Summary
Overview
Work History
Education
Skills
Work Preference
Timeline
Certification
Generic
WILLIAM DREXEL
Open To Work

WILLIAM DREXEL

Director
Las Vegas,USA

Summary

Food and beverage executive with over 25 years of leadership experience overseeing large-scale operations in casinos, fine dining, and hotel environments. Experienced in driving operational growth, launching profitable concepts, and maintaining high guest satisfaction. Demonstrates success in P&L management, team leadership, and process development. Known for delivering revenue growth, improving cost control, and developing capable leadership teams.

Overview

45
45
years of professional experience
1
1
Certificate

Work History

Director of Operations

Pampas Las Vegas
02.2006 - 05.2025
  • Generated over $15M annually in top-line revenue for a 400-seat churrascaria, sustaining a 23% profit margin through effective leadership.
  • Secured $4M in added revenue via time-share, show, and banquet partnerships, including a $1.5M Hilton Grand Vacations deal.
  • Launched the Anaheim location with $8M in revenue and an 18% profit margin; upheld a 4.6 Yelp rating pre-pandemic.
  • Created ghost kitchens with $80K per month in catering revenue, increasing market reach, and strengthening brand presence.

Director of Food & Beverage

Station Casinos
10.2002 - 11.2005
  • Oversaw $22.5M in F&B sales across 9 outlets and banquet operations, managing over 500 staff members and 24 department leaders.
  • Spearheaded a $6.5M outlet renovation project, enhancing service flow and increasing guest volume by 15%.
  • The developed HACCP program was adopted enterprise-wide, improving safety audits and operational consistency.
  • Elevated team survey ratings from 65% to 89% by implementing retention plans and peer mentoring initiatives.

Vice President of F&B

Cache Creek Casino
04.2001 - 08.2002
  • Managed a $12.5M operation serving over 115,000 covers monthly across five outlets; led 345 unionized employees and 19 managers.
  • Increased guest satisfaction to 98% and reduced staff turnover by 80% through training and career-path initiatives.
  • Improved cover volume and revenue by 63% year-over-year by enhancing throughput, marketing, and menu pricing models.
  • Drove profitability across all venues by refining vendor partnerships and optimizing procurement strategies.

Director of F&B / Executive Chef

Treasure Chest Casino
05.2000 - 04.2001
  • Boosted annual sales by $275K and net profits by $210K in one year through cost control and menu engineering.
  • Introduced the Steak & Lobster Buffet concept, improving food costs by 6% and adding 400 nightly covers.
  • Led culinary, HR, and purchasing efforts to align with performance goals, and ensure compliance.
  • Implemented long-term marketing strategies that elevated competitive positioning within the regional casino market.

VP / Director of F&B

Pinnacle Entertainment Inc.
01.1996 - 05.2000
  • Reversed a $3.7M loss and added $2.5M in revenue at Boomtown Las Vegas via a concept overhaul and operational review.
  • Increased cash sales ratio to 80% at Boomtown Reno, and launched high-performing dining outlets in New Orleans. Las Vegas, Biloxi, Shreveport, and Hollywood Park CA.
  • Established a national purchasing system, saving $1.2M annually across multiple properties.
  • Developed company-wide training programs, and earned multiple culinary competition awards.

Director of F&B

Cactus Pete's Resort
01.1995 - 01.1996
  • Raised profitability by $675K (15%) through strategic pricing, cost control, and chef development programs.
  • Managed 390 staff across seven dining venues, including gourmet, buffet, lounges, and banquets.
  • Introduced HACCP compliance measures, and achieved consistently high guest feedback ratings.
  • Restructured purchasing protocols to reduce food waste and improve supply chain accuracy.

VP of F&B

Gold River Resort Hotel
01.1993 - 01.1995
  • Improved financial position by $2.6 million while boosting guest traffic by 32%, despite regional market decline.
  • Directed operations for 14 outlets, serving a high-volume clientele with tailored service programs.
  • Integrated guest feedback into daily team meetings to optimize service standards and satisfaction.
  • Strengthened financial tracking tools, improving forecasting accuracy, and cost-to-sales ratios.

Executive Chef Roles

01.1980 - 01.1993
  • Held senior culinary roles at the Las Vegas Hilton, the Reno Hilton, Oakbrook Hills, and the Seelbach Hotel.
  • Managed brigade teams and developed menus for four-star/four-diamond properties.
  • Directed banquet events and high-profile guest services in luxury hospitality environments.
  • Drove team excellence and cost control through training and operational supervision.

Education

Professional Culinary Training Program -

College of Foods – Walt Disney World Culinary
Orlando, FL

Associate of Arts - Culinary Arts

Johnson & Wales University
Providence, RI

Skills

  • Restaurant operations performance analysis
  • Multi-unit hospitality team leadership
  • Budget planning and financial forecasting
  • Menu development and cost engineering
  • Vendor negotiation and procurement strategy
  • Guest experience enhancement initiatives
  • High-volume service coordination
  • HACCP compliance and food safety
  • Culinary team training programs
  • Contract negotiation and execution

Work Preference

Work Type

Full Time

Location Preference

On-Site

Important To Me

Company Culture

Timeline

Director of Operations

Pampas Las Vegas
02.2006 - 05.2025

Director of Food & Beverage

Station Casinos
10.2002 - 11.2005

Vice President of F&B

Cache Creek Casino
04.2001 - 08.2002

Director of F&B / Executive Chef

Treasure Chest Casino
05.2000 - 04.2001

VP / Director of F&B

Pinnacle Entertainment Inc.
01.1996 - 05.2000

Director of F&B

Cactus Pete's Resort
01.1995 - 01.1996

VP of F&B

Gold River Resort Hotel
01.1993 - 01.1995

Executive Chef Roles

01.1980 - 01.1993

Associate of Arts - Culinary Arts

Johnson & Wales University

Professional Culinary Training Program -

College of Foods – Walt Disney World Culinary

Certification

  • Certified Executive Chef (ACF)
  • Certified HACCP Manager
  • ServSafe Instructor
  • California Indian Gaming License
  • Louisiana State Gaming License
  • Non-Gaming Sheriff's Card (LVMPD)

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