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Food & Beverage Director

SUMMARY: Provide direction, planning and leadership to the Food & Beverage operations while maximizing productivity and profitability and meeting growth objectives. Responsible for a high level of guest service as described in your departments guest service standards.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Oversee food & beverage outlets and sales / convention department developing positive morale and superior service
- Meet established objectives by working with staff to plan short / long term goals; identify problems and implement solutions; and establish policies and procedures
- Develop, execute and revise policies and procedures to achieve profit and volume objectives
- Develop annual budgets, and maintain controls on financials, including labor costs, to maximize efficiency and effectiveness of operations
- Assure that cash, cash equivalents and assets are safeguarded from loss, theft or misappropriation
- Collaborate and align divisional strategies with property-wide strategies
KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES
Knowledge and Certification
Required:
- 4-year degree in Food & Beverage Management or related field with 7 years comparable management experience; or a combination of equivalent education and/or experience
Preferred:
- Previous experience in the hospitality / casino industry
Skills
Required:
- Accurate and detail-oriented
- Highly organized and ability to adapt quickly to changing priorities
- Strong computer skills Microsoft Office (Word, Excel and Outlook) and Windows
- Excellent written, verbal and interpersonal communication skills
- Strong project management skills
- Excellent problem solving skills
- Strong leadership skills
- Advanced strategic planning skills
- Strong conflict resolution skills
- Strong negotiation skills
Abilities
Required:
- Ability to follow established dress code policies and practice good personal hygiene
- Ability to interact with guests, coworkers and management in a professional and courteous manner
- Ability to serve both internal and external customers
- Ability to manage departmental budgets and control labor and expenses
- Ability to develop and implement standard operating procedures
- Ability to augment and implement business plans
- Ability to identify qualified personnel and provide leadership to develop and direct staff while maximizing performance




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