Assistant Director of Food and Beverage

Job Description

Position: Assistant Director of Food and Beverage

Department: Food & Beverage

Job Summary:

Provides overall direction, financial performance, development and operations of the Food and Beverage Department, in alignment with the goals and objectives of the Gaming Enterprise and in full accord with all operational policies and procedures as well as regulatory policies and procedures. Ensures maximum customer service and satisfaction by the management of operations and staff in the Food and Beverage Department.

Duties and Responsibilities: (specific areas of responsibility include but are not limited to):

• Enforces performance standards, policies, and procedures in accordance with the Gaming Enterprise’s expectations.
• Complies with all food and beverage health, liquor, and safety regulations as well as all applicable federal, state, and local laws.
• Coordinates the scheduling, evaluation, and training of team members and ensures compliance with customer service standards.
• Ensures venue floor operations are run in a smooth, efficient manner to ensure customer satisfaction.
• Monitors staffing levels for all outlets and assists outlet managers in making adjustments according to business levels and conditions.
• Performs walk-throughs and visually inspects all dining rooms and kitchens to ensure all areas are secure and in proper condition.
• Monitors the operation of all food outlets to ensure compliance with all standards and procedures established by the Food and Beverage Department and Gaming Enterprise health and regulatory standards and procedures, governmental laws and regulations, and gaming commission rules and regulations.
• Reviews and approves recommendations and suggestions related to such areas as recruitment and hiring, team member relations, and performance evaluations to ensure fairness and equity.
• Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.
• Assists with the development of long-term strategic planning regarding food services; ensures delivery is consistent with the Gaming Enterprise’s mission and business strategy.
• Maintains appropriate staffing levels; oversees interviewing, training, and scheduling; recommends disciplinary action of supervisory and line staff.
• Understands financial reports and applies the information in a timely and practical fashion to improve the operation.
• Monitors the operation of all food outlets to ensure compliance with all standards and procedures established by the Food and Beverage Department and Gaming Enterprise health and regulatory standards and procedures, and applicable laws and regulations.
• Maximizes cost effectiveness within the venue by ensuring compliance with established budget, labor, and revenue benchmarks.
• Receives and resolves customer grievances.
• Implements customer service standards throughout the operation; monitors team members to assure they provide service in accordance with the standards and takes action to correct deficiencies.
• Monitors job performances of team members and provides feedback to aid them in developing and enhancing skills.
• Confers with the Executive Director and Director of Food and Beverage concerning operational deficiencies and areas in needs of attention.
• Oversees and directs Restaurant, Beverage, Banquets and Concessions staff.
• Holds regularly scheduled meetings with supervisors and managers.
• Exhibits superb team leadership/development and partnering ability while working with department team members and other department staff.
• Maximizes cost effectiveness within the venue by ensuring compliance with established budget, labor, and revenue benchmarks.
• Confers with Food & Beverage Managers concerning operational deficiencies and areas in need of attention.
• Makes presentations to senior management in support or on behalf of the Executive Director and Director makes presentations to team members and vendors, as required.
• Holds regularly scheduled meetings with supervisors and managers.
• Performs other job-related duties as assigned.

Essential functions of the positions:

• Must be able to lift, carry, and transport materials and/or equipment on a frequent basis up to 50 pounds.
• Must be able to sit, walk, or stand for extended periods of time.
• Must be able to read, write, and effectively communicate with all guests and team members in a positive and professional manner.
• Must be able to bend, twist, kneel, stoop, squat, and reach.
• Must be able to work in environments with high noise levels, flashing lights, large crowds, and smoking areas.

Knowledge, Skills, and Abilities:

• Knowledge of food and beverage operations including front-of-house and back-of-house.
• Knowledge of food service as well as spirits and wine products.
• Knowledge of food and beverage health, liquor, safety laws, and regulations.
• Knowledge of general accounting practices and principles.
• Strong organizational, planning, analytical, time management, and interpersonal skills.
• Strong communication skills (verbal and written).
• Skill in providing exceptional service to guests and a desire to provide leadership to position the property to achieve excellence in service and quality.
• Ability to follow written and verbal instructions.
• Ability to establish and maintain effective working relationships with team members and customers.
• Ability to control costs related to manpower, productivity, food costs, and other expenses.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Ability to read, analyze, and interpret complex documents, such as technical journals, financial reports, and legal documents.
• Ability to think strategically, synthesize complex business/financial data, and develop innovative solutions.
• Ability to work with mathematical concepts such as probability and statistical inference and apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
• Ability to accomplish duties in a positive manner.

Minimum Qualifications:

• Associate’s degree in Business Administration, Culinary Management or related field AND three years restaurant management experience with progressive supervisory experience in food and beverage operations OR high school diploma or GED AND five (5) years restaurant management experience with progressive supervisory experience in food and beverage operations OR any combination of academic education, professional training, or work experience.
• Demonstrated track record of leadership and providing exceptional service and quality.
• Must be able to work evenings/nights, weekends, and holidays.
• Must be able to successfully pass a pre-employment drug/alcohol screening in accordance with company policy.
• Must have employment eligibility in the U.S.
• Must be able to obtain, and retain a valid gaming license/background check.

Preferred Qualifications:

• Bachelor’s degree in Business Administration, Culinary Management or related.
• Experience in a multi-unit hotel or casino culinary environment.