The Director – Food & Beverage is responsible for the strategic and operational leadership of all food and beverage operations at Ute Mountain Casino Hotel, including Kuchu's Diner, Peak's Café, Ka'vaa Food Trailer, employee dining services, and culinary/set-up support for banquet functions. This position oversees guest experience, operational performance, financial results, workforce leadership, inventory management, food quality, and regulatory compliance across all food and beverage venues. The Director provides hands-on leadership and operational support when necessary while developing systems, standards, and teams that promote consistency, efficiency, and exceptional service. Working closely with department leaders and executive management, the Director ensures food and beverage operations support the organization's goals while delivering memorable dining experiences for guests and employees alike. Success in this role is demonstrated by operational stability, exceptional guest satisfaction, financial stewardship, effective workforce leadership, consistent food quality, and well-executed food and beverage operations across all service areas.

Qualifications:

*Candidates with equivalent combinations of education, training, certification, and experience that demonstrate the knowledge, skills, and abilities necessary to successfully perform the essential functions of the position may be considered. 

Key Accountabilities:

Food & Beverage Leadership & Strategy: Provide strategic and operational leadership for all food and beverage operations, including Kuchu's Diner, Peak's Café, Ka'vaa Food Trailer, employee dining services, and culinary/set-up support for banquet functions. Establish departmental goals, service standards, and operational priorities that align with organizational objectives and guest expectations.

Operational Oversight & Service Excellence: Ensure consistent execution of food and beverage operations through effective planning, organization, and oversight. Maintain high standards of food quality, service delivery, cleanliness, professionalism, and guest satisfaction across all venues and service periods.

Workforce Leadership & Development: Lead, develop, and support food and beverage leadership and staff through effective hiring, training, coaching, performance management, and succession planning. Foster a culture of accountability, teamwork, professionalism, and continuous improvement.

Financial Management & Cost Control: Develop, manage, and monitor departmental budgets, labor costs, food costs, and operational expenses. Analyze financial performance, identify opportunities for improvement, and implement strategies that support profitability while maintaining service and quality standards.

Inventory Management & Procurement: Oversee purchasing, receiving, storage, inventory control, and product utilization across all food and beverage operations. Establish controls that minimize waste, reduce loss, maintain product quality, and ensure operational readiness.

Culinary Quality & Menu Development: Provide leadership and direction regarding menu development, food presentation, portion standards, product specifications, and culinary innovation. Collaborate with culinary leadership to ensure menus remain relevant, cost-effective, and aligned with guest preferences and business objectives.

Banquet & Special Event Support: Ensure food and beverage operations effectively support banquet functions, special events, promotions, and organizational initiatives. Coordinate staffing, production, equipment, and resources necessary to deliver successful events and exceptional guest experiences.

Regulatory Compliance & Food Safety: Ensure compliance with all applicable food safety regulations, sanitation requirements, tribal health department standards, internal controls, and organizational policies. Promote a culture of safety, cleanliness, accountability, and regulatory compliance throughout the department.

Guest Experience & Community Reputation: Monitor guest feedback, service metrics, and operational performance to identify opportunities for improvement. Address concerns promptly and professionally while promoting a hospitality-focused culture that enhances the reputation of Ute Mountain Casino Hotel.

Vendor Relations & Resource Management: Develop and maintain productive relationships with vendors, suppliers, and service providers. Negotiate favorable pricing, evaluate product quality, and ensure purchasing practices support operational and financial objectives.

Continuous Improvement & Operational Innovation: Regularly evaluate operational processes, staffing models, service standards, and business performance. Implement improvements that enhance efficiency, strengthen guest satisfaction, support employee engagement, and improve overall departmental effectiveness.