Director of Food Operations

Directs the overall front of house operations of the Casual Dining Restaurants and acts as Liaison to all 3rd Party Restaurants in the Food and Beverage Department

At Harrah's and Caesars Republic Lake Tahoe, we want you as a partner in a win-win relationship. We want you to maximize your skills and talents to become the best you can be in your chosen eld. We are proud to be one of the leaders in the hospitality business. One of the reasons our resorts have consistently received 4-Star and 4-Diamond Awards is because of the friendly, top quality people we hire to serve our guests.

Harrah's and Caesars Republic Lake Tahoe are located on the south shore of magnificent Lake Tahoe, America's largest alpine lake and number one vacation destination. Visitors are drawn to Lake Tahoe's year round recreation, which includes skiing and snowboarding in the winter months and hiking, fishing, mountain biking, golf kayaking, sailing and a plethora of other recreation opportunities in the spring, summer and fall. Add to this, the lively, round-the-clock gaming and indoor entertainment, world-class amenities, which include two heated pools , a full-service health spa, various restaurants, including the world renowned, Hell's Kitchen, 1,254 rooms and suites plus excellent guest service, and you can understand why Harrah's & Caesars Republic are popular choices for travelers and vacationers throughout the year.

Besides living in one of the Earth's most beautiful locations you will join a company that understands how to treat employees. As an industry leader, Harrah's believes a successful company starts with satised employees. Whether it's professional advancement or personal recognition, Harrah's provides accolades and incentives as you move along your career path.

• Bachelor''s Degree in Hotel and Restaurant Management, Business Administration or related field preferred. Either an associate degree (Hotel and Restaurant Management major preferred); graduate post high school two-year Culinary Arts School; or equivalent technical training in the food and beverage field is required.

• Five to ten years of restaurant industry work. Must have a thorough knowledge of all aspects of Food and Beverage operations pertaining to a hotel/casino or property of this size.

• Literate and fluent in English

• Excellent guest service skills

• Must be at least 21 years of age

• Excellent communication skills, both verbal and written

• Excellent interpersonal skills, with emphasis in relationship building

• Good problem-solving skills

• Ability to compile, compute, and analyze pertinent data needed for reports

• Ability to negotiate with diverse departments

• Ability to implement strategic vision and plan into day-to-day operations

• Must possess financial abilities and cost control techniques and be capable of designing and engineering menus.

• Must have the ability to be effective in a diverse organization and to tie operational challenges to strategic direction, with skills in organizational development and personnel assessment/development.

• Must have excellent guest service and communication skills.

• Must be able to partner with the senior management team and contribute to the development and execution of strategic initiatives.

• Must have the ability to develop sound financial, business and capital expenditure plans that maximize guest experiences and link to the overall strategic positioning of the property

• Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business

• Acts as a role model to other Team Members and always presents oneself as a credit to Caesars Entertainment and encourages others to do the same.

• Adheres to all regulatory, company and department policies and procedures

ADDITIONAL REQUIREMENTS

• Manual dexterity to use office equipment

• Mobility to move quickly and easily throughout the restaurant and kitchen areas

• Ability to coordinate multiple tasks at once

• Ability to hear and use visual inspection

• Positions that have contact with the public require the ability to work in a noisy

environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.

• Assist the VP of Food and Beverage in establishing Food and Beverage strategy and positioning. Think strategically and operationally about factors such as food concepts, pricing, quality, marketing, price/value perceptions, customer satisfaction, employee training and development as they relate to the overall Food and Beverage products.
• Directs the development and administration of controls for all phases of the department in an economical and profitable manner, while maintaining established standards
• Assists with financial and business operating plans and capital expenditure plans that are consistent with the overall strategic positioning of the property.
• Anticipates and reacts to changes in planning assumptions and alters plans as necessary.
• Formally presents updates to plans and provides appropriate explanations and solutions to variances.
• Responsible for actively building and retaining customer relations and acting as a mentor to team members to provide superior customer service.
• Hires, trains, motivates, evaluates, and supervises assigned personnel; coaches for success and continuing improvement of team member skills.
• Recommends changes including hiring, promotion, demotion and release of personnel.
• Implements new restaurant concepts with shared vision by the VP of Food and Beverage.
• Stays abreast of industry trends, consumer preferences and expectations and competing restaurant offerings in the immediate market.
• Assist the VP of Food and Beverage in establishing Food and Beverage strategy and positioning. Think strategically and operationally about factors such as food concepts, pricing, quality, marketing, price/value perceptions, customer satisfaction, employee training and development as they relate to the overall Food and Beverage products.
• Directs the development and administration of controls for all phases of the department in an economical and profitable manner, while maintaining established standards
• Assists with financial and business operating plans and capital expenditure plans that are consistent with the overall strategic positioning of the property.
• Anticipates and reacts to changes in planning assumptions and alters plans as necessary.
• Formally presents updates to plans and provides appropriate explanations and solutions to variances.
• Responsible for actively building and retaining customer relations and acting as a mentor to team members to provide superior customer service.
• Hires, trains, motivates, evaluates, and supervises assigned personnel; coaches for success and continuing improvement of team member skills.
• Recommends changes including hiring, promotion, demotion and release of personnel.
• Implements new restaurant concepts with shared vision by the VP of Food and Beverage.
• Stays abreast of industry trends, consumer preferences and expectations and competing restaurant offerings in the immediate market.