JOB SUMMARY

The Senior Director of Food & Beverage provides leadership and strategic planning to all facets of department operations to achieve revenue and customer service objectives as well as maintain the company’s quality and hospitality standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Oversee the hiring, training, development and efficient management of Food & Beverage staff. 
• Plan and organize workloads and staff assignments as well as trains, motivates and evaluates assigned staff. 
• Establish department standards, guidelines, and objectives, and maintain other administrative processes, such as budget and staffing, to ensure proper planning and efficient operation of the Food & Beverage department. 
• Analyze and monitor operation reports as well as monthly and yearly financial statements to ensure that revenues, expenses and labor are meeting or exceeding budget goals. 
• Direct and manage all food service outlets within the property, including concessions, restaurants, buffets, etc. by completing staff schedules, payroll, etc. 
• Direct restaurant and beverage operations to ensure maximum profitability, appropriate product quality, and safe production of all food for guests 
• Oversee menu development to ensure maximum quality and appropriate pricings to implement new Food & Beverage offerings. 
• Review strengths and opportunities of all food, beverage, and retail operations to most effectively implement changes to improve operations and most efficiently allocate resources. 
• Communicate effectively with suppliers regarding product specifications to identify departmental needs for items and services while adhering to cost control procedures. 
• Maintain a cooperative relationship with property management and other departments to ensure goals and expectations are achieved. 
• Ensure guest satisfaction through constant interactions with guests and team members to develop customer loyalty. 
• Attract guests by participating in setting marketing policies and goals. 
• Maintain and enforce compliance with applicable health, safety, food handling, and hygiene codes and standards. 
• Perform other related duties as assigned.

REQUIRED SKILLS AND ABILITIES

• Demonstrated leadership and management skills. 
• Demonstrated ability to strategize and plan over a one-to-three-year period. 
• Excellent customer service and interpersonal skills. 
• Strong public speaking/presentation and communication skills. 
• Ability to work under stress in a fast-paced environment. 
• Advanced knowledge of menu development, costing, labor management, food trends and service as well as overall restaurant operations.
• Advanced knowledge of wine, food, and spirits. 
• Digital literacy in computer programs relating to the Food & Beverage department. 
• Must obtain and maintain valid gaming license, where applicable.

EDUCATION AND EXPERIENCE

• Bachelor’s Degree in Business Administration, Hospitality Management, or related field preferred.
• Ten to fifteen years of progressive experience in a food & beverage environment. 
• Must obtain valid gaming license, where applicable. 

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

• While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. 
• The employee may be required to lift up to 50 pounds. 
• The employee may be required to work long hours, including nights, weekends, and holidays. 
• The noise level in the work environment is usually moderate to loud. 
• The work environment may vary in levels of crowds, noise, and smoke, depending on the assigned station and customer volume. 

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.