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Director of Restaurants
ARIA Resort & Casino
Food & Beverage - Kitchen/Chef/Cook/Helper
Food & Beverage - Service/Food Server/Banquet/Cate
21 and over
Establish accountability processes for casual and fine dining; ensures compliance with the company’s status quo third party representation philosophy, company policies, legal requirements, and collective bargaining agreements.
Approve the employment and separation of Food and Beverage employees and is responsible for coordination of on-the-job training programs through department managers on a regular basis.
Handle all guest complaints in the Food and Beverage restaurants.
Responsible for obtaining maximum results in the utilization and appearance of the Food and Beverage areas, the quality levels, performance and standards of service.
Provide leadership in the development and monitoring of fine dining operations, fiscal budgets, and marketing strategies to produce both short-term and long-term profitability.
Support the Vice President and Director Food and Beverage in the development and implementation of the strategic plan and vision for the division consistent with the company’s objectives.
Provide leadership and direction in the execution and measurement of guest service standards within casual & fine dining operations to ensure continued growth and profitability.
Ensure all policies, procedures and practices are consistent with the company’s core service standards and brand attributes.
Coordinate the selection, purchasing, storage, inventory, maintenance and usage of all related Food and Beverage supplies and equipment.
Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness with in all areas of Food and Beverage.
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.
Develop new techniques of service towards maximum guest satisfaction at minimum operating costs.
Develop and maintain effective communications between all operating departments.
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 Avero 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 restaurant areas.
Perform other management duties as assigned.
Other related duties as necessary.
At least 5 years of management experience at a 4 or 5 Diamond property with high volume restaurant business, expertise in budgeting, forecasting and capital expenditures.
At least 8 years of experience in the direction and management of employees in a similar environment.
At least 4 years of wine and beverage service experience.
Possess overall knowledge of Food and Beverage preparation and presentation.
Good organizational skills to function effectively with attention to detail while meeting established deadlines.
Ability to establish guidelines for proper staffing to maximize efficiency and minimize labor costs.
Requires the ability to work in a fast-paced, busy environment while meeting deadlines.
Excellent customer service skills.
Able to lead and mentor a team.
Have interpersonal skills to deal effectively with all business contacts.
Professional appearance and demeanor.
Work varied shifts, including weekends and holidays.
Strong working knowledge of PC software (MS Word, Excel, Access, Outlook, etc.)
High school diploma or equivalent.
Able to effectively communicate in English, in both written and oral forms.
Previous management experience working in an environment signatory to a collective bargaining agreement.
College degree in the culinary arts, hotel or business administration.
Previous experience working in a similar resort setting.
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