Director of Food and Beverage

Mission Statement: As the premier destination resort, our commitment is to provide a unique, exciting experience rooted in Traditional Tribal Hospitality. You are a part of our family; Welcome Home!

SUMMARY:

The Director of Food and Beverage oversees the successful coordination, administration and direction of all Food & Beverage activities for the property. Ensure that all activities of these departments are in alignment with the Mission, Vision, and Guiding Principles of the organization and are in full accordance with all operation policies & procedures, gaming regulations, and alcoholic beverage control laws.

In addition, the Director of Food and Beverage is responsible for promoting excellent guest service through promotion and adherence to the Coeur Spirit Program.

RESPONSIBILITIES:

• Coordinate with other departments within the Casino to maximize overall profitability of the property and attract new customers, while retaining existing customers through superior customer service and hospitality that builds brand loyalty.
• Manage the day-to-day operations of the Food and Beverage department; carries out supervisory responsibilities in accordance with the Casino’s policies and procedures.
• Create, develop, and implement an effective strategy of organization and set objectives for future growth and expansion.
• Foster and maintain positive staff relations.
• Continued training and development of staff, including assuring that all staff are certified in sanitation and safety techniques relating to food service.
• Formulate, administer, and enforce departmental policies and performance standards.
• Establish and maintain performance and profit objectives for short and long-term goals for the Food & Beverage areas.
• Negotiate items and pricing with vendors.
• Assist with the creation and evaluation of menu options for all food and beverage areas.
• Work with back of house staff to assure purchasing, receiving, and rotation of stock.
• Develop procedures to improve accountability.
• Coordinate with Human Resources to review employee concerns, evaluate needed changes, and implement potential solutions.
• Review and approve, as appropriate, all recommendations and suggestions to hire, transfer, suspend, lay-off, recall, promote, discharge, evaluate, assign, reward, or discipline all Food & Beverage employees.
• Respond to guest complaints/concerns/suggestions in a timely manner or delegate responsibility to the appropriate personnel.
• Establish appropriate staffing levels for all areas supervised.
• Proactively manage all aspects of financial measurement, to include, budget, food & labor cost control, and inventory control.