Director of Food And Beverage - Primm Resort

Key Responsibilities

• Provide overall leadership and direction for all Food & Beverage operations throughout the property.
• Establish departmental goals, operating priorities, and performance expectations that support the property's financial and guest service objectives.
• Serve as a member of the property's leadership team, collaborating with Hotel Operations, Casino Operations, Marketing, Finance, Human Resources, Security, Facilities, and other departments.
• Maintain a highly visible presence throughout the property, providing leadership, coaching, and operational support.
• Lead by example while fostering a culture of accountability, teamwork, innovation, and guest-first service.

Operational Excellence

• Direct the day-to-day operation of all restaurants, bars, lounges, banquet and catering operations, casino beverage service, room service, quick-service venues, and culinary operations.
• Ensure consistent execution of food quality, beverage standards, service excellence, cleanliness, sanitation, and brand standards.
• Conduct routine operational inspections and quality assurance reviews to maintain exceptional guest experiences.
• Develop, implement, and continuously improve departmental Standard Operating Procedures (SOPs).
• Ensure seamless coordination between front-of-house, back-of-house, banquet, beverage, hotel, and casino operations.
• Provide operational leadership during high-volume periods, VIP events, entertainment activations, and special property events.
• Resolve operational challenges quickly while maintaining exceptional guest satisfaction.

Financial Management

• Maintain full responsibility for the Food & Beverage department's financial performance, including profit and loss management.
• Develop and manage annual operating budgets, labor plans, capital improvement recommendations, and revenue forecasts.
• Monitor financial performance through labor productivity, food cost, beverage cost, inventory controls, purchasing, and revenue management.
• Identify opportunities to improve profitability through operational efficiencies, menu engineering, pricing strategies, and waste reduction.
• Ensure inventory controls, receiving procedures, purchasing standards, and internal controls are consistently followed.
• Analyze operational and financial performance metrics to drive continuous improvement.

Culinary & Beverage Operations

• Develop innovative menus, seasonal features, catering offerings, and special event programming.
• Oversee beverage strategy, including cocktail programs, wine selections, beer programs, casino beverage offerings, and promotional initiatives.
• Evaluate market trends and guest preferences to ensure menus and beverage offerings remain competitive and relevant.
• Collaborate with Marketing to execute promotions, entertainment activations, VIP events, and loyalty-driven initiatives that increase guest visitation and revenue.

Guest Experience

• Champion a guest-first culture across all Food & Beverage operations.
• Monitor guest satisfaction scores, online reviews, and guest feedback to identify opportunities for improvement.
• Lead service recovery efforts for escalated guest concerns.
• Establish service standards that consistently exceed guest expectations while maintaining operational efficiency.
• Ensure exceptional hospitality experiences for VIP guests, casino patrons, hotel guests, and group business.

Leadership & Talent Development

• Recruit, develop, coach, and retain high-performing managers, chefs, supervisors, and hourly team members.
• Establish clear performance expectations and accountability for all departmental leaders.
• Conduct regular coaching, performance evaluations, succession planning, and leadership development.
• Foster employee engagement through recognition, communication, and professional growth opportunities.
• Promote collaboration and teamwork across all Food & Beverage disciplines.

Labor Management

• Develop staffing models that balance exceptional service with labor efficiency.
• Oversee scheduling practices, labor forecasting, overtime management, productivity standards, and workforce planning.
• Monitor labor performance against established budgets and productivity goals.
• Ensure compliance with wage and hour regulations, scheduling policies, and company standards.

Technology & Continuous Improvement

• Utilize POS systems, labor management software, inventory platforms, business intelligence tools, and reporting systems to improve operational performance.
• Identify opportunities to implement new technologies that enhance guest service, improve reporting, and streamline operations.
• Leverage operational data and analytics to support informed decision-making and continuous improvement initiatives.

Compliance & Risk Management

• Ensure compliance with all federal, state, and local regulations related to food safety, sanitation, liquor licensing, OSHA, responsible alcohol service, and gaming operations.
• Maintain compliance with company policies, internal controls, health department standards, and regulatory agency requirements.
• Lead departmental audits, inspections, and corrective action initiatives.
• Ensure emergency procedures, safety standards, and risk management practices are consistently followed.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, Culinary Management, or related field preferred.
• Minimum of seven (7) years of progressive Food & Beverage leadership experience within hotel, casino, resort, or high-volume hospitality operations.
• Minimum of five (5) years managing multiple Food & Beverage outlets with direct responsibility for financial performance.
• Demonstrated success leading high-volume restaurant, bar, banquet, catering, and beverage operations.
• Proven experience managing departmental budgets, labor costs, inventory controls, and operational performance.
• Experience within casino or gaming hospitality is strongly preferred.
• Strong understanding of regulatory compliance, responsible alcohol service, and health department standards.

Skills & Competencies

• Strong operational leadership and organizational management skills.
• Comprehensive knowledge of restaurant, beverage, banquet, catering, and casino Food & Beverage operations.
• Advanced financial acumen with demonstrated experience managing departmental budgets and profitability.
• Exceptional leadership, coaching, and team development skills.
• Strong communication, interpersonal, and conflict resolution abilities.
• Ability to analyze operational data and make informed business decisions.
• Experience implementing operational improvements and leading organizational change.
• Excellent problem-solving and decision-making skills in fast-paced environments.
• High level of professionalism, integrity, and accountability.
• Ability to stand and walk throughout the property for extended periods.
• Ability to occasionally lift up to 25 pounds.
• Ability to work in various indoor and outdoor environments, including kitchens, bars, banquet facilities, and casino operations.
• Ability to respond quickly to operational needs throughout the property.