Director of Food & Beverage

Bally’s Black Hawk; Black Hawk (CO); On-site; USD 120,000 - 190,000; Full time

Job summary

Bally’s Black Hawk is seeking a Director of Food & Beverage to provide strategic and hands-on leadership for all food and beverage operations across outlets, with accountability for guest service, quality, and performance.

The role oversees culinary and front-of-house operations, event support, and collaborations with departments to ensure smooth, compliant, and profitable service for casino guests and events.

Responsibilities

• Direct the daily operations of all assigned food and beverage outlets, including restaurants, bars, kitchens, and 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.
• Develop staffing plans and schedules based on volume, events, and budget.
• Oversee menu and beverage program development, pricing, promotions, and product mix.
• Direct inventory controls, ordering, receiving, storage, and vendor relationships.
• Recruit, train, coach, evaluate, and develop managers and team members.
• Partner with HR on employee relations, investigations, attendance, discipline, and policies.
• Ensure compliance with food safety, sanitation, responsible alcohol service, safety, and gaming controls.
• Coordinate with other departments to support guest service, VIP needs, events, and operations.
• Oversee equipment readiness, preventive maintenance, safety, and emergency procedures.
• Prepare operating reports and communicate performance to property leadership.

Job description

The Role:

The Director of Food & Beverage provides strategic and hands-on leadership for all food and beverage operations at Bally’s Black Hawk. This position oversees multiple dining and beverage outlets, culinary and front-of-house operations, and food and beverage service supporting casino guests, promotions, and events. The Director is accountable for consistent guest service, food and beverage quality, team member development, regulatory compliance, financial performance, and efficient operations across all outlets.

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.

Source: Hospitality Online