Director of Food and Beverage Operations

Resorts World New York is seeking a highly motivated and experienced Director of Food and Beverage Operations to join our team. As a key member of our leadership team, you will be responsible for the strategic and day-to-day leadership of our food and beverage operations to achieve revenue and profit objectives while exceeding guest expectations through the service of extraordinary quality food and beverages.

Key Responsibilities:

• Develops a cohesive team of managers and team members to provide exceptional guest hospitality and culinary experience.
• Adheres to Company's ethics policy and follows policies and procedures.
• Facilitates appropriate, consistent meetings and one-on-ones with restaurant management to ensure clear communication.
• Solicits opinions and input from FOH management and line-level team members regarding all aspects of the operation.
• Works with the management team to increase guest counts and develop a loyal guest base.
• Remains focused on making decisions with the best interest of the guest, team members, and investors in mind.
• Monitors and works with Restaurant Managers and Shift Managers to ensure the execution of annually established marketing plans.
• Mentors Restaurant Managers and Shift Managers in developing strong local marketing programs.
• Liaises between restaurants and the Special Events team.
• Monitors and ensures that appropriate team member levels in FOH are established and maintained.
• Oversees and participates in the recruiting and hiring of high-quality team members.
• Ensures that each restaurant and beverage outlet maintains a system to facilitate the proper processing of all newly hired team members.
• Works closely with HR to accomplish this.
• Underscores the importance of thorough and complete training for all team members.
• Facilitates and ensures that performance reviews are completed yearly.
• Ensures that team members' files are complete, including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's comp, and termination reports.
• Ensures effective recruitment, hiring, training, recognition, coaching, and counseling and other personnel-related matters are being handled appropriately throughout assigned departments.
• Coaches, mentors, and develops the management team as well as team members critical for the success of the restaurant, beverage outlets, and the company.
• Demonstrates a strong financial performance for their restaurants and the Company.
• Ensures that each restaurant and beverage outlet meets and exceeds budgeted financial goals.
• Monitors and maintains all cost control centers.
• Develops cost savings programs and strong follow-through on all systems in place.
• Monitors trends in all areas from sales to costs, cover counts, etc., and proactively reports on such to the VP of F&B.
• Works side-by-side with Shift Managers and Restaurant Managers to manage labor in real-time, by meal periods, and days of the week.
• Analyzes monthly Profit and Loss statements, developing accurate plans from them, implementing them, and following through on plans.
• Ensures there is keen oversight in place for all aspects of purchasing within the restaurant.
• Instills an expectation for restaurant and shift managers to maintain high standards in all areas of service, security, safety, cleanliness, and sanitation.
• Works closely with restaurant management teams to ensure the quality of all aspects of the restaurant, including the beverage, food, service, and physical structure.
• Regularly reviews guest feedback and comment cards, along with staff feedback.

Requirements:

• Possesses a high level of initiative and drive to build teams that can run a successful operation.
• Possesses knowledge of actual trends in covers, check averages, menu mix, and demand by meal periods, in real-time.
• Advanced knowledge of field concepts, principles, practices, and procedures.
• Strong supervisory and communication skills.
• Ability to work and manage in a union and union-free environment.
• Significant experience creating, tracking, and controlling financial metrics.
• Possesses the ability to make clear, concise decisions on their feet.
• Possesses an attention to detail in all areas of each operation.

Education and Experience:

• Must be 21 years or older.
• BA/BS in a related field.
• Eight (8) years of relevant experience with a minimum of five (5) years as a manager/director in a high-volume Food and Beverage operation.
• Previous experience managing team members covered by Collective Bargaining Agreements required.
• Previous experience as a member of a pre-opening/major expansion of a resort strongly preferred.
• Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission.
• Must have a NYS Food Handlers Permit.

Language Skills:

• Ability to read, analyze, and interpret documents, such as policy and procedure manuals and other related documents.
• Ability to respond to common inquiries from other Team Members or guests.
• Fluency in English required.
• Ability to write detailed instructions and correspondence.
• Ability to effectively present information in one-on-one and small group situations.

Mathematical Skills & Reasoning Ability:

• Ability to compute mathematical calculations.
• Ability to work with mathematical concepts such as probability and statistical inference.
• Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
• Ability to decipher various reports and maintain reports upon request with strong decision-making and problem-solving skills.
• Ability to work well under pressure and deadlines.

Physical Demands:

• The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job.
• While performing the duties of this job, the Team Member is regularly required to talk or hear.
• The Team Member is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools, or controls.
• The Team Member is occasionally required to reach with hands and arms and to sit, climb, or balance, and stoop, stretch, bend, kneel, crouch, or crawl.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Essential responsibilities include moderate physical ability such as lift or maneuver at least fifteen (15) pounds, and prolonged sitting during the shift.

Work Environment:

• The work environment characteristics described here are representative of those that must be met by Team Members while performing the essential functions of this job.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• The noise level in the work environment varies.
• When on the casino floor, the noise level increases to loud.
• When on the casino floor or other designated areas may be subjected to tobacco smoke.
• Must be able to handle intoxicated guests in a professional manner.

Equal Opportunity Employer:

• The Company is committed to achieving full equal opportunity without discrimination based on race, religion, color, sex, national origin, politics, marital status, physical disability, age, or sexual orientation or any other status protected by law.
• We welcome the strength of diversity in our workforce.