Vice President- Food & Beverage

The Encore Boston Harbor Vice President – Food & Beverage is responsible for financial forecasting, monitoring the financial and day to day operation of each operation within the Food & Beverage division, with an emphasis on high quality, superior service, cost control and operational efficiency. This position is responsible for evaluating and meeting staffing and management needs, training team members, creating and implementing the menu, staffing strategy for all dining outlets and upholding the exacting Wynn standards for all venues. This position ensures that all government health regulations, industrial safety standards, and corporate and departmental policies are followed.

Responsibilities include but are not limited to; setting Food & Beverage strategy and ensuring they are in alignment with overall Encore Boston Harbor strategy; identifying and maximizing opportunities for departmental and company success; maintaining all Encore Standards; and ensuring excellent guest and team member experience. This position will be fully accountable for the financial performance, daily operation, guest satisfaction, and team member satisfaction for the Food & Beverage Division. Vice President of Food & Beverage reports to the President of the resort.

JOB RESPONSIBILITIES:

· Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied.

· care about everyone and everything

· show never ending attention to detail

· take responsibility; don't leave it to others

· always strive to be better

· Establishes and implements short-and long-term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success.

· Held accountable, to a very high degree, for departmental performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports.

· Accountable for the performance of team members under his/her area of responsibility.

· Monitors all activities of the department to ensure that all applicable internal policies, federal and state laws, rules, regulations and controls property wide are enforced.

· Creates and administers departmental operating budget and financial controls. Responsible for financial planning, forecast, labor, and payroll for areas of responsibility.

· Constantly monitor food and beverage operations for maximum sales growth and profit potential while maintaining guest satisfaction.

· Ensures department delivers and maintains a maximum level of property-wide service and satisfaction.

· Facilitates communication throughout the property by organizing and presiding over regularly scheduled meetings with team members within the department and with other departments as appropriate to ensure property wide communication.

· Oversees all hiring, performance management, and employee engagement within the department. Provides training opportunities, constructive and positive feedback to team members within area of responsibility. Creates a Vice motivating environment.

· Keeps informed of all new developments within the department and makes recommendations designed to maximize department and company success.

· Reviews major contracts and selects systems for the department. Coordinates contract compliance, change orders and problem resolution. Uses strong negotiation, problem solving & decision-making skills. Consults with legal counsel as required.

· Effectively manages internal and external guest relations, which may require levels of patience, tact and diplomacy. Responsible for addressing guest and team member issues as appropriate.

· Administers departmental operating budget, financial controls, marketing, capital expenditures, and overall outlet initiatives through annual detailed business plan. Responsible for financial planning, forecast, labor, and payroll for areas of responsibility.

· Monitors consistency of food quality to enhance overall customer experience.

· Actively encourages and supports team members to participate in decision-making processes to assume responsibility and authority.

· Direct the department in reconceiving and/or repositioning of food and beverage concepts. Assist to evaluate and potentially reposition the food and beverage concept through food format, restaurant design and marketing, and specific activities to build business as needed.

· Partner with executive management team and public relations department to develop marketing plans as applicable.

· Constantly monitor national and regional F&B trends to ensure food and beverage operations does not fall behind its primary competitors.

· Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations.

· Must have the ability to promote positive, fair, and ethical relations with all team member, with all Encore contractors, and in all interactions within the Host and Surrounding Communities, as an ambassador of the Encore brand.

· Has the final approval for selection of all new candidates for managerial and GM roles.

· Has the final approval for all Front of House hourly positions in Food & Beverage.

· Has final budgetary approval for all capital projects.

· Makes recommendations for new concepts and re-fresh of existing concepts when appropriate.

· Works closely with the Director of Culinary, Director of Restaurants and Beverage, and General Managers on menu development and seasonal/market specific projects when appropriThe Encore Boston Harbor Vice President – Food & Beverage is responsible for financial forecasting, monitoring the financial and day to day operation of each operation within the Food & Beverage division, with an emphasis on high quality, superior service, cost control and operational efficiency. This position is responsible for evaluating and meeting staffing and management needs, training team members, creating and implementing the menu, staffing strategy for all dining outlets and upholding the exacting Wynn standards for all venues. This position ensures that all government health regulations, industrial safety standards, and corporate and departmental policies are followed.

Responsibilities include but are not limited to; setting Food & Beverage strategy and ensuring they are in alignment with overall Encore Boston Harbor strategy; identifying and maximizing opportunities for departmental and company success; maintaining all Encore Standards; and ensuring excellent guest and team member experience. This position will be fully accountable for the financial performance, daily operation, guest satisfaction, and team member satisfaction for the Food & Beverage Division. Vice President of Food & Beverage reports to the President of the resort.

JOB RESPONSIBILITIES:

· Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied.

· care about everyone and everything

· show never ending attention to detail

· take responsibility; don't leave it to others

· always strive to be better

· Establishes and implements short-and long-term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success.

· Held accountable, to a very high degree, for departmental performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports.

· Accountable for the performance of team members under his/her area of responsibility.

· Monitors all activities of the department to ensure that all applicable internal policies, federal and state laws, rules, regulations and controls property wide are enforced.

· Creates and administers departmental operating budget and financial controls. Responsible for financial planning, forecast, labor, and payroll for areas of responsibility.

· Constantly monitor food and beverage operations for maximum sales growth and profit potential while maintaining guest satisfaction.

· Ensures department delivers and maintains a maximum level of property-wide service and satisfaction.

· Facilitates communication throughout the property by organizing and presiding over regularly scheduled meetings with team members within the department and with other departments as appropriate to ensure property wide communication.

· Oversees all hiring, performance management, and employee engagement within the department. Provides training opportunities, constructive and positive feedback to team members within area of responsibility. Creates a Vice motivating environment.

· Keeps informed of all new developments within the department and makes recommendations designed to maximize department and company success.

· Reviews major contracts and selects systems for the department. Coordinates contract compliance, change orders and problem resolution. Uses strong negotiation, problem solving & decision-making skills. Consults with legal counsel as required.

· Effectively manages internal and external guest relations, which may require levels of patience, tact and diplomacy. Responsible for addressing guest and team member issues as appropriate.

· Administers departmental operating budget, financial controls, marketing, capital expenditures, and overall outlet initiatives through annual detailed business plan. Responsible for financial planning, forecast, labor, and payroll for areas of responsibility.

· Monitors consistency of food quality to enhance overall customer experience.

· Actively encourages and supports team members to participate in decision-making processes to assume responsibility and authority.

· Direct the department in reconceiving and/or repositioning of food and beverage concepts. Assist to evaluate and potentially reposition the food and beverage concept through food format, restaurant design and marketing, and specific activities to build business as needed.

· Partner with executive management team and public relations department to develop marketing plans as applicable.

· Constantly monitor national and regional F&B trends to ensure food and beverage operations does not fall behind its primary competitors.

· Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations.

· Must have the ability to promote positive, fair, and ethical relations with all team member, with all Encore contractors, and in all interactions within the Host and Surrounding Communities, as an ambassador of the Encore brand.

· Has the final approval for selection of all new candidates for managerial and GM roles.

· Has the final approval for all Front of House hourly positions in Food & Beverage.

· Has final budgetary approval for all capital projects.

· Makes recommendations for new concepts and re-fresh of existing concepts when appropriate.

· Works closely with the Director of Culinary, Director of Restaurants and Beverage, and General Managers on menu development and seasonal/market specific projects when appropriate.

· Determines strategic vendor partnerships.

· Assigns F&B Division employees to community opportunities.

· Leads Quarterly Division Meetings.

· Makes the final recommendations for F&B Budgets to the Executive Committee.

· Determines key dates for the F&B Calendar, including Peak Business Periods, Meetings and Trainings.

· Oversees division-wide philosophies that were set by the Executive Committee and that they are being upheld.

· Ensures all F&B areas for the Hotel are performing accordingly to the Forbes 5 – star standard.

· Coordinates all components for Catering & Banquets, In-Room Dining, Bars, Lounges & Nightlife.

· Works with Casino, Hotel & Retail partners to provide supportive function for all of their needs.

· Attends all Executive Meetings with comprehensive snapshot of F&B financials and daily operating revenues.

· Works with safety as a priority, and follows department and company safety standards.

· Maintains relevant knowledge of industry through continuing education and training.

· Performs any other job-related duties as assigned.ate.

· Determines strategic vendor partnerships.

· Assigns F&B Division employees to community opportunities.

· Leads Quarterly Division Meetings.

· Makes the final recommendations for F&B Budgets to the Executive Committee.

· Determines key dates for the F&B Calendar, including Peak Business Periods, Meetings and Trainings.

· Oversees division-wide philosophies that were set by the Executive Committee and that they are being upheld.

· Ensures all F&B areas for the Hotel are performing accordingly to the Forbes 5 – star standard.

· Coordinates all components for Catering & Banquets, In-Room Dining, Bars, Lounges & Nightlife.

· Works with Casino, Hotel & Retail partners to provide supportive function for all of their needs.

· Attends all Executive Meetings with comprehensive snapshot of F&B financials and daily operating revenues.

· Works with safety as a priority, and follows department and company safety standards.

· Maintains relevant knowledge of industry through continuing education and training.

· Performs any other job-related duties as assigned.

JOB REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Age, Gaming and Certifications:

21 years of age or above.

Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.

Must be able to obtain and maintain any licensing or active work cards required, including but not limited to an alcohol awareness card.

Education and/or Experience:

Bachelor’s Degree in hotel and restaurant management, preferred or related field; or equivalent experience required.

Minimum 10 years of food and beverage experience, 7 years in a leadership role required.

Extensive sanitation and culinary knowledge and demonstrated knife skills required.

Requires basic computer skills and knowledge of Microsoft Office, Point of Sales systems and Delphi.

Candidate must have experience with planning and project management.

Must possess outstanding organizational, interpersonal, and administrative skills, as well as excellent attention to detail.

Knowledge of union as well as non-union working environments preferred.

Language Skills:

Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests. Fluency in English required, second language a plus. Ability to write detailed instructions and correspondence. Ability to effectively present information in one-on-one and group situations.

Mathematical Skills & Reasoning Ability:

Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to define problems, collect data, establish facts, and draw valid conclusions.

Physical Demands:

The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least thirty (30) pounds, and varied instances of standing/walking.

Work Environment:

The work environment characteristics described here are representative of those that exists while Team Members are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· The noise level in the work environment is typically moderate. When on kitchen floor or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner.

· Due to the unpredictable nature of the hospitality/entertainment industry, Team Members must be able to work varying-schedules to reflect the business needs of the property.

Job Type: Full-time

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off

Work Location: In person