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Q CASINO + RESORT

Director of Development

POSITION SUMMARY
The Director of Development leads cross-functional initiatives that support complex, regulated development projects. This role oversees project execution, regulatory strategy, financial and business analysis, strategic partnerships, and community engagement to drive successful project delivery.

This position also supports government approval strategy by managing key stakeholders, evaluating investment performance, and building broad-based industry and community support. This is a development strategy and project execution role, not a fundraising or donor relations position.

 

KEY RESPONSIBILITIES
Project Management

• Track and manage multiple workstreams across development projects.
• Oversee project budgets and financial tracking.
• Identify and manage key milestones and critical path timelines.
• Ensure timely completion of deliverables through consistent follow-up and accountability.
• Utilize project management tools to monitor progress and performance.

Government Affairs

• Lead engagement with state and local lawmakers, regulators, and government agencies responsible for project approvals.
• Analyze statutes, regulations, and ordinances impacting regulated development projects.
• Coordinate and secure approvals from City Councils, Planning Commissions, state regulatory boards/commissions, and community advisory groups.

Business Analysis

• Review and interpret financial reports, competitive analyses, industry data, and market trends.
• Evaluate return on investment (ROI) models, revenue projections, and investment criteria to inform development strategy.
• Develop financial models, projections, and pro formas associated with development opportunities.
• Develop investment criteria, thresholds, and return requirements.
• Conduct sensitivity analysis on potential business development projects.

Strategic Partnerships

• Identify and engage key stakeholders across complementary industries.
• Build and maintain relationships with industry leaders and strategic partners.
• Represent the organization at trade associations, regional organizations, and industry conferences.

Community Engagement

• Support engagement with community leaders, organizations, and advocates connected to development initiatives.
• Recommend and implement targeted corporate philanthropic initiatives aligned with development objectives.

 

QUALIFICATIONS

• Bachelor’s degree in business, Finance, Public Policy, or related field required.
• Experience in business development, government affairs, project management, or strategic planning preferred.
• Strong financial analysis and modeling capabilities.
• Knowledge of regulatory environments and government approval processes.
• Ability to manage multiple projects and stakeholders simultaneously,
• Strong relationship-building and communication skills.

 

CULTURAL FIT AND VALUES
Demonstrates integrity, sound judgment, and a strong commitment to supporting the CEO and advancing organizational goals. Embodies Q Casino + Resort FORT values: Fun, Ownership, Respect, and Teamwork, by fostering collaboration, transparency, and a service-oriented mindset toward both the organization and the community. Models “Show Up, Step Up, Lift Up” leadership in daily actions and decision-making.
 

Q CASINO + RESORT

Food & Beverage Supervisor

BASIC FUNCTION

Oversee the operation of the Food and Beverage to ensure that it is run smoothly and efficiently in order to provide customer satisfaction.

ORGANIZATIONAL RELATIONSHIPS

• Reports to:
  • Food and Beverage Director
  • Food and Beverage Manager
• Supervises:
  • Hosts/Hostesses
  • Bussers
  • Food Servers
  • Cocktail Servers
  • Barbacks
  • Deli Staff
  • Other Staff as needed

SPECIFIC DUTIES AND RESPONSIBILITIES

• Open, supervise, and close department as needed.
• Supervise and check out staff members.
• Verify and balance all employee paperwork.
• Instruct and assist employees with job duties.
• Assign, check and monitor work schedules.
• Assist in setting up meetings and parties.
• Ensure rotation of stock items to avoid expiration date.
• Compile monthly inventory.
• Order supplies as needed.
• Train new staff members.
• Know the function of all areas in Food and Beverage.
• Know POS reports and how to balance to Micros end of shifts.
• Track tips for staff.
• Other tasks as assigned.

EDUCATION, TRAINING AND EXPERIENCE

• 2 years business degree or equivalent experience.
• Prior supervisory or management experience helpful.

STANDARDS OF PERFORMANCE

• Good oral communication skills.
• Good written communication skills.
• Good customer service skills.
• Ability to motivate others.
• Completion of State approved sanitation course.

MENTAL AND PHYSICAL REQUIREMENTS

• Heavy work, ability to move up to 100 lbs.
• Standing and walking for long periods of time.

WORKING ENVIRONMENT AND CONDITIONS

• Loud noise levels (slot machines)
• This position is exposed to cigarette smoke.
• This position occasionally has outside activities, therefore, has exposure to weather conditions.

EQUIPMENT AND TOOLS

General office equipment including, but not limited to:

• POS/printers/touchscreens
• Computer
• Copy machine.
• Coffee machines
• Calculator
• Credit card machine
• Phones
• Other:
  • Wrenches
  • Hand carts
  • Beer kegs and CO2 cylinders

Q CASINO + RESORT

THE KEY HOTEL

Food Expediter

 

BASIC FUNCTION

The food expeditor is responsible for facilitating communication between the kitchen and the front-of-house staff to ensure the timely and accurate delivery of food orders to customers. They coordinate with chefs, line cooks, and servers to maintain the flow of orders and uphold the restaurant’s standards of quality and service. The role of a food expeditor is essential for ensuring that customers receive their orders accurately and in a timely manner, contributing to a positive dining experience. By effectively coordinating with kitchen and serving staff, maintaining quality standards, and addressing any issues that arise during service, the food expeditor plays a critical role in the overall success of the restaurant.

REPORTS TO

• Food & Beverage Supervisor/Manager

RESPONSIBILITIES

Order Coordination:

• Receive and review food orders from servers or KDS system.
• Prioritize orders based on timing, special requests, and table assignments.
• Communicate order details to the appropriate kitchen staff, including chefs and line cooks.

Restaurant Set Up and Clean Up

• Performs restaurant setup and clean up duties to ensure a well prepared and welcoming dining area. 
• Pre busses and buses tables, tearing down and resetting them as needed throughout service.
• Transports dirty dishes to the kitchen promptly.

Quality Assurance:

• Inspect plated dishes to ensure they meet presentation and quality standards.
• Verify that each dish matches the corresponding order ticket in terms of accuracy and completeness.
• Address any discrepancies or issues with food quality or presentation promptly and effectively.

Timing Management:

• Monitor the progress of food preparation and cooking to ensure that orders are completed within appropriate timeframes.
• Coordinate with servers to synchronize the delivery of food to tables, taking into account any specific timing requirements or special requests from customers.

Communication:

• Maintain clear and open communication channels between the kitchen and front-of-house staff.
• Relay any special requests, dietary restrictions, or modifications to the kitchen team accurately.
• Provide updates on order statuses and anticipated wait times to servers and management as needed.

Problem Solving:

• Act quickly to resolve any issues or challenges that arise during service, such as kitchen delays or incorrect orders.
• Collaborate with kitchen and serving staff to find solutions and minimize disruptions to the dining experience.
• Cleanliness and Organization:
• Ensure that the expediting station is clean, organized, and stocked with necessary supplies.
• Maintain a tidy and efficient workspace to facilitate smooth operations and workflow.

REQUIREMENTS

• Proven experience working in a fast-paced restaurant environment, preferably in a similar role.
• Strong communication and interpersonal skills.
• Excellent organizational abilities and attention to detail.
• Ability to remain calm and focused under pressure.
• Familiarity with food safety and sanitation regulations.
• Flexibility to work evenings, weekends, and holidays as required.

ADDITIONAL SKILLS 

• Knowledge of culinary terminology and basic cooking techniques.
• Experience using restaurant management software.
• Training or certification in food handling and safety.