Director of Food And Beverage

Director of Food And Beverage at Peninsula Pacific Entertainment (P2E) Director of Food And Beverage at Peninsula Pacific Entertainment (P2E) in CEDAR RAPIDS, Iowa Posted in 4 days ago.

Type:

full-time

Job Description:

Director of Food & Beverage | Cedar Crossing Casino & Entertainment Center Reports to: Executive Vice President and General Manager About Cedar Crossing Casino & Entertainment Center Cedar Crossing Casino & Entertainment Center isn't just another casino. It is a bold reimagination of what regional gaming can become when you design for the next twenty years - not the last twenty. Located in Cedar Rapids, Iowa, Cedar Crossing blends gaming, hospitality, culinary excellence, live entertainment, arts and culture, and a STEM innovation lab into one integrated destination. Every element of the property is built around a singular brand belief: Discovery. Discovery is the idea that our guests are dreamers. They come to explore, to connect, to learn, to celebrate, and yes - to win. We design moments that spark wonderment. From our entertainment venue to our restaurants, from the gaming floor to our Arts & Cultural Center, we create experiences that invite guests to discover something new each time they visit. We are building something extraordinary - and we are looking for a Director of Food & Beverage who is the culture leader and people developer. Position Summary The Director of Food & Beverage is a senior hospitality executive accountable for the end?to?end leadership and performance of all culinary and beverage operations across the property. This includes a premium steakhouse, multi?concept casual service outlet, a BBQ smokehouse, casino-floor service, and an event center hosting large-scale banquets, concerts, VIP and special events. The role drives guest experience, revenue growth, profitability, labor optimization, compliance, and team culture while elevating brand standards and culinary excellence.

Essential Responsibilities:

Operational Management Oversee daily operations of all F&B venues including restaurants, lounges, bars, banquets, and special events. Develop and implement operational procedures that optimize efficiency, guest satisfaction, and profitability. Maintain full compliance with health, safety, sanitation, and regulatory standards. Ensure smooth coordination between front-of-house and back-of-house teams. Oversee scheduling, labor management, and workflow to maintain service excellence. Provide direct oversight of Management, Supervisors, Chefs and all culinary teams across the property. Lead menu development, culinary concept creation, seasonal updates, and cost?effective menu engineering. Ensure consistent food quality, presentation, portion control, and culinary standards across all outlets. Champion culinary innovation, staying current with industry trends and emerging dining concepts suited to casino markets. Oversee recipe development, product testing, and standardization of all culinary processes. Financial & Strategic Leadership Develop and manage annual budgets, forecasts, and departmental financial plans. Monitor and control all F&B expenses, including labor, food cost, beverage cost, and operating supplies. Lead cost-control initiatives, inventory management, and vendor negotiations to maximize revenue and EBITDA. Analyze performance metrics and guest feedback to guide strategic decision-making. Identify new revenue opportunities, partnership opportunities, and enhancements to the overall F&B program. People Leadership & Culture Recruit, train, develop, and mentor F&B and culinary leadership teams. Build a culture of accountability, excellence, and teamwork across the department. Conduct performance reviews, training programs, and succession planning. Promote a safe and inclusive work environment.

Position Qualifications:

7-10+ years progressive F&B leadership in high?volume hospitality; casino or resort 4 Year Degree, Culinary degree or Hospitality degree preferred but not required Culinary focused Familiarity with casino regulatory environments Proven oversight of multi?unit culinary operations (premium steakhouse + casual dining) and banquet/event programs. Expertise in beverage program management, costing, and compliance (TIPS or equivalent). Strong financial acumen (P&L management, budgeting, forecasting, menu engineering, labor modeling). Demonstrated success building and leading large teams with high service standards. POS & inventory platforms (e.g., Micros/InfoGenesis,; Bev/food inventory systems Forecasting and analytics tools (Excel/Sheets; BOH production/Recipe planning; scheduling software). Event management (BEO systems, banquet software) and task/audit platforms.

Work Environment:

Casino environment with exposure to noise, crowds, and 24/7 operations. Requires flexibility to work evenings, weekends, and holidays Must obtain and maintain a valid Iowa gaming license. A list of physical demands, equipment, and work environment demands can be reviewed in Human Resources. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The statements herein are intended to describe the general nature and level of work being performed by employees and are not to be construed as an exhaustive list of responsibilities, duties, and skills required of personnel so classified. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer.