Director of Food & Beverage

The Director of Food and Beverage is responsible for managing and overseeing all aspects of the administration and daily operations of the Food and Beverage department. The Director of Food and Beverage will perform all duties within the guidelines of the Seneca Gaming Corporation’s policies and procedures, Internal Control Standards and objectives.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:
1.    Clearly describes, assigns and delegates responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquets, kitchens, stewarding, beverage services and remote outlets.
2.    Recommend restaurant opening and closing times, new venue ideas and staffing levels to the Assistant General Manager
3.    Conduct regular cover count, check average, food and beverage costs and projection analysis to maximize profitability.
4.    Monitor the budget to ensure that the department runs efficiently in order to achieve established fiscal and performance goals, and recommends changes to enhance profitability.
5.    Develop new or refreshed menu selections for our guests to ensure creativity, seasonality, and variety on a quarterly basis. Use market research and analysis to justify changes.
6.    Develop new or revised restaurant/bar/ dining concepts as part of development of all F&B offerings, in sync with overall property plans.  
7.    Develop, assist and implement Food and Beverage policies, procedures, training plans and manuals
8.    Responsible for Info genesis programming in conjunction with internal controls policy. 
9.    Responsible for the development and implementation of training programs for all areas of the Food and Beverage department.

STANDARD REQUIREMENTS:
1.    Develops, mentors and trains enrolled Seneca Nation members for future senior management positions within the company.
2.    Oversees departmental administrative matters and ensures HR is consulted as appropriate.  Meets with direct reports on a daily basis, shift managers on a monthly basis as a group and at least weekly with each shift manager individually. Holds department meetings no less than 4 times per year, to review business objectives and tracking of monthly, quarterly and annual budget targets. 
3.    Ensures effective recruitment, hiring, training, recognition, evaluation, coaching and discipline, terminations and other personnel related issues.
4.    Responsible for ensuring the department adheres to all company policies and internal controls, including but not limited to Compact, Human Resources, TERO compliance guidelines, TIPS, inventory and quality controls, GITCA, and Purchasing.
5.    Prepares the annual budget and monitors to ensure attainment of goals.  Manages labor and scheduling to ensure adequate coverage at all times while minimizing overtime.
6.    Liaise with other department/company management to ensure consistency and smooth flow of information, policies and procedures.  
7.    Maintains a strong network of contacts throughout the industry to facilitate both formal and informal gathering of information.
8.    Runs the department and design policies and training that result in exceptional customer service to all patrons. Maintains a professional work environment with supervisors, managers and staff.
9.    Keeps abreast of industry trends, new technology and practices as they relate to his/her area(s) of responsibility.
10.    Must complete all required SGC Training programs within sixty (60 days) from commencement of employment. 
11.    Attends all necessary meetings to stay informed; including company and community meetings.
12.    Oversees an operation that is 24/7 and requires hours that can extend up to 60 hours per week or more, and be inclusive of work weeks that consist of 6 or 7 days. This individual is on-call and requires accessibility 24/7.
13.    Perform any other duties as assigned.

QUALIFICATIONS/REQUIREMENTS:
1.    Must demonstrate leadership, fairness and sensibility to the customers and employees.
2.    Must possess ability to instill a sense of pride and personal responsibility in subordinate employees.

Education/Experience:   
1.    Must be 18 years of age or older upon employment.
2.    Bachelor’s degree in food service management or a related field is required; master’s degree preferred
3.    Ten (10) years of professional experience in the field of food and beverage required with at least five (5) at the manager/director level. 
4.    Must have multi-unit food and beverage experience in high volume resort overseeing budget, cost control, guest service, employee engagement and internal controls, safety and sanitation and direct responsibility for supervising loss prevention and alcohol responsibilities. 
5.    Must