ESSENTIAL DUTIES AND RESPONSIBILITIES: Include the following.

• Other duties may be assigned.

• Yearly and monthly budgets.
• Review and organize special events.
• Review cost in all areas in the food and beverage department.
• Oversees all managers and departments.
• Control labor costs.
• Control Food & Beverage costs.
• Control china, silver, glass, linen, and restaurant related budget items.
• Train managers and supervisors to standard.
• Set goals for department.
• Interface with all other related and unrelated departments.
• Write and execute department budget.
• Write departmental compendium.
• Set pricing and service standard.
• Set departmental and service standards.
• Meet with each department on monthly basis.
• Provide important company information to managers.
• Work with chefs to create menus.
• Foster Professional development of all Cast.
• Interface with purchasing department to follow up on items ordered.
• Design and create usable, workable practical space for Food & Beverage needs.
• Inspect and control quality of Food & Beverage product line in all facility restaurants to evaluate standards of service.
• Follows all Human Resources policies and procedures as it relates to Team Members and coordinating paperwork.

SUPERVISORY RESPONSIBILITIES:

Manages subordinate supervisors who supervise employees in the Food Department and Beverage Department. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have ten years' experience in Food and Beverage (high volume).

EDUCATION and/or EXPERIENCE:

Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.

LANGUAGE SKILLS:

Ability to read, analyze, and interpret the most complex documents. Ability to respond effectively to the most sensitive inquiries or complaints. Ability to write speeches and articles using original or innovative techniques or style. Ability to make effective and persuasive speeches and presentations on controversial or complex topics to top management, public groups, and/or boards of directors.

MATHEMATICAL SKILLS:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY:

Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems. Ability to deal with nonverbal symbolism (formulas, scientific equations, graphs, musical notes, etc.,) in its most difficult phases. Ability to deal with a variety of abstract and concrete variables.

CERTIFICATES, LICENSES, REGISTRATIONS:

Valid ABO card

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to walk and talk or hear. The employee frequently is required to stand. The employee is occasionally required to sit; stoop, kneel, crouch, or crawl; and taste or smell. The employee must occasionally lift and/or move up to 25 pounds.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to outside weather conditions and extreme heat. The noise level in the work environment is usually moderate. Must be able to work in a smoking environment.

ADDITIONAL DUTIES/ JOB DIMENSIONS: Regular attendance in conformance with standards, which may be established by Bally’s from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to Bally’s Attendance Policy. Due to the cyclical nature of the hospitality/entertainment industry, employees may be required to work varying schedules to reflect the business needs of the property. This includes all shifts, weekends and holiday periods.

Education

• Technical/other training or better
• Bachelors or better

Licenses & Certifications

• Alc. Beverage Operator