Director of Food & Beverage

Ute Mountain Casino Hotel•Towaoc, CO

2d•Onsite

About The Position

The Director – Food & Beverage is responsible for the strategic and operational leadership of all food and beverage operations at Ute Mountain Casino Hotel, including Kuchu's Diner, Peak's Café, Ka'vaa Food Trailer, employee dining services, and culinary/set-up support for banquet functions. This position oversees guest experience, operational performance, financial results, workforce leadership, inventory management, food quality, and regulatory compliance across all food and beverage venues. The Director provides hands-on leadership and operational support when necessary while developing systems, standards, and teams that promote consistency, efficiency, and exceptional service. Working closely with department leaders and executive management, the Director ensures food and beverage operations support the organization's goals while delivering memorable dining experiences for guests and employees alike. Success in this role is demonstrated by operational stability, exceptional guest satisfaction, financial stewardship, effective workforce leadership, consistent food quality, and well-executed food and beverage operations across all service areas.

Requirements

Must be at least 21 years old to obtain and maintain a Ute Mountain Ute Gaming Commission Key License.
Must be able to pass UMUGC and Colorado Gaming background investigations.
Must be able and willing to work a flexible schedule, including nights, weekends, holidays, and special events as operational needs require.
Must demonstrate strong leadership, professionalism, organizational ability, and sound judgment in a fast-paced hospitality environment.
Must possess strong communication and interpersonal skills with the ability to effectively lead teams and collaborate with guests, vendors, regulators, and organizational leadership.
Minimum seven years of progressive food and beverage experience required, including at least three years in a senior leadership role overseeing multiple outlets, large-scale food service operations, or comparable hospitality environments.
Recent tribal gaming experience strongly preferred.
Candidates with equivalent combinations of education, training, certification, and experience that demonstrate the knowledge, skills, and abilities necessary to successfully perform the essential functions of the position may be considered.

Nice To Haves

Culinary degree, Bachelor's degree, or equivalent education in culinary arts, food service management, hospitality, business administration, nutrition, or a related field preferred.

Responsibilities

Provide strategic and operational leadership for all food and beverage operations, including Kuchu's Diner, Peak's Café, Ka'vaa Food Trailer, employee dining services, and culinary/set-up support for banquet functions.
Establish departmental goals, service standards, and operational priorities that align with organizational objectives and guest expectations.
Ensure consistent execution of food and beverage operations through effective planning, organization, and oversight.
Maintain high standards of food quality, service delivery, cleanliness, professionalism, and guest satisfaction across all venues and service periods.
Lead, develop, and support food and beverage leadership and staff through effective hiring, training, coaching, performance management, and succession planning.
Foster a culture of accountability, teamwork, professionalism, and continuous improvement.
Develop, manage, and monitor departmental budgets, labor costs, food costs, and operational expenses.
Analyze financial performance, identify opportunities for improvement, and implement strategies that support profitability while maintaining service and quality standards.
Oversee purchasing, receiving, storage, inventory control, and product utilization across all food and beverage operations.
Establish controls that minimize waste, reduce loss, maintain product quality, and ensure operational readiness.
Provide leadership and direction regarding menu development, food presentation, portion standards, product specifications, and culinary innovation.
Collaborate with culinary leadership to ensure menus remain relevant, cost-effective, and aligned with guest preferences and business objectives.
Ensure food and beverage operations effectively support banquet functions, special events, promotions, and organizational initiatives.
Coordinate staffing, production, equipment, and resources necessary to deliver successful events and exceptional guest experiences.
Ensure compliance with all applicable food safety regulations, sanitation requirements, tribal health department standards, internal controls, and organizational policies.
Promote a culture of safety, cleanliness, accountability, and regulatory compliance throughout the department.
Monitor guest feedback, service metrics, and operational performance to identify opportunities for improvement.
Address concerns promptly and professionally while promoting a hospitality-focused culture that enhances the reputation of Ute Mountain Casino Hotel.
Develop and maintain productive relationships with vendors, suppliers, and service providers.
Negotiate favorable pricing, evaluate product quality, and ensure purchasing practices support operational and financial objectives.
Regularly evaluate operational processes, staffing models, service standards, and business performance.
Implement improvements that enhance efficiency, strengthen guest satisfaction, support employee engagement, and improve overall departmental effectiveness.
Provide strategic leadership and operational oversight for all food and beverage personnel, departments, and service areas within Ute Mountain Casino Hotel.
Responsible for the selection, development, performance management, and overall effectiveness of departmental leadership and staff.
Establish operational expectations, service standards, and performance objectives while fostering a culture of accountability, professionalism, teamwork, and guest service excellence.
Provide direct and indirect supervision to managers, supervisors, chefs, and frontline team members assigned to restaurant, café, employee dining, food trailer, concession, and banquet-support operations.
Responsible for workforce planning, staffing decisions, employee development, succession planning, performance evaluations, disciplinary actions, and organizational structure within the department.
Ensure that food and beverage operations remain adequately staffed, properly trained, financially responsible, and aligned with organizational goals, regulatory requirements, and guest service expectations.