Food & Beverage Director
The Downs Racetrack & Casino, Albuquerque, New Mexico, United States, 87101
Food & Beverage Director
Oversees the culinary operations of The Downs that range from casual to fine dining. Prepares an annual budget and achieves established financial goals throughout the year through proper forecasting, cost controls, and labor management. Review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and Profit & Loss financial statements. Oversees the ordering and monitoring of all food and kitchen wares and engineers all menu items to maintain the proper stock and margins. Ensures standardization of recipes and plate presentation for all venues and catered events. Exercises creativity in menu development and shows a flair for experimentation to appeal to guests. Leads the culinary team in identifying, evaluating, and developing strategies to enhance revenue, increase profitability, and increase guest satisfaction with the department's services and facilities. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security and also ensures the maintenance of accurate and timely records for purposes of assessing training needs and taking corrective action. Monitors administrative work of direct reports for accuracy, timeliness, and compliance with policies and procedures. Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning. Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement. Confers with supervisor to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions. Attends meetings and training sessions to help enhance business goals. Strong technical literacy, knowledge of Microsoft Office Suite software, with proficiency in Excel, as well as payroll management, purchasing, inventory management, and Micros point of sale systems. Understanding of the region as well as a willingness to learn and understand local customs, knowledge, and culture. Must be able to work any shift, weekends, holidays, and special events, as needed. Must be at least 21 years of age. Diploma from a 4-year accredited college or university program as well as experience at the Executive Chef/Senior Management level in a multi-outlet food and beverage operation, with supervisory experience of a large multi-tiered team. Record of leadership excellence as well as partnering ability. Record of team management, organizational, and coaching skills. At least 5 years of experience as a Casino Food and Beverage Director or Assistant Director. Experience working with accounting to create various financial reports. Regular exposure to bright lights and high noise level. Some exposure to second hand smoke. Regularly required to stand or walk for prolonged periods of time. Must be able to occasionally push or pull up to 50 pounds.
Oversees the culinary operations of The Downs that range from casual to fine dining. Prepares an annual budget and achieves established financial goals throughout the year through proper forecasting, cost controls, and labor management. Review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and Profit & Loss financial statements. Oversees the ordering and monitoring of all food and kitchen wares and engineers all menu items to maintain the proper stock and margins. Ensures standardization of recipes and plate presentation for all venues and catered events. Exercises creativity in menu development and shows a flair for experimentation to appeal to guests. Leads the culinary team in identifying, evaluating, and developing strategies to enhance revenue, increase profitability, and increase guest satisfaction with the department's services and facilities. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security and also ensures the maintenance of accurate and timely records for purposes of assessing training needs and taking corrective action. Monitors administrative work of direct reports for accuracy, timeliness, and compliance with policies and procedures. Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning. Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement. Confers with supervisor to review achievements and discuss needed changes in goals or objectives resulting from current or projected future status or conditions. Attends meetings and training sessions to help enhance business goals. Strong technical literacy, knowledge of Microsoft Office Suite software, with proficiency in Excel, as well as payroll management, purchasing, inventory management, and Micros point of sale systems. Understanding of the region as well as a willingness to learn and understand local customs, knowledge, and culture. Must be able to work any shift, weekends, holidays, and special events, as needed. Must be at least 21 years of age. Diploma from a 4-year accredited college or university program as well as experience at the Executive Chef/Senior Management level in a multi-outlet food and beverage operation, with supervisory experience of a large multi-tiered team. Record of leadership excellence as well as partnering ability. Record of team management, organizational, and coaching skills. At least 5 years of experience as a Casino Food and Beverage Director or Assistant Director. Experience working with accounting to create various financial reports. Regular exposure to bright lights and high noise level. Some exposure to second hand smoke. Regularly required to stand or walk for prolonged periods of time. Must be able to occasionally push or pull up to 50 pounds.