Plans for short and long term management of Food and Beverage operations in front/back of house.
Maintains established quality and service standards to maximize profits.
Develops, recommends, implements, and manages the department’s annual budget, business and marketing plan, forecasts, and objectives to meet/exceed management expectations.
Manages personnel within the department; assists in recruiting, development and training of employees to ensure excellent service; oversees all food and beverage staff schedules.
In conjunction with the Chief Administrative Officer, conducts performance salary reviews, disciplinary reviews/actions and recommends terminations.
Conducts monthly (weekly if needed) staff meetings.
Enforces standards and rules for safety, cleanliness, and sanitation.
Coordinates County, City, and State Inspections with Director of Operations.
Assists Procurement Department with purchasing functions related to Food and Beverage consumables or equipment and supplies.
Oversees inventory of liquor and consumables.
Assists the Procurement Department with auditing the storeroom to maintain consistent quality, sanitation, and inventory.
Performs all other duties assigned.
Work Requirements:
High School Diploma.
Bachelor’s Degree preferred.
10+ years of experience with Food and Beverage Management in a high-volume environment – preferably multi-outlet.
Must be able to obtain the appropriate state occupational license.
Hospitality and restaurant experience is required.
Expertise and vast product knowledge of food and beverage products and suppliers.
Experience in budgeting and forecasting.
Excellent written and verbal communication skills, sufficient to read quotes, analyze bids, write instructions, and communicate with all parties.
Ability to set realistic goals and expectations and to communicate these to clients and vendors.
Very strong time management and organizational skills.
Must adhere to the hygiene and dress code standards for the department.
Must possess strong leadership skills to manage, motivate and develop staff.
Able to work flexible hours to include nights, weekends, and holidays.
Seniority level
Director
Employment type
Full-time
Job function
Management and Customer Service
Industries
Food and Beverage Services and Hospitality
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