Catering Director - Casino jobs in Syracuse, NY

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:

• Hires, motivates, trains, coaches, mentors, and directs departmental managers that possess the aptitude to provide world class service as well as deliver excitement in order to ensure that Team Members receive sufficient leadership, guidance, and resources to accomplish established objectives
• Establishes department standards, guidelines and objectives and maintains other administrative processes such as budget and staffing to ensure proper planning and efficient operation of assigned areas
• Required to monitor food and beverage proposition to ensure Consistency and Quality while delivering with a Sense of Urgency, as well as responsible alcohol service and food service safety and sanitation
• Monitors and evaluates all reporting departments in order to ensure the proper planning for short and long-term strategies
• Monitors and evaluates performance of all restaurants and bars in order to facilitate ongoing improvement of operations and financial return.
• Required to review strengths and weaknesses of operations such as cost of sales, inventory par levels, and general policies and procedures in order to most effectively implement changes to improve operations and most efficiently allocate resources
• Conducts themselves in a gracious, kind, and warm manner that creates a sense of fondness, as well as professional, courteous, and responsive manner, which reflects positively on the company and its core values
• Other duties as assigned

 
WORKING CONDITIONS
Must have ability to:

Communicate effectively with all levels of Team Members, guests, and outside contacts

• Required to work effectively in a fast-paced environment
• Required to move around all work areas effectively and efficiently
• Required to work long hours, including nights, weekends, and holidays
• Required to work for extended time seated as well as on your feet

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:

• Attend required training sessions offered by the casino
• Obtain required license(s)
• Performs the duties described in compliance with local laws and regulations
• Responsible to take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco
• Knowledge of the ordinances, regulations, laws, policies, and procedures relating to the Team Member’s department
• Knowledge of the property’s programs to address problem gambling
• Consult with the appropriate individuals and maintain an effective system of written policies, procedures, and internal controls to ensure compliance with the state regulations and Systems of Internal Controls
• Responsible to take the appropriate steps to investigate exceptions, fraud, and potential violations and report such instances to the appropriate levels of management
• Report any acts of wrongdoing on behalf of any staff member that they have knowledge of
• del Lago provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training

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