Director Food & Beverage

Horseshoe Bay Resort•Las Vegas, NV

20h•Onsite

About The Position

The AC Element Symphony Park in Las Vegas is managed by Crescent Hotels & Resorts, a management company with over 20 years in the industry. We are looking for a dedicated, experienced and knowledgeable Director Food & Beverage to join our team.

Requirements

A minimum of 7 years of experience in F&B Operations, with at least 5 years in management.
Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling.
Demonstrated and verifiable experience in budgeting and meeting projected costs.
Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
Maintains a current Food Handler’s card and alcohol service permit if required by state or local government.
Working knowledge of employee scheduling in a hospitality environment.
Must possess excellent organizational and communication skills.
Well skilled in all technical and sanitary aspects of food preparation and presentation.

Nice To Haves

A Bachelor’s degree in hospitality management, business or a related field.
Ability to supervise kitchen staff.
Ability to communicate with employees, co-workers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environment.
Ability to cost out menus and create new menu items.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
Ability to work a flexible schedule that includes evenings, weekends, and holidays.
A passion for our hospitality and guest service.
Team Player: Works well as a member of a group.

Responsibilities

Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.
Develop, implement and monitor schedules for the operation of all food and beverage sub-departments to achieve a profitable result.
Participate with Food and Beverage managers in the creation of menus designed to attract a predetermined customer market.
Implement effective control of food, beverage and labor costs among all sub-departments to Crescent standards.
Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
Regularly review and evaluate the degree of guest satisfaction of the individual restaurants and banquet service, to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.
Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc.