Catering Director - Casino jobs in Illinois

Description

 Job Title: Director of Business Dining (DBD) Department: Operations 

FLSA: Exempt       Status: Full Time

Reports to: Operating Partner 

Position Summary:

The Director of Business Dining will oversee design, enhancement, and implementation of order placement, distribution and delivery of product for Blue Plate’s the various lines of business including Delivery and Business Dining. The position reports to the Operating Partner of Blue Plate, collaborates with the CEO and is charged with facilitating operational strategies and efforts across the business dining operation.  The DBD assumes a leadership role in building, implementing, and overseeing all operational systems, processes, workflows, and procedures. The DBD plays a critical role in providing leadership, management and vision to ensure proper controls, administrative and reporting procedures, and necessary systems are in place to effectively grow the organization to ensure financial strength and operating efficiency of Blue Plate.

Essential Functions:

• Oversee operations for Blue Plate’s Delivery and various Business Dining Accounts and work on the development of new business opportunities for Blue Plate and Larkin Hall.
• Motivate and lead the Delivery Team, the MHQ Team and new business account teams; mentor direct reports to cultivate skills and to increase awareness of the inter-relationship between each department in the operations groups. 
• Partner and collaborate with Workplace Dining teams on operational and growth initiatives.
• Operationalize visions by leading the development of growth strategies and business plans.
• Translate the strategic plan to staff to ensure support; modify plans in response to changing internal and external factors.
• Design and deliver an agile organizational structure that enables the movement of people and resources quickly to capture new market opportunities.
• Set comprehensive goals for performance and growth; regularly review operational performance and productivity.
• Work with the CFO to develop budgets and timely reporting to measure key operating metrics; keeping leadership team informed of operating results in terms of costs, trends and increased profit opportunities. 
• Establish operational policies that support and promote Blue Plate operations culture and vision.
• Provide leadership in expansion activities (investments, acquisitions, corporate alliances).
• Manage relationships with both external clients and internal partners as appropriate.
• Uphold, safeguard and promote Blue Plate values and philosophy relating particularly to ethics, integrity, and corporate (social) responsibility.
• Measure effectiveness and efficiency of operational processes both internally and externally and finds ways to improve processes.
• Partner with sales leadership and teams to develop strategic sales plans based on organization goals that will promote sales growth and increase guest satisfaction.
• Manage and develop leaders to include selection, work allocation, training, coaching and mentoring, problem resolution,      performance evaluation and feedback and corrective actions.

Requirements

Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Bachelor’s degree in Hospitality, Marketing, Business or a related industry.
• Minimum of 10 years of comprehensive and progressive experience within the hospitality industry. 
• Executive- level leadership experience to include development of strategic plans for both operations and new business      development.
• Previous experience executing business expansion plans to include new products, services and markets.

Essential Qualifications:  To perform this job successfully, an individual must be able to perform each essential duty 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. 

• Ability to demonstrate strong affinity for Blue Plate’s Core Values; Make People Happy by showing you Care More.
• Demonstrated skill with developing long-term strategic plans
• Results oriented, with a focus on continuous improvement 
• Flexible and able to multi-task; can work within a fast-moving environment, while also driving toward clarity and solutions
• Demonstrated resourcefulness in setting priorities and guiding investment in people and systems
• Entrepreneurial-minded
• Proven leadership with the ability to inspire others to work toward a common goal and reach their potential
• Strong business acumen with advanced knowledge of financial management disciplines to include but not limited to – P&L,      budget design and management, financial analysis, and ROI
• Excellent verbal and written communication skills with the ability to prepare and deliver clear, concise reports and      presentations that are understandable by the target audience
• Ability to manage confidential information and maintain its integrity
• Proven ability to handle multiple priorities simultaneously, data analysis, setting and meeting organizational goals, and time management
• Proven ability to influence thinking, and apply complicated strategies
• Proven ability to build relationships, communicate effectively, and present ideas confidently and persuasively
• Proven business development, and negotiation experience
• Strong computer skills that include proficiency with MS Office applications

Language Skills 

Ability to read, write and speak English proficiently. Bilingual skills preferred.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

• While performing the duties of this job, the employee is regularly required to talk or hear  
• Frequently required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch.       
• The employee must occasionally lift and/or move up to 40 pounds
• Specific vision requirements include the ability to see at close range, distance vision, peripheral vision, depth perception, and the ability to adjust focus
• May require more than 40 hours per week to perform the essential duties of the position

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is exposed to weather conditions prevalent at the time
• The noise level may include that of a combination of both a typical restaurant and office environment

Blue Plate Catering is an Equal Employment Opportunity employer.  Candidates are considered for employment with Blue Plate Catering without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other classification protected by applicable federal, state or local law.