Assists the Director in all aspects of assigned Food & Beverage Operations including Special Events Catering, Banquets, Buffet, Cabana, Coffee Bar, Team Member Dining Room, Bingo Snack Bar, Beverage Operations, Steakhouse, Stewarding, Swing Suites, and Grill Operations. Bachelor's Degree in Hotel/Restaurant Management or two years of supervisory experience in a high volume, express food service, banquet, buffet, casual and/or fine dining or related environment with P&L responsibilities may be substituted for the education requirement.