Director of Culinary- Resort Operations

The Encore Boston Harbor Director of Culinary, Resort Operations is responsible for overseeing the performance of all culinary operations including (i) contributing to the food and beverage strategy by staying relevant in the marketplace, following trends, keeping concepts current, and ensuring quality control; (ii) planning, directing, and coordinating the strategic approach to managing the culinary operation; and (iii) assigning tasks and priorities, coordinating resources, developing business plans, budgeting, controlling capital and operational expenditures, and management of culinary staff. This position has an overall objective of creating a best practice culinary operation, maximizing business unit objectives, and ensuring that each outlet is managed as a successful independent profit center. In addition, this person shall be responsible for ensuring adherence to, and coaching staff on, the overall organizational objectives and culinary bargaining agreement.

Job Responsibilities:

Finance Management will be approximately 35% of this role and will include the following:
Maximizing revenue and net contribution to achieve budgeted profit for the overall F&B department.
Analyzing and interpreting budgets and financial results to monitor profit and productivity performance.
Developing and implementing annual plans to ensure achievement of annual budget.
Analyzing annual CapEx requests and prioritizing as per business needs to maintain operational, health code, and safety standards.
Accepting responsibility for the financial budgets and ensuring accountability is recognized by respective department or sub-division managers.
Managing financial progress and actively monitoring rostering practice, labor costs, cost of sales and other expenses.
Guest Relations will be approximately 35% of this role and will include the following:
Exploring new/future menu items, cooking methods, procedures and equipment to stay abreast of trending developments.
Monitoring and improving consistency of quality products and services to enhance overall customer experience.
Assisting in developing short/long term strategies by contributing ideas and compelling offers reflecting the changing customer trends together with the resort’s overall strategies and initiatives.
Developing innovative new menu/recipe items that define the brand and concept of target markets.
Operations and People Management will be approximately 30% of this role and will include the following:
Ensuring all subdivision outlets are compliant with HACCP, SOP and Health and Safety standards.
Ensuring standards and organizational policies are available for staff to create and maintain a safe workplace environment.
Identifying, resolving, and reporting promptly and decisively actual and potential problems to ensure workplace and environmental safety.
Actively encouraging and supporting team members to participate in decision-making processes to assume responsibility and authority.
Managing the workplace to promote the development of innovative approaches, outcomes, creativity and responsiveness in a competitive environment.
Identifying best practices and determining quality and efficiency measures as benchmarks for performance.
Ensuring adequate staffing levels are maintained through a proactive rather than reactive approach.
Ensuring management follow through.
Effectively managing projects delegated by executive management and assigning projects to reports appropriately.
Ensuring direct reports conform to Wynn policies and procedures and assuming responsibility for reporting any actual or potential issues.
Overseeing the recruitment, development and succession planning processes to ensure human capital is effectively allocated to meet current and future operational needs.
Maintaining the Wynn core values to contribute to the ongoing development of an organization of integrity and credibility.
Providing ongoing reward and recognition of employees.

Qualifications
Must have a minimum of 8 years of culinary management experience in a similar role (preferably from a luxury resort, casino, or hotel).
Ability to communicate professionally.
Ability to perform in a fast-paced dynamic environment with attention to detail and creativity.
Ability to prioritize, organize and follow through in order to meet deadlines.
Experience with labor environment is preferred.
Must be able to obtain and maintain any licensing or active work cards required, at present or in the future, for this position at all times.
Food Safety Manager Certification issued by an ANSI accredited food protection manager program required.
Candidate must be 21 years or older.

Job Type: Full-time

Benefits:

• 401(k) matching
• Health insurance

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: In person