Executive Director Food and Beverage

Principal Duties and Responsibilities:

Responsible for the oversight of Queen Baton Rouge and Ballys Baton Rouge dining outlets.

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 employee development retention strategies and employee 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 employee 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.

Develop and implement strategies to achieve F&B goals including menu planning promotions and operational improvements.

Create and update menus considering factors like cost seasonality and customer preferences.

Identify and resolve operational challenges such as staffing shortages supply chain issues or customer complaints.

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.

Competencies:

Effectively lead and motivate a diverse team of F&B professionals fostering a positive work environment and driving team performance.

Manage budgets control costs maximize revenue and understand financial statements.

Ensure high-quality guest experiences handle complaints effectively and build strong customer relationships.

Develop and implement strategies to achieve F&B goals including menu planning promotions and operational improvements.

Create and update menus considering factors like cost seasonality and customer preferences.

Identify and resolve operational challenges such as staffing shortages supply chain issues or customer complaints.

Maintain high standards for food and beverage quality ensure adherence to safety and sanitation regulations and implement quality control procedures.

Effectively communicate with staff suppliers and customers both verbally and in writing.

Manage inventory levels minimize waste and control food and beverage costs.

Ensure compliance with all relevant health safety and labor regulations.

Develop and implement training programs for F&B staff to enhance their skills and knowledge.

Utilize technology such as point-of-sale (POS) systems and inventory management software to improve efficiency and accuracy.

Adjust to changing market conditions customer preferences and operational challenges.

Negotiate contracts with suppliers and vendors to secure favorable pricing and terms.

Make sound decisions based on available information considering the potential impact on various stakeholders.

Supervisory Responsibility:

Yes

Work Environment:

The hospitality industry is a 24 Hour 365-day operation. This position will primarily be indoors under controlled temperatures. Occasional exposure to outdoor climates

Physical Demands:

Frequent: standing walking lifting up to 50 pounds

Frequent: sitting kneeling reaching pulling pushing and with repetitive movement of fingers legs arms and hands

Speech and Vision abilities are required.

• 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: $92771 annual salary
  

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  Equal Opportunity Employer
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Required Experience:

Director