Job Details

Position Summary:

The Director of Food Operations is a dynamic leader responsible for shaping the hospitality aspect of our dining venues while ensuring service excellence and driving operational efficiency. This role oversees all aspects of food operations, including menu development, quality assurance, staffing, and financial performance. The Director collaborates closely with chefs, restaurant managers, and beverage professionals to maintain high standards in dining experiences while optimizing productivity and profitability.

Key responsibilities include directing workforce scheduling, implementing training programs, managing cost controls, and refining service strategies to align with evolving guest preferences and industry trends. The Director also leads Profit & Loss (P&L) oversight, inventory management, and financial analysis, ensuring sustainable growth and strategic decision-making. With a commitment to innovation and guest satisfaction, the Director of Food & Beverage Operations plays a critical role in enhancing Graton's brand reputation, elevating hospitality standards, and fostering a culture of excellence across all dining venues.

Essential Functions:

• Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values.
• Operational Leadership- Oversee all food operations, ensuring high-quality service and efficiency. Collaborate with chefs, restaurant managers, and beverage professionals to refine menus and enhance offerings. Maintain compliance with health, safety, and sanitation regulations.
• Financial & Business Strategy- Manage Profit & Loss (P&L) responsibilities, including cost control, budgeting, and revenue optimization. Analyze financial reports and operational data to make informed decisions that drive business growth.
• Workforce Management & Training- Develop and implement staffing strategies, including workforce scheduling and shift planning.
• Guest Experience & Brand Development- Ensure exceptional dining experiences that align with brand standards and guest expectations. Implement innovative service strategies to enhance customer satisfaction and loyalty.

Required Qualifications:

• Ability to communicate effectively with Guests, Team Members, and Management in both written and verbal form. Must be able to speak, read, and write fluently in English.
• Minimum five (5) years of experience in hospitality or food & beverage operations, with at least 3 years in a leadership role.
• Must be at least 21 years of age.
• Comprehensive food, wine, spirits, and beverage knowledge with some culinary background or experience preferred.
• Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations.
• Ability to delegate, empower and evaluate Team Members to achieve desired objectives.
• Proven experience with labor scheduling systems (e.g., Kronos, ADP, or equivalent).
• Strong background in P&L management, inventory control, and cost analysis.
• Experience in a casino, resort, or high-volume food & beverage environment is highly desirable.
• Familiarity with financial software and POS/reporting systems (e.g., Oracle, Infogenesis, Micros, Avero, or comparable platforms).
• Must be able to obtain a gaming license from the Graton Gaming Commission.
• Ability to handle a flexible work schedule, working weekends, holidays, and all shifts.