Director F&B

Resorts World Las Vegas•New York, NY

5d•$131,330 - $159,140•Onsite

About The Position

The Director Food and Beverage will be responsible for the strategic and day to day leadership to the food and beverage operations to achieve revenue and profit objectives while also exceeding guest expectations through the service of extraordinary quality food and beverages. This is a Key position.

Requirements

Must be at least 18 years old and have the ability to obtain the appropriate license pursuant to the applicable statute, rules and regulations.
BA/BS in related field
Eight (8) years of relevant experience with a minimum of five (5) years as a manager/director in a high-volume Food & Beverage operation.
Previous experience managing team members covered by Collective Bargaining Agreements required.
Must have a NYS Food Handlers Permit
Ability to read, analyze, and interpret documents, such as policy and procedure manuals and other related documents.
Ability to respond to common inquiries from other Team Members or guests.
Fluency in English required.
Ability to write detailed instructions and correspondence.
Ability to effectively present information in one-on-one and small group situations.
Ability to compute mathematical calculations.
Ability to work with mathematical concepts such as probability and statistical inference.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to decipher various reports and maintains reports upon request with strong decision-making and problem-solving skills.
Ability to work well under pressure and deadlines.
Possesses a high level of initiative and drive to do whatever is necessary to build teams which can run a successful operation
Possesses knowledge of actual trends in covers, check averages, menu mix and demand by meal periods, in real time.
Advanced knowledge of field concepts, principles, practices and procedures
Strong supervisory and communication skills
Must have working ability with Microsoft Word, Excel and Outlook
Ability to work and manage in a union and union free environment
Significant experience creating, tracking, and controlling financial metrics
Possesses the ability to make clear, concise decisions on his/her feet
Possesses an attention for detail in all areas of each operation.

Nice To Haves

Previous experience as a member of a pre-opening/major expansion of a resort strongly preferred.

Responsibilities

Develops a cohesive team of managers, and team members, to all work towards providing the very best guest hospitality and culinary experience.
Adheres to Company’s ethics policy and follows policies and procedures. Demonstrates this by example.
Facilitates appropriate, consistent meetings and one-on-ones with restaurant management to ensure clear communication.
Solicits opinions and input from FOH management and line level team members, regarding all aspects of the operation, and is able to communicate that feedback to appropriate Executives in real time.
Works with the management team to increase guest counts and to develop a loyal guest base.
Remains constantly focused on the importance of making decisions with the best interest of the guest, the team members and the investors in mind.
Monitors and works with the Restaurant Managers and Shift Managers to ensure the execution of the annually established marketing plans for his/her restaurants.
Mentors the Restaurant Managers and Shift Managers in developing strong local marketing programs.
Liaises between the restaurants and the Special Events team.
Monitors and ensures that appropriate team member levels in FOH are established and maintained and remaining abreast of any changes which may impact staffing needs.
Oversees and participates in the recruiting and hiring of high-quality team members, both salaried & hourly. Ensures that each restaurant and beverage outlet maintains a system to facilitate the proper processing of all newly hired team members. Works closely with HR to accomplish this.
Underscores the importance of thorough and complete training for all team members and implementing a system whereby this occurs.
Facilitates and ensures that performance reviews are completed yearly.
Ensures that team members files are complete, including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman’s comp, and termination reports.
Ensures effective recruitment, hiring, training, recognition, coaching, and counseling and other personnel related matters are being handled appropriately throughout assigned departments.
Coaches, mentors and develops the management team as well as team members critical for the success of the restaurant, beverage outlets and the company.
Demonstrates a strong financial performance for their restaurants and the Company.
Ensures that each restaurant and beverage outlet meets and exceeds budgeted financial goals.
Monitors and maintains all cost control centers; further develops cost savings programs and strong follow through on all systems which are in place.
Monitors trends in all areas from sales, to costs, cover counts, etc. and proactively reports on such to the VP of Food and Beverage.
Works side by side with shift managers and restaurant managers to manage labor in real time, by meal periods and days of the week.
Analyzes monthly Profit and Loss statements, developing accurate plans from them, implementing them and following through on plans.
Ensures there is keen oversight in place for all aspects of purchasing within the restaurant.
Instills an expectation for restaurant and shift managers to maintain high standards in all areas of service, security, safety, cleanliness and sanitation.
Works closely with restaurant management teams to ensure the quality of all aspects of the restaurant; including the beverage, food, service and physical structure.
Regularly reviews guest feedback and comment cards, along with staff feedback.
Performs other tasks as assigned.