Director of Food & Beverage

WHAT'S IN IT FOR YOU

• Competitive salary starting at $171,838.40 - DOE with discretionary performance bonuses 2x a year!

• Fully paid medical, prescription drug, dental, and vision coverage for you and competitive premiums for your dependents.

• Complimentary meals and covered team member parking.

• Employer-paid life insurance, long-term disability, and accidental death and dismemberment coverage. Flexible Spending Account options for health care expenses.

• Company-paid gaming licenses (Class A & Class B).

• Variety of additional voluntary benefits and retirement plans

WHAT YOU’LL DO

• Practice, support, and promote the Mission, Vision, and Values of Muckleshoot Casino Resort.
• 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.
• Develop and execute short- and long-term business strategies that align with organizational objectives, enhance revenue growth, improve operational efficiencies, and strengthen guest satisfaction.
• Direct all aspects of Food & Beverage operations through effective leadership of department managers and supervisors, establishing clear expectations, accountability measures, and performance standards.
• Lead workforce planning initiatives, including organizational design, staffing models, succession planning, talent development, and leadership pipeline strategies to support current and future business needs.
• 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.
• 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.
• 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.
• Establish and maintain quality assurance standards across all Food & Beverage operations to ensure consistency in product quality, service delivery, cleanliness, and brand presentation.
• 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.
• Oversee menu development strategies, beverage programming, pricing models, and operational standards in collaboration with culinary and beverage leadership to maximize profitability and market competitiveness.
• Lead vendor and supplier relationships, including contract negotiations, service agreements, purchasing strategies, and inventory controls to ensure operational efficiency and fiscal responsibility.
• Ensure compliance with all federal, state, tribal, gaming, health, safety, liquor control, and regulatory requirements while promoting a culture of accountability and operational integrity.
• Foster a high-performance culture focused on engagement, accountability, teamwork, recognition, leadership development, and continuous improvement.
• Serve as a strategic advisor to the Executive Director of Food & Beverage and the executive leadership team by providing operational insights, recommendations, forecasts, and business performance analyses.
• Promote and participate in leadership development, mentorship, tribal development initiatives, and succession planning efforts throughout the organization.
• Create and maintain a positive, inclusive, and safe work environment that supports team member engagement, retention, and professional growth.
• Perform other duties as assigned.

WHAT YOU’LL BRING

• Bachelor’s degree in hospitality management, Business Administration, Culinary Management, or related field required. Master's degree preferred. An equivalent combination of education and progressively responsible experience may be considered.
• Minimum 8 to 10 years of progressive Food & Beverage leadership experience, in hotel, resorts, or other complex hospitality. Minimum 3 to 5 years in a senior leadership role within a large-scale resort, casino, hotel, or hospitality organization.
• Proven experience managing P&L, labor productivity, cost of goods, pricing, forecasting, inventory, purchasing, and capital planning
• Demonstrated success leading a high-volume, multi-outlet operation including restaurants, bars/lounges, banquets/catering, quick service, and preferably room service.
• SERV Safe Manager and/or HACCP certification required or obtained within 90 days; valid WA food handler and liquor-service permit required.
• Experience leading organizational change, large-scale operational initiatives, renovations, openings, expansions, or business transformation efforts preferred.

HOW YOU’LL BE SUCCESSFUL

• Full working knowledge of cost of sales percentages, pricing, and sales analysis.
• Demonstrate willingness to make difficult decisions and exhibit sound and accurate judgement.
• Proficient in correct English and business writing skills, including grammar, spelling, punctuation and vocabulary.
• Demonstrate knowledge of financial analysis and projection techniques; budget controls and revenue projections; and supervisory principles, practices, and methods.
• Advanced knowledge of lounge (bar), restaurants, banquets, fine dining and QSR service.
• Strong verbal and written communication skills. Read, write and speak English fluently.
• Enhanced knowledge of menu development, liquor, beer and wine service.
• Advanced skills using computer software (Excel, Work, Outlook) and P.O.S.
• Demonstrate etiquette in table setting and service and capable of training all staff positions in a variety of duties.
• Demonstrate ability to make decisions based on property needs related to business levels and staffing, guest service issues (real or perceived) and balancing guest requests with property profitability and policies.
• Outgoing personality, approachable demeanor, and strong communication and leadership skills.
• Proven ability to handle multiple tasks within a high-pressure environment with speed and accuracy.
• Established ability to work with and maintain confidential materials and information.
• Examine and resolve issues arising from the department’s programs, services, and functions, while successfully dealing with a variety of situations to collect data, analyze facts, and determine appropriate responses.
• Confirmed ability to organize and prioritize projects with proficient and effective time management skills.
• Work flexible schedule, including but not limited to holidays, weekends and overnights.
• Valid Health Card & Liquor service permit.
• Working knowledge of health & safety standards, and safety regulations, as required.