Paris

Caesars Entertainment•Las Vegas, NV

33d

About The Position

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. Responsibilities 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.

Requirements

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
Must be able to respond to visual and oral cues.
Must be able to speak English clearly.

Responsibilities

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.