Director of Food & Beverage

Primary Responsibilities:

1. Operational Oversight:
2. • Manage the overall operation of food and beverage services at Tillie’s restaurant, Camp Lucy Banquets, and the Spa Folklore.
   • Ensure that all culinary offerings meet the highest standards of quality, presentation, and service.
3. Menu Development:
4. • Create and curate innovative and seasonal menus that reflect current food trends and regional influences for all dining venues.
   • Collaborate with chefs and culinary teams to develop beverage pairings, signature cocktails, and wellness-focused drink options for Spa Folklore.
5. Budget Management:
6. • Develop and manage annual budgets for food and beverage operations, including forecasting revenues, controlling costs, and maximizing profitability.
   • Monitor food and beverage costs, analyzing variances and implementing strategies to improve financial performance.
7. Staff Leadership:
8. • Recruit, train, and develop a high-performing food and beverage team, instilling a culture of excellence and teamwork.
   • Conduct regular training sessions to enhance staff knowledge of food, beverages, and service standards.
9. Guest Experience Enhancement:
10. • Ensure that all food and beverage offerings contribute to an exceptional guest experience by leading service excellence initiatives across all venues.
    • Gather guest feedback and conduct market research to continuously improve the food and beverage experience.
11. Quality Assurance:
12. • Maintain strict adherence to health, safety, and sanitation regulations, ensuring compliance in all food preparation and service areas.
    • Implement quality control measures to ensure consistency in food and beverage presentation and taste.
13. Collaboration with Other Departments:
14. • Work closely with the marketing team to promote food and beverage offerings through creative campaigns and special events.
    • Partner with the sales and event planning teams at Camp Lucy Banquets to curate personalized dining experiences for weddings and special events.
15. Innovation and Trends:
16. • Stay current with industry trends, new techniques, and emerging concepts in food and beverage to implement innovative strategies.
    • Regularly assess competitive offerings in the market and recommend enhancements to ensure the organization remains a leader in the dining experience.

Education

· Bachelor’s degree in Hospitality Management, Food & Beverage Management, Culinary Arts, or a related field preferred; equivalent experience may be considered.

Experience

· Typically 8–10 years of progressive food and beverage or hospitality management experience, including responsibility for restaurant operations and team leadership.

· Demonstrated experience in menu development, financial management, labor planning, inventory, and guest-service standards.

· Experience with POS and workforce systems; familiarity with Silverware and UKG is advantageous.

· Current food safety and alcohol-service certifications, as required by the role and applicable regulations.

Skills & Attributes

· Strong leadership, communication, organization, and people-management skills.

· Financial and analytical ability, including interpreting operating results and identifying improvement opportunities.

· Creative, guest-focused approach with strong attention to detail and the ability to manage multiple priorities.