Responsible for managing food and beverage operations, ensuring that the department’s goals are achieved and maintained. Partner with Culinary Leaders to deliver un-paralleled Service, Engagement, and Profitability.
Ensures highest degree of operations and customer satisfaction.
Build systems and processes to ensure quality operations occur.
Determines implements and updates policies and procedures for all food and beverage areas in conjunction with Manager.
Accomplishes departmental objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff; communicating job expectations; planning, monitoring, monitoring, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Institute cost control procedures and standards of performance and ensure all operational expenses are within budget.
Ensures that all hiring practices, employee disciplinary actions, and expectations of the employees are in accordance with operating procedures.
Reports department activity to Manager regularly. Acts as a role model to other employees and always presents oneself as a credit to Harrah’s and encourages others to do the same.
Meets the attendance guidelines of the job and adheres to regulatory, departmental and company policies.