Director - Food and Beverage FT

Responsibilities:

• Responsible for communicating to department heads in Food & Beverage and supporting departments
• Responsible for implementing and monitoring service standards for the Food & Beverage departments and promoting excellence in guest service
• Oversee the execution of service delivery, product quality and provide dedicated leadership to the outlets
• Ensure food and beverages are prepared and served according to the desired portions and quality specifications
• Advise guests on selection of food and beverage items
• Supervise all dining room personnel
• Responsible for establishing department training standards and ensuring staff behavior and appearance follow established policy
• Conduct periodic training for supervisors and employees
• Responsible for maintaining all Food & Beverage training manuals and new hire on-boarding materials
• Maintain staffing levels and schedules to ensure a cost-effective, productive environment
• Participate in the financial operating and capital planning process and make recommendations that achieve desired financial results for restaurant operations
• Responsible for meeting profit goals of the department
• Provide analysis and advice regarding operating results, food and beverage costs, budgets, and forecasts
• Assist with the development of marketing strategies to meet budgets
• Deliver clear directions to staff regarding the current and future objectives of beverage and restaurant operations
• Maintain good relations with all departments involved with food and beverage marketing and sales development
• Act as a liaison between Marketing and Food & Beverage
• Maintain accurate records of dining room labor costs, expenses to china, glassware, flatware, and current departmental time log
• Ensure all inventory activity is maintained in compliance with Casino Hotel Alcohol Beverage control
• Ensure adherence to all Board of Health standards and all other applicable regulations.
• Communicate and coordinate operations with restaurants, kitchen, stewarding and cashiering departments
• Ensure that all guest complaints are handled in a courteous and professional manner
• Lead an organization with methods and actions that are ethical and in full compliance with all applicable laws, regulations, and Company policies
• Identify compliance risks and take actions necessary to eliminate or minimize risks.
• Champion, within the organization, a commitment to honesty, integrity, and responsible corporate behavior
• Create a compliance culture within the organization and foster an environment where employees feel comfortable reporting potential violations or misconduct.
• Other Duties as assigned.

Work Environment:

• Diverse, fast-paced, deadline driven, multi-project coordination, prioritizing and flexing to accommodate last minute requests and changes.

Target Salary Range:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties responsibilities and activities may change at any time with or without notice.

"Premier is an equal opportunity employer subject to the rules and regulations of the NJDGE".