ESSENTIAL DUTIES AND RESPONSIBILITIES

The following and other duties may be assigned as necessary:

• Provides direction and oversees the operations of all food and beverage and entertainment activities including strategic, financial, guest service, team member engagement, and safety.
• Directs and assists all managerial personnel in establishing plans and organizational structure for their respective areas.
• Analyzes market trends and adjusts business plans to promote financial health and growth.
• Manages the work processes and procedures of departmental managers or supervisors.
• Develops or oversees departmental training programs.
• Reviews the performance, productivity and efficiency of managers or supervisors including but not limited to periodic evaluations and development of coaching techniques to motivate productivity.
• Prepares operating budgets, manages and analyzes all monthly F&B and entertainment profit and loss statements versus budget and prior year.
• Monitors and forecasts food & beverage and entertainment department revenues and expenses for scheduling and ordering needs.
• Generates revenue through menu engineering, pricing strategy and through other entertainment opportunities through incentives and marketing techniques.
• Think strategically and operationally about factors such as pricing, quality, marketing, price/value perceptions, customer satisfaction, employee training and development as they relate to overall Food & Beverage products.
• Develop financial, business and capital expenditure plans that are consistent with the overall strategic positioning of the property.
• Ensure that the receiving, holding and issuance of products are within the quality and control standards.
• Assist in designing and engineering menus. - implement and audit inventory and cost control systems and procedures.
• Complete regular and periodic verification processes for the proper accounting of revenues, expenses and inventory.
• Complete regular and periodic verification processes for the proper accounting of revenues, expenses and inventory.
• Develop, enforce, review and approve changes or revisions to operating practices, procedures and standards based on business trends and practices.
• Administer disciplinary actions, propose corrective action, and monitor post-disciplinary performance of managers, supervisors or front line team members as needed.
• Develop, participate in and promote customer service programs to continuously improve quality service.
• Develops, participates in and promotes customer service programs to continuously improve quality service.
• Engages with Guests and Team Members by maintaining a visible presence in Guest areas during peak business periods.
• Protects and preserves the assets of the company.
• Maintains strict confidentiality in all departmental or company matters including the protection of any confidential customer lists, trade secrets or the like.

EDUCATION AND/OR EXPERIENCE

Bachelor’s degree (B.A./B.S.) from an accredited four-year college or university or equivalent; or four to eight years Food & Beverage leadership experience; or combined education and experience. At least 10 years progressive Food & Beverage management experience, including three years directing a multi-unit operation preferred.

QUALIFICATION REQUIREMENTS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 18 years of age.

• Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.
• Ability to write reports, business correspondence, and procedure manuals. 
• Must be proficient in all Microsoft applications and be knowledgeable in all Food & Beverage software systems.
• Ability to train and motivate team.
• Able to think strategically and operationally about factors such as: pricing, quality, marketing, price/value perceptions, customer satisfaction, employee training and development as they relate to overall Food & Beverage products.
• Delegation, negotiation and diplomacy skills required.
• Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.
• Excellent motivational, communication and customer service skills required. 
• Well-developed guest and employee relations skills.
• Must have extensive knowledge of food cost and labor analysis.
• Knowledge of all phases of Food & Beverage administration, cost control and familiarity of all food and beverage services is required.
• Responsible for staff development and training programs.
• Responsible for rewards and recognition program to maximize employee engagement.
• Evaluates team members within department and delivers constructive feedback to employees in regard to performance.
• Determines recommendation for staffing (including interviewing and hiring) and scheduling (planning, assigning, and directing work) to meet business needs.
• Determines work procedures and expedites workflow.
• Responsible for employee performance (disciplining, coaching, counseling).
• Must successfully complete RAMP and SafeServe training.
• Must possess a valid driver’s license and have acceptable driving history as determined by Hollywood Casino at PNRC’s auto insurance carrier.

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 regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to reach with hands and arms and talk or hear. Specific vision abilities required by this job include close vision, color vision, and peripheral vision.

The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds, and must have the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee 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 in the work environment is usually loud.

Employee could be exposed to an environment containing unrestricted secondhand tobacco smoke.