The posting
POSITION SUMMARY The Assistant Director of Food and Beverage is an execution-focused operational leader responsible for driving day-to-day performance across assigned food and beverage outlets. This role ensures consistent service delivery, strong cost control, and efficient operations that support overall guest satisfaction and casino performance. Food and Beverage operates as a key support function to the casino floor, enhancing the guest experience and encouraging longer visits and increased spend. The Assistant Director plays a critical role in translating departmental strategy into consistent daily execution across both front-of-house and back-of-house operations. Reporting to the Director of Food & Beverage, this role oversees staffing, service standards, operational procedures, and financial controls within assigned areas. The Assistant Director works closely with Culinary, Purchasing, and other operational teams to ensure alignment and consistency. Success is defined by reliable operations, disciplined labor and cost management, and a well-trained, accountable team. PRIMARY JOB FUNCTIONS
Leadership and Team Management
Provides structured, hands-on leadership to a large FOH and BOH team, establishing clear expectations and accountability. Leads through change effectively, maintaining operational stability and team alignment during shifts in business or process. Maintains high team morale through consistent leadership presence, communication, and engagement. Delivers direct, timely, and actionable feedback to drive individual and team performance improvement.
Operational Management and Execution
Oversees daily operations across assigned outlets, including safety, staffing, scheduling, maintenance, cleanliness, organization, service timing, and product quality. Ensures consistent delivery of an exceptional guest experience aligned with Commerce Casino service standards. Maintains accountability for food and beverage service execution (liquor, beer, and wine) across assigned areas. Executes operations with urgency and precision, ensuring standards are consistently met in a high-volume, 24/7 environment.
Financial Performance and Cost Control
Accountable for maximizing daily sales and effectively managing cost, labor, and cash controls. Monitors and manages labor and F&B costs across kitchen, floor, and bar operations to ensure alignment with financial targets. Drives consistent results through adherence to cost control procedures, service standards, and operational policies.
Organizational Systems and Inventory Control
Develops and implements operational systems including par levels, inventory tracking, cleaning programs, side work, and labor scheduling. Partners with Purchasing and Receiving to manage procurement of all F&B products, alcoholic beverages, and small wares. Ensures effective product handling, tracking, and inventory control processes to support operational efficiency and minimize loss.
Training and Development
Develops and trains staff to improve efficiency, productivity, and service execution. Implements accountability measures and incentive structures that drive productivity and service excellence. Elevates team performance by reinforcing standards, improving efficiency, and building operational depth.
Bar Operations and Beverage Oversight
Oversees bar operations, ensuring consistent service execution, regulatory compliance, and inventory control. Supports bar menu development and maintains adherence to beverage quality and cost standards.
Cross-Functional Support and Special Projects
Collaborates with Culinary, Purchasing, and other departments to support operational alignment and execution. Participates in company and departmental initiatives, projects, and training programs as required. Supports the Director of Food & Beverage in executing departmental priorities and operational directives. Perform other duties as assigned by the Director of Food & Beverage.
QUALIFICATIONS Education: High School Diploma required; college degree in Hospitality, Business, or related field preferred. Food Handler certification required. Work Experience Required: Minimum of 10 years of progressive experience in food and beverage operations within a high-volume, multi-outlet environment preparing menu offerings at varied levels of cuisines, including bar operations. Proven leadership experience managing large teams (10+ employees) across both FOH and BOH. Skills: Strong operational leadership with demonstrated ability to manage high-volume service environments. Deep understanding of labor management, cost control, and financial performance metrics. Experience with inventory systems, POS systems, and standard business software including Microsoft Office. Working knowledge of California Alcohol Beverage Control regulations; TIPS certification or equivalent preferred. Strong communication and interpersonal skills with the ability to lead cross-functional teams and interact effectively with guests and staff. Demonstrated ability to analyze operational and financial data, identify performance gaps, and implement corrective actions that improve efficiency and profitability. SCHEDULED HOURS Commerce Casino operates 24 hours, 7 days a week. Schedules may vary depending on business needs.
