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, Culinary Arts, or related field preferred.
• Experience:
• • Minimum of 5-7 years of experience in food and beverage management, preferably in a multi-venue or luxury hospitality environment.
  • Proven experience in menu development, cost control, and staff management.
• Skills:
• • Strong leadership, communication, and interpersonal skills with the ability to inspire and motivate a diverse team.
  • Exceptional customer service orientation and a passion for delivering extraordinary dining experiences.
• Personal Attributes:
• • Detail-oriented and highly organized, with the ability to manage multiple priorities simultaneously.
  • Creative mindset with a deep understanding of food and beverage trends and consumer preferences.