Director Food and Beverage Operations

PRIMARY PURPOSE:
Support the property in providing direction and leadership to assigned restaurant and QSR venues and teams. Provide direction and leadership for the Restaurant Venues and teams consistent with the company brand. They are responsible for leading the restaurant and beverage management teams in achieving the operational and financial goals of each outlet, monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards, and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.

Position: Salaried, Exempt
Location: Gold Strike Casino Resort

PRINCIPAL DUTIES AND RESPONSIBILITIES:
•   Oversee assigned venue restaurant and casino beverage leadership, including establishment and achievement of profit objectives and desired standards of quality food, service, cleanliness, merchandising, and promotion.
•   Oversee the implementation and execution of policies, operating procedures and training programs, directives, menus, work schedules, rules, and regulations for the restaurant staff.
•    Interview, select, train, supervise, counsel, and coach restaurant and beverage staff for the efficient operation of the outlet. Drive employee engagement through coaching, training, and development.
•   Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change.
•   Utilize resources provided to manage sales, drive profits, manage labor, and control expenses.
•   Perform other job-related duties as requested.

MINIMUM REQUIREMENTS:
•   Bachelor's degree in a related field, or equivalent experience.
•   Four (4) years or more of prior relevant experience.

PREFERRED:
•   Previous experience managing employees under a collective bargaining agreement.
•   Previous experience working in a similar resort setting.
 

CERTIFICATIONS, LICENSES, AND REGISTRATIONS: 
•   ServSafe Certification.
•   Food Handler Card.
 

KNOWLEDGE, SKILLS, AND ABILITIES: 
•   Thorough knowledge of all aspects of food and beverage concept planning, production, presentation, service, and controls.
•   Ability to develop and maintain effective operational processes designed to attain maximum operating efficiency while ensuring adherence to established guest service standards across multiple restaurant concepts.
•   Ability to actively influence and drive collaboration with individuals or groups at various levels within and outside of the organization.
•   Ability to provide leadership and direction contributing to the success of each restaurant through engaging, developing, and mentoring individuals and teams.
•   Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail.
•   Professional appearance and demeanor.

WORKING CONDITIONS:
*This is not intended to include every duty or responsibility of the job nor is it intended to be an all‐inclusive list of the skills and abilities required to do this job.
 

This position may require strenuous physical activities and exposure to pipe, cigar, and/or cigarette smoking. An ability to work a flexible schedule, including extended hours, weekends, and holidays may also be required.