Assistant F&B Director
- Employment Type
- Food & Beverage, Leadership
Job Title: Assistant Director of Food and Beverage
Starting at: $90,000
Status: Full Time
Other Compensation:This position is bonus eligible up to 10% of the annual salary after completion of one year which is determined by the Company in its sole discretion and based on certain Company and personal performance objectives.
Say GOODBYE to that DEAD-END JOB and let your new career take flight at the Monarch Casino Resort Spa in Black Hawk Colorado! Apply online now, OR text "MONARCH" to 97211, OR call us at 720-406-3800.
Luxury matched only by the sublime beauty of the Colorado Rockies awaits you in our all new Resort! Monarch’s new resort features a Chophouse, 24/7 Café, Buffet, and Specialty Restaurant (coming soon). Experience the heart-pounding gaming action on our newly-expanded casino floor, featuring over 1,200 of the hottest slot machines, 40 table games with unlimited betting, a new poker room and sports betting room coming soon. Our spa features state of the art spa services on top of the 23rd story of our resort along with a roof top pool, saunas, hot tubs, bar and more!
Not only does Monarch offer a luxury experience for guests we offer luxury benefits to our Team Members as well!
Full Time Team Members (30+ hours) will enjoy the following benefits and perks:
- 2 Weeks PTO within your first year of employment
- 6 Observed Holidays and Holiday Pay
- Health Benefit Insurance Package after 90 days includes: medical, dental, vision, life insurance, short term disability, 401k with company match
- In-State and Out-of-State Relocation Reimbursement
Part Time and Full Time Team Members (TMs) will enjoy the following benefits and perks:
- Hiring Bonuses for Non-Management (up to $400 position depending)
- Team Member Referral Program (we pay you and your referral up to $600 each)
- Education/Tuition/Certification Reimbursement (up to $6,000 per calendar year)
- Wardrobe/Uniforms Provided Free of Charge for Most Positions
- 1 Free Hot Meal per Shift
- Up to 80% Subsidized Bus Transportation Options (we pay $24-$26 YOU pay $4-$6 round trip for casino busses through Ace Express and Ramblin)
- Free Covered Parking
- Career Development and Advancement Programs
- Team Member Anniversary Recognition (earn resort credit and more)
- Hotel and Resort Discounts
- Up to 48 hours of Sick Pay for Team Members Under 30 hrs per Week
Don’t want to drive to Black Hawk? You don’t have to! Check out these casino bus routes at www.casinoshuttle.com or www.aceexpresscoaches.com. As a Team Member of Monarch you can ride the casino bus for only $4-$6 per day!
•Operate the restaurants in accordance with the Resort’s Mission.
•Lead the restaurants to identify, evaluate, and develop strategies to enhance revenue, increase profitability, increase Guest satisfaction with the Department’s services and facilities.
•Monitor the operation of all food outlets to ensure compliance with all standards and procedures established by the Food and Beverage Director and company health and regulatory standards and procedures.
•Monitor administrative duties of Restaurant Managers and Room Chefs for accuracy, timeliness and compliance with Departmental policies and procedures.
•Monitor staffing levels for all outlets and assist outlet Managers in making adjustments according to business levels and conditions.
•Assist Food and Beverage Director in monitoring financial aspects of the Department and creating and implementing menus.
•Assist all direct reports in generating any correspondence for the Department.
•Review and approve any evaluations for Supervisors, Managers and line staff.
•Recruit, interview, and recommend for hire.
•Accurately calculate food and plate costs and percentages.
•Provide input on purchasing decisions for all uniforms and equipment utilized in the operations.
•Understand financial reports and apply the information in a timely and practical fashion to improve the operation.
•Implement resort operating strategies.
•Implement Guest service standards throughout the restaurants, monitor the Team Members of the restaurants to assure they provide service in accordance with the standards and take action to correct deficiencies.
•Walk through and visually inspect all dining rooms and kitchens to insure all areas are secured and in proper condition.
•Implement the Resort’s Mission within the Department with the measurement of success consisting of demonstration of these principles by all Team Members within the Department.
•Maintain consistently high levels of Guest service as defined and measured within the Resort’s Guest service expectations and criteria.
•Meet the expectations set forth in the Department’s operating revenue and expense budget as measured by profitability and attaining reasonable rates of return on investment.
•Develop the talents and skills of team members in the Department as measured by guest satisfaction with the Department, Team Member satisfaction with their work place, and successful advancement of Team Members within the Department.
•Respond timely to requests for information and reports regarding the Department.
•Other duties as assigned.
•Five to seven years of progressive supervisory experience in food and beverage, or a Bachelors Degree and two to three years of progressive supervisory experience.
•Willingness to provide exceptional service to guests and a desire to provide leadership to position the property to achieve the mission.
•A creative thinker who can develop new and exciting ways to provide or project value to our guests.
•Outstanding communication skills (written and oral).
•Ability to set direction and motivate Team Members. The candidate must be honest and fair.
•Superb team leadership/development and partnering ability. The candidate must be able to accomplish duties in a positive manner.
•Ability to deal well with change and uncertainty and flexible enough to adapt and sensibly respond to the situation at hand.
•Ability to handle multiple tasks and to deploy resources effectively.
•Thorough knowledge of food service, spirits, wine products and service.
•Ability to control costs in relation to manpower, productivity, food costs and other expenses on a departmental basis.
•Provide good decision-making and judgment in handling difficult business situations and opportunities.
•Maintain the overall presentation Food and Beverage facilities and atmosphere and ensure that they are operated, maintained and improved for the continued success of the property into the future.
•Display desired leadership qualities and be able to respond to Associate’s and Guest’s questions and inquiries with knowledgeable answers.
•Contribute to developing new ideas, offerings, menus, specials, promotions and parties that will draw premium guests and would encourage guests to return to the property and its facilities.
•Assist in the development of menus and other projects as assigned to the Food and Beverage management team.
•Meet and exceed budget objectives and revenue goals as planned in the annual financial and strategic planning process.
•Provide timely responses to requests for information and reports regarding the Food and Beverage departments and the operations.
•Provide decision-making and good judgment in evaluating business situations and opportunities prior to commitment and services.
•Provide a professional presence and consistently demonstrate honesty and fairness in all dealings with all associates.
•Meet the expectations and requirements as outlined, assigned, delegated or directed by the Food and Beverage Director or by those assigned above it in the established chain of command that guide and direct them.
•Implement new trends for the restaurants.
•Raise the bar for the Company and Departmental Policies and Procedures implemented to the Food and Beverage Team.
An Equal Opportunity Employer: Monarch Casino Black Hawk does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, genetic information or any other status protected by law or regulation. It is Monarch’s intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.