The Director of Food and Beverage position is responsible for the overall management of all food and beverage outlets within all Osage Casino properties. The F&B Director provides effective leadership and direction to all food and beverage employees. Ensures the efficient and profitable operations of the food outlets while maintaining and establishing service, quality, and profitability standards. Enthusiastically promotes Osage Casinos culture of superior guest service and actively builds long-lasting guest relationships. Responsible for effective internal and external communications, exercising appropriate judgment and decision-making skills, and ensuring all departmental operations are monitored and conducted satisfactorily. Also ensures effective employee training programs, tactical and strategic budget development, and implementation; interfaces with other departmental and operations personnel to communicate and/or coordinate with those individuals to enhance overall company profits.

This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive.

MINIMUM QUALIFICATIONS:

• Must be a minimum of 21 years of age.
• Requires bachelors degree in Business Administration, Management, Hospitality Food Beverage Management, or a related area from a four-year college or university plus seven (7) or more years of progressively responsible leadership experience in a casino high volume food beverage setting.
• OR - Twelve (12) years of progressively responsible experience in food and beverage venues, or equivalent combination of education plus director-level management experience will be considered in lieu of Casino Gaming Operational experience.
• Casino Gaming Operations Food Beverage experience preferred.
• Extensive knowledge of start-up operations and new concepts is strongly preferred.
• Prior food and beverage experience must contain a proven history of identifiable experience within each of the following areas:
  • Administrative and regulatory compliance
  • Banquets, catering, and events
  • Casino marketing and promotions
  • Concept design and branding
  • Cross functional communication skills with other departments
  • Employee recruitment and onboarding
  • Employee training
  • Employee coaching and development
  • Financial reporting and analysis
  • Gaming and Hospitality (Tribal gaming and hospitality strongly preferred)
  • Menu planning, design, and creation
  • Inventory and warehouse management
  • Kitchen, line, and back-of-house operations
  • Labor management, scheduling, and analytics in a casino environment
  • Organizational structuring and development
  • Payroll reporting and analysis
  • Player complimentaries
  • Point of sale and other food and beverage systems
  • Product cost build-up experience in an automated environment
  • Product and service procurement and purchasing
  • Vendor relations
  • Workplace safety and handling kitchen, storage and serving
• Required to pass a pre-employment drug screening and obtain and maintain an Osage Nation gaming license, food handlers, and liquor licenses.
• Required to maintain a valid Drivers License.
• Required to provide documents to show the applicant is eligible to work in the United States.
• Osage, Native American, and Veteran preference shall apply to all positions at Osage Casinos.
• Applicants must be able to perform all essential functions of job duties with or without reasonable accommodation.

COMMUNICATION:

• Ability to forge and maintain relationships with all Food and Beverage employees across all properties.
• Must keep informed of company information and communications.
• Conducts one-on-one meetings with direct reports, soliciting input from employees.
• On an individual basis or in a group format, explains why, shares information, and communicates the purpose of decisions to applicable staff.
• Ensures company information provided by management is effectively communicated.

DEPARTMENT OPERATIONS:

• Innovative recipe development that is integrated with quarterly menu reengineering.
• Effective menu re-engineering using sales abstracts, patron and quality assurance feedback and marketing pricing strategies to optimize new patron acquisition and established player retention.
• Allocates appropriate resources to ensure that projects, enhancements, and support is/are completed within committed time, scope, and budget.
• Ensures assigned staff accurately prepare detailed daily, weekly, and monthly operating and management reports as needed.
• Continuously analyzes operations and recommends improvement, and effectively relates ideas for improvements, as well as soliciting employee input.
• Evaluates, negotiates, and provides recommendations for relevant contracts in accordance with authority.
• Provides the direction to ensure effective tactical and strategic plans are implemented and designed to maximize both short and long-term operating profitability.
• Ensures appropriate number of qualified employees are recruited for and retained to ensure services offered exceed the expectations of external and internal guests as well as regulatory requirements.
• Responsible for the selection, training, coaching and performance evaluation of all assigned staff. May recognize, reward, discipline, promote, and/or terminate employees within the area of responsibility, as necessary, and in accordance with authority.
• Visits workspaces, break areas and other work shifts to be available and visible to staff members with the express purpose of showing interest, concern, guidance, and appreciation.
• Ensures applicable staff is aware of standards and expectations through publicity around their enforcement and effectively communicates consequences for not maintaining expected standards.
• Ensures all employees within areas of responsibility receive fair and equitable treatment regarding their employment.
• Develops and implements staffing plans, training policies, and procedures designed to enhance area of responsibility and guest service standards while maintaining fiscal responsibility.
• Provides leadership in the following areas: proper safety and sanitation guidelines, food quality control, food, and beverage hospitality, to expedite operating procedures.
• Forms opinions and makes critical decisions based on information and the identification of available facts.
• Investigates, evaluates information, and makes final decisions regarding matters within the area of responsibility, guest/employee disputes and/or employee disciplinary actions in accordance with authority and ensures those decisions follow applicable laws, rules, regulations, and established controls.
• Performs all other related and compatible duties as assigned.

GUEST SERVICE:

• Provides excellent internal and external guest services, always treating internal and external guests with courtesy and consideration.
• Cooperates and communicates with all fellow employees, always exhibiting mutual respect and consistently projecting a positive, helpful image/attitude.
• Promote a positive work environment with emphasis on motivation, teamwork, and empowerment.
• Responsible to greet each customer and promote outstanding guest relations.

KNOWLEDGE, SKILLS, AND ABILITIES:

• Proven exceptional project management skills in a Food Beverage environment.
• Superior process management skills and demonstrated proficiency in Food Beverage Operations from assessment, through development, implementation, and refinement.
• Demonstrated success at elevating the overall qualify of food beverage products and services in multiple outlets and markets while effectively managing all associated costs.
• Highly accomplished at developing and implementing Labor Optimization initiatives that balance fulfillment of service standard and guest satisfaction goals through training and cost-effective staffing and scheduling.
• Superior inter-personal communication skills with demonstrated proficiency in a multi-property Food Beverage environment.
• Demonstrated success in preserving and elevating quality of food beverage offerings through effective management of Item Master Product Purchasing Guide.
• Proven success history with Food Beverage Training and Workforce Development resulting in improved operating efficiencies, increased Team Member engagement and advancement of Native American Preference.
• Read, write, speak, and understand the English language. Read professional publications, industry magazines/journals, newsletters, and documents.
• Protect the Company by keeping information highly confidential.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Perform assigned tasks with limited supervision.
• Follow written and verbal instructions.
• Present facts and recommendations in oral and written form. Prepare written reports and correspondence to management as required.
• Exercise sound judgment and make decisions in a manner consistent with the essential job duties and responsibilities.
• See problems and avoid situations that could be deemed illegal or represent a safety hazard to fellow employees or guests.
• Respond to inquiries or complaints from employees, guests, regulatory agencies, and others.
• Must be punctual and dependable in reporting to work as scheduled and completing assigned tasks.
• Requires knowledge of fiscal programming and budgeting processes necessary to manage and to ensure budget constraints and program timelines are met.
• Requires knowledge and experience with effective leadership techniques, financial reporting/analysis, and cost-benefit analysis.
• Ensures consistency, accuracy, portion control, quality and presentation of all food and beverage products through constant monitoring and making necessary improvements.
• Monitor food waste and maintain an accurate inventory of food and beverage items.
• Ability to effectively present information to executive management, public groups, and/or Boards of Directors. Establish and maintain positive relationships with executive level staff, managerial and supervisory staff, employees, and the public.
• Knowledge of and ability to successfully apply project-management techniques preferred.
• Utilize MS Office products at intermediate skill level.
• Travel locally, regionally, or out-of-state as needed.
• Must be willing and able to work nights and weekends.
• Maintain physical condition and stamina appropriate to performance of assigned duties.
• Update job knowledge by participating in educational opportunities; professional organizations; attending expos/conventions; and maintaining personal networks.

PHYSICAL DEMANDS:

• The employee is also regularly required to stand for extensive periods of time, walk, sit, and use hands to finger, handle, or feel objects, tools, or controls.
• Ability to sit, stoop, kneel, crawl, balance, or crouch while performing duties.
• Ability to use arms to reach and lift above shoulders.
• Must have normal auditory and good verbal communication.
• Ability to lift upwards of 50 pounds.
• Ability to drag, push, or pull up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

REGULATORY COMPLIANCE:

• Monitors all relevant activities of the area of responsibility, to ensure all applicable laws, rules, regulations and controls of the organization, and the National Indian Gaming Commission (NIGC) and the Osage Nation Gaming Commission (ONGC) are understood and enforced by all applicable personnel.
• Maintains excellent working relationships with other Company staff and all applicable regulatory commissions and other agencies as may be applicable to ensure compliance.
• Performs all duties in accordance with company core values, objectives of the Osage Nation, internal policies, and procedures, as well, as applicable laws and gaming regulations, including but not limited to, the state-tribal compact, IGRA, MICS, ONGR, the Bank Secrecy Act, Office of Foreign Asset Control, USA Patriot Act and Privacy Act.
• Ensures assigned staff is aware of, understand and comply with regulatory requirements and enforces regulatory standards through discipline when necessary.

WORK ENVIRONMENT:

• Work is typically performed within a casino and an office setting.
• Exposure to second-hand smoke depending on the location and venue.
• Evening and weekend shifts, extended hours, and irregular shifts required. Ability to work nights and weekends required.
• Noise level in the work environment may be moderate to high.
• The employee may travel between properties and to other areas as required due to business demands.