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Regional Director of Food and Beverage
Regional Director of Food and BeverageTruckee Gaming LLC • Sparks, NV, US
Regional Director of Food and Beverage

Regional Director of Food and Beverage

Truckee Gaming LLC • Sparks, NV, US
[job_card.variable_days_ago]
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  • [job_card.full_time]
[job_card.job_description]

Job Description

Job Description
Description:

At least five years of progressive experience working as a Lead Cook, Supervisor, Kitchen Manager, Executive Chef, or Sous Chef in a similar setting is required. Must be professional and friendly and be able to get along with coworkers and work as a team. Excellent communication and customer service skills required. Must have experience working with budgets, food plans, food costumes, and ability to create standardized menus for multiple regional properties.

Requirements:
  • Provide guidance and support to all casinos’ culinary and restaurant staff.
  • Attend and schedule Management meetings.
  • Helps each casino with labor planning to create effective schedules for back-of-house (BOH) and front-of-house (FOH) employees.
  • Responsible for procurement of all food and non-food kitchen items on a global scale.
  • Help deliver disciplinary actions and/or coaching as needed for employees, with casino departmental management.
  • Help department management ensure that all cooks are properly trained in preparing food items to established company standards.
  • Help department management maintain proper staffing levels based on business needs.
  • Supports company objectives in customer service that all guests feel welcome and are given responsive, friendly, and courteous service always through training programs and inspections.
  • May recommend and help deliver disciplinary actions to staff when needed for performance, attendance, or misconduct issues.
  • Help to manage inventory of all food and non-food supplies, ensure that adequate levels are maintained, and minimize food spoilage through proper rotation, storage, and temperature controls at all casinos.
  • Ensure efficient delivery and proper presentation of meals.
  • Ensure the kitchen is fully stocked for business needs.
  • Ensure proper portioning, presentation, and consistency of menu items through training and inspection.
  • Must possess excellent organizational skills, as well as the ability to multitask.
  • Ensure Line Cooks, Lead Line Cooks, Sous Chefs, Kitchen Workers (Dish/Prep team members), Kitchen Managers and are properly trained and have the necessary tools and equipment to fulfill their job duties
  • Create training plans for proper cleaning and organization of kitchen and storage area(s) as needed in accordance with governmental health and safety codes.
  • Plan, assign, and direct kitchen employees work duties and tasks at each casino if needed.
  • Be knowledgeable of Company policies.
  • Conduct Performance Reviews for direct reports and provide feedback to GM’s.
  • Responsible for increasing and/or maintaining competency levels of team members through education and training.
  • Plan menus for special events and promotions.
  • Must have basic computer skills for the purpose of creating schedules, running payroll, and tracking supplies.
  • Interview and hire new team members when required.
  • Maintain strict confidentiality regarding the Company, employees, and operations. This includes but is not limited to wage and salary information, employee terminations or pending terminations, and employee disciplinary actions.


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Regional Director of Food and Beverage • Sparks, NV, US

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