VP of F&B - Horseshoe/Planet Hollywood/Paris

JOB SUMMARY

The VP Food & Beverage Operations is responsible for providing leadership of the food & beverage and culinary functions throughout the pod that simultaneously results in year-over-year improvements in customer satisfaction scores, improved product quality and increased operating profitability.

HOW YOU WILL CREATE THE EXTRAORDINARY

• Provide strategic leadership and operational oversight for all food & beverage, culinary, and front‑of‑house service departments across the assigned portfolio.
• Drive talent management initiatives, including recruitment, training, certification, development, and performance management to build high‑performing F&B teams.
• Develop, implement, and continuously refine service, product, and operating standards in alignment with enterprise‑wide guidelines; conduct regular performance and service reviews to ensure compliance and improvement.
• Identify, evaluate, and disseminate best practices across properties, establishing select practices as standardized operating procedures.
• Create and manage measurement systems that track performance, operational efficiency, guest satisfaction, and financial outcomes across all F&B areas.
• Lead F&B planning and execution for new openings, re-openings, and major operational transitions.
• Partner with cross‑functional teams—including IT, Strategic Sourcing, and external vendors—to support operational goals, technology needs, and procurement strategies.
• Monitor competitive trends, emerging products, and industry innovations to ensure offerings remain relevant, profitable, and guest‑focused.
• Build strong relationships with property leadership, corporate executives, and key stakeholders to ensure alignment, communication, and support for F&B initiatives.
• Oversee menu development, recipe standards, cost‑control strategies, and purchasing practices to optimize quality, consistency, and financial performance.
• Ensure rigorous compliance with food safety, sanitation, regulatory requirements, and company policies, champion a culture of integrity, safety, and ethical conduct.
• Maintain accountability for guest satisfaction, operational excellence, and continuous improvement through regular inspections, data‑driven decision‑making, and proactive issue resolution.

WHAT YOU WILL NEED

• Must be 21 years of age or older   
• Minimum 15 years food & beverage leadership with comprehensive knowledge of operations and product quality, passion for customer service and quality, experience in developing employee selection, training and motivation approaches.
• Requires experience across a broad spectrum of food & beverage quality and price points (i. e., buffet, café, mid-price, high end).
• Requires excellent communications, consulting and influencing skills.
• Nevada Food Handler’s Certification
• Nevada Alcohol Awareness Certification
• Nevada Non-gaming (Sheriff’s Card) Certification

ADDITIONAL REQUIREMENTS

• Must be able to respond to visual and oral cues. 
• Must be able to speak English clearly.  
• Position is in a cigarette smoke environment