Director of Food and Beverage

Tyme Maidu Tribe•Oroville, CA

About The Position

The Food & Beverage (F&B) Director provides top-level oversight and support to all aspects of F&B operations and the operators that drive the Division forward. As an Executive Committee Member, the Food & Beverage Director is also a key contributor to strategic initiatives and planning that impact Gold Country Casino Resort as a whole.

Requirements

Mastery in all aspects of Food & Beverage operations, front and back of house
Mastery of Food & Beverage economics and accounting
Strong organizational planning and forecasting skills
Excellent verbal and written communication skills
Strong critical thinking skills – ability to analyze situations, weigh options and exercise sound judgment in decision making that is aligned with the interests of Gold Country Casino Resort.
Strong Leadership skills – ability to support and lead the team through motivation, goal setting, time & task management and development.
Strong commitment to customer service aligned with a genuine spirit of Hospitality
Strong commitment to personal and professional growth
Ability to work with other Executives and Management to actualize company initiatives and improve the GCCR experience for guests and team members.
Highly computer literate and tech-savvy
Must maintain the highest degree of confidentiality, professionalism and ethical business conduct.
Ability to read and interpret documents, such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to respond to common inquiries or complaints from customers, regulatory agencies and staff.
Ability to write routine reports and correspondence.
Ability to effectively present information in one-on-one and small group situations.
Strong interpersonal skills required.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals and work with mathematical concepts such as probability and statistical inference.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to apply commonsense reasoning to a variety of situations and deal with several abstract and concrete variables.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to interpret an extensive variety of technical instructions furnished in written, oral, diagram, or schedule form and deals with several abstract and concrete variables.
Ability to maintain visual attention and mental concentration needed to perform assigned duties in highly disruptive conditions.
Must be detail orientated and possess strong organizational skills.
Must be willing to work on weekends and holidays as needed and must be willing to remain “on-call” during emergencies that threaten the interests and assets of Gold Country Casino Resort.

Nice To Haves

Experience in a Gaming environment is preferred, but not required.
Bachelor's Degree, Culinary Degree or working equivalent preferred.

Responsibilities

Oversee Recruiting, Hiring and Training of all Food & Beverage Team Members
Ensures management of department fosters and encourages positive experience between team members, leadership and guests.
Developing, forecasting and maintaining annual budgets and monthly P&L for all departments.
Develop and implement policies and procedures for the division as needed
Facilitate development, mentorship and training of management Team
Plan, coordinate and oversee special events menus and service operations
Negotiate vendor contracts to maximize efficiency and profitability
Plan and approve internal and external marketing strategies that promote our Food and Beverage Brands.
Provide Executive-level input to strategic initiatives and decisions that impact all aspects of GCCR operations.
Oversees all purchases for the Food & Beverage Division
Holds managers accountable regarding Cash Handling, Procurement of Revenue, Sales Goals, Inventory Control, Training, Hiring, Disciplinary Action, budgets and payroll.
Oversee all aspects of menu engineering, including menu selections, recipe development, cost analysis and market relevant pricing strategies.
Monitor and enforce division-wide compliance with respect to health and safety regulations and general cleanliness.
Conduct ongoing in-depth market research; maintain awareness of industry and market trends and be able to pivot accordingly