Join the Team.

Who are we hiring?

The Director, Food & Beverage Operations is responsible for leading the overall operation of all Food & Beverage departments. This role ensures an exceptional guest experience by guiding, aligning, and supporting all Food & Beverage team members. The Director collaborates across functions to drive business performance, respond effectively in a fast-paced environment, and uphold the highest service standards. Success is defined by outstanding guest satisfaction, strong team engagement and development, and delivery of business results. The Director reports to the VP, Food and Beverage Operations.

What will you do?

• Provide direction and leadership to supervisory and front-line teams, ensuring consistent operating procedures and a high-quality employee and guest experience across all Food & Beverage outlets.
• Develop and implement innovative strategies, programs, technologies, and products to meet Food & Beverage goals.
• Manage P&L performance, including labor approvals, payroll oversight, partnership with culinary leadership on menu planning and pricing, and coordination with warehouse teams to maintain inventory levels and equipment readiness. Meet regularly with the VP, Food & Beverage and Finance teams to ensure accurate forecasting and reporting.
• Maintains strong communication with the culinary team on trends, presentation standards, and food quality for all areas.
• Works closely with Purchasing department on beverage sourcing, ordering, and par level management.
• Collaborates with F&B peers and cross-functional departments to identify efficiencies, drive best practices, and ensure compliance with county and state regulations.
• Partners on full-cycle recruitment, hiring and development of leadership team and front-line staff; provide ongoing coaching and growth opportunities.
• Conduct regular leadership meetings covering Southern Nevada Department of Health (DOH) guidelines, cleanliness standards, product updates, and company wide communications. Attend pre-shift meetings to stay engaged with front-line team members.
• Maintains a high level of integrity and role models a positive attitude and adherence to all Company objectives and goals; ensures that all team members are engaged, upbeat, and delivering an exceptional guest experience.

What do you need to succeed?

• 8- 10 years of Food, Beverage management experience, including oversight of fine dining and catering operations within an entertainment venue, hotel, or multi-unit environment.
• Proficiency in Point of Sale (POS), purchasing and inventory management systems.
• Demonstrated success managing budgets and optimizing resource allocation.
• Strong project management skills and a track record implementing operational and technology driven improvements.
• Experience leading cross-functional teams and building collaborative relationships that motivate and encourage performance.
• Adaptable to new technology platforms for current and future integration
• Excellent communication skills and ability to engage with all levels in the organization in a variety of settings and group sizes.
• Adept at maintaining a positive, open, approachable, and professional relationship with a diverse group; demonstrates integrity, tact, diplomacy and a commitment to company values, and principles while ensuring the upmost consistency.
• Demonstrates experience coaching, mentoring, and developing staff and building accountable teams.
• Proactive self-starter with proven ability to manage multiple tasks while under tight deadlines.
• Possesses exceptional attention to detail and strong follow up skills.
• Comfortable employing sound business judgement to manage conflict and resolve guest concerns with a sense of urgency.
• PC skills including MS Word, Excel, Outlook and PowerPoint
• Previous experience within Sports & Entertainment, theater operations or event planning is preferred.
• Demonstrated knowledge of Collective Bargaining Agreements (CBA) and the ability to manage a non-union and unionized workforce.

Special Requirements

• Lifting 25 lbs., standing for long periods and walking long distances.
• Ability to work a flexible schedule including nights, weekends, holiday, and split days off; willing to travel to other venues as needed.
• Certifications
• ServeSafe Manager
• Alcohol Certification Card
• Food Handler Safety Training Card

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