The Vice President of Food & Beverage functions as the strategic business leader of the property's Food & Beverage division, encompassing high-volume dining outlets, lounges, wine and beverage, banquets/catering, stewarding, team member dining, along with maintaining a strong relationship with venue tenants. This individual is responsible for the overall growth and financial success of the managed divisions, and develops property-wide strategies that deliver products and services to exceed the needs and expectations of Graton Resort & Casino's guest and team members.

1. Responsible for practicing, supporting and promoting Graton Resort & Casino's Company-wide culture and demonstrating Graton Resort & Casino's Service Standards at all times.
2. Create and execute short-term and long-term operational and financial plans for the Food Operation and Beverage Departments to improve quality and financial results.
3. Interpret and analyze a range of business information, in partnership with the P&A team, to identify strategic opportunities for growth.
4. Implement necessary staffing levels, food and beverage cost controls, and payroll compliance to maximize profit and expected levels of service.
5. Collaborate with Marketing on menu design and concept direction, as well as with other internal teams to design initiatives and increase revenue while striving to maintain fresh and new restaurant concepts.
6. Make recommendations for funding of food and beverage equipment and renovations in accordance with property business strategy.
7. Monitor all department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
8. Ensure cash controls and liquor control policies are in place in both Food Operations and Beverage.
9. Oversee at a high level the operations of banquets to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures, and ensure an optimal level of service, quality and hospitality.
10. Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed guest's expectations.
11. Identify, partner and participate with organizations that support catering/banquet sales opportunities.