Director of Food and Beverage

Description

Responsibilities

• Provide onsite leadership for daily operations of all food and beverage outlets, ensuring high standards of service and quality.
• Hire, Train, mentor, and supervise staff across all levels, fostering a positive work environment that encourages a One Team All In attitude.
• Supervise kitchen management, including food preparation, cooking, and presentation to maintain consistency in culinary offerings.
• Collaborate with the Guest Services team to develop customized catering menus and packages.
• Ensure smooth execution of food services during large-scale hospitality and corporate events.
• Collaborate with the VIR marketing team to promote food and beverage events or specials that enhance guest engagement.
• Submit Invoices to Finance for timely payment and account coding.
• Develop and implement profitable menus that reflect current trends while meeting guest preferences and dietary needs.
• Ensure smooth execution of food services  during  large-scale hospitality and corporate events.
• Manage relationships and honor obligations with third party vendors and service contracts associated with F&B.
• Observe and report any failed conditions or issues with the equipment, buildings and or restrooms associated with F&B through the Work order system.
• Subject matter expert on POS system for efficient order processing, inventory management and reporting.
• Monitor inventory levels, ordering food and supplies as needed to ensure seamless operation without excess waste.
• Manage regulatory requirements, ensuring compliance with Department of Health, Virginia ABC regulations and cleanliness standards.  
• Work with Finance to develop a yearly budget for all F&B operations.
• Monitor P&L to manage income and expenses for all F&B operations.

Requirements

Qualifications

• Proven experience in a leadership role within the food and beverage industry, preferably in restaurant and catering applications.
• Strong supervisory skills with a focus on team development and shift management.
• Extensive knowledge of culinary practices, food preparation techniques, and kitchen management principles.
• Familiarity with bartending practices and beverage service standards.
• Excellent communication skills with the ability to interact effectively with guests and staff at all levels.
• Collaboration with both Guest Services and Logistics to maximize F&B sales to all customers
• Strong organizational skills with an ability to multitask and stay focused in a fast-paced environment.
• A passion for delivering exceptional guest experiences through innovative menu design and service excellence.

Requirements

• Hospitality Management Experience: 5-7 years (Required)