Bachelor's degree in hospitality management, Business Administration, or related field required; Master's preferred.
8-10 years of progressive Food & Beverage leadership experience in complex hospitality settings.
3-5 years in a senior leadership role within a resort, casino, or large hotel organization.
Experience managing P&L, labor productivity, and operational costs.
ServSafe Manager and/or HACCP certification required (or within 90 days).
Responsibilities
Promote and embody the Mission, Vision, and Values of Muckleshoot Casino Resort.
Provide strategic leadership for all Food & Beverage outlets, focusing on guest experience and operational excellence.
Develop short- and long-term strategies to enhance revenue and improve guest satisfaction.
Lead department managers in setting expectations and performance standards in operations.
Conduct financial oversight of departmental budgets, forecasting, and cost control initiatives.
Benefits
Fully paid medical, dental, prescription drug, and vision coverage for employees, with competitive premiums for dependents.
Complimentary meals and covered team member parking.
Employer-paid life insurance, long-term disability benefits, and flexible spending accounts for health care expenses.
Company-paid gaming licenses for employees.
Various voluntary benefits and retirement plans available.
Full Job Description
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.
