Assistant Director Fine Dining Operations

Directs the overall front of house operations of the Fine Dining restaurants in the Food and Beverage Department 

• Assist the VP of Food and Beverage in establishing Food and Beverage strategy and positioning. Think strategically and operationally about factors such as food concepts, pricing, quality, marketing, price/value perceptions, customer satisfaction, employee training and development as they relate to the overall Food and Beverage products.  

• Directs the development and administration of controls for all phases of the department in an economical and profitable manner, while maintaining established standards 

• Assists with financial and business operating plans and capital expenditure plans that are consistent with the overall strategic positioning of the property. 

• Anticipates and reacts to changes in planning assumptions and alters plans as necessary. 

• Formally presents updates to plans and provides appropriate explanations and solutions to variances. 

• Responsible for actively building and retaining customer relations and acting as a mentor to managers and team members to provide superior customer service. 

• Drives elevated service goals in all outlets maintaining the highest standards of fine dining service 

• Hires, trains, motivates, evaluates, and supervises assigned personnel, coaches for success and continuing improvement of team member skills. 

• Recommends changes including hiring, promotion, demotion and release of personnel. 

• Implements new restaurant concepts with shared vision by the VP of Food and Beverage. 

• Stays abreast of industry trends, consumer preferences and expectations and competing restaurant offerings in the immediate market. 

• Bachelor's Degree in Hotel and Restaurant Management, Business Administration or related field preferred.  Either an associate degree (Hotel and Restaurant Management major preferred); graduate post high school two-year Culinary Arts School; or equivalent technical training in the food and beverage field is required. 

• Five to ten years of restaurant industry work.  Must have a thorough knowledge of all aspects of Food and Beverage operations pertaining to a hotel/casino or property of this size. 

• ·         Literate and fluent in English 

• Excellent guest service skills 

• Must be at least 21 years of age 

• Excellent communication skills, both verbal and written 

• Excellent interpersonal skills, with emphasis in relationship building 

• Good problem-solving skills 

• Ability to compile, compute, and analyze pertinent data needed for reports 

• Ability to negotiate with diverse departments 

• Ability to implement strategic vision and plan into day-to-day operations 

• Must possess financial abilities and cost control techniques and be capable of designing and engineering menus. 

• Must have the ability to be effective in a diverse organization and to tie operational challenges to strategic direction, with skills in organizational development and personnel assessment/development. 

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  Caesars Entertainment

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