Director Food and Beverage Full Time (Harrahs Pompano Beach) Job at Caesars Entertainment
ESSENTIAL DUTIES & RESPONSIBILITIES
- General:
- Preparing, planning and budgeting for responsible departments.
- Review and manage daily operating plans including, occupancy rate, covers, maintenance, cleanliness, safety and security for functional areas of responsibility.
- Manage and ensure that operations are competitive with the market.
- Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities.
- Member of executive management team to review development, planning, and strategy to meet the company’s daily and long term goals and objectives.
- Conduct informal property inspections and review property status with GM.
- Maintain strict confidentiality relative to financial information, operating systems, company policies and procedures, marketing plans, and team member information.
- Ensures the safety and security of employees and customers. Supervises programs and processes to reduce and control loss time injuries.
- Review marketing and F&B activities and promotions with F&B Staff.
- Meets with departmental directors and managers as necessary.
- Provide superior guest service, positively affect interactions with guests and employees, and has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees.
- Responsible for planning, communicating and implementing procedures for the overall efficient operation of areas of responsibilities.
- Supervises inventories and estimates food and beverage costs. Communicate regularly with purchasing department regarding supply inventory.
- Interview, hire, develop, and evaluate team members.
- Administer disciplinary action as necessary.
- Guide other departments in planning, recommending, and implementing any and all special projects or events.
- Have complete knowledge of all casino events and promotional activities, and assist as needed.
- Adhere to regulatory, departmental, and Company policies in an ethical manner and empower and require others to do the same.
- Must be able to work a flexible schedule as required by business operations, including late nights, weekends, and holidays; shifts and work locations may change.
- Perform other duties as assigned or reasonably requested by any member of management.
- Operating Principles : Ensure at all times operating principles are being adhered to: Clean – Keep all areas clean and pristine; Safe – Follow all safety policies and procedures; Friendly – Use customer courtesy skills of Family Style Service to provide superior guest service; Fun – Be interactive with all internal and external guests while maintaining professional standards.
- Tools and Technology : Use of computer station, Microsoft office software, casino tracking programs (Datastream, Kronos, Stratton Warren, Micros), Char broiler, pizza oven, sauté station, wok station, flat top grill, commercial steamer, steam table, steam jacket kettle, deep fryer, broaster, slicer, convection oven, pots and pans, miscellaneous cutlery, tub cart, trash compactor, garbage disposal, dishwasher and sanitizer, cleaning materials, wet mops, brooms, telephone, voicemail, fax machine, PBX system, and photocopier.
- Licensure : Must be able to obtain and maintain a 1055 Slot Combo license . Must be at least 21 years of age . Three (3) years of tax returns required.
QUALIFICATIONS
- Experience: Five to seven years experience in food and beverage operations and managing personnel with a 4-year degree preferred in related fields or equivalent work experience.
- Knowledge: Knowledge of principles and processes of safe and sanitary food-handling practices and for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Knowledge of various cooking methods, such as roasting, frying, sautéing and grilling. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- Skills: Managing one's own time and the time of others. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Adjusting actions in relation to others' actions.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands and work environment characteristics 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
- Physical Demands: Required to stand and walk, use hands to finger, handle, or feel objects, tools, or controls, reach with hands and arms, and talk and hear. The team member must frequently lift and/or move up to 50 pounds. The team member must occasionally bend, stoop, or kneel. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Required to be able to taste and smell food items to insure quality and flavor levels.
- Work Environment: A restaurant environment with varied noise levels, variable temperatures, wet areas, and smoke. Use of an elevator and stairs. A kitchen environment with a variety of workstations and storage areas, exposed to varied temperatures, smoke, steam, noise, and wet areas. May also work in a banquet/showroom environment with varied noise levels and temperatures, wet areas, and exposure to low-level lights.
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