Assistant Director of Hospitality

Mohican Nation • Bowler, WI

1d • Onsite

About The Position

The Assistant Director of Hospitality is responsible for overseeing meal production and guest service execution within the food and beverage department. This role involves setting food and beverage prices, managing vendor relationships, and controlling staffing levels to meet budgetary goals and business volume. The position requires continuous monitoring of budget adherence, managing inventory, and potentially delegating counting duties. The Assistant Director will also serve as the Manager on Duty in the absence of the Hospitality Director, ensuring the department operates according to all rules, policies, and procedures while maintaining the highest service standards. A key aspect of the role is ensuring all food and beverage staff are adequately trained and capable of exceeding guest expectations, which may involve presence in all outlets based on business demands. The role also includes preparing and approving employee schedules, making hiring and termination recommendations, and collaborating with Human Resources to post job openings. Daily, weekly, and monthly paperwork and reports are required, as is the professional resolution of employee disputes and guest complaints. Maintaining records of alcohol requirements and health and safety regulations, as well as managing the POS system (including programming, testing, reporting, and training), are crucial. The Assistant Director is responsible for the cleanliness and appearance of venues and will assist the Sales and Catering Manager and Head Chef as needed to ensure client satisfaction and control food waste and product handling.

Requirements

• High School Diploma or GED required.
• A minimum of 3 years’ experience in leadership of a multi venue, high volume food and beverage property, preferably in a casino environment is required.
• An associate degree in business, hospitality/restaurant management is required.
• Must be able to work during high volume peak times based on organizational need.
• Must be proficient in Microsoft office programs, email and Teams.
• Must have basic math skills including addition, subtraction, multiplication, division, fractions and percentages.
• Previous cash handling experience is required.
• Excellent organizational, communication and interpersonal skills.
• Must have Serv Safe certification at time of hire or within six (6) months.
• Must have completed responsible beverage server training or complete within six (6) months of hire.
• Knowledge of contractual agreements between two or more parties for goods and services.
• Experience with departmental and organizational budgeting.
• Above-average critical thinking and problem-solving skills.
• Excellent verbal and written communication skills.
• Ability to work effectively under pressure and meet multiple deadlines.
• Must have demonstrated ability to maintain satisfactory working record in any prior or current employment.
• Must obtain and maintain a Gaming License.
• Must follow MICS and TICS requirements per gaming division.
• Valid driver’s license, reliable transportation, and insurance required.
• Pass a full background check.
• Must pass a food costing test.

Nice To Haves

• A bachelor’s degree in business is preferred.
• An applicant may qualify with a demonstrated combination of education and experience in restaurant management, preferably in a casino environment, equitable to the degree.

Responsibilities

• Oversee proper meal production and guest service execution.
• Establish food and beverage prices and meet with vendors.
• Manage staffing levels in accordance with budgetary goals and business volume.
• Continually monitor budgetary adherence.
• Responsible for inventory for entire F&B areas, and delegation of counting duties if necessary.
• Serve as Manager on Duty in the absence of the Hospitality Director.
• Ensure the food and beverage department operates in accordance with all rules, policies, and procedures and at the highest levels of service.
• Ensure all food and beverage staff have received adequate training to perform their duties and are able to meet or exceed guest expectations.
• Be present in all outlets as dictated by business demands.
• Prepare employee schedules for front of house staff, approve of schedules for back of house staff and submit them to the Director of Hospitality.
• Make recommendations for hiring and employment terminations.
• Work with Human resources to post positions for hiring.
• Prepare daily/weekly/monthly paperwork and required reports.
• Demonstrate skill in dealing with employee disputes and guest complaints to resolve them in a professional manner.
• Maintain records of alcohol requirements and health and safety regulations for all employees.
• Maintain knowledge and integrity of POS system, including programming, testing, communicating changes, report generation, and training.
• Responsible for cleanliness and positive appearance of venues.
• Assist the Sales and Catering Manager when necessary to ensure successfully meeting the expectations of clients/guest’s overall food and beverage experience.
• Assist the Head Chef to create a program to control food waste, breakage, and safe handling of products.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree