Executive Director - Food and Beverage

About Bally’s Corporation

Bally’s Corporation (NYSE: BALY) is a global casino-entertainment company with a growing omni-channel presence. Bally’s owns and operates 19 casinos across 11 states, along with a golf course in New York and a horse racetrack in Colorado, and holds OSB licenses in 13 jurisdictions in North America. The acquisition of Aspers Casino in Newcastle, UK, expands its international reach. It also owns Bally Bet, a first-in-class sports betting platform, Bally Casino, a growing iCasino platform, Bally’s Interactive International division (formerly Gamesys Group), a leading global interactive gaming operator, and a significant economic stake in Intralot S.A. (ATSE: INLOT), a global lottery management and services business.

With 11,500 employees, its casino operations include approximately 17,700 slot machines, 630 table games, and 3,950 hotel rooms. Bally’s also has rights to developable land in Las Vegas at the site of the former Tropicana Las Vegas.

The Role

The Executive Director of Food & Beverage is responsible for the oversight of all Queen Baton Rouge and Bally’s Baton Rouge Dining Outlets. They are responsible for the overall operation and success of the restaurant food and beverage aspects of the Food & Beverage Departments. The Executive Director of Food & Beverage provides strategic leadership, guidance, and direction on food and beverage concepts, initiatives and operational decisions which directly result in year-over-year improvements in guest satisfaction scores, improved product quality and increased operational profitability. The Executive Director is responsible for the management, training, employee engagement, and overall direction of the department staff across both properties. Additionally, the Food & Beverage Executive Director partners closely with supporting department leadership to ensure an optimal, best in-class service experience while safeguarding company assets and upholding the highest of food and beverage integrity.

Principal Duties And Responsibilities

• Responsible for the oversight of Queen Baton Rouge and Bally’s Baton Rouge dining outlets.
• Creates and implements best in class service plan, team, and concepts for all restaurant outlets.
• Develops business plans that support company initiatives and enhance quality and service, associated costs, employee development, retention strategies and employee productivity benchmarks.
• Continuously evaluates department operations and performance to identify strategies to increase revenue, profitability, and guest satisfaction.
• Monitors fiscal budget, KPI’s yield management of restaurant inventory, operations of assigned departments and marketing strategies to produce both short-term and long-term profitability.
• Maintains occupational knowledge and skills pertaining to all food items and alcoholic beverages by conducting research and attending seminars, educational workshops, classes and conferences.
• Drives results through staff professional development and appropriate training programs that monitor results through evaluation, inspection, and analysis.
• Ensures effective structures, processes, positions, and performance management systems are in place for restaurant, beverage, and catering operations.
• Ensures proper health and safety measures and food quality assurance standards are in place and met at all times.
• Partners with Human Resources to attract, develop, and retain talented and well-suited people in a timely manner in order to support the strategic priorities of the enterprise.
• Creates succession plans to mentor team members for leadership roles and support employee engagement.
• Drives results through staff development and appropriate training programs; monitors results through evaluation, inspection, and analysis.
• Manages, mentors, and develops a high-performing Food and Beverage Management team; delegates job assignments to direct reports and provides measurement of results and constructive feedback.
• Monitors and evaluates all daily departmental activities to ensure the successful day-to-day management of all bars, venues, catering, and related operations.
• Develop and implement strategies to achieve F&B goals, including menu planning, promotions, and operational improvements.
• Create and update menus, considering factors like cost, seasonality, and customer preferences.
• Identify and resolve operational challenges, such as staffing shortages, supply chain issues, or customer complaints.
• Identifies and implements new trends for operations, assists in the development of menus, and provides sound decision making in handling difficult business situations.
• Advises in department-related issues, such as the planning of special promotions and events, and provides the necessary expertise to ensure the successful implementation of plans.
  
  

Competencies

• Effectively lead and motivate a diverse team of F&B professionals, fostering a positive work environment, and driving team performance.
• Manage budgets, control costs, maximize revenue, and understand financial statements.
• Ensure high-quality guest experiences, handle complaints effectively, and build strong customer relationships.
• Develop and implement strategies to achieve F&B goals, including menu planning, promotions, and operational improvements.
• Create and update menus, considering factors like cost, seasonality, and customer preferences.
• Identify and resolve operational challenges, such as staffing shortages, supply chain issues, or customer complaints.
• Maintain high standards for food and beverage quality, ensure adherence to safety and sanitation regulations, and implement quality control procedures.
• Effectively communicate with staff, suppliers, and customers, both verbally and in writing.
• Manage inventory levels, minimize waste, and control food and beverage costs.
• Ensure compliance with all relevant health, safety, and labor regulations.
• Develop and implement training programs for F&B staff to enhance their skills and knowledge.
• Utilize technology, such as point-of-sale (POS) systems and inventory management software, to improve efficiency and accuracy.
• Adjust to changing market conditions, customer preferences, and operational challenges.
• Negotiate contracts with suppliers and vendors to secure favorable pricing and terms.
• Make sound decisions based on available information, considering the potential impact on various stakeholders.
  
  

Supervisory Responsibility

Yes

Work Environment

The hospitality industry is a 24 Hour 365-day operation. This position will primarily be indoors under controlled temperatures. Occasional exposure to outdoor climates

Physical Demands

Frequent: standing, walking, lifting up to 50 pounds

Frequent: sitting, kneeling, reaching, pulling, pushing, and with repetitive movement of fingers, legs, arms, and hands

Speech And Vision Abilities Are Required.

Preferred Education and Experience:



Target Salary Range: $92,771 annual salary

• High School Diploma or equivalent, required.
• Bachelor’s Degree in Hotel/Restaurant Management, Business Administration, or related field preferred. Master’s degree required.
• Minimum ten (10) years’ Food & Beverage experience in the casino, restaurant, and/or hotel industry required.
• Minimum of 5 years in a senior leadership role (e.g., Director of F&B, Executive Chef, or General Manager)
• Must possess advanced knowledge in liquor/beer/wine product and mixology.
• Ability to prepare, understand, present, and analyze business strategies, advanced proficiency in budgeting, P&L, and business planning mandatory.
• Intermediate proficiency in Microsoft Outlook, Word, Excel and Power Point.
• Proven managerial problem-solving, critical thinking skills with the ability to exercise independent judgment.
• Ability to identify and prioritize issues, delegating as appropriate, to drive to measurable results.
• Must possess demonstrated leadership ability, as well as organizational and strategic agility.
• Demonstrated ability for people development by mentoring, motivating, coaching, consistently providing feedback, and holding them accountable.
• Requires experience across a broad spectrum of food & beverage quality and price points (i.e. fine dining, casual dining, buffet, quick eats, bars, high-end beverage service, etc.).
• Equivalent combination of education and progressive, relevant and direct experience may be considered in lieu of minimum educational/experience requirements indicated above.
• Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.
  
  

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Equal Opportunity Employer

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