Director Food and Beverage

About Ballys Corporation

Ballys Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Ballys owns and operates 19 casinos across 11 states along with a golf course in New York and a horse racetrack in Colorado and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle UK expands its international reach. It also owns Bally Bet a first-in-class sports betting platform Bally Casino a growing iCasino platform Ballys Interactive International division (formerly Gamesys Group) a leading global interactive gaming operator and a significant economic stake in Intralot S.A. (ATSE: INLOT) a global lottery management and services business.

With 11500 employees its casino operations include approximately 17700 slot machines 630 table games and 3950 hotel rooms. Ballys also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas.

The Role:

The Director of Food & Beverage is responsible for the overall operation and success of the restaurant food and beverage aspects of the Food & Beverage Department. The Director of Food & Beverage provides strategic leadership guidance and direction on food and beverage concepts initiatives and operational decisions which directly result in year over year improvements in guest satisfaction scores improved product quality and increased operational profitability. The Director is responsible for the management training team member engagement and overall direction of the department staff. Additionally the Food & Beverage Director partners closely with Catering and Beverage leadership to ensure an optimal best in class guest service experience while safeguarding company assets and upholding the highest of food and beverage integrity.

Responsibilities:

Creates and implements best in class service plan team and concepts for all restaurant outlets.

Develops business plans that support company initiatives and enhance quality and service associated costs team member development retention strategies and team member productivity benchmarks.

Continuously evaluates department operations and performance to identify strategies to increase revenue profitability and guest satisfaction.

Monitors fiscal budget KPIs yield management of restaurant inventory operations of assigned departments and marketing strategies to produce both short-term and long-term profitability.

Maintains occupational knowledge and skills pertaining to all food items and alcoholic beverages by conducting research and attending seminars educational workshops classes and conferences.

Drives results through staff professional development and appropriate training programs that monitor results through evaluation inspection and analysis.

Ensures effective structures processes positions and performance management systems are in place for restaurant beverage and catering operations.

Ensures proper health and safety measures and food quality assurance standards are in place and met at all times.

Partners with Human Resources to attract develop and retain talented and well-suited people in a timely manner in order to support the strategic priorities of the enterprise.

Creates succession plans to mentor team members for leadership roles and support team member engagement.

Drives results through staff development and appropriate training programs; monitors results through evaluation inspection and analysis.

Manages mentors and develops a high-performing Food and Beverage Management team; delegates job assignments to direct reports and provides measurement of results and constructive feedback.

Monitors and evaluates all daily departmental activities to ensure the successful day-to-day management of all bars venues catering and related operations.

Identifies and implements new trends for operations assists in the development of menus and provides sound decision making in handling difficult business situations.

Advises in department-related issues such as the planning of special promotions and events and provides the necessary expertise to ensure the successful implementation of plans.

Performs other duties as assigned to support the efficient operation of the department.

Qualifications:

Bachelors Degree in Hotel/Restaurant Management Business Administration or related field preferred.

Minimum ten (10) years Food & Beverage experience in the casino restaurant and/or hotel industry required.

Minimum seven (7) years progressive supervisory and managerial experience directing leading and coaching others to exceed organizational standards.

Must possess advanced knowledge in liquor/beer/wine product and mixology.

Ability to prepare understand present and analyze business strategies advanced proficiency in budgeting P&L and business planning mandatory.

Intermediate proficiency in Microsoft Outlook Word Excel and Power Point.

Proven managerial problem-solving critical thinking skills with the ability to exercise independent judgment.

Ability to identify and prioritize issues delegating as appropriate to drive to measurable results.

Must possess demonstrated leadership ability as well as organizational and strategic agility.

Demonstrated ability for people development by mentoring motivating coaching consistently providing feedback and holding them accountable.

Requires experience across a broad spectrum of food & beverage quality and price points (i.e. fine dining casual dining quick eats bars high-end beverage service etc.).

An equivalent combination of education and progressive relevant and direct experience may be considered in lieu of minimum educational/experience requirements indicated above.

• Please note this job description is not designed to cover or contain a comprehensive listing of activities duties or responsibilities that are required of the employee for this job. Duties responsibilities and activities may change at any time with or without notice.
  
  Target Salary Range: $91400- $94142 annual salary
  

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  Equal Opportunity Employer
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Required Experience:

Director