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About the Role

The Director Food and Beverage will provide strategic and day-to-day leadership for food and beverage operations, aiming to achieve revenue and profit objectives while exceeding guest expectations through high-quality food and beverage service.

Responsibilities

• Develop a cohesive team focused on providing exceptional guest hospitality and culinary experiences.
• Adhere to the Company's ethics policy and follow established policies and procedures.
• Facilitate consistent meetings and one-on-ones with restaurant management for clear communication.
• Solicit and communicate feedback from FOH management and line-level team members to Executives.
• Collaborate with the management team to increase guest counts and foster guest loyalty.
• Prioritize decisions that benefit the guest, team members, and investors.
• Monitor and ensure the execution of annual marketing plans for assigned restaurants.
• Mentor Restaurant Managers and Shift Managers in developing local marketing programs.
• Liaise between restaurants and the Special Events team.
• Monitor and maintain appropriate Front of House (FOH) team member levels and staffing needs.
• Oversee and participate in recruiting and hiring high-quality team members.
• Ensure proper processing of newly hired team members in coordination with HR.
• Emphasize and implement thorough training for all team members.
• Facilitate and ensure annual performance reviews are completed.
• Ensure team member files are complete, including documentation for disciplinary actions, counseling, workman's comp, and terminations.
• Ensure effective recruitment, hiring, training, recognition, coaching, and counseling.
• Coach, mentor, and develop the management team and key team members.
• Demonstrate strong financial performance for assigned restaurants and the Company.
• Ensure all restaurants and beverage outlets meet or exceed budgeted financial goals.
• Monitor and maintain cost control centers and develop cost-saving programs.
• Monitor trends in sales, costs, and cover counts, and report proactively to the VP of Food and Beverage.
• Manage labor in real-time by meal periods and days of the week with shift and restaurant managers.
• Analyze monthly Profit and Loss statements, develop plans, implement them, and follow through.
• Ensure keen oversight of all purchasing aspects within the restaurant.
• Instill high standards in service, security, safety, cleanliness, and sanitation.
• Collaborate with restaurant management teams to ensure quality in all aspects of the restaurant, including beverage, food, service, and physical structure.
• Regularly review guest and staff feedback.
• Perform other assigned tasks.

Requirements

• Must be at least 18 years old.
• Ability to obtain the appropriate license pursuant to applicable statutes, rules, and regulations.
• BA/BS in a related field.
• Eight (8) years of relevant experience.
• Minimum of five (5) years as a manager/director in a high-volume Food & Beverage operation.
• Previous experience managing team members covered by Collective Bargaining Agreements.
• Previous experience as a member of a pre-opening/major expansion of a resort strongly preferred.
• Must have a NYS Food Handlers Permit.
• Ability to read, analyze, and interpret documents such as policy and procedure manuals.
• Ability to respond to common inquiries from team members or guests.
• Fluency in English required.
• Ability to write detailed instructions and correspondence.
• Ability to effectively present information in one-on-one and small group situations.
• Ability to compute mathematical calculations.
• Ability to work with mathematical concepts such as probability and statistical inference.
• Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
• Ability to decipher various reports and maintain reports upon request.
• Strong decision-making and problem-solving skills.
• Ability to work well under pressure and deadlines.
• Possesses a high level of initiative and drive.
• Possesses knowledge of actual trends in covers, check averages, menu mix, and demand by meal periods, in real time.
• Advanced knowledge of field concepts, principles, practices, and procedures.
• Strong supervisory and communication skills.
• Working ability with Microsoft Word, Excel, and Outlook.
• Ability to work and manage in a union and union-free environment.
• Significant experience creating, tracking, and controlling financial metrics.
• Ability to make clear, concise decisions on his/her feet.
• Attention to detail in all areas of each operation.
• Regularly required to talk or hear.
• Regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls.
• Occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Moderate physical ability such as lift or maneuver at least fifteen (15) pounds.
• Prolonged sitting during the shift.
• Must be able to handle intoxicated guests in a professional manner.
• Must be able to work varying schedules to reflect the business needs of the property.

Skills

• Food and beverage operations leadership
• Team development and management
• Guest service excellence
• Financial management and P&L analysis
• Cost control
• Marketing plan execution
• Recruiting and hiring
• Training and development
• Performance management
• Microsoft Word
• Microsoft Excel
• Microsoft Outlook
• Union and union-free environment management
• Decision-making
• Problem-solving
• Communication skills
• Supervisory skills
• Purchasing oversight
• Trend monitoring

Location

• New York City

Work Type

• Full-time
• Onsite

Experience Level

• Director level
• 8 years of relevant experience
• 5 years of management/director experience in high-volume Food & Beverage

Education Level

• BA/BS in related field

Salary/Compensations

• $131,330 - $159,140

About the Company

• Resorts World New York City strives to provide guests with world-class gaming, exquisite dining, and unique entertainment experiences.
• We are looking to hire an enthusiastic and dedicated team of professionals.

Equal Opportunity

• The Company is committed to achieving full equal opportunity without discrimination based on race, religion, color, sex, national origin, politics, marital status, physical disability, age or sexual orientation or any other status protected by law.
• We welcome the strength of diversity in our workforce.