Catering Director - Casino directs the total catering operation including booking, selecting and pricing menu items, hiring permanent and temporary employees, acquiring and renting equipment, and supervising staff. Oversees the preparation and service of food and refreshments. Being a Catering Director - Casino requires a bachelor's degree in area of specialty. Typically reports to top management. The Catering Director - Casino manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. Extensive knowledge of department processes. To be a Catering Director - Casino typically requires 5 years experience in the related area as an individual contributor. 1 to 3 years supervisory experience may be required. (Copyright 2024 Salary.com)
The Director of Food and Beverage is responsible for directing all aspects of property operations Food and Beverage for the casino in accordance with company policy and federal, state, and local health regulations; responsible for achieving revenue and income objectives, market share and customer service objectives; establishes departmental policies and procedures; develops and monitors departmental budget(s) to ensure profitable operation of the food and beverage departments as well as minimize operating expenses. To create and foster an environment that supports and rewards Team Members for providing an exciting environment and World Class Service by delivering Old-World Hospitality and Charm. The Director of Food and Beverage is accountable for cross-functional partnerships as well as responsible to lead, inspire and develop his/her constituent.
GENERAL ACCOUNTABILITIES
The following statements are intended as general illustrations of the work in this class and are not all- inclusive:
WORKING CONDITIONS
Must have ability to:
Communicate effectively with all levels of Team Members, guests, and outside contacts
JOB QUALIFICATIONS
The Director of Food and Beverage is required to possess knowledge of and experience with property operations as well as food and beverage operational planning and analysis. Knowledge of food production and preparation techniques. Familiarity with effective food service techniques and sales strategies. Knowledge of and experience in the Culinary Arts field. Understanding of company and property-specific policies and procedures. These skills and abilities are typically acquired through the completion of a bachelor’s degree in hotel and restaurant management or related field in addition to a wide variety of hands-on experience, special training, apprenticeships, internships, and seminars typically acquired through a minimum of seven years progressive managerial experience in the food and beverage industry, or through completion of a high school education and ten years of related experience. Must have a gregarious personality, optimistic outlook, passionate about the business, proven track record of leading, inspiring, developing, and motivating constituents, proven track record of success in service excellence, financial and analytical aptitudes, adaptive management style, training advocate, attention to quality details, great communication skills and know how to deliver excitement.
(Note: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.)
COMPLIANCE RESPONSIBILITIES
In addition to the other duties described herein, every Team Member has the following responsibilities related to compliance with laws and regulations:
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0 Catering Director - Casino jobs found in Clay, NY area