Director - Food and Beverage

Bally's Chicago•Black Hawk, CO

3d•Onsite

About The Position

This role directs the daily operations of all assigned food and beverage outlets, including restaurants, bars, kitchens, and event or promotional services. The Director will maintain consistent standards while addressing the needs of each outlet, establish and monitor service, cleanliness, presentation, recipe, portion, and product-quality standards, and conduct regular outlet visits, guest interactions, and follow-up on service concerns. Key responsibilities include leading annual operating plans, budgets, forecasts, and profit-and-loss reviews, monitoring revenue, labor, food and beverage costs, purchasing, and waste. The role also involves developing staffing plans, overseeing menu and beverage program development, directing inventory controls, and managing vendor relationships. Furthermore, the Director will recruit, train, coach, evaluate, and develop managers and team members, partner with Human Resources on employee relations, and ensure compliance with all applicable safety, sanitation, and licensing requirements. Coordination with other departments is essential to support guest service, VIP needs, events, and uninterrupted operations. The Director will also oversee equipment readiness, preventive maintenance, workplace safety, and emergency response procedures, and prepare operating reports to communicate outlet performance and improvement plans to property leadership.

Requirements

Multi-outlet operations and financial management
Leadership and team development
Guest service and conflict resolution
Food and beverage quality
Inventory and cost controls
Sound judgment
Communication and cross-department collaboration
Regulatory compliance
Proficiency with POS, scheduling, reporting, and standard office software
Demonstrated experience with budgets, P&L accountability, labor planning, food and beverage cost controls, and guest service standards.
Working knowledge of food safety, sanitation, and responsible alcohol service requirements; ability to obtain and maintain applicable certifications and any required gaming or occupational credentials.
Strong written and verbal communication skills and ability to work effectively with diverse teams and departments.

Nice To Haves

Bachelor’s degree in hospitality, business, culinary management, or a related field preferred; equivalent relevant experience considered.
Casino, resort, or high-volume hospitality experience preferred.

Responsibilities

Direct the daily operations of all assigned food and beverage outlets, including restaurants, bars, kitchens, and event or promotional service; maintain consistent standards while addressing the needs of each outlet.
Establish and monitor service, cleanliness, presentation, recipe, portion, and product-quality standards; conduct regular outlet visits, guest interactions, and follow-up on service concerns.
Lead annual operating plans, budgets, forecasts, and outlet-level profit-and-loss reviews; monitor revenue, labor, food and beverage costs, purchasing, waste, and other key performance measures.
Develop staffing plans and schedules based on business volume, casino activity, events, and budget; maintain appropriate coverage across shifts and outlets.
Oversee menu and beverage program development, pricing, promotions, and product mix in partnership with culinary leadership, Marketing, Finance, and property leadership.
Direct inventory controls, ordering, receiving, storage, vendor relationships, and periodic counts; investigate variances and protect company assets.
Recruit, train, coach, evaluate, and develop managers and team members; establish clear expectations, succession plans, and accountability for performance and conduct.
Partner with Human Resources on employee relations, investigations, attendance, discipline, and applicable collective bargaining obligations; apply company policies consistently.
Ensure compliance with applicable food safety, sanitation, responsible alcohol service, occupational safety, gaming-related controls, and licensing requirements; promptly address deficiencies.
Coordinate with Casino Operations, Marketing, Security, Surveillance, Facilities, Finance, and other departments to support guest service, VIP needs, events, and uninterrupted operations.
Oversee equipment readiness, preventive maintenance requests, workplace safety, and emergency response procedures in all food and beverage areas.
Prepare operating reports and communicate outlet performance, guest feedback, staffing concerns, corrective actions, and improvement plans to property leadership.