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Director of Food & Beverage
Vdara Hotel & Spa
Food & Beverage - Beverage/Bartending/Cocktails
Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over
Support the General Manager in the development and implementation of the strategic plan and vision for the division consistent with the company’s objectives.
Provide leadership in the development and monitoring of division operations, fiscal budgets, and marketing strategies to produce both short-term and long-term profitability.
Provide leadership and direction in the execution and measurement of guest service standards within the reporting areas in the Food and Beverage Division to ensure continued growth and profitability.
Ensure all policies, procedures and practices are consistent with the company’s core service standards and brand attributes.
Assist with the research, development, evaluation and implementation of new venues, products, services, technology and processes to ensure company’s competitive position in anticipation of changing customer needs within the dynamic hospitality environment.
Develop new techniques of service focused on quality, maximum guest satisfaction and profitability.
Provide leadership for the division’s Human Resources element with responsibilities to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training, and succession planning processes that encompass the company’s diversity commitment.
Establish accountability processes for division; ensure compliance with the company’s status quo third party representation philosophy, company policies, legal requirements, and collective bargaining agreements.
Create and implement OSE strategy across all outlets, including but not limited to design review, sourcing, warehousing, distribution and cost controls.
Create and manage entire F&B compendium working in conjunction with Finance, through weekly review of reports and schedules with the goal of maximizing productivity.
Approve the employment and termination of Food and Beverage employees.
Obtain maximum results in the utilization and appearance of all Food and Beverage areas.
Review POS pricing / maintenance issues to ensure proper check handling procedures followed.
Create and manage proper policies and procedures for Manager comps and voids.
Utilize management tools to maximize sales, drive profits, manage labor and control costs.
Able to maintain the quality levels, performance and service standards of all Food and Beverage areas.
Develops new and analyzes existing procedures and special promotions that will improve guest patronage under the guidelines of the company’s policies.
Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff and personnel.
Other related duties as necessary.
At least 5 years management experience at a property with banquet business, expertise in cost control, staffing allocation, and forecasting.
At least 2 years advanced wine and beverage service knowledge necessary.
At least 3 - 5 years experience in the direction and management of employees and the overall knowledge of food and beverage preparation and presentation.
Food and Beverage experience in a major hotel/resort complex including the handling multi-unit food and beverage departments.
Previous management experience working in an environment signatory to a collective bargaining agreement necessary.
Working knowledge of high quality OSE operation.
Strong organizational skills and strong attention to detail with the ability to effectively meet established deadlines.
Excellent interpersonal skills to deal effectively with guests, management, employees and other outside contacts.
Able to attend company business in Las Vegas and other jurisdictions.
Strong written and verbal communication skills.
Excellent customer service skills.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
Applicable knowledge of PC software (MS Word, Excel, Access, Outlook, etc.).
Bachelor’s degree in Culinary Arts, Hotel, Business administration or related field.
Able to effectively communicate in English, in both written and oral forms.
Previous experience working in a similar resort setting.
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