Director Food and Beverage

Four Winds Casinos•South Bend, IN

About The Position

Responsible for the successful overall coordination, administration, and direction of all food and beverage activities on property, aligned with the organization’s mission and objectives and in accordance with policies and procedures, gaming regulations, and alcohol beverage control requirements. The Director helps develop departmental strategy, policies, objectives, marketing goals, and performance standards; ensures legal and regulatory compliance; and works with the Vice President of Food and Beverage, Human Resources, the Executive Chef, and casino management on operational and employee matters. The role oversees food and beverage managers and supervisors, establishes short- and long-term performance and profit objectives, reviews departmental reports, and works to maintain high levels of service and guest satisfaction. It also promotes a positive, respectful, and supportive workplace, encourages employee development and communication, and maintains professional grooming and appearance. The position requires a Level 2 Gaming License.

Requirements

Bachelor’s degree in hotel and restaurant management or a related area from a four-year college or university, or five to seven years of related experience and/or training, or an equivalent combination of education and experience.
At least six years of food and beverage management experience with progressive supervisory or managerial responsibilities.
Excellent communication, organizational, and analytical skills.
Appropriate licenses as required; a Level 2 Gaming License is required.
ServSafe® certification, or ability to become certified.
Knowledge of HACCP standards.
Knowledge of Point-of-Sale systems.
Knowledge of wines and mixology.
Knowledge of liquor dispensement systems.
Ability to read, analyze, and interpret complex technical, financial, and legal documents; write effective letters, memos, speeches, and articles; respond to inquiries or complaints; and communicate effectively in one-on-one, small-group, and large-group settings and in presentations to management and public groups.
Ability to perform basic arithmetic using whole numbers, fractions, and decimals, and work with concepts such as probability and statistical inference.
Ability to define problems, collect data, establish facts, draw valid conclusions, interpret technical instructions, and work with abstract and concrete variables.
Ability to meet the physical demands of the role, including regularly talking or hearing, standing, walking, sitting, and using hands to handle objects, tools, or controls; occasional reaching, climbing, balancing, stooping, kneeling, crouching, or crawling; and required close, distance, peripheral, and depth vision and focus adjustment.

Responsibilities

Assist the Vice President of Food and Beverage in creating, developing, and implementing departmental organization strategy and objectives for future growth and expansion.
Formulate, administer, and enforce departmental policies and performance standards.
Participate in setting marketing policies and goals intended to attract casino guests.
Ensure departmental compliance with applicable federal and state food and beverage laws.
Work with the Vice President of Food and Beverage and Human Resources to review employee concerns and discuss changes and solutions.
Coordinate with the Executive Chef on recruitment, interviewing, testing, selection, orientation, transfers, promotions, and terminations in accordance with established policies, procedures, and laws.
Review and approve, as appropriate, recommendations concerning hiring, transfers, suspensions, layoffs, recalls, promotions, discharges, evaluations, assignments, rewards, and discipline of food operations employees.
Set priorities for venue and beverage managers and supervisors, providing guidance and assistance as needed.
Maintain professional grooming and appearance and serve as a role model under the established policy.
Monitor guest alcohol consumption and respond accordingly.
Conduct staff meetings with venue and beverage managers to communicate policies and procedures to employees.
Participate in special projects requested by the Vice President of Food and Beverage or casino management.
Establish short- and long-term performance and profit objectives.
Review departmental reports and address potential conflicts or misinformation.
Ensure a high level of service and satisfaction throughout the property in food and beverage operations.
Maintain accurate and thorough departmental records and reports.
Maintain rapport with marketing and hosts to help prioritize service.
Promote a fun atmosphere for casino guests and model mutual respect, dignity, and integrity among employees.
Encourage employees to share ideas, discuss concerns, and resolve conflicts; support retention through training and development; and explain the reasons for procedures in advance.
Directly supervise Restaurant and Beverage Managers and indirectly supervise Food and Beverage Operations Department employees.