Description

Overview

Directs and oversees all food and beverage operations, including personnel, menu development, purchasing, vendor relationships, food production, inventory, and catering, with overall responsibility for guest satisfaction and financial performance.

Experience Required

• Bachelor's degree from a four-year college or university; or three to five years of related experience and/or training; or equivalent combination of education and experience
• Regular and reliable attendance
• Incorporates safe work practices in job performance
• Flexibility to take on additional responsibilities as needed

Essential Responsibilities

• Clearly defines, assigns, and delegates responsibility and authority across all food and beverage sub-departments including catering, restaurants, banquets, kitchens, and stewarding
• Prepares and monitors annual budgets, revenue goals, and departmental expenses; develops weekly and monthly business forecasts
• Reviews and analyzes financial reports to evaluate performance and implement corrective actions as needed
• Monitors market conditions impacting menu offerings, business volume, and profitability
• Oversees inventory control, monthly analysis, and reconciliation; identifies opportunities to control food and operational costs
• Collaborates with the Executive Chef, Food and Beverage Managers, and Catering Managers on menu development and pricing strategies
• Directs ordering processes, including quantities, timing, receiving, invoice accuracy, and proper storage standards
• Evaluates and manages vendor relationships, including pricing, service, and product quality
• Approves catering policies and pricing; oversees planning, execution, and post-event processes
• Implements departmental policies and procedures, ensuring compliance with company standards and applicable regulations
• Leads hiring, training, scheduling, performance management, and employee relations within the department
• Manages team members, including but not limited to Assistant Director of Food and Beverage, Restaurant Manager, and Catering Manager
• Partners closely with the Executive Chef to ensure cohesive culinary and service operations
• Develops and maintains training programs and ensures effective onboarding for all new associates
• Monitors business volume and adjusts staffing, productivity, and costs accordingly
• Ensures exceptional service standards to achieve high levels of guest satisfaction
• Communicates updates, policies, and procedures to the team effectively
• Conducts regular staff meetings
• Performs other duties as required

Benefits

• Healthcare benefits - Medical, Dental, and Vision coverage
• Retirement benefits - 401(k) with employer match (19 years of age and older)
• Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria