Red Hawk Casino Names Joseph W. Diver III VP F&B
OCTOBER 2, 2008. Red Hawk Casino announced today that Joe Diver has been named vice president of food and beverage. Mr. Diver has more than 23 years of experience directing the food and beverage operations at casinos and hotels throughout the country.
Mr. Diver comes to Red Hawk Casino from Red Rock Casino Resort and Spa in Las Vegas, Nev. At Red Rock, Mr. Diver served as director of food and beverage and led a team of more than 900 people, serving the resorts nine restaurants, two nightclubs, five bars and pool area.
"Joe is extraordinarily talented and has extensive experience establishing the food and beverage operations at some of the country's finest casinos and resorts," said Peter Fordham, general manager of Red Hawk Casino. "At Red Hawk Casino, Joe will direct operations for our six restaurants and four bars, which include a premium steakhouse, a contemporary Asian-themed restaurant, a modern sushi restaurant, a rustic grill, a buffet, and a caf'e."
"Red Hawk Casino will offer a world class culinary experience to suit a wide variety of tastes ranging from a high-end steakhouse for the more discerning customers to a casual grill or caf'e for those looking for a more relaxed dining experience," said Joe Diver. "I'm thrilled to be working at Red Hawk Casino, which will be the premier gaming destination in Northern California when it opens later this year."
Prior to joining Red Rock Casino Resort, Mr. Diver served as the vice president of food and beverage at Cache Creek Casino Resort in Brooks, Calif. He oversaw a division of 800 employees serving eight restaurants, the catering department, banquets, a night club and 24-hour room service.
Mr. Diver also has held senior level positions at Hollywood Casino in Aurora, Ill., Adam's Mark Hotel in St. Louis, Mo., the Fairmont Hotel in Chicago, Ill., Merv Griffin's Resorts Hotel Casino and Trump Castle Hotel Casino, both in Atlantic City, N.J.
Mr. Diver attended the University of Delaware and is a graduate of the Academy of Culinary Arts.
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