Director of Food & Beverage (Caesars New Orleans)

Caesars Entertainment•New Orleans, LA

23h•Onsite

About The Position

The Director of Food & Beverage is responsible for establishing, implementing, and consistently reinforcing operational standards across all Food Service and Beverage outlets. This role serves as a highly visible, hands-on leader who is actively engaged in the day-to-day operation, ensuring that service, product quality, cleanliness, and team execution consistently meet Caesars’ expectations. This position is deeply embedded in the operation; observing, coaching, and holding teams accountable in real time while driving a culture of discipline, consistency, and excellence. The Director partners cross-functionally to ensure seamless operations, strong financial performance, and full regulatory compliance, while elevating the guest experience through flawless execution at every touchpoint. The Director ensures compliance with all state and federal regulatory agencies that have jurisdiction over areas of responsibility.

Requirements

15+ years managerial experience in the hospitality and/or gaming field.
Bachelors degree from an accredited college or comparable work experience required.
Proficient in Microsoft Excel.
Must qualify for, obtain, and maintain a gaming license from the Louisiana Gaming Commission.
Ability to read and comprehend complex instructions, short correspondence, and memos.
Ability to write simple as well as complex correspondence.
Ability to effectively present information in one-on-one as well as in small and large group situations to customers, clients, and other employees of the organization.
Must have the ability to read, analyze and interpret complex documents.
Ability to apply common sense understanding to carry out detailed and involved written or oral instructions.
Ability to deal with problems involving concrete variables in standardized situations.
Must have the ability to think strategically, synthesize the most complex business/financial data and develop innovative solutions.
Must be a strong leader, coach co-workers and work as a team for success.
Must present a well-groomed appearance.
Must be able to read, write, speak and understand English.
Must be able to respond to visual and aural cues.

Responsibilities

Establish, document, and enforce operational standards across all Food & Beverage outlets, ensuring consistency in product, presentation, service, and cleanliness.
Maintain a strong on-the-floor presence through routine walkthroughs to assess execution, identify gaps, and ensure real-time adherence to standards.
Hold all levels of leadership accountable for consistent execution of procedures, brand standards, and operational expectations.
Ensure staffing, floor coverage, and operational readiness align with business volumes and forecasted demand.
Step into operations during peak periods or critical moments to support execution and maintain service levels.
Serve as a visible, “boots on the ground” leader, actively engaging with teams and guests during key service periods.
Monitor the guest experience in real time, responding to feedback through direct interaction, comment cards, and Total Service verbatims to drive continuous improvement.
Ensure all food and beverage offerings consistently meet quality, presentation, and service standards.
Maintain a clean, safe, organized, and guest-ready environment at all times.
Set clear expectations for leaders and frontline teams regarding service behaviors, standards, and operational discipline.
Coach and develop leadership through in-the-moment feedback, structured follow-up, and ongoing career development planning.
Conduct regular one-on-one meetings with direct reports to support growth, identify skill gaps, and build succession plans.
Drive a culture of accountability, ownership, and pride in execution.
Lead all aspects of talent management, including hiring, training, performance management, and disciplinary actions.
Own and manage the Food & Beverage budget, aligning operational execution with property financial goals.
Translate financial targets into actionable plans and hold leaders accountable for achieving revenue, labor, and cost objectives.
Monitor performance (daily/weekly/period) and adjust strategies to improve profitability and efficiency.
Drive labor efficiency through effective scheduling and real-time adjustments based on business volume.
Oversee inventory, cost control, and waste reduction initiatives, ensuring proper systems and procedures are implemented and followed.
Ensure all revenue is accurately captured through strict adherence to operational and POS procedures.
Balance outlet hours and offerings to optimize both guest satisfaction and profitability.
Ensure compliance with all health, safety, and regulatory requirements, including food, beverage, and tobacco laws.
Enforce company policies, audit standards, and operational procedures across all outlets.
Uphold professional appearance, uniform standards, and conduct expectations.
Maintain strict confidentiality of guest and team member information.
Promote and model company values, ethics, and the Code of Commitment and Service Profit Chain.
Identify operational inefficiencies through direct observation and implement practical, field-driven solutions.
Partner with cross-functional teams to improve execution and remove operational barriers.
Establish and refine procedures to ensure effective coordination across all F&B operations.
Drive consistency through follow-up, re-training, and reinforcement of expectations.
Contribute to initiatives that enhance operational performance, employee engagement, and the overall guest experience.
Demonstrate the ability to operate in a fast-paced environment, managing multiple priorities without loss of efficiency or composure.