Executive Director - Food and Beverage

Casino and•Baton Rouge, LA

4d•Onsite

About The Position

The Executive Director of Food & Beverage is responsible for the oversight of all Queen Baton Rouge and Bally’s Baton Rouge Dining Outlets. They are responsible for the overall operation and success of the restaurant food and beverage aspects of the Food & Beverage Departments. The Executive Director of Food & Beverage provides strategic leadership, guidance, and direction on food and beverage concepts, initiatives and operational decisions which directly result in year-over-year improvements in guest satisfaction scores, improved product quality and increased operational profitability. The Executive Director is responsible for the management, training, employee engagement, and overall direction of the department staff across both properties. Additionally, the Food & Beverage Executive Director partners closely with supporting department leadership to ensure an optimal, best in-class service experience while safeguarding company assets and upholding the highest of food and beverage integrity.

Requirements

High School Diploma or equivalent, required.
Minimum ten (10) years’ Food & Beverage experience in the casino, restaurant, and/or hotel industry required.
Minimum of 5 years in a senior leadership role (e.g., Director of F&B, Executive Chef, or General Manager)
Must possess advanced knowledge in liquor/beer/wine product and mixology.
Ability to prepare, understand, present, and analyze business strategies, advanced proficiency in budgeting, P&L, and business planning mandatory.
Intermediate proficiency in Microsoft Outlook, Word, Excel and Power Point.
Proven managerial problem-solving, critical thinking skills with the ability to exercise independent judgment.
Ability to identify and prioritize issues, delegating as appropriate, to drive to measurable results.
Must possess demonstrated leadership ability, as well as organizational and strategic agility.
Demonstrated ability for people development by mentoring, motivating, coaching, consistently providing feedback, and holding them accountable.
Requires experience across a broad spectrum of food & beverage quality and price points (i.e. fine dining, casual dining, buffet, quick eats, bars, high-end beverage service, etc.).
Equivalent combination of education and progressive, relevant and direct experience may be considered in lieu of minimum educational/experience requirements indicated above.

Nice To Haves

Bachelor’s Degree in Hotel/Restaurant Management, Business Administration, or related field preferred.
Master’s degree required.

Responsibilities

Responsible for the oversight of Queen Baton Rouge and Bally’s Baton Rouge dining outlets.
Creates and implements best in class service plan, team, and concepts for all restaurant outlets.
Develops business plans that support company initiatives and enhance quality and service, associated costs, employee development, retention strategies and employee productivity benchmarks.
Continuously evaluates department operations and performance to identify strategies to increase revenue, profitability, and guest satisfaction.
Monitors fiscal budget, KPI’s yield management of restaurant inventory, operations of assigned departments and marketing strategies to produce both short-term and long-term profitability.
Maintains occupational knowledge and skills pertaining to all food items and alcoholic beverages by conducting research and attending seminars, educational workshops, classes and conferences.
Drives results through staff professional development and appropriate training programs that monitor results through evaluation, inspection, and analysis.
Ensures effective structures, processes, positions, and performance management systems are in place for restaurant, beverage, and catering operations.
Ensures proper health and safety measures and food quality assurance standards are in place and met at all times.
Partners with Human Resources to attract, develop, and retain talented and well-suited people in a timely manner in order to support the strategic priorities of the enterprise.
Creates succession plans to mentor team members for leadership roles and support employee engagement.
Drives results through staff development and appropriate training programs; monitors results through evaluation, inspection, and analysis.
Manages, mentors, and develops a high-performing Food and Beverage Management team; delegates job assignments to direct reports and provides measurement of results and constructive feedback.
Monitors and evaluates all daily departmental activities to ensure the successful day-to-day management of all bars, venues, catering, and related operations.
Develop and implement strategies to achieve F&B goals, including menu planning, promotions, and operational improvements.
Create and update menus, considering factors like cost, seasonality, and customer preferences.
Identify and resolve operational challenges, such as staffing shortages, supply chain issues, or customer complaints.
Identifies and implements new trends for operations, assists in the development of menus, and provides sound decision making in handling difficult business situations.
Advises in department-related issues, such as the planning of special promotions and events, and provides the necessary expertise to ensure the successful implementation of plans.