Director of F&B

Kickapoo Lucky Eagle Casino
Jul 17, 2017
Jul 19, 2017
Job Type
Full Time
Reports to
General Manager
Scope of Position
The Food and Beverage Director will oversee the Food and Beverage operation and provides direction with the assistance of department heads.
The following are examples only and are not intended to be all inclusive or restrictive; other duties may be assigned as necessary.
Essential Functions
An individual must be able to successfully perform each essential function of this position listed below with or without reasonable accommodation.
Supervisory Responsibilities
Supervises day-to-day activities; provides training, planning, assigning and directing work; interviews and hires; appraises performance, rewards, and disciplines employees; corrects and approves time cards, schedules time off, and posts shift bids; and addresses complaints and resolves problems.
Other Responsibilities
  • Performs all functions in accordance with applicable Tribal, Federal and other laws and gaming regulations and Kickapoo Lucky Eagle policies and procedures.
  • Ensures the highest possible standards of guest service are provided and listens and responds to guest and employee concerns and questions.
  • Assists in the creation, development, and implementation of an effective strategy designed to maximize profitability by ensuring revenue opportunities meet or exceed expectations while prudently utilizing available resources.
  • Ensures appropriate number of qualified employees are recruited for and retained to ensure products and services offered exceed the expectations of external guests and internal customers.
  • Monitors and ensures expenses remain within operational projections or approves variances as may be necessary to ensure property wide revenue producing capabilities are maintained.
  • Facilitates the flow of information throughout the department by organizing and presiding over regularly scheduled meetings with department employees and management.
  • Reviews operations and makes recommendations to General Manager. Participates in budgeting process for property.
  • Investigates and resolves complaints regarding food quality, service, or beverage quality.
  • Monitors food preparation methods, portion size, garnishing and presentation of food in order to ensure food is prepared and presented in an acceptable manner.
  • Monitors budgets and payroll records and review financial transactions in order to ensure that expenditures are authorized and budgeted.
  • Monitors compliance with health and safety regulations regarding food presentation.
  • Establishes standards for personal performance and guest service.
  • Reviews work procedures and operational problems and determines ways to improve service, performance and safety.
  • Organizes and directs workers training programs, resolves personnel issues, hires new staff and evaluate employees' performance in dining and facilities with assistance from department heads.
  • Reviews menus and analyzes recipes in order to determine labor and overhead cost and assignment of pricing guidelines.
  • Monitors employee and patron activities in order to ensure liquor regulations are followed.
  • Arranges for equipment maintenance and repair along with services in waste removal and pest control.
  • Attends, and satisfactorily completes all required training as assigned and required.
  • Manages and maintains security of confidential information entrusted to position.
Marginal Functions
  • Other duties as assigned.
Essential Competencies
An individual must be proficient in each of the competencies listed below to successfully perform the responsibilities of this position.
  • In-depth knowledge of restaurant front and back of the house operations and good working knowledge of kitchen operations.
  • Extensive knowledge of food service equipment.
Skills and Abilities
  • Ability to use office equipment, P.O.S systems and computers including various software programs with strong skills in Microsoft Office.
  • Ability to handle multiple tasks and job duties simultaneously.
  • Must be highly motivated, organized and methodical.
  • Critical thinking- Evaluates arguments or propositions; makes judgments that can guide the development of beliefs and taking action. Discovers a rule or principle underlying the relationship between two or more objects and applies it to solving a problem.
  • Results oriented- Organizes and carry out courses of action to manage likely situations. Makes things happen and achieves practical results. Makes sacrifices and works well for big returns.
  • Problem solving- Recognizes problems and devises and implements plan of action. Evaluates progress and revises plan as needed.
  • Setting goals and measuring performance- Understands work requirements and improves levels of competence. Sets goals and considers strategies to select those that balance progress toward goals against unwanted costs. As the task evolves monitors and measures the accumulating effects of the situation. Uses performance measures to improve work processes.
  • Managing Human Resources- Assesses knowledge and skills and distributes work accordingly, evaluates performance, and provides comments and feedback. Assesses needs and obtains training resources for workplace learning activities.
  • Exercises leadership- Communicates thoughts, feelings, and ideas to justify a position. Encourages, persuades, and convinces others to maintain high standards. Uses an appropriate leadership style for different situations. Responsibly challenges the status quo. Establishes credibility through competence and integrity.
  • Creates and maintains motivation- Includes activities that may help a supervisor and subordinate work together and activities which may lead to an environment conducive to efficient work.
  • Mathematical Skills: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals, and work with mathematical such as probability and inference.
  • Language Skills: Excellent oral and written communications skills. Spanish or other language skills a plus.
  • Reasoning Ability: Ability to define problems, collect data, establish facts, and draw conclusions. Ability to understand complex instructions and material. Ability to mentally process abstract ideals.
Physical Activities
The physical activities described here are representative of those that must be met and are encountered by an employee to successfully perform the essential functions of this job.
  • While performing the duties of this position, the employee is regularly required to stand, sit, walk, bend for extended periods; reach with hands and arms; talk and listen on a regular basis.
  • The employee must be able to concentrate for prolonged periods.
  • Specific vision abilities required by this job include close vision, distance vision, peripheral vision and depth perception.
  • The employee must be able to communicate effectively in person or using telecommunications equipment.
  • The employee must have the hand-eye coordination and manual dexterity to operate a keyboard, touch-screen display, telephone and calculator.
  • Lift, push and pull up to 25 lbs.
Work Environment
The work environments described here are representative of those that must be met and are encountered by an employee to successfully perform the essential functions of this job.
  • Ability to work for extended periods in an office under artificial fluorescent lighting.
  • While performing the duties of this job, the employee is frequently exposed to smoke, toxic materials, air contaminants, noise, and temperature extremes.
  • The employee must be able to perform under pressure and work long hours under stressful conditions.
  • The employee may be exposed to the risks associated in attempting to resolve issues with difficult guests and extremely irate staff members.
An individual must have the following job availability to perform one or more essential functions of this position.
  • Location: 794 Lucky Eagle Drive, Eagle Pass, TX 78852
  • Flexibility: The employee may need to work nights, weekends, holidays and/or extended hours if required.
Traveling may necessary to perform one or more essential functions of this position.
Education and Experience
  • Certification in Culinary Trade or related area from a culinary school; or six to ten years' related experience and/ or training or an equivalent combination of education and experience.
  • At least 5 year operation experience in free standing or casino restaurant culinary operations or culinary related management experience.
  • Proven experience in driving profitability through the knowledge and prior practice of menu engineering, effectively managing cost controls and payroll management is essential.
Other Criteria
  • Must be at least 18 years of age.
  • KTTT Gaming Commission Gaming License..... click apply for full job details

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