Director of Food & Beverage $80,000-$132,000/annually

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Grand Casinos Hinckley

Director of Food & Beverage

DEPARTMENT:

Food & Beverage

EXEMPT (Y/N):

Y

REPORTS TO:

Vice President of Food & Beverage

SALARY GRADE:

E11

The Opportunity

As the Director of Food & Beverage, you will provide leadership, direction, and operational oversight for all Food & Beverage venues, ensuring exceptional guest experiences, financial performance, operational excellence, and team member development. You will partner closely with the Vice President of Food & Beverage to execute department strategies, achieve revenue and profitability goals, and uphold Grand Casino's service standards, values, and culture.

What You'll Own

Operational Leadership

• Direct day-to-day operations of all Food & Beverage outlets, including restaurants, bars, banquets, catering, and quick-service venues.
• Ensure operational excellence, consistency, and quality standards across all locations.
• Monitor guest satisfaction metrics and implement action plans to improve service delivery and overall guest experience.
• Conduct regular venue inspections to ensure compliance with cleanliness, safety, food quality, and operational standards.
• Collaborate with Culinary leadership to ensure menu execution, product quality, and service effectiveness.

Financial Management

• Assist in developing and managing annual operating budgets.
• Monitor revenue, labor, food cost, beverage cost, and operating expenses to achieve financial objectives.
• Analyze financial reports, identify trends, and implement corrective actions when necessary.
• Develop strategies to maximize profitability while maintaining guest satisfaction and operational standards.
• Identify opportunities for increased sales, efficiency improvements, and cost savings.

Leadership and Talent Development

• Directly lead Food & Beverage Managers and outlet leadership teams.
• Build a high-performing culture through coaching, accountability, recognition, and development.
• Partner with Talent Acquisition and Talent Management teams on recruitment, succession planning, and workforce strategies.
• Conduct performance reviews and support development plans for leaders and emerging talent.
• Ensure leaders consistently model Grand Casino's values and servant leadership philosophy.

Employee Relations

• Address associate concerns and workplace issues in partnership with Talent and Organizational Effectiveness.
• Lead investigations related to policy violations, guest complaints, and workplace concerns when appropriate.
• Promote a positive, inclusive, and respectful workplace culture.
• Ensure compliance with company policies, employment practices, and applicable labor regulations.

Compliance and Risk Management

• Ensure compliance with all regulatory requirements related to food safety, alcohol service, sanitation, gaming regulations, and workplace safety.
• Maintain and monitor ServSafe, Alcohol Awareness, and other regulatory certification requirements.
• Ensure all outlets consistently meet health department and regulatory standards.
• Develop action plans to address audit findings and operational risks.

Strategic Execution

• Partner with the VP of Food & Beverage to execute departmental strategic initiatives.
• Lead implementation of operational improvements, service enhancements, and new programs.
• Participate in capital planning, renovation projects, and venue enhancements.
• Prepare reports and recommendations for leadership regarding department performance and opportunities.

Collaboration

• Partner with Culinary, Hotel, Gaming, Marketing, Facilities, Security, and Finance teams to support property-wide objectives.
• Participate in leadership meetings and contribute to strategic discussions.
• Foster strong communication and collaboration across departments.

Other

• Participate in special projects and strategic initiatives.
• Perform other duties as assigned.

You'll Thrive If You

• Serves and develops others by building strong relationships.
• Leads with integrity, accountability, and professionalism.
• Creates an inclusive environment where all associates feel valued and respected.
• Demonstrates strong business acumen and operational decision-making.
• Drives results through effective planning, execution, and accountability.
• Champions continuous improvement and innovation.
• Aligns team objectives with organizational goals and Mille Lacs Band values.
• Demonstrates commitment to personal and professional growth.

What You Bring

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.
• Five (5) to seven (7) years of progressive Food & Beverage leadership experience required, including Restaurant General Manager of high volume fine dining operation, and past responsibility for high volume bar/lounge services.
• Minimum three (3) years of multi-unit management experience required.
• Experience managing large teams in hospitality, gaming, resort, hotel, or restaurant environments preferred.
• Strong understanding of budgeting, forecasting, profit and loss statements, labor management, and cost controls.
• Experience leading through organizational growth and operational change.
• ServSafe Certification preferred.
• Alcohol Awareness Certification preferred.
• Must be able to secure and maintain a Gaming Regulatory Authority license.
• Mille Lacs Band Member and American Indian preference will be exercised in the hiring process.

Must Have Skills

• Exceptional leadership and team development skills.
• Strong financial and business acumen.
• Excellent guest service orientation.
• Outstanding communication and relationship-building skills.
• Ability to influence and lead across multiple departments.
• Strong analytical and problem-solving abilities.
• Ability to manage multiple priorities in a fast-paced environment.
• Experience conducting investigations and handling employee relations matters.
• Strong conflict resolution and coaching skills.
• Proficiency with Microsoft Office and business reporting systems.
• Ability to effectively present information to senior leadership and operational teams.

Success Measures

The Director of Food & Beverage will be evaluated on:

• Guest Satisfaction Scores
• Revenue and Profitability Performance
• Food and Beverage Cost Management
• Labor Efficiency and Productivity
• Team Member Retention and Engagement
• Health, Safety, and Regulatory Compliance
• Leadership Development and Succession Readiness
• Execution of Strategic Initiatives and Operational Improvements

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