Location: HCG WI DELLS

Department: HCG-WI Dells Food & Beverage

Summary:

DOQ

RESUME REQUIRED

POSITION OVERVIEW

The Director of Food and Beverage provides strategic leadership and operational oversight for all Food and Beverage operations throughout the property. The position is responsible for establishing the vision, standards, and direction of the division while ensuring exceptional guest experiences, operational excellence, financial performance, and regulatory compliance. This role oversees venue managers responsible for individual restaurants, bars, coffee operations, banquet services, and future Food and Beverage venues, while fostering collaboration across departments to achieve business objectives. The Director of Food and Beverage is accountable for long-term planning, business development, operational consistency, fiscal stewardship, team member development, and continuous improvement across all Food and Beverage operations.

MINIMUM QUALIFICATIONS

EDUCATION:

1. A high school diploma or equivalent diploma is required.

2. General leadership development courses, including communication, conflict resolution, coaching, problem-solving, and decision-making, are required.

3. Bachelor's degree in Hospitality Management, Restaurant Management, Business Administration, Culinary Management, or a closely related field is preferred.

4. An equivalent combination of education and progressively responsible leadership experience may be considered.

ESSENTIAL:

1. All employees are subject to the Criminal and Background restrictions of the Ho-Chunk Nation. Must not be convicted of a crime of moral turpitude, including theft.

2. Ability to maintain confidentiality and exercise sound judgment in sensitive situations.

3. ServSafe Food Protection Manager Certification or the ability to obtain within six (6) months.

4. Demonstrated leadership in multi-unit Food and Beverage operations.

5. Strong financial acumen, organizational, communication, and analytical skills.

6. Proficiency with Microsoft Office applications and Food and Beverage systems.

EXPERIENCE:

1. Seven (7) years of progressively responsible leadership experience in Food and Beverage management within a casino, resort, hotel, restaurant, or hospitality environment.

2. Minimum of five (5) years of multi-unit management or senior leadership experience.

3. Experience managing budgets, financial reporting, labor management, food and beverage cost controls, strategic planning, and operational performance.

4. Experience leading management teams, organizational change, and continuous improvement initiatives.

5. Resort, casino, hotel, healthcare, university dining, or large institutional food service experience preferred.