Job Description

Job Description & Classification

Role: Food & Beverage Director

Employment: Exempt / Full Time

Reports To: Chief Operating Officer

Essential Job Function:

The Food and Beverage Director is responsible for overseeing all operations of the food and beverage department, ensuring the highest standards of service and quality are maintained. This role involves managing staff, budget oversight, supporting daily operations, and maintaining compliance with health and safety regulations across all outlets.

Key Responsibilities

Financial Management:

• Develop and manage departmental budgets in collaboration with the COO.
• Monitor financial performance, including sales, costs, and profits.
• Implement cost control measures to maximize profitability.
• Work with finance leadership to perform forecasting and budgeting for controllable costs.

Facilities:

• Maintain all FOH spaces to brand standards, ensuring cleanliness and upkeep of public areas.
• Oversee maintenance and physical condition of FOH assets and equipment.
• Coordinate routine maintenance and repairs across outlets in partnership with operators and management.

Staff Management:

• Lead and support operators to ensure consistent hospitality and service standards.
• Maintain active involvement in daily operations, including floor presence when needed.
• Recruit, train, and manage food and beverage staff.
• Schedule shifts, manage staffing levels, and conduct performance evaluations.
• Implement operational policies and procedures to enhance efficiency and service quality.

Guest Services:

• Ensure high levels of guest satisfaction through excellent service.
• Address customer feedback promptly and effectively.
• Promote a positive dining experience across all outlets.

Compliance and Safety:

• Ensure compliance with all health, safety, and hygiene standards.
• Maintain food safety certifications and licenses.
• Conduct regular inspections of kitchen and dining areas.
• Partner with HR and leadership to uphold compliance with safety and employment regulations.

Inventory and Supplies:

• Manage inventory levels and supply ordering.
• Oversee organized and efficient inventory storage.
• Monitor stock rotation to minimize waste.

Marketing and Promotion:

• Develop and implement marketing strategies to attract new customers.
• Coordinate and promote special events such as tastings and themed nights.
• Collaborate with marketing teams to produce promotional materials.

Qualifications

• Strong knowledge of financial management, budgeting, and forecasting.
• Ability to lead multiple operations with a hands-on approach.
• Excellent organizational, communication, and leadership skills.
• Proficiency in POS systems, inventory management platforms, and Microsoft Office.
• Bachelor’s degree in hospitality management, business, or related field required.
• Culinary certificate or comparable hands-on culinary experience preferred.
• Minimum 10 years in a Director or General Manager role overseeing multiple venues.
• Experience in new restaurant openings, system implementation, and training.
• Must hold a current Food Protection/Health & Safety certification.

Physical Demands

• Ability to stand, walk, and move for extended periods.
• Capable of lifting up to 50 pounds.
• May be exposed to varying temperatures and moving machinery.
• Flexible availability including evenings, weekends, and holidays.

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