Director of F&B/Hospitality

Company Name:
Margaritaville Casino
Responsible for the management of food, beverage, banquet/hotel sales, retail, and hotel to ensure that the department's service and profit goals are achieved and maintained.
POSITION DESCRIPTION:
Develops financial and business operating plans and capital expenditure plans that are consistent with the overall strategies of the property and company.
Formally presents updates to plans and provides appropriate explanations and solutions to variances.
Adapts plans and stays abreast of industry trends, consumer preferences, and food, beverage, banquet, and hotel.
Recommends, coordinates, and leads the planning and implementation of all food and beverage outlets, menus, and service delivery systems.
Monitors and sustains guest service levels consistent with property strategies while ensuring exceptional guest service.
Communicates effectively within the department as well as property wide.
Monitors and maintains the physical plant assigned to food, beverage, and hotel.
Monitors and maintains procedures ensuring that sanitary and wholesome food and beverage are served to our guests and Team Members.
Institutes cost control procedures, including forecasting, production planning, menu engineering, and cost of sales and labor controls to achieve planned operating performance.
Institutes performance standards for all food, beverage, and retail as appropriate to property strategies.
Works closely with Purchasing in matters pertaining to the purchase of food and supplies.
Oversees the purchase and control of alcoholic beverages through the beverage department.
Monitors guest and Team Member satisfaction levels to ensure that the department's goals and objectives are met.
Maintains high-level of knowledge regarding the company's products and happenings, and communicates properly to guests; establishes rapport with all guests through name recognition.
Performs other duties and tasks as assigned or determined by management or supervisors and moves with a sense of urgency.
Adheres to responsible alcohol service.
Adheres to all regulatory, department, and company policies and procedures as established in the Team Member Handbook.
SKILLS/EXPERIENCE :
Five plus years management experience in food and beverage and multi-unit operation experience is required.
Experience in casino or other tightly regulated environment is preferred.
Must have the industry standard accounting, business, and computer skills required for planning and operating a food and beverage operation.
Strong ability to communicate effectively; excellent written and verbal communication skills.
Ability to interact professionally with other departments and outside contacts.
Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision
Good judgment and decision making abilities.
Experience with electronic point of sale systems required.
Must present a well-groomed appearance.
EDUCATIONAL REQUIREMENTS:
Bachelor's degree from a four-year college or; or equivalent combination of education and experience.
The characteristics described below are representative of those that must be met by a staff 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.
PHYSICAL REQUIREMENTS:
Climbing, ascending or descending ladders, stairs, ramps.
Required to stoop, kneel, or crouch on a regular basis.
Walking, standing or reaching for long periods and distances.
Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position.
Feeling or grasping objects of different size and shape.
Maintaining body equilibrium to prevent falling, walking, standing or crouching in narrow, slippery, or erratically moving surfaces.
Hearing sounds at normal speaking levels with or without correction.
Exerting up to 30 pounds of force occasionally, and/or up to 10 pounds of force frequently.
Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus.
WORK ENVIRONMENT :
Exposed to weather conditions and prevalent temperature changes.
Subject to moderate to high ambient noise levels.
Frequently required to function in narrow aisles or passageways.
Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping.
Frequently required to wash hands and/or wear gloves.
LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and policy manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, and guests.
Expressing or exchanging ideas or instructions by the spoken word.
MATHMATICAL SKILLS:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Date: 2014-04-11
Country: US
State: MS
City: Biloxi

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