F&B Operations Director

Highgate; Las Vegas (NV); On-site; USD 70,000 - 110,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

401(k) Retirement Plan with employer-m

Paid holidays

Paid vacation

Paid sick leave

Employee assistance program (EAP)

Tuition reimbursement

Paid jury duty leave

Personal leave

Medical leave

Military leave

Job summary

Highgate Hotels is seeking an Assistant Director of Food & Beverage to coordinate and direct all property F&B operations, ensuring profitability and high quality. The role involves staffing, budgeting, training, and maintaining compliance with liquor laws and health regulations.

You will oversee SOPs, guest experience, and cross-department coordination while maintaining strong cost controls and service standards across the F&B function.

Qualifications

• At least 5 years of progressive experience in a hotel or related field or a 4-year college degree with 2+ years of related experience or a 2-year degree with 3+ years of related experience.
• Proficient in Windows, company-approved spreadsheets and word processing.
• Knowledge of F&B preparation techniques, health regulations, and liquor laws.

Responsibilities

• Coordinate, supervise and direct all property F&B operations while maintaining profitability and quality.
• Market ideas to promote business, reduce turnover, and meet budgets.
• Oversee budget forecasting, SOP compliance, training of department heads, and loss prevention in F&B.

Skills

Verbal communication

Written communication

Multitasking

Leadership

Education

Four-year college degree

Related experience

Tools

Windows

Spreadsheets

Word processing

Job description

Highgate Hotels is seeking an Assistant Director of Food & Beverage to coordinate and direct all property F&B operations, ensuring profitability and high quality. The role involves staffing, budgeting, training, and maintaining compliance with liquor laws and health regulations.

You will oversee SOPs, guest experience, and cross-department coordination while maintaining strong cost controls and service standards across the F&B function.