SUMMARY

The Executive Director of Food and Beverage reports to the Vice President of Food and Beverage and is responsible for the food and beverage operations at Grand Sierra Resort & Casino. This position ensures the food and beverage operations meet the brand’s target-guests’ needs and satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. The Executive Director of Food & Beverage works in conjunction with the culinary leadership to lead a team in developing gastronomic experiences that set GSR apart from the competition, and ensures GSR’s restaurants excel at creativity, consistency and one-of-a-kind dining experiences that lead to increased revenue and a “first-in-class” reputation.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

Maximizes profitability of the company’s food and beverage related revenue sources.

Assists Vice President of F&B as the principal liaison to all food and beverage vendors.

Assists Vice President of F&B to procure and negotiate all food and beverage products as needed, including equipment.

Creates, maintains, and manages a master and location-specific product list which tracks wholesale cost, retail price, profit margin, and other pertinent data.

Maximizes usefulness of software systems including creating spreadsheets for all food and beverage vendors and operations management.

Reviews and tracks all food and beverage rebate programs and pricing with recommendations for improvement, on an ongoing basis.

Assists Vice President of F&B to submit annual per capita and cost of goods budgets for all locations as well as capital expenditure budgets.

 Reviews financial reports and statements to determine how food and beverage is performing against developed budget.

Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.

Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.

Reviews appearance and operational functionality of F&B areas and menu design to promote efficiency, cleanliness, and visual appeal.

Stays aware of market trends and introduces new food and beverage products to meet or exceed guest expectations, generate increased revenue and ensure a competitive position in the market.

Reviews findings from guest satisfaction surveys & guests’ comments with the F&B team, and ensures appropriate corrective action is taken if needed; addresses guest complaints and resolves issues.

Provides unannounced audits that address all food and beverage responsibilities including opening and closing procedures.

Addresses “Daily Exception” & Comp reports that track food and beverage variances & comps to established administrative, accounting and operational benchmarks.

Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all team members.

Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-shift briefings, staff meetings, culinary team).

Interviews, hires, trains, coaches, and counsels team members as needed.

Assists Vice President of F&B in setting expectations, and holds food and beverage leadership team accountable for demonstrating desired service behaviors.

Any other duties as assigned within the scope of this position.

KNOWLEDGE/SKILLS/ABILITIES

Knowledge of principles and processes for providing guest services including guest needs assessment, sequence of service, meeting quality standards for services, and evaluation of guest satisfaction.

Management of financial resources and accounting awareness of expenditures.

Knowledge of business and management principles involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources.

Understands market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligns individual and team actions with strategies and plans to drive business results.

Ability of complex reading, writing, math, and task completion skills is required.

Must have the following skills: clerical, compiling, coordination, analyzing, supervising, instructing, precision working, following instructions, influencing others, memorization, problem solving, independent judgment, and decision making.

Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.

Must be a minimum of 21 years of age.

EDUCATION and/or EXPERIENCE

Minimum 5 years’ senior leadership experience in multi-outlet F&B operation is required.

Casino/resort F&B senior leadership experience is preferred.

CERTIFICATES AND LICENSES

Must be able to maintain appropriate Alcohol Awareness card.

ServSafe Manager Certification.

PHYSICAL DEMANDS

While performing the duties of this job, the team member is occasionally sitting, reaching overhead, bending over, crouching, kneeling, and balancing and frequently standing and walking during the duration of their shift. 

Must be able to push/pull 50lbs or less infrequently, and 10lbs frequently. 

The team member will occasionally have repetitive use of both feet, both hands, and require occasional light and firm/strong grasping motions. Finger dexterity of both hands will be occasionally required. 

Constant use of vision abilities is required including distance, depth perception, field of vision, and color vision. The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job.  

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT

Work performed consistently indoors alone and frequently with and around others with the occasional work performed outdoors. 

Team Member will perform work face-to-face including verbal contact with others on extended shifts around computer equipment, mechanical, and other electrical devices. 

Team Member may be exposed to extreme heat & cold, dirt/dust, and flame/heat generating devices. 

The noise level in the work environment is usually moderate to loud. Team Member may be exposed to odor and/or secondhand smoke and around moving objects or slippery surfaces. 

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.