VP/SVP - FOOD & BEVERAGE (HARD ROCK HOTEL & CASINO LAS VEGAS) at Hard Rock International (USA), Inc.

Las Vegas, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Jun, 26

Salary

0.0

Posted On

08 Mar, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Operational Efficiency, Strategic Planning, Cost Controls, Profitability Maximization, Pre-opening Setup, Staff Training, Budget Administration, Financial Analysis, Profit and Loss Monitoring, Labor Cost Control, Food Cost Control, Quality Assurance, Industry Trend Analysis, Team Management, Vendor Management, Marketing Collaboration

Industry

Gambling Facilities and Casinos

Description

Overview Targeted to open in the fourth quarter of 2027, Hard Rock Las Vegas will be a fully integrated luxury resort offering world-class hospitality, gaming, dining, entertainment and retail. Set at the 50-yard line of the Las Vegas Strip, the resort will feature a nearly 700 ft. guitar-shaped hotel that will change the Las Vegas skyline. The finished complex will feature over 3,600 hotel rooms, approximately 175,000 square feet of gaming space, two spas, multiple pools, live entertainment venues and dozens of restaurants, lounges and retail outlets. JOB SUMMARY: As a member of the Executive Team and under the supervision of the Senior Vice President & General Manager, the VP/SVP of F&B is responsible for the administration, operation, and direct management of all food and beverage departments, including all related management functions to ensure an exceptional guest experience. It is expected that the VP will build a positive team culture and establish the property as an employer of choice. Finally, the VP/SVP of F&B must foster an environment of continuous improvement and ensure that Hard Rock Hotel & Casino is known for the best quality and service in the region. Responsibilities ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Optimize operational efficiency and ensure high-quality service for all front of the house and back of the house departments. Develop the Food and Beverage strategic plans, policies and programs for the execution of operations, inventory and cost controls to maximize profitability and accomplish Food and Beverage goals and objectives. Lead pre-opening operational setup, service protocols and staff training to ensure seamless launches, including coordinating vendor deliveries, enforcing health/safety standards, establishing kitchen/FOH procedures, and managing staff onboarding. Develops and administers operating and capital budgets. Conducts detailed management and operational analyses to ensure ongoing success and efficiency within the department. Monitors profit and loss statements to ensure objectives are met and recommends corrective actions. Controls all labor and food cost percentages. Forecasts, implements, monitors, controls and reports on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses. Responsible for specifications and quality of all food products, including quality, consistency and presentation of all food products delivered to guests. Recommends to senior management operational enhancements that support initiatives and promote excellence. Stay current on industry trends, competitor offerings and best practices, guest preferences, sustainability and service standards. Keeps abreast of new technologies and principles by conducting research, attending seminars, educational workshops, classes and conferences; reviewing professional publications; establishing networks; participating in professional societies; conferring with representatives of contracting agencies and related organizations. Performs all Team Member management functions such as interviewing, hiring, training, etc. Exhibit conduct in accordance with all Gaming Commission Regulations and Hard Rock departmental policies and procedures. Oversee management of 3rd party relationships and performance. Maintains an appropriate organizational structure to support the needs of the Food and Beverage operations; ensures adequate supplies and staff are on hand to provide top quality customer service. Collaborates with the Marketing department to plan events and promotions that include Food and Beverage; assists in the development of advertising, promotions and concepts to capture more in house guests and a larger share of the local market maximizing sales. Hosts regular staff meetings to ensure communication between personnel and Food and Beverage operations. Keeps leadership informed of status of Food and Beverage activities by attending meetings and submitting reports. Contributes to the organization’s effectiveness by offering information and opinion as a key member of Operations Team; integrating objectives with other functions; accomplishing related results as needed. Maintains confidentiality of all privileged information. Exhibit conduct in accordance with all Gaming Commission Regulations and departmental policies and procedures. Demonstrate a commitment to ensuring responsible gaming and responsible alcohol service by discretely notifying appropriate management of concerns and observations. Demonstrate actions and behaviors that reinforce the Company’s mission and values of communication, integrity, fun, respect, accountability, passion and dedication. Ensure prompt and discrete notification to management and/or the Ethics Hotline of any observation of illegal acts or internal ethics violations. Qualifications QUALIFICATIONS: Requires a BS/BA degree in Hospitality Management or another related field. Master’s degree preferred. Minimum of ten (10) years’ casino experience at the department head level. Property/venue opening experience required. Strong track record in multi-outlet management and development. Knowledge and understanding of pre-opening processes. Financial acumen with experience in budget management, cost control, and revenue generation Strong team leader, managing and inspiring others in a way that gets the best out of them. Analytical and methodical thinking with high attention to detail and a solution-focused approach. Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. KNOWLEDGE, SKILLS, AND ABILITIES: Must be able to read, understand and explain to employees’ technical manuals and other related materials required for proper completion of goals. Must be able to effectively communicate with guests regarding complaints, tours, programs, etc. Must be able to effectively coach and counsel employees. Must be able to communicate effectively with guests in English, specific to position duties and responsibilities. Ability to multi-task efficiently in a high stress, fast paced environment. Strong Interpersonal skills, personality, team oriented and enjoys working with and assisting people. Ability to effectively communicate in one-on-one, small group, and large group settings. Ability to establish and maintain an effective working relationship with management, employees, and vendors. Ability to maintain confidentiality of sensitive information. Effective listening abilities with strong judgment skills to make critical on-site judgement. Ability to plan, organize, and execute multiple projects within established timelines. Must be able to present information in clear, concise terms. Detail oriented and demonstrated problem solving skills. Excellent customer services skills. Professional appearance and demeanor. Ability to communicate effectively in English, in both written and oral forms. Proficiency in the following systems and programs: Excel, Word, PowerPoint, and Outlook. Develop and administer goals, objectives, and procedures. Make unpopular and/or difficult decisions which benefit the organization in the short and long term. Be a strategic, analytical, ethical, and effective motivator. Forecast changes in the economic climate and/or profits and react accordingly. Participate in the development and administration of goals, objectives, and procedures. Prepare clear and concise administrative and financial reports. Interpret and explain policies and procedures. Operate various types of office equipment. Establish and maintain effective working relationships with those contacted during work. Interpret and apply federal, state, and local policies, laws, and regulations. Be flexible to work varying shifts and time schedules as needed. PHYSICAL DEMANDS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Ability to move throughout the business (standing, walking, kneeling, bending) frequently during shift. Ability to make repeating movements of the arms, hands, and wrists for computer work. Ability to sit for prolonged periods of time. Ability to occasionally move objects (lift, push, pull, balance, carry) up to 20 pounds. May be exposed to casino related environmental factors including, but not limited to, second-hand smoke, excessive noise, and constant exposure to public. Additional Details Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments)

Responsibilities

The VP/SVP of F&B is responsible for the administration, operation, and direct management of all food and beverage departments to ensure an exceptional guest experience, while building a positive team culture and establishing the property as an employer of choice. Key duties include optimizing operational efficiency, developing strategic plans, managing budgets, controlling costs, and ensuring the highest quality and service standards across all F&B outlets.