QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be provided to enable individuals with disabilities to perform the essential functions:

EDUCATION AND/OR EXPERIENCE

• Food & Beverage degree or equivalent experience preferred
• Minimum of 3–5 years of leadership in a high-volume food and beverage operation
• ServSafe or Food Handler’s certification
• Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction
• Knowledge of food and drink service

SKILLS AND ABILITIES

• Exceptional leadership, organization, and time management skills
• Ability to manage multiple events simultaneously with a focus of priority
• Proficient in inventory management and cost control practices
• Proficiency in traditional software programs (e.g., Microsoft Word, Excel, Publisher, PowerPoint, Outlook, ABI, Revel, UltiPro)
• Ability to stand for long periods and work in a fast-paced environment
• Ability to remain calm and alert, especially during emergency situations and/or heavy casino activity, serving as a role model to all team members
• Ability to communicate effectively, both verbally and in writing, to provide clear direction to the team
• Ability to communicate with guests and team members using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information
• Capability to lift up to 50 pounds

THE ROLE

The Director of Restaurants directs and organizes the team to ensure first class service, food & beverage offerings and marketing to maximize profits and guest satisfaction in ONE Dine, ONE Mix, Illy Café and ONE Sip.

ESSENTIAL DUTES AND RESPONSIBILITIES

• Demonstrate positive leadership characteristics which inspire Team Members to meet and exceed standards
• Ensure basic standard operating procedures for all outlets are in place and in compliance with Federal, State, local and Legends’ own practices (e.g. ServSafe, Responsible Vendor)
• Ensure that all steps of services as outlined in training materials are being followed daily
• Ensure that checklists, requisitions and proper opening and closing functions are completed for each shift
• Observe performance and implement improvement interventions where necessary
• Supervise the floor during meal periods to ensure that all standards and steps of service are met through all guest interactions
• Manage Group Dine, Private Dine, Happy Hour, Holiday Activations, Weekend Brunch, High Tea and Open Table experiences
• Interact positively with customers to promote the facilities and services
• Resolve problems to the satisfaction of all parties involved
• Organize special events in the restaurant such as receptions
• Maintain positive rapport with all departments and attend relevant meetings (e.g., division meetings, team member meetings, etc.)
• Move through the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met
• Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality
• Solicit feedback from guests concerning the service and food & beverage offerings in all outlets
• Ensure all daily reports are detailed and submitted in a timely manner
• Ensure maintenance of equipment by calling for repairs and training the team in proper usage techniques
• Conduct competitive research and report trends and recommendations
• Maintain cleanliness and standards of all outlets daily
• Complete other duties assigned by the Managing Director

SUPERVISORY RESPONSIBILITIES

• Interview, select, train, supervise, counsel and discipline outlet team members
• Ensure staffing levels for all outlets are accurate based on business levels
• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the team, such as guest count and menu changes
• Assist the Restaurant Manager in planning and setting up special events (e.g. Beer, wine and spirit dinners, Mother’s Day, Easter, Father’s Day, Thanksgiving, Christmas, Graduation, New Years, Holiday Events, etc.)
• Work closely with the Marketing and Social Media team to ensure that all promotions and collateral updates (including social media and website information and menu updates)
• Support the Food & Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing
• Provide guidance toward improvement and make necessary adjustments for consistency