Director of Food and Beverage

About the role

The Director of Food and Beverage provides strategic leadership and executive oversight of all food and beverage operations, driving revenue growth, operational excellence, and brand consistency across all outlets. This role ensures full compliance with company standards, policies, and procedures while maintaining adherence to all applicable federal, state, and local liquor, health, and safety regulations.

Strategic Responsibilities and Executive Functions

• Provide strategic direction and executive oversight of all food and beverage operations to drive profitability, operational efficiency, and alignment with organizational objectives and regulatory compliance standards.
• Lead, mentor, and hold accountable all Food & Beverage management personnel, ensuring adherence to established policies, procedures, and performance standards through coaching, evaluation, and continuous improvement initiatives.
• Develop and manage comprehensive financial strategies for the Food & Beverage Department, including budget development, revenue forecasting, cost optimization, and performance analysis to maximize profitability and return on investment.
• Establish and execute strategic training and development programs to build high-performing teams and foster a culture of excellence and accountability across all outlets.
• Define and maintain premium specification standards for all products, equipment, and operational resources to ensure brand consistency and quality excellence.
• Partner with senior leadership in the strategic planning, design, and execution of food outlet renovations, kitchen facility enhancements, and operational infrastructure improvements.
• Develop and implement innovative menu strategies, portion standards, and plate presentation guidelines that enhance guest experience, drive revenue, and differentiate brand positioning across all outlets.
• Direct all personnel management functions including recruitment, hiring, scheduling, performance management, succession planning, and organizational development to build and retain top talent.
• Ensure rigorous adherence to payroll and timekeeping practices, maintaining accurate records and compliance with labor regulations and company policies.

Preferred Qualifications

• Minimum of eight (8) years of progressive leadership experience in multi-unit food and beverage operations, with at least three (3) years in a director-level or equivalent executive position.
• Proven expertise in strategic financial management, including P&L responsibility, budget development, revenue forecasting, cost optimization, and financial analysis at the executive level.
• Advanced knowledge of food and beverage operations, including menu development, culinary standards, service protocols, kitchen management, and operational infrastructure planning.
• Demonstrated success in leading, developing, and retaining high-performing teams through coaching, performance management, and organizational development initiatives.
• Strong understanding of regulatory compliance requirements, including federal, state, and local liquor laws, health codes, safety regulations, and labor standards.
• Excellent executive-level communication and interpersonal skills, with the ability to interface effectively with senior leadership, stakeholders, and cross-functional teams.
• Strategic business acumen with the ability to develop and execute innovative operational strategies that drive revenue growth, operational excellence, and brand differentiation.
• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred; or equivalent combination of education and executive-level experience.
• Current or ability to obtain/maintain all necessary licenses, certifications, and permits required for food and beverage operations management.
• Proficiency in financial management systems, point-of-sale platforms, and hospitality management software.