Executive Director - Food and Beverage

Principal Duties And Responsibilities

• Oversee the dining outlets of Queen Baton Rouge and Bally’s Baton Rouge.
• Create and implement best in class service plans, team, and concepts for all restaurant outlets.
• Develop business plans supporting company initiatives and enhancing quality and service, associated costs, employee development, retention strategies, and productivity benchmarks.
• Evaluate department operations and performance to identify strategies for increasing revenue, profitability, and guest satisfaction.
• Maintain fiscal budget, key performance indicators (KPIs), yield management of restaurant inventory, operations of assigned departments, and marketing strategies to ensure profitability.
• Conduct research and attend seminars, educational workshops, classes, and conferences to maintain occupational knowledge and skills pertaining to all food items and alcoholic beverages.
• Drive results through staff professional development and appropriate training programs, monitoring results through evaluation, inspection, and analysis.
• Ensure effective structures, processes, positions, and performance management systems are in place for restaurant, beverage, and catering operations.
• Maintain health and safety measures and food quality assurance standards at all times.
• Partner with Human Resources to attract, develop, and retain talented and well-suited people in a timely manner to support the strategic priorities of the enterprise.
• Create succession plans to mentor team members for leadership roles and support employee engagement.
• Manage, mentor, and develop a high-performing Food and Beverage Management team; delegate job assignments and provide measurement of results and constructive feedback.
• Monitor and evaluate all daily departmental activities to ensure the successful day-to-day management of all bars, venues, catering, and related operations.
• Create and implement strategies to achieve F&B goals, including menu planning, promotions, and operational improvements.
• Create and update menus, considering factors like cost, seasonality, and customer preferences.
• Identify and resolve operational challenges, such as staffing shortages, supply chain issues, or customer complaints.
• Identify and implement new trends for operations, assist in the development of menus, and provide sound decision making in handling difficult business situations.
• Drive results through staff development and appropriate training programs; monitor results through evaluation, inspection, and analysis.
• Partners with Human Resources to attract, develop, and retain talented and well-suited people in a timely manner to support the strategic priorities of the enterprise.
• Create succession plans to mentor team members for leadership roles and support employee engagement.
• Manage, mentor, and develop a high-performing Food and Beverage Management team; delegate job assignments and provide measurement of results and constructive feedback.
• Monitor and evaluate all daily departmental activities to ensure the successful day-to-day management of all bars, venues, catering, and related operations.
• Create and implement strategies to achieve F&B goals, including menu planning, promotions, and operational improvements.
• Create and update menus, considering factors like cost, seasonality, and customer preferences.
• Identify and resolve operational challenges, such as staffing shortages, supply chain issues, or customer complaints.
• Identify and implement new trends for operations, assist in the development of menus, and provide sound decision making in handling difficult business situations.
• Drive results through staff development and appropriate training programs; monitor results through evaluation, inspection, and analysis.
• Partners with Human Resources to attract, develop, and retain talented and well-suited people in a timely manner to support the strategic priorities of the enterprise.
• Create succession plans to mentor team members for leadership roles and support employee engagement.
• Manage, mentor, and develop a high-performing Food and Beverage Management team; delegate job assignments and provide measurement of results and constructive feedback.
• Monitor and evaluate all daily departmental activities to ensure the successful day-to-day management of all bars, venues, catering, and related operations.
• Create and implement strategies to achieve F&B goals, including menu planning, promotions, and operational improvements.
• Create and update menus, considering factors like cost, seasonality, and customer preferences.
• Identify and resolve operational challenges, such as staffing shortages, supply chain issues, or customer complaints.
• Identify and implement new trends for operations, assist in the development of menus, and provide sound decision making in handling difficult business situations.
• Drive results through staff development and appropriate training programs; monitor results through evaluation, inspection, and analysis.
• Partners with Human Resources to attract, develop, and retain talented and well-suited people in a timely manner to support the strategic priorities of the enterprise.
• Create succession plans to mentor team members for leadership roles and support employee engagement.
• Manage, mentor, and develop a high-performing Food and Beverage Management team; delegate job assignments and provide measurement of results and constructive feedback.
• Monitor and evaluate all daily departmental activities to ensure the successful day-to-day management of all bars, venues, catering, and related operations.
• Create and implement strategies to achieve F&B goals, including menu planning, promotions, and operational improvements.
• Create and update menus, considering factors like cost, seasonality, and customer preferences.
• Identify and resolve operational challenges, such as staffing shortages, supply chain issues, or customer complaints.
• Identify and implement new trends for operations, assist in the development of menus, and provide sound decision making in handling difficult business situations.
• Drive results through staff development and appropriate training programs; monitor results through evaluation, inspection, and analysis.
• Partners with Human Resources to attract, develop, and retain talented and well-suited people in a timely manner to support the strategic priorities of the enterprise.
• Create succession plans to mentor team members for leadership roles and support employee engagement.
• Manage, mentor, and develop a high-performing Food and Beverage Management team; delegate job assignments and provide measurement of results and constructive feedback.
• Monitor and evaluate all daily departmental activities to ensure the successful day-to-day management of all bars, venues, catering, and related operations.
• Create and implement strategies to achieve F&B goals, including menu planning, promotions, and operational improvements.
• Create and update menus, considering factors like cost, seasonality, and customer preferences.
• Identify and resolve operational challenges, such as staffing shortages, supply chain issues, or customer complaints.
• Identify and implement new trends for operations, assist in the development of menus, and provide sound decision making in handling difficult business situations.
• Drive results through staff development and appropriate training programs; monitor results through evaluation, inspection, and analysis.
• Partners with Human Resources to attract, develop, and retain talented and well-suited people in a timely manner to support the strategic priorities of the enterprise.
• Create succession plans to mentor team members for leadership roles and support employee engagement.
• Manage, mentor, and develop a high-performing Food and Beverage Management team; delegate job assignments and provide measurement of results and constructive feedback.
• Monitor and evaluate all daily departmental activities to ensure the successful day-to-day management of all bars, venues, catering, and related operations.
• Create and implement strategies to achieve F&B goals, including menu planning, promotions, and operational improvements.
• Create and update menus, considering factors like cost, seasonality, and customer preferences.
• Identify and resolve operational challenges, such as staffing shortages, supply chain issues, or customer complaints.
• Identify and implement new trends for operations, assist in the development of menus, and provide sound decision making in handling difficult business situations.
• Drive results through staff development and appropriate training programs; monitor results through evaluation, inspection, and analysis.
• Partners with Human Resources to attract, develop, and retain talented and well-suited people in a timely manner to support the strategic priorities of the enterprise.
• Create succession plans to mentor team members for leadership roles and support employee engagement.
• Manage, mentor, and develop a high-performing Food and Beverage Management team; delegate job assignments and provide measurement of results and constructive feedback.
• Monitor and evaluate all daily departmental activities to ensure the successful day-to-day management of all bars, venues, catering, and related operations.
• Create and implement strategies to achieve F&B goals, including menu planning, promotions, and operational improvements.
• Create and update menus, considering factors like cost, seasonality, and customer preferences.
• Identify and resolve operational challenges, such as staffing shortages, supply chain issues, or customer complaints.
• Identify and implement new trends for operations, assist in the development of menus, and provide sound decision making in handling difficult business situations.
• Drive results through staff development and appropriate training programs; monitor results through evaluation, inspection, and analysis.
• Partners with Human Resources to attract, develop, and retain talented and well-suited people in a timely manner to support the strategic priorities of the enterprise.
• Create succession plans to mentor team members for leadership roles and support employee engagement.
• Manage, mentor, and develop a high-performing Food and Beverage Management team; delegate job assignments and provide measurement of results and constructive feedback.
• Monitor and evaluate all daily departmental activities to ensure the successful day-to-day management of all bars, venues, catering, and related operations.
• Create and implement strategies to achieve F&B goals, including menu planning, promotions, and operational improvements.
• Create and update menus, considering factors like cost, seasonality, and customer preferences.
• Identify and resolve operational challenges, such as staffing shortages, supply chain issues, or customer complaints.
• Identify and implement new trends for operations, assist in the development of menus, and provide sound decision making in handling difficult business situations.
• Drive results through staff development and appropriate training programs; monitor results through evaluation, inspection, and analysis.
• Partners with Human Resources to attract, develop, and retain talented and well-suited people in a timely manner to support the strategic priorities of the enterprise.
• Create succession plans to mentor team members for leadership roles and support employee engagement.
• Manage, mentor, and develop a high-performing Food and Beverage Management team; delegate job assignments and provide measurement of results and constructive feedback.
• Monitor and evaluate all daily departmental activities to ensure the successful day-to-day management of all bars, venues, catering, and related operations.
• Create and implement strategies to achieve F&B goals, including menu planning, promotions, and operational improvements.
• Create and update menus, considering factors like cost, seasonality, and customer preferences.
• Identify and resolve operational challenges, such as staffing shortages, supply chain issues, or customer complaints.
• Identify and implement new trends for operations, assist in the development of menus, and provide sound decision making in handling difficult business situations.
• Drive results through staff development and appropriate training programs; monitor results through evaluation, inspection, and analysis.
• Partners with Human Resources to attract, develop, and retain talented and well-suited people in a timely manner to support the strategic priorities of the enterprise.
• Create succession plans to mentor team members for leadership roles and support employee engagement.
• Manage, mentor, and develop a high-performing Food and Beverage Management team; delegate job assignments and provide measurement of results and constructive feedback.
• Monitor and evaluate all daily departmental activities to ensure the successful day-to-day management of all bars, venues, catering, and related operations.
• Create and implement strategies to achieve F&B goals, including menu planning, promotions, and operational improvements.
• Create and update menus, considering factors like cost, seasonality, and customer preferences.
• Identify and resolve operational challenges, such as staffing shortages, supply chain issues, or customer complaints.
• Identify and implement new trends for operations, assist in the development of menus, and provide