J Resort - Director of Food & Beverage

A Legacy of Excellence

Entertaining Your World

Jacobs Entertainment, Inc. (JEI) is a developer, owner and operator of gaming and entertainment facilities across the United States. Core to the company’s value is our commitment to ethical leadership, outstanding training, and open employee communication.

Jacobs Entertainment is currently in search of a “Director of Food & Beverage” for the All-New J Resort. The J Resort is a full-service hotel-casino with over 500 rooms and wide variety of Slots and Table Games. The J has a unique blend of original art, live music, bold flavors, luxurious accommodations, and exciting casino action…And we are just getting started!

Be a part of the transformation of Reno’s newest premier resort—A Reno resort unlike any other.

Our employees are supported with a comprehensive benefits program that include the following:

• $200 Referral Bonus
• Tuition Reimbursement
• 7 paid Holidays
• 80 hours of Vacation after 1 year of employment
• We offer a variety of affordable medical, dental, vision and flexible spending account plans after 60 days
• Employee Assistance Program FREE of charge
• Company paid Life Insurance and AD&D
• Matching 401K program after 90 days
• Employee Meal Discounts
• Ongoing learning and development programs
• Work towards your future advancement within the company—most of our supervisors and managers are promoted from within

Essential Job Responsibilities and Duties:

• Provide strategic leadership and operational oversight for all food and beverage operations, including restaurants, bars, catering, culinary services, and front- and back-of-house functions
• Ensure consistent execution of hospitality standards, service excellence, guest satisfaction, and brand expectations across all food and beverage outlets
• Lead, develop, mentor, and retain high-performing leadership teams while fostering a positive, inclusive, and accountable workplace culture, addressing employee concerns in a timely and professional manner
• Establish performance expectations and hold management teams accountable for achieving operational, financial, service, and profitability objectives
• Partner closely with the Executive Chef to ensure alignment on food quality, innovation, staffing, guest experience, and financial performance
• Direct all financial aspects of food and beverage operations, including budgeting, forecasting, P&L management, labor planning, inventory control, purchasing, menu engineering, pricing strategies, and cost-containment initiatives
• Drive revenue growth and operational efficiency through strategic initiatives, promotional programs, and identification of new business opportunities
• Monitor financial and operational performance metrics, identify risks, and implement corrective actions and continuous improvement initiatives to achieve established goals
• Collaborate with property leadership, marketing, casino operations, hotel operations, VIP services, and corporate teams to support strategic objectives, enhance guest experiences, and drive business performance
• Ensure compliance with all company policies, brand standards, food safety and sanitation requirements, alcohol service regulations, training certifications, health inspections, and applicable legal and regulatory requirements
• Maintain professional and effective relationships with guests, employees, vendors, and business partners while upholding company values and standards
• Achievement of food and beverage revenue, profitability, and cost-control goals
• Consistent delivery of guest service excellence and brand standards
• Development, retention, and succession readiness of leadership teams
• Compliance with food safety, sanitation, alcohol service, and regulatory requirements
• Continuous improvement in operational efficiency, guest satisfaction, and overall property performance

Skills, Education and Other Requirements:

• Executive-level food and beverage leadership experience in a complex, multi-outlet environment
• Demonstrated expertise in financial management, budgeting, forecasting, and P&L oversight
• Strong operational knowledge across restaurants, bars, culinary, and catering functions
• Proven ability to lead large, diverse teams and manage change effectively
• Excellent communication, leadership, and cross-functional collaboration skills
• Bachelor’s degree (BA) or equivalent, or ten to fifteen years related experience and/or training, or equivalent combinations of education and experience
• ServSafe Manager / Food Protection Manager Certification (required)
• Corporate alcohol compliance training (required or ability to obtain)
• Registered with Nevada Gaming Commission
• Identification that establishes identity
• Identification that establishes the right to work in the United States