Director of Food & Beverage Job Description Summary

• Responsible for the successful overall coordination, administration and direction of all food and beverage activities. Ensuring all activities in kitchens, dining rooms and restaurants are performed accurately and efficiently, in accordance with applicable laws, rules and regulations of the health department, the mission and objectives of the company. In full accordance with all operational policies and procedures, gaming regulations and alcohol beverage control.

Essential duties and responsibilities include the following and are intended only as illustrations of the various types of work that may be performed.

• Responsible for creation, planning and execution of Food and Beverage Operations and promotions in conjunction with the Marketing Department and CBC business plan to increase and enhance gaming revenues, customer satisfaction, increase new customer trial and existing customer frequency.
• Responsible for the supervision of staff which set-up and prepare all food items which are served from any food outlet within the casino and casino sponsored off-site functions.
• Responsible for cost controls of goods and labor.
• Prepare operational reports and analysis setting forth progress, adverse trends and make appropriate recommendations.
• Communicate and bridge relationships between dining room supervision and kitchen supervision.
• Required to make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Training and development of all Food and Beverage staff to improve levels of customer service and sales while cultivating future leaders and staff.
• Participate in menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Ensures compliance with applicable local, Tribal, Federal and State laws governing food and beverage.
• Formulates, administers and enforces departmental policies and performance standards.
• Reviews, and approves, as appropriate, all recommendations and suggestions from Food & Beverage outlets, to hire, transfer, to promote, discharge, evaluate, assign, employee development, reward, or discipline all food and beverage employees.
• Establishes performance and profit objectives for short-term and long-term goals.
• Interacts with guests and employees on a regular basis to assure service levels are maintained.
• Reviews departmental reports, addressing potential concerns and identifying areas for improvement.
• Facilitates the flow of information throughout the property, by organizing and presiding over regularly scheduled departmental meetings with all food and beverage management.
• Held accountable, to the highest degree, for the accuracy and thoroughness of departmental records and reports.
• Assist in operating Food & Beverage outlets when necessary.
• Participates in special projects as requested.
• Responsible for maintaining a consistent, regular attendance record.
• Other duties as assigned.

Supervisory Responsibilities

• Directly supervises all food & beverage management and administrative staff. Responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualification Requirements

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 

Education and/or Experience

• Associate degree in Hotel and Restaurant management or related area and five to seven years related experience and bachelor's degree (B. A.) from four-year college or culinary school; or 10 years related experience and training; or equivalent combination of education and experience.

Special Qualifications

• Minimum of five years food & beverage management experience in a high volume environment and/or management of multiple food outlets, with progressive supervisory/managerial responsibilities required.
• Minimum of 10 years culinary related experience in high volume environment and/or management of multiple food outlets.
• Excellent communication, organizational and analytical skills required. 

Language Skills

• Ability to read, analyze, and interpret the most complex of documents, such as technical journals, financial reports and legal documents. Ability to complete and develop regular and special departmental reports. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to effectively present information to top management, public groups.

Certificates, Licenses, Registrations 

• Must maintain a current State certification and/or Chitimacha gaming license as required by the position.
• Alcohol Awareness card and Service Safe certification required.