Director - Food and Beverage

Casino and•Shreveport, LA

1d•Onsite

About The Position

The Director of Food and Beverage is responsible for overseeing all managers and departments within the food and beverage division. This role involves managing budgets, controlling costs, setting standards, and fostering professional development among staff. The position requires a strong understanding of food and beverage operations, including menu creation, pricing, and quality control. The Director will also be responsible for interviewing, hiring, training, and evaluating employees, ensuring compliance with company policies and applicable laws.

Requirements

Ten years of experience in high-volume Food and Beverage.
Ability to manage subordinate supervisors who supervise employees in the Food and Beverage Departments.
Responsible for the overall direction, coordination, and evaluation of these units.
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Responsibilities

Manage yearly and monthly budgets for the food and beverage department.
Review and organize special events.
Review costs in all areas of the food and beverage department.
Oversee all managers and departments within the food and beverage division.
Control labor costs.
Control Food & Beverage costs.
Control budget items for china, utensils, silver, glass, linen, and restaurant-related expenses.
Train managers and supervisors to established standards.
Set goals for the department.
Interface with all other related and unrelated departments.
Write and execute the department budget.
Write the departmental compendium.
Set pricing and service standards.
Meet with each department on a monthly basis.
Provide important company information to managers.
Work with chefs to create menus.
Foster professional development of all Cast members.
Interface with the purchasing department to follow up on ordered items.
Design and create usable, workable, and practical spaces for Food & Beverage needs.
Inspect and control the quality of the Food & Beverage product line in all facility restaurants to evaluate standards of service.
Follow all Human Resources policies and procedures as they relate to Team Members and coordinating paperwork.
Interview, hire, and train employees.
Plan, assign, and direct work.
Appraise performance.
Reward and discipline employees.
Address complaints and resolve problems.