Vice President of Food and Beverage

Sycuan Casino Resort is seeking a dynamic and visionary Vice President of Food & Beverage to provide strategic leadership and operational oversight for all Food & Beverage operations across the enterprise. This executive role is responsible for driving innovation, profitability, guest satisfaction, and team engagement while aligning with Sycuan’s brand, cultural values, and long‑term business objectives. This role plays a critical part in shaping the guest experience and positioning Sycuan as a premier hospitality destination.

Position Summary

The Vice President of Food & Beverage is responsible for the strategic leadership, financial performance, and operational excellence of Sycuan’s Food & Beverage Operations including our Casino, Golf Club, Performance Center, company-wide and Tribal events. This role drives innovation, guest satisfaction, profitability, and team engagement across all dining, beverage, catering, and special event experiences while aligning with Sycuan’s brand, cultural values, and long-term business objectives.

Key Responsibilities

(Duties and responsibilities may be modified at the sole discretion of Sycuan Management.)

Strategic & Operational Leadership

• Provide executive oversight of Sycuan’s Food & Beverage Operations, ensuring consistent guest experiences, operational efficiency, and brand standards.
• Establish departmental vision, goals, and performance metrics aligned with organizational strategy and guest expectations.
• Partner with venue leaders to coordinate operational initiatives, menu strategies, service standards, and operational improvements.

Financial & Business Performance

• Drive profitability across Food & Beverage operations through financial analysis, forecasting, and strategic budget management.
• Review and approve venue budgets, vendor contracts, and operational expenditures to optimize cost controls and revenue growth.
• Identify opportunities for revenue enhancement, expense reduction, and operational efficiencies across all venues.

Events & Catering Oversight

• Collaborate with Executive leadership team to oversee seamless planning and execution of high profile events.

Leadership & Talent Development

• Lead, mentor, and develop the Food & Beverage leadership team through regular communication, performance coaching, and succession planning.
• Foster a culture of accountability, collaboration, innovation, and continuous improvement.
• Support ongoing professional development, training, and leadership growth within Food & Beverage team.

Innovation & Competitive Positioning

• Research and evaluate emerging trends, technologies, and innovations in food & beverage, hospitality, and guest service.
• Assess applicability and ROI for Sycuan’s operations and present strategic recommendations to Executive Leadership.
• Ensure Food & Beverage offerings remain competitive, relevant, and aligned with evolving guest preferences.

Job Specifications

Education & Experience

Required:

• Bachelor’s Degree in Business Administration, Hospitality Management, or a related field, or equivalent professional experience
• 10 years of senior-level hospitality and/or Food & Beverage leadership experience
• ServSafe Manager Certification
• California ABC Responsible Beverage Service Certification

Preferred:

• Executive-level experience in Tribal Casino Food & Beverage operations
• Experience working in a large multi-venue and multi-location company

Skills & Competencies

Required:

• Advanced knowledge of multi-venue Food & Beverage operations
• Strong business acumen with the ability to execute strategic initiatives
• Proven ability to lead and direct multiple Food & Beverage outlets
• Financial literacy, including budgeting, forecasting, and P&L management
• Exceptional leadership, communication, and presentation skills
• Strong problem-solving, decision-making, and judgment capabilities
• Ability to maintain composure and professionalism in high-pressure environments

Preferred:

• Multilingual abilities
• Proficiency with restaurant, inventory, and financial management systems

Supervisory Accountability

Direct Reports:

• Executive Chef
• Food and Beverage Director

Indirect Reports:

• All Food & Beverage Staff