Presque Isle Downs, Inc.
Hard Rock Hotel & Casino Sioux City is an award-winning gaming destination with more than 675 slot machines, live table game action, first‑class amenities, and heart‑pounding entertainment. The property’s Hard Rock Hotel is a AAA Four Diamond rated hotel; a distinction which only five percent of the more than 28,000 properties approved by AAA achieve. Complementing the hotel and casino are three bars and two restaurants including Fuel American Grill and Main + Abbey, a AAA Three Diamond rated restaurant. Putting the ‘Rock’ in ‘Hard Rock’, guests are invited to experience the legends of music by exploring Hard Rock’s expansive memorabilia collection with iconic pieces from SLASH to Johnny Cash!
JOB SUMMARY The Director of Food & Beverage provides leadership and strategic planning to all facets of department operations to achieve revenue and customer service objectives.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Oversee the hiring, training, development and efficient management of Food & Beverage staff
Planned and organized workloads and staff assignments as well as trains, motivates and evaluates assigned staff
Established department standards, guidelines, and objectives, and maintained other administrative processes, such as budget and staffing, to ensure proper planning and efficient operation of the Food & Beverage department
Analyzed and monitored operation reports as well as monthly and yearly financial statements to ensure that revenues, expenses and labor were meeting or exceeding budget goals
Directed all food service outlets within the property, including concessions, restaurants, buffets, etc. by completing staff schedules, payroll, etc.
Directed restaurant and beverage operations to ensure maximum profitability, appropriate product quality, and safe production of all food for guests
Oversaw menu development to ensure maximum quality and appropriate pricing to implement new Food & Beverage offerings
Reviewed strengths and weaknesses of all food, beverage, and retail operations to most effectively implement changes to improve operations and most efficiently allocate resources
Communicated effectively with suppliers regarding product specifications to identify departmental needs for items and services while adhering to cost‑control procedures
Ensured guest satisfaction through constant interactions with guests and team members to develop customer loyalty
Attracted guests by participating in setting marketing policies and goals
Maintained and enforced compliance with applicable health, safety, food handling, and hygiene codes and standards
Performed other related duties as assigned
REQUIRED SKILLS AND ABILITIES
Demonstrated leadership and management skills
Demonstrated ability to strategize and plan over a one‑to‑three‑year period
Excellent customer service and interpersonal skills
Strong public speaking/presentation and communication skills
Ability to work under stress in a fast‑paced environment
Advanced knowledge of menu development, costing, labor management, food trends and service as well as overall restaurant operations preferred
Digital literacy in computer programs relating to the Food & Beverage department
EDUCATION AND EXPERIENCE
High school diploma or equivalent preferred
Bachelor’s degree in business administration, Hospitality Management or related field
Seven to ten years of progressive experience in a food & beverage environment preferred
Must obtain valid gaming license, where applicable
PHYSICAL REQUIREMENTS & WORKING CONDITIONS
The employee is required to stand for the duration of the shift.
While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear.
The employee may be required to lift up to 50 pounds.
The employee may be required to work long hours, including nights, weekends, and holidays.
The noise level in the work environment is usually moderate to loud.
The work environment may vary in levels of crowds, noise, and smoke, depending on the assigned station and customer volume.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability.
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JOB SUMMARY The Director of Food & Beverage provides leadership and strategic planning to all facets of department operations to achieve revenue and customer service objectives.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Oversee the hiring, training, development and efficient management of Food & Beverage staff
Planned and organized workloads and staff assignments as well as trains, motivates and evaluates assigned staff
Established department standards, guidelines, and objectives, and maintained other administrative processes, such as budget and staffing, to ensure proper planning and efficient operation of the Food & Beverage department
Analyzed and monitored operation reports as well as monthly and yearly financial statements to ensure that revenues, expenses and labor were meeting or exceeding budget goals
Directed all food service outlets within the property, including concessions, restaurants, buffets, etc. by completing staff schedules, payroll, etc.
Directed restaurant and beverage operations to ensure maximum profitability, appropriate product quality, and safe production of all food for guests
Oversaw menu development to ensure maximum quality and appropriate pricing to implement new Food & Beverage offerings
Reviewed strengths and weaknesses of all food, beverage, and retail operations to most effectively implement changes to improve operations and most efficiently allocate resources
Communicated effectively with suppliers regarding product specifications to identify departmental needs for items and services while adhering to cost‑control procedures
Ensured guest satisfaction through constant interactions with guests and team members to develop customer loyalty
Attracted guests by participating in setting marketing policies and goals
Maintained and enforced compliance with applicable health, safety, food handling, and hygiene codes and standards
Performed other related duties as assigned
REQUIRED SKILLS AND ABILITIES
Demonstrated leadership and management skills
Demonstrated ability to strategize and plan over a one‑to‑three‑year period
Excellent customer service and interpersonal skills
Strong public speaking/presentation and communication skills
Ability to work under stress in a fast‑paced environment
Advanced knowledge of menu development, costing, labor management, food trends and service as well as overall restaurant operations preferred
Digital literacy in computer programs relating to the Food & Beverage department
EDUCATION AND EXPERIENCE
High school diploma or equivalent preferred
Bachelor’s degree in business administration, Hospitality Management or related field
Seven to ten years of progressive experience in a food & beverage environment preferred
Must obtain valid gaming license, where applicable
PHYSICAL REQUIREMENTS & WORKING CONDITIONS
The employee is required to stand for the duration of the shift.
While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear.
The employee may be required to lift up to 50 pounds.
The employee may be required to work long hours, including nights, weekends, and holidays.
The noise level in the work environment is usually moderate to loud.
The work environment may vary in levels of crowds, noise, and smoke, depending on the assigned station and customer volume.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability.
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