectively communicate in English; in both written and oral forms.

Advanced mathematical comprehension required.

Ability to use telephone, copy/fax machine, computer, Microsoft Office, and any department-specific equipment, tools, and computer software

The above job analysis is for the sole purpose of complying with the Americans with Disabilities Act and is not to be construed to include all employees employed in each job classification. The Employer reserves the right to change the requirements of each job analysis as changes in business and/or technology dictate. All weights, distances, and measurements cited in this job analysis are approximations.