Title:  Director, F&B

JOB SUMMARY

 The Food & Beverage Director is responsible for overseeing all food and beverage operations within the casino, ensuring exceptional guest experiences while maximizing profitability. This leadership role involves managing restaurant, bar, and catering services, implementing high-quality standards, and maintaining compliance with health and safety regulations. 

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Strategic Leadership: Develop and execute strategies to optimize revenue, control costs, and maintain high-quality standards across all F&B outlets.
• Operational Excellence: Oversee day-to-day operations, including staffing, menu development, vendor relationships, and compliance with health and safety regulations.
• Guest Experience: Drive exceptional service delivery, fostering a welcoming and memorable experience for all guests.
• Team Development: Recruit, train, and mentor a talented team of managers and staff, cultivating a culture of collaboration and excellence.
• Innovation: Stay ahead of industry trends to introduce innovative dining concepts and special events that enhance our brand.

REQUIRED SKILLS AND ABILITIES

• Leadership and Team Management
• Ability to lead, motivate, and develop diverse teams across multiple outlets.
• Strong conflict resolution and decision-making skills.
• Operational Expertise
• In-depth knowledge of restaurant, bar, and catering operations.
• Familiarity with inventory management, food safety, and quality standards.
• Financial Acumen
• Expertise in budget creation, cost control, and profit maximization.
• Ability to analyze financial reports and adjust strategies to meet goals.
• Customer Service Excellence
• Commitment to delivering high-quality guest experiences.
• Skills in handling customer complaints and maintaining satisfaction.
• Regulatory Knowledge
• Understanding of health, safety, and alcohol service regulations.
• Familiarity with gaming and casino-specific compliance requirements.
• Strategic Planning
• Ability to create and execute business strategies to enhance operations and revenue.
• Skills in market trend analysis and menu development.
• Interpersonal and Communication Skills
• Excellent verbal and written communication abilities.
• Strong relationship-building skills with vendors, team members, and stakeholders.
• Adaptability and Problem-Solving
• Capacity to operate effectively in a fast-paced, high-pressure environment.
• Proactive approach to identifying and resolving operational challenges.
• Technological Proficiency
• Familiarity with Point of Sale (POS) systems and inventory management software.
• Proficiency in using data analytics tools for performance evaluation.
• Attention to Detail
• Ensuring consistency in food and beverage quality, service, and presentation.
• Maintaining compliance with stringent industry standards.

EDUCATION AND EXPERIENCE

• Bachelor’s Degree (Preferred):

  • Hospitality Management, Culinary Arts, Business Administration, or a related field.

• Certifications (Beneficial):

  • Food Safety and Sanitation Certification (e.g., ServSafe).

  • Alcohol Service Certification (e.g., TIPS or similar).

  • Certified Hospitality Supervisor (CHS) or Certified Food and Beverage Executive (CFBE) credentials are advantageous.

• Relevant Industry Experience:

  • Minimum of 5–7 years in food and beverage management, preferably in the casino, hospitality, or luxury resort industries.

• Leadership Experience:

  • At least 3–5 years of experience in a senior leadership role, managing multi-outlet operations such as restaurants, bars, banquets, and catering.

• Casino-Specific Knowledge:

  • Experience working in a casino or gaming environment is highly preferred, with knowledge of the unique challenges and compliance requirements of the industry.

• Budget and Financial Management:

  • Proven ability to manage large budgets, drive profitability, and analyze financial performance.

• Event and Catering Operations:

  • Experience in managing large-scale events, VIP services, and high-volume operations is a significant asset.

• Guest Experience and Service Standards:

  • Demonstrated success in enhancing guest satisfaction and maintaining high-quality service standards.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

• Mobility and Endurance:

  • Ability to stand and walk for extended periods, often throughout a full shift.

  • Capability to navigate various areas of the casino, including restaurants, bars, kitchens, and banquet halls.

• Lifting and Carrying:

  • Occasionally lifting and carrying items weighing up to 25–50 pounds, such as food supplies, beverages, or equipment.

• Manual Dexterity:

  • Use of hands and arms for tasks like typing, writing, or handling small equipment.

• Vision and Hearing:

  • Good vision to monitor staff performance, guest interactions, and food presentation.

  • Clear hearing to communicate effectively in noisy environments and respond to team or guest inquiries.

• Flexibility and Balance:

  • Ability to bend, stoop, reach, and stretch to access items, equipment, or areas during inspections or while assisting operations.

• Stress Management and Stamina:

  • Physical and mental stamina to manage high-pressure situations, including busy events, guest complaints, or operational challenges.

• Working Conditions:

  • Tolerance for working in varying environments, such as kitchens (hot and humid), dining areas, or outdoor event spaces.

  • Adaptability to a schedule that may include long hours, nights, weekends, and holidays.