CrossWinds Casino is seeking an experienced Director of Food and Beverage to lead our growing dining, beverage, banquet, and hospitality operations. This role will provide strategic leadership over F&B teams, service standards, financial performance, and guest experience across multiple outlets.
JOB PURPOSE
The Director of Food & Beverage leads all dining, beverage, and banquet experiences at CrossWinds Casino and Resort. This role drives operational excellence, elevates guest satisfaction, and strengthens collaboration across front‑of‑house, back‑of‑house, and beverage teams. With a balance of strategic leadership and people‑focused development, the Director builds high‑performing teams and ensures consistent, exceptional service throughout the property.
KEY RESPONSIBILITIES AND ACCOUNTABILITIES
1. Provide strategic leadership and operational oversight for all Food & Beverage outlets, including Quick Service Restaurants, Casual and Fine Dining, Banquets & Catering, Beverage Operations, and In-Room Dining, ensuring exceptional guest experiences, operational excellence, and financial performance.
2. Develop and execute short- and long-term business strategies that align with organizational objectives, enhance revenue growth, improve operational efficiencies, and strengthen guest satisfaction.
3. Direct all aspects of Food & Beverage operations through effective leadership of department managers and supervisors, establishing clear expectations, accountability measures, and performance standards.
4. Lead workforce planning initiatives, including organizational design, staffing models, succession planning, talent development, and leadership pipeline strategies to support current and future business needs.
5. Assume full accountability for departmental financial performance, including annual operating budgets, capital expenditures, labor management, forecasting, revenue optimization, profit and loss performance, and cost control initiatives.
6. Analyze key business metrics, including sales trends, labor productivity, food and beverage cost percentages, guest satisfaction scores, and profitability measures to identify opportunities and drive continuous improvement.
7. Partner with Culinary, Marketing, Hotel Operations, Entertainment, and other operational departments to develop innovative programming, promotions, special events, and revenue-generating initiatives that enhance the overall guest experience.
8. Establish and maintain quality assurance standards across all Food & Beverage operations to ensure consistency in product quality, service delivery, cleanliness, and brand presentation.
9. Champion guest experience initiatives through the development and execution of service standards, guest recovery programs, and performance improvement strategies that drive loyalty and positive guest feedback.
10. Oversee menu development strategies, beverage programming, pricing models, and operational standards in collaboration with culinary and beverage leadership to maximize profitability and market competitiveness.
11. Lead vendor and supplier relationships, including contract negotiations, service agreements, purchasing strategies, and inventory controls to ensure operational efficiency and fiscal responsibility.
12. Ensure compliance with all federal, state, tribal, gaming, health, safety, liquor control, and regulatory requirements while promoting a culture of accountability and operational integrity.
13. Foster a high-performance culture focused on engagement, accountability, teamwork, recognition, leadership development, and continuous improvement.
14. Create and maintain a positive, inclusive, and safe work environment that supports team member engagement, retention, and professional growth.
15. Perform other duties as assigned.
JOB QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
1. Bachelor’s degree in Hospitality Management, Business Administration, Culinary Management, or related field preferred.
2. Minimum 7 to 10 years of progressive Food & Beverage leadership experience, in restaurant operation, hotel/resort operations, banquet & catering, bar operations, or other complex hospitality venues.
3. Minimum 5 years in a senior leadership role within a large-scale resort, casino, hotel, or hospitality organization.
4. Proven experience managing P&L, labor productivity, cost of goods, pricing, forecasting, inventory, purchasing, and capital planning.
5. Demonstrated success in leading a high-volume, multi-outlet operation including restaurants, bars/lounges, banquets/catering, quick service, and preferably room service.
6. Experience leading organizational change, large-scale operational initiatives, renovations, openings, expansions, or business transformation efforts preferred.
7. Must have the ability to develop operating budgets, forecasting, employee development training and scheduling.
8. Experience in POS systems and other hospitality software programs.
LANGUAGE AND COMMUNICATION SKILLS
1. Speak and communicate effectively with individuals and before groups of people.
2. Ability to verbally communicate using appropriate English standards of language; bilingual proficiency is strongly preferred.
LICENSING
Must be able to qualify for any and all licenses or permits required by local, State, Federal and/or Wyandotte Nation law.
PHYSICAL REQUIREMENTS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
1. Ability to lift, push, pull, or carry 50lbs in emergency situations.
2. Ability to function in a smoking environment.
3. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.
4. The noise levels in the work environment are constant.
5. Ascend/descend flights of stairs to access office and break areas throughout work day.
6. Ability to sit, stand, and walk for entirety of shift as required to conduct normal assigned duties.
7. Efficiently function in an environment with blinking/blinding lights.
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee assistance program
- Employee discount
- Health insurance
- Life insurance
- Paid time off
- Vision insurance
Application Question(s):
- Do you have at least 7 years of progressive Food and Beverage leadership experience within a hotel, resort, casino, or other large hospitality operation?
- Do you have at least 3 years of senior leadership experience overseeing managers, supervisors, or multiple Food and Beverage outlets?
- Have you managed a high-volume, multi-outlet Food and Beverage operation that included restaurants, bars, banquets, catering, or quick-service outlets?
- Do you have experience managing departmental budgets, profit and loss performance, labor costs, food and beverage costs, forecasting, inventory, and purchasing?
- This position requires eligibility for a Gaming License, which includes completing a full background check and providing any required disclosures to the Gaming Commission. Are you willing and able to complete this process as a condition of employment?
- Are you at least 21 years of age?
Education:
Work Location: In person
