F&B Operations Leader – High-Volume Casino

Little River Casino Resort; Michigan; On-site; USD 61,000 - 97,000; Full time

Job summary

Little River Casino Resort in Michigan seeks a seasoned Front of House Food & Beverage leader to oversee multiple concepts, ensure consistent service standards, and drive financial performance while partnering with the Executive Chef and Back of House teams.

You will develop managers, manage budgets and labor, shape menus and beverage programs, train staff, and ensure compliance and safety in a high‑volume casino environment.

Qualifications

• Two-year degree in Hospitality Management, Hotel/Restaurant Management, Business Management, or related field, plus 8 years of progressive Food & Beverage Manager experience in a high-volume operation.
• Alternatively, 10 years of progressively responsible Food & Beverage Manager experience in a high-volume operation.

Responsibilities

• Provides overall leadership and operational oversight for Front of House Food & Beverage operations and subordinate managers.
• Leads through department managers; establishes clear expectations and accountability.
• Reviews revenue, labor, costs, and inventory; identifies trends and takes corrective action.
• Manages procurement, menu/beverage strategy, and promotions to increase revenue.
• Ensures compliance with safety, regulatory, and LRCR policies.
• Partner with Back of House and other departments for seamless service and events.

Skills

Leadership presence

Financial acumen

Guest-service orientation

Staff development

Regulatory compliance

Strategic planning

Collaboration

Problem solving

Communication

Education

Two-year degree in Hospitality Management

Ten years F&B management experience

Job description

Little River Casino Resort in Michigan seeks a seasoned Front of House Food & Beverage leader to oversee multiple concepts, ensure consistent service standards, and drive financial performance while partnering with the Executive Chef and Back of House teams.

You will develop managers, manage budgets and labor, shape menus and beverage programs, train staff, and ensure compliance and safety in a high‑volume casino environment.