Director Food & Beverage

Rio Hotel & Casino Las Vegas•Las Vegas, NV

11d•Onsite

About The Position

WHAT YOU’LL DO As the Director of Food & Beverage, you will lead the day-to-day operations, team member engagement, and guest service delivery for the restaurants, beverage, F&B support and F&B related events. ROLE EXPECTATIONS Responsibilities include, but are not limited to, the following: Develop and lead a department where engagement, teamwork, and collaboration thrive. Promote and nurture an environment of service excellence by developing guidelines, procedures and service expectations at each guest touch point. Hire, train and inspire the team members for front of house, beverage, stewarding, back of house culinary and F&B support departments. Provide both formal and informal feedback to team members. Provide input in the development and monitoring of effective strategies to meet long-term goals and budgetary targets. Identify and remedy issues that impact service delivery or team member engagement. Ensure staffing levels and scheduling are conducted to ensure service levels and operational efficiency are in balance. Stay current, knowledgeable of the latest in industry equipment, technology and techniques, impacting operations and guest experience. Responsible for managing expenses in all areas in relation to guest experience and business volumes. Uphold safety and sanitation standards within all restaurants and Food and Beverage spaces. Uphold policies and procedures in areas of oversight to ensure elevated guest service standards. Develop goals and prepare monthly & annual reporting to monitor key performance metrics such as financial, guest survey scores and team member engagement. Work closely with the revenue management for growth and operational efficiency opportunities as well as market positioning strategies. Monitor occupancy and business demands to maximize guest, flows, revenue capture and overall profitability. Work closely with department supervisors/managers within F&B and throughout the property to identify/resolve inefficient operations. Work in collaboration with the Marketing team to leverage sponsorship funds and active F&B events throughout the property. Menu engineering and cost tracking done on a continuous basis based on market trends, F&B trends, and state of the business Develop menus for special events with outlining critical paths to ensure smooth and profitable events Build and maintain relationships with all F&B partners and leased outlets Manage new concept openings with organization and collaboration. Staying within budgetary guidelines. Resolve guest issues as they arise to grow guest loyalty and sentiment. Work closely with supervisory/managerial staff to develop overall skills/growth (bench strength). Promote and develop a team-oriented philosophy, stressing the importance of providing unparalleled commitment to excellence in service through formal and informal feedback and recognition. Perform other reasonable duties and responsibilities as assigned. SUPERVISORY RESPONSIBILITIES This position supervises all positions within the front of house, beverage and F&B support on the Food & Beverage team.

Requirements

Bachelor’s degree in hospitality administration, business management or equivalent blend of experience and degree.
Five or more years of Food & Beverage leadership experience in a large, fast-paced resort and casino.
Strong technical knowledge of Food & Beverage management systems (InfoGenesis, Kronos, Stratton Warren, Workday), technical knowledge of data analytics systems.
Experience leading large teams, both in a bargaining and non-bargaining environment.
Strong leadership qualities, sound judgement and superior decision-making skills.
Excellent working knowledge of Excel, Word, Outlook and Power Point.
Work varied shifts, including weekends and holidays.
Perform in a fast-paced, busy, and somewhat stressful environment, maintain physical stamina and proper mental attitude and ability to deal effectively with guests, management, team members and outside contacts while working under pressure and meeting deadlines.
Strong track record of driving guest excellence through team member engagement and leadership development.
Must be able to qualify for licenses and permits required by federal, state and local regulations.

Nice To Haves

Operational knowledge of working with a global brand (Marriot, Hyatt, Hilton, etc.)
Experience with planning and operations during system integrations and transitions.

Responsibilities

Develop and lead a department where engagement, teamwork, and collaboration thrive.
Promote and nurture an environment of service excellence by developing guidelines, procedures and service expectations at each guest touch point.
Hire, train and inspire the team members for front of house, beverage, stewarding, back of house culinary and F&B support departments.
Provide both formal and informal feedback to team members.
Provide input in the development and monitoring of effective strategies to meet long-term goals and budgetary targets.
Identify and remedy issues that impact service delivery or team member engagement.
Ensure staffing levels and scheduling are conducted to ensure service levels and operational efficiency are in balance.
Stay current, knowledgeable of the latest in industry equipment, technology and techniques, impacting operations and guest experience.
Responsible for managing expenses in all areas in relation to guest experience and business volumes.
Uphold safety and sanitation standards within all restaurants and Food and Beverage spaces.
Uphold policies and procedures in areas of oversight to ensure elevated guest service standards.
Develop goals and prepare monthly & annual reporting to monitor key performance metrics such as financial, guest survey scores and team member engagement.
Work closely with the revenue management for growth and operational efficiency opportunities as well as market positioning strategies.
Monitor occupancy and business demands to maximize guest, flows, revenue capture and overall profitability.
Work closely with department supervisors/managers within F&B and throughout the property to identify/resolve inefficient operations.
Work in collaboration with the Marketing team to leverage sponsorship funds and active F&B events throughout the property.
Menu engineering and cost tracking done on a continuous basis based on market trends, F&B trends, and state of the business
Develop menus for special events with outlining critical paths to ensure smooth and profitable events
Build and maintain relationships with all F&B partners and leased outlets
Manage new concept openings with organization and collaboration. Staying within budgetary guidelines.
Resolve guest issues as they arise to grow guest loyalty and sentiment.
Work closely with supervisory/managerial staff to develop overall skills/growth (bench strength).
Promote and develop a team-oriented philosophy, stressing the importance of providing unparalleled commitment to excellence in service through formal and informal feedback and recognition.
Perform other reasonable duties and responsibilities as assigned.