SUMMARY
The Senior Director of Food and Beverage provides leadership and strategic planning to all facets of Food/Beverage operations and reports directly to the Vice President and General Manager. The Senior Director of Food and Beverage is the overall leader in the F&B Operation responsible for maintaining the quality and hospitality standards of the property and ultimately delivering financial and qualitative success. May issue a complimentary in accordance with the approved comp matrix.

SPECIFIC DUTIES AND RESPONSIBILITIES
The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job with or without reasonable accommodations. This list of duties and responsibilities is not intended to be all-inclusive, but a general illustration.

• As a leader, display at all times a professional and upbeat and positive attitude.
• Manages fine dining, fast casual and grab n go restaurants, lounges and bars, and other food & beverage service venues.
• Actively participate in strategic planning and execution in all facets of Terre Haute Casino Resort as a critical member of the senior leadership team.
• Analyze and monitor the operation reports as well as monthly and yearly financial statements to ensure that revenues, expenses and labor are meeting or exceeding budget goals.
• Develop annual budgets and business plans and works with the Food/Beverage team to achieve results.
• Responsible for specifications and quality of all food products.
• Assist department leaders with creating, implementing and monitoring action plans and new sales programs to maximize revenue and minimize costs to ensure that budgetary goals are met.
• Develop, implement and maintain new Food and Beverage offerings. Oversee menu development to ensure maximum quality, appropriate pricing and cost of sales.
• Monitor the coordination between the different venues to ensure smooth and efficient operations.
• Conduct assessments to review customer satisfaction and service recovery process.
• Select, train and mentor managers and supervisors to ensure quality job performance. Monitor the hiring of quality staff for all Food and Beverage areas.
• Establish communication channels to interact with customers in order to obtain their feedback and assist with the resolution of problems.
• Monitor accounts receivable, accounts payable, and purchase requisitions.
• Coordinates with the marketing department to develop and implement strategies for growing the business and to prepare for events and promotions.
• Delegate job tasks and responsibilities effectively and appropriately within Food and Beverage Departments while regularly reviewing staffing levels to maintain budgeted levels of employment.
• Ensure full compliance to operating controls, SOP’s, policies, procedures and service standards.
• Assist in the procurement of operating supplies and equipment and contracting with third-party vendors for essential equipment and services.
• Respond to internal and external audits to ensure continual improvement and safeguarding is achieved.
• Conduct daily inspections to identify damaged or worn utilities and facilitate repair or replacement.
  Other duties as assigned.

EDUCATION, TRAINING, AND EXPERIENCE

• Bachelor’s degree in business administration, Hotel and Restaurant Management, Hospitality Management or related major or if no degree, additional equivalent industry experience is required.
• 7-10 years of food and beverage management experience, preferably in a multi-outlet 24-hour operation.
• Excellent oral and written communication skills.
• Excellent computer skills with the ability to learn a new computer application quickly and follow the standards associated with it.
• Available to work when needed, including weekends, holidays, and nights.
• Ability to analyze planning documents results, and revise for continued improvement.
• Above average knowledge of wine, food & spirits
• A strong understanding of P&L statements and the ability to react with impactful strategies.

LANGUAGE ABILITY

• Ability to read, analyze and interpret the most complex documents.
• Ability to respond effectively to the most sensitive inquiries or complaints.
• Ability to write speeches and articles using original or innovative techniques or style.
• Ability to make effective and persuasive speeches and presentations on controversial or complex topics to top management, public groups, and boards of directors.

MATH ABILITY

• Ability to apply advanced mathematical concepts such as exponents, logarithms, quadratic equations, and permutations.
• Ability to apply mathematical operations to such tasks as frequency distribution, determination of test reliability and validity, analysis of variance, correlation techniques, sampling theory, and factor analysis.

REASONING ABILITY

• Ability to define problems, collect data, establish facts, and draw valid conclusions.
  Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

COMPUTER SKILLS

• Must possess intermediate PC skills. Microsoft Office experience required. MICROS or similar POS experience required.

CERTIFICATES AND LICENSES

• Candidate must obtain appropriate licensing and certifications as set forth by the IGC and the company.

SUPERVISORY RESPONSIBILITIES
The candidate will oversee and monitor the entire Food & Beverage Department. Minimum 7-10 years supervising direct reports in a high-volume establishment at least 7 years of multi-outlet management or above experience.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level is loud. Candidate will be exposed to smoke when on the casino floor.

CERTIFICATES AND LICENSES
Must be able to obtain and maintain an Indiana Gaming license.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee may also be required to lift, push, and pull up to 30lbs. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. The employee is subjected to circulate throughout the assigned areas, including the smoking area, actively observing guests during service.