Director - Food and Beverage

Bally's; Black Hawk (CO); On-site; USD 99,000 - 121,000; Full time

Job summary

Bally’s in Colorado is seeking a Food & Beverage leader to direct daily operations across restaurants, bars, kitchens, and events, upholding consistent standards while meeting outlet needs. You will oversee budgets, forecasts, labor, and cost controls, develop staffing, and partner with culinary, marketing, and property leadership to evolve menus and promotions.

The role demands strong compliance with food safety, alcohol service, safety rules, and cross‑department collaboration, with on‑premise

Qualifications

• Bachelor’s degree in hospitality, business, culinary management or related field preferred; equivalent experience considered.
• Five+ years of progressive food & beverage leadership, managing multiple outlets in casino/hospitality.
• Experience with budgets, P&L accountability, labor planning, cost controls, and guest service standards.
• Knowledge of food safety, sanitation, responsible alcohol service, and gaming/occupational credentials.
• Strong communication and collaboration across diverse teams and departments.

Responsibilities

• Direct daily operations of all F&B outlets (restaurants, bars, kitchens, events).
• Establish and monitor service, cleanliness, presentation, recipe, portion, and product-quality standards.
• Lead annual operating plans, budgets, forecasts, and outlet-level P&L reviews; monitor costs and revenue.
• Develop staffing plans and schedules based on business volume and events.
• Oversee menu and beverage program development, pricing, promotions, and product mix.
• Direct inventory controls, ordering, receiving, storage, and vendor relationships.
• Recruit, train, coach, and develop managers and team members; ensure accountability.
• Coordinate with HR on employee relations and policy adherence; respect CBAs where applicable.
• Ensure compliance with food safety, sanitation, alcohol service, safety, and licensing requirements.
• Coordinate with other departments to support guest service, VIP needs, and operations.
• Oversee equipment readiness, maintenance, and safety in all F&B areas.
• Prepare operating reports and communicate performance and improvements to leadership.

Skills

Multi-outlet operations

P&L accountability

Budgeting and forecasting

Staff development

Guest service

Cross-department collaboration

Regulatory compliance

POS and scheduling software

Education

Bachelor’s degree in hospitality/business/culinary management

Tools

POS systems

Scheduling software

Reporting tools

Office software

Job description

• 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.

• 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.

Supervisory Responsibility:

Directly supervises assigned Food & Beverage managers and culinary and/or beverage leaders; provides overall direction to supervisors and team members across all outlets. Responsible for hiring recommendations, training, scheduling oversight, performance management, and employee development in partnership with Human Resources.

Casino and hospitality environment with multiple outlets, kitchens, bars, guest areas, and administrative spaces. Regular exposure to noise, crowds, food preparation areas, cleaning products, and hot or cold temperatures. Requires on-property presence and a flexible schedule, including evenings, weekends, holidays, and peak business periods.

Requires frequent walking and standing throughout the property, with periods of sitting and computer work; occasional bending, reaching, and lifting or moving items up to 25 pounds. Must be able to navigate dining areas, kitchens, storage areas, and service spaces. Reasonable accommodations may be made to enable qualified individuals to perform essential functions.

Preferred Education and Experience:

• Bachelor’s degree in hospitality, business, culinary management, or a related field preferred; equivalent relevant experience considered.
• Five or more years of progressive food and beverage leadership experience, including management of multiple outlets and managers; casino, resort, or high-volume hospitality experience preferred.
• 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.

Other Duties:

• Perform other duties as assigned. Maintain confidentiality and comply with Bally’s policies and applicable laws and regulations. This description is not an exhaustive list of duties, responsibilities, or activities and may change with or without notice.

• $110,000

Qualifications

Licenses & Certifications

Required

CO Key License

Equal Opportunity Employer
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