Food and Beverage Director

Food and Beverage Director The Food and Beverage Director provides strategic leadership and operational oversight for all food and beverage operations throughout the casino resort. This position is responsible for leading multiple restaurant concepts, casino floor beverage service, bars, catering (if applicable), and culinary partnerships to ensure exceptional guest experiences, operational excellence, financial performance, and regulatory compliance. The Food and Beverage Director oversees a diverse portfolio of dining experiences including fast casual, full-service restaurants, upscale dining, casino beverage service, and bars while leading approximately 600 team members through a team of General Managers, Restaurant Managers, Executive Chefs, Beverage Managers, and other department leaders. This position is responsible for developing leaders, driving profitability, ensuring compliance with all gaming, alcohol, health, and safety regulations, and fostering a culture that reflects the organization's Mission, Vision, and Core Values. Essential Functions and Responsibilities: NOTE: Traditions Hospitality Group may change the requirements of this job description at any time. These include, but are not limited to the following: - Embodies Traditions Vision, Mission and Core Values. - Establish and maintain a professional and cordial rapport, acting as a liaison between Traditions Hospitality and Casino staff and management. - Communicate daily with the Chief Operations Officer on projects and operational activities; submit weekly flash reports and managers reports. - Provide strategic leadership for all food and beverage operations across multiple outlets. - Lead, coach, mentor, and develop General Managers, Restaurant Managers, Executive Chefs, Beverage Managers, and other leadership team members. - Build a culture focused on accountability, guest satisfaction, operational excellence, and employee engagement. - Conduct regular operational reviews to evaluate performance, identify opportunities, and establish action plans. - Maintain consistent service standards across all concepts while preserving each outlet's unique identity. - Collaborate with Executive Leadership on long-term operational strategies and capital improvement initiatives - Promote an environment that supports teamwork, respect, diversity, and continuous improvement. Financial Management - Develop and manage annual operating budgets. - Monitor revenue, labor, food cost, beverage cost, and controllable expenses. - Analyze financial reports and operational metrics to maximize profitability. - Establish financial goals for each outlet and hold leaders accountable for achieving results. - Develop strategies to increase sales, improve efficiencies, and reduce waste. - Review menu pricing and profitability in collaboration with Culinary leadership. - Ensure proper inventory controls and asset protection. Food Operations Oversee all restaurant concepts including: - Fast Casual Dining - Full-Service Restaurants - Upscale Dining - Banquets and Special Events Partner wi