Director of Food and Beverage

Role Overview

The Director of Food and Beverage is tasked with leading and managing the comprehensive operations of the food and beverage department within an organization. This senior leadership role demands strategic oversight, team management across multiple sites, and ensuring excellence in service and operational efficiency.

Primary Duties and Responsibilities

• Create, implement, and supervise both short-term and long-term strategic plans and budgets tailored for the food and beverage division.
• Manage all facets of food and beverage operations including menu planning, inventory control, vendor partnerships, staff training, and guest experience enhancement.
• Maintain strict adherence to health, safety, and sanitation standards as well as industry-specific regulations and certifications.
• Engage with both internal teams and external stakeholders to identify growth prospects, optimize process efficiency, and enhance operational workflows.
• Lead, coach, and support managers and their teams to meet and exceed the department's targets.
• Continuously analyze operational data to recognize trends, pinpoint improvement areas, and foster innovative solutions.

Required Experience and Skills

• Extensive leadership experience, overseeing multiple managerial levels and diverse functional areas possibly spanning multiple locations.
• Accountability for delivering performance outcomes aligned with business goals.
• Proven expertise in developing and executing strategies aligned with organizational objectives.
• Strong command of English and Spanish languages.
• Minimum of 15 years of professional experience, including 5 to 7 years in management roles.

Core Competencies

• Strong leadership capabilities.
• Effective problem-solving skills.
• Ability to nurture and develop talent.
• Collaboration and teamwork spirit.
• Proactive action and task management.
• Alignment with business strategies and objectives.
• Deep knowledge of business operations and guest service orientation.

Educational and Certification Qualifications

• Bachelor's or Master's degree in a relevant discipline preferred; equivalent education and experience combinations will be considered.
• Mandatory certifications include ServSafe Food Handler and HACCP, with additional certificates as preferred.