Director, Food and Beverage

Summary

As a Director, Food and Beverage, you will be responsible for overseeing and managing the planning, directing, and coordinating of activities within the organization or department that serves food and beverages. This role requires exceptional leadership skills, experience in strategic planning and execution, and a proven track record of successfully managing diverse teams across multiple locations.

Responsibilities

• • Develop, implement, and monitor short and long-term strategic plans and budgets for the food and beverage department.
• • Oversee and manage all aspects of food and beverage operations, including menu development, inventory management, vendor relationships, staff training, and guest satisfaction.
• • Ensure compliance with sanitary, safety, and health regulations, as well as relevant industry standards and certifications.
• • Collaborate with internal and external partners to identify opportunities for growth, improve operational efficiency, and streamline processes.
• • Provide leadership, guidance, and support to subordinate managers and their teams to achieve departmental goals and objectives.
• • Regularly review and analyze performance data to identify trends, areas for improvement, and opportunities for innovation.
• • Develop and maintain strong relationships with key stakeholders, such as suppliers, clients, and regulatory agencies.
• • Stay current on industry trends, best practices, and emerging technologies to ensure the organization remains competitive and up-to-date.
• • Foster a culture of excellence, customer-centricity, and innovation within the food and beverage department.
• • Complete additional tasks or responsibilities as assigned

Required Skills

• • Leadership
• • Problem Solving
• • Talent Development
• • Teamwork and Collaboration
• • Action Management
• • Business Alignment
• • Business Expertise
• • Championing Guest Needs
• • Impact
• • Innovation
• • Interpersonal Skills
• • Job Functional Knowledge

Qualifications

• Education:

  • • Bachelor's Degree or Master's Degree in a related field is preferred.
  • • Equivalent combination of education and experience will be considered.

• Certifications:

  • • ServSafe Food Handler
  • • HACCP
  • • Additional certifications may be required or preferred

• Work Experience:

  • • Provides leadership through varying levels of managers
  • • Accountable for the results of diverse areas within one or more locations
  • • Develops and executes strategy to achieve key business objectives
  • • Decisions guided by company strategy and objectives
  • • Has 15 or more years of work experience
  • • Has 5 to 7 years of management experience

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