Director of Restaurants (Caesars Palace LV)

FUNCTIONAL RESPONSIBILITIES 

Strategic / Leadership 
• Position reports directly to the Vice President of Food and Beverage. Candidate has functional oversight of majority of CP Restaurant Operations including fine dining and casual dining.  
• Required to develop a business plan that will support global initiatives. This business plan will include initiatives that will support food and beverage quality and associated costs, employee development and retention strategies, employee productivity benchmarks, management succession planning and business growth. 
• Candidate is responsible for exceptional service standards across all Caesars Palace restaurants. A modern attitude is essential to compete within the luxury category. A proven track record in a similar position with similar multi outlet dynamics is a prerequisite. 
• Candidate must effectively plan, execute, and represent property wide entertainment calendar, surrounding, sports, holidays, and events. These promotional events: tasting menus, visiting chefs, product promotion, wine / beer events, etc., are required. 
• Mobile 5 Star and AAA 5 Diamond service criteria are standard operating procedure for all Caesars Palace service employees. 
• Demonstrates a hands-on approach and designs an efficient Caesars Palace Food and Beverage profile  
• This position is the creative author for fine dining and casual restaurants. The successful candidate has experience engaging with promoters and their marketing teams. 
• Bench marks the city and understands the competition. Works with marketing on activation of outlet promotions and advertising plans. 
• Effectively oversees the restaurant group sales team and drives incremental large party business into multiple restaurant tiers. 
• The candidate will promote cross department relationships and always encourage productive attitudes –. 
• Effectively manages our partnered restaurants’ managers, chefs, and owners. Provides interface on costs per covers and expense control. May involve occasional partner business travel and hotel arrangements. 

Financial 
• The candidate must work in collaboration with the Director of Beverage. Must be effective dealing and negotiating with marketing, finance, and senior leadership to effectively earn capital for funding internal, food and beverage projects (concept builds, uniforms, equipment, product, glassware, printing, etc). 
• The candidate effectively understands the financial statement and engages with subordinates on monthly reviews and financial action plans. Experience reviewing financial statements and developing short-, medium- or long-term improvement strategies. 
• Develops annual budgets based on year over year performance and develops strategies to grow revenue per cover and effectively manage costs per cover. 
• Controls variable labor to the HOM team standards. 
• Creates accurate China, glass, and silver par stocks. Controls floor inventory levels and effectively demonstrates the ability to affect reductions of the daily expense. 
• Is effective using all systems on property and designs salesmanship initiatives to drive average food and beverage checks. 


Continuous Improvement / Total Service 
• The Director will co-chair the food and beverage “lean program” and accelerate the use of continuous improvement tools. 
• Candidate must have participated in kaizen events and demonstrate the ability to design and execute relevant strategies to support event objectives. 
• Can show results with Total Service improvement strategies. Designs creative service programs to drive positive shifts of non-A’s to A’s. 
• Required to be a driver of Spotlight 4 behaviors. Trains and coaches’ staff to exceed the needs of the customer and delight them with upbeat service technique. Meets the minimum requirements of the Best Mark Pace Reports. 

BASIC DUTIES 
• Effectively manages a diversified team of managers, partners, and operators. Can accurately delegate job assignments to direct reports, provides measurements of results and constructive feedback. 
• Maintains a no compromise, unconditional set of service expectations. Holds all employees to the same critical eye. Ensures that the team is fully prepared with proper training and adequate supplies. 
• Candidate will apply progressive documentation whenever service defects occur. Ensures that a fair and productive environment exists for employees. Maintains a productive relationship with union officials. 
• Enforces strict dress code and uniform appearance standards. 
• Expected to spend 80% of day on the floor and 20% of day on administrative duties. Is required to see direct reports daily, to meet once a week with direct reports with a pre-established agenda and to hold weekly leadership meetings. Candidate is required to attend all relevant meetings 
• Ensures a daily sanitation c