Director of Hospitatlity

Caesars Entertainment•St Louis, MO

32d

About The Position

The Director of Hospitality is a key member of the property leadership team, responsible for the overall day-to-day operations and strategic direction of all hospitality departments. This role ensures operational excellence, exceptional guest experiences, regulatory compliance, and financial performance across Food & Beverage, Hotel Operations and Housekeeping. The Director of Hospitality leads, develops, and supports management teams while driving continuous improvement, service standards, and organizational growth.

Requirements

Must be 21 years of age or older
Bachelor’s degree in hospitality, business or related field
Minimum 3 years of executive-level leadership in casino, hotel or resort operations preferred.
Minimum of 5 years of Food & Beverage management operations experience.
Must obtain and maintain a Missouri Gaming License
Strong understanding of beverage and hotel operations, regulatory compliance and guest service standards.
Advanced financial, analytical, and operational management skills.
Proficient in hotel and property management systems and business software (Word, Excel, LMS, Infogenesis).
Effective communicator and change leader who can influence across all levels of a matrixed organization.
Ability to push and pull up to 50 pounds
Ability to lift and carry objects up to 30 pounds
Ability to bend, stoop, twist, reach, and kneel repetitively
Safely work with provided cleaning chemical and equipment
Results-driven, guest focused and comfortable operating in a fast-paced, highly regulated environment.
Ascend and descend stairs and maintain equilibrium for an extended period
Must be able to work from a standing position and/or walking motion for extended period
Ability to work in a smoking environment

Responsibilities

Provide executive leadership for all hospitality operations within the casino and hotel, ensuring seamless integration with gaming operations and overall property objectives.
Direct, coordinate, and monitor service standards across all hospitality departments to ensure adherence to Standard Operating Procedures and brand/service standards
Recommend and implement operational improvements, procedural enhancements and new service initiatives.
Ensure all outlets, hotel rooms and team members meet both health and safety and safety and departmental requirements concerning sanitation and person hygiene.
Develop annual departmental operating budget and manage expenses within approved budget constraints, including capital expenditures.
Serves as role model, coach and change leader across all levels of the organization.
Address team member concerns and work collaboratively with support departments to ensure disciplinary actions and expectations comply with federal and state labor laws.
Respond to guest concerns, liability issues, and escalated service matters with professionalism and discretion.
Identify and evaluate new methods, techniques, equipment, and materials to improve operational efficiency and reduce cost.
Lead and oversee all hospitality operations, including Food & Beverage, hotel services, and housekeeping, ensuring consistent service excellence and guest satisfaction.
Establish, implement, and enforce operational policies, procedures, and service standards in compliance with health, safety, sanitation, and alcohol regulations.
Drive occupancy, revenue, and yield management strategies while maximizing operational efficiency.
Provide leadership, coaching, and development for management and supervisory teams; interview, select, and train leadership talent.
Ensure compliance with federal, state, and local employment laws, working collaboratively with support departments on performance management and disciplinary actions.
Maintain a strong guest‑focused presence by interacting with patrons, resolving complaints, and supporting service recovery efforts.
Oversee facilities‑related projects and maintenance initiatives to ensure continuous, safe, and efficient operations.
Analyze operational performance, prepare regular reports, and recommend process improvements, cost controls, and service enhancements.
Participate in meetings, task forces, committees, and special projects as directed by the General Manager.
Takes initiatives, shows ownership and goes above and beyond to assist guests with their needs