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Executive Director of Culinary Operations
2 months ago
The Senior Director of Food and Beverage is responsible for leading the Food and Beverage Department at Casino Niagara, ensuring a world-class experience for guests and team members. This role requires a strategic thinker with excellent leadership and communication skills to drive business growth and excellence in service, quality, and promotion.
Key Responsibilities- Strategic Planning: Develop and execute the Food and Beverage business plan to meet budgetary, financial, service, and employee engagement performance objectives.
- Leadership and Development: Provide leadership, development, and mentoring to ensure the team consistently delivers best-in-class service, quality, and promotion to maximize profits.
- Operational Excellence: Ensure the continuous improvement and development of all Food and Beverage Directors, Managers, and Supervisors, as well as processes.
- Customer Service: Promote and maintain a respectful and motivating work environment for all associates, with a focus on positive associate relations and world-class customer service.
- Financial Management: Work closely with Finance to analyze data to ensure short- and long-term efficiency and profitability, reviewing financial data to determine areas of opportunity and implementing necessary changes.
- Menu Management: Analyze food procurement and pricing matrices to ensure menu prices reflect fluctuating food costs.
- Staffing and Inventory: Ensure appropriate staffing, assignments, liquor licensing, and inventory levels.
- Special Events: Partner with various operating departments regarding all aspects of special event delivery, ensuring specifications of events are effectively communicated and executed in a timely manner and executed to high standards.
- Quality Control: Ensure consistently high customer service standards are met across all outlets from casual through fine dining.
- Strategic Initiatives: Work with peers and senior leaders on continued development and improvement of strategic initiatives, opportunities, financial accountability, and guest experiences.
- Safety and Sanitation: Ensure all safety, sanitation, energy management, and preventative maintenance processes to ensure standards are consistently met.
- Communication: Open communication with direct reports concerning the progress and status of all operational functions.
- Company Values: Promote the values of Casino Niagara through leading by example and guiding staff in exhibiting these values in their daily duties.
- Work Environment: Work safely, and in compliance with OH&S policies and legislation.
- Flexibility: Flexibility to support a 24/7 operation.
- Education: Post-Secondary Diploma in Food and Beverage, Business Management, or equivalent in work experience.
- Experience: Minimum ten years' experience in directing multiple outlets in a high-profile and high-volume resort environment.
- Skills: Experience in budgeting and implementing financial processes and controls, strong customer service and Food and Beverage background with demonstrated proficiency in all aspects of the hospitality and service industries.
- Certifications: Smart Serve certification, Food Safety/Food Handlers Certification.
- Technical Skills: Excellent computers skills and system knowledge (Microsoft Office, POS, Purchasing/Inventory Management, and Time and Attendance systems).
- Leadership: Demonstrated leadership skills in business operations, including financial management, strategic planning, and organizational structure management. Ability to develop and cultivate positive relationships.
- Organizational Skills: Excellent organizational skills to effectively plan/manage multiple priorities.
- Results-Driven: Strong track record of driving results and performance for a department.
- Communication: Ability to deliver communications consistent with company philosophy.
- Empowerment: Empower and motivate by effectively delegating tasks, recognizing the strengths of others, and encouraging continuous development.
- Culinary Trends: Demonstrated understanding of culinary trends and technology.
