Executive Director of Fine Dining Restaurants in Las Vegas, NV at Wynn Careers

Date Posted: 11/12/2019

Job Snapshot

Job Description

Job Purpose:

Function as the strategic business leader of the property’s fine dining restaurant operation. Oversee the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives, while maintaining a focus on Service Values and Service Excellence. The position ensures the food and beverage/culinary operation meets the brand’s target customer needs and ensures employee engagement. Focuses on growing revenues and maximizing the financial performance of the fine dining restaurants. Develops and implements property wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees while providing a return on investment.

Key Responsibilities

Daily Operations

  • Manages and monitors actual and forecasted sales to ensure revenue goals are met/exceeded and identify corrective actions/opportunities where necessary by challenging existing processes, encouraging innovation and driving necessary change, all without compromising guest or employee satisfaction.
  • Presence is required beginning in late afternoon through volume over 70% of the scheduled week in order to work with direct reports.
  • Coaches and supports restaurant management to effectively manage wages, COG’s and controllable expenses (e.g., supplies, uniforms, etc).
  • Establishes challenging, realistic and obtainable goals to guide operation and performance.
  • Sets expectations and holds restaurant leadership team accountable for demonstrating desired service behaviors.
  • Makes recommendations for CAPEX funding of food and beverage equipment and projects in accordance with brand business strategy.
  • Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g. pre-shift briefings, team meetings, etc).
  • Establishes and maintains open, collaborative relationships with direct reports and entire food and beverage team and ensure direct reports do the same for their team.
  • Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
  • Develops a department operating strategy that is aligned with the division and brand’s business strategy and leads its execution.
  • Ensures that all safety, preventive maintenance, environment checks and other standards are consistently met.
  • Approves the selection and termination of senior level food and beverage leadership (eg. General Managers, Assistant General Managers, Manager’s).
  • Helps plan and approve staffing and scheduling procedures, job description/specifications for all department staff.
  • Hires leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation
  • Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
  • Monitor industry and market trends and propose adjustments to menus, pricing, and compensation accordingly.
  • Develops new techniques of service towards maximizing guest satisfaction and minimum operating costs.
  • Reviews findings from social media, Medallia, Forbes, etc, with teams and ensures appropriate corrective actions are taken.
  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
  • Ensures that expectations and objectives are clearly communicated to subordinates and encourages an environment for the team to raise questions and/or concerns.
  • Informs and/or update executives, peers and subordinates on relevant information in a timely manner.
  • Analyzes information and evaluates results to choose the best solution and solve problems.
  • Establishes plans to deliver quality and excellence resulting in the long-range continued growth of the Food and Beverage division.
  • Work closely with the Wine Director, Sommeliers and General Managers to ensure the wine program is specific to the restaurant, tailored to the concept and cuisine and represents quality and guest satisfaction in accordance with established policies and procedures.
  • Work closely with the Beverage Director, Mixologist and General Managers to deliver a beverage program that represents quality, and guest satisfaction in accordance with established policies and procedures.
  • Assist and perform duties assigned by the Senior Vice President - Food & Beverage.

 

People Management and Training

  • Provide supervision, direction and leadership to the team to achieve department goals.
  • Delegate tasks fairly and equitably among the management teams and encourage teamwork.
  • Coach, motivate, counsel and evaluate staff and encourage their participation in decision-making.
  • Identify and develop each Team Member’s individual strengths to maximize team performance.
  • Conduct daily briefings and disseminate company information to management teams.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Establishes quantity and quality output standards for personnel in all positions within the department.
  • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
  • Coaches team by providing specific feedback to improve performance.
  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Company and Department Responsibilities

  • Develop an operating budget/business plan for each department.
  • Adhere to the company policies and procedures and comply with the Code of Conduct.
  • Remain well-mannered and well-groomed as per department and company standards.
  • Follow health and safety standards and strive for constant improvement to avoid health and injury hazards.
  • Participate in the company recycling program and follow a strict discipline to reduce, re-use and recycle wherever possible.
  • Suggest creative ideas to enhance Food and Beverage service team’s image and offering.
  • Attend department and inter-department meetings and share relevant information.
  • Encourage good relationships, promote team spirit, and ensure effective two-way and multicultural communications.
  • Responsible for working with the union to resolve operational issues at a higher-than-outlet level.

Job Requirements

Competencies and Requirements

Experience: Requires 8-10 years Food & Beverage management experience, preferably in an AVP /Executive Director of F&B capacity for a multi-unit luxury property/integrated resort.

Knowledge/Certificates: Requires the ability to possess a valid Alcohol Awareness card, Health Card.

Education: Bachelor’s degree (preferred).

Language Abilities: Multi-lingual (preferred).

Computer Skills: Microsoft Office, Micros POS, Avero

Physical requirements: N/A

Remarks:

  • Experience in managing a $100+ million multi-outlet food and beverage operation
  • Excellent leadership, organizational, communication, decision-making, and problem-solving skills
  • Demonstrates brand value attributes – Service Driven, Excellence, Artistry and Progressive

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