Food and Beverage Director

This leadership role oversees all restaurant and kitchen operations, with responsibility for service quality, financial performance, staffing, and day-to-day execution. The position reports to the General Manager and works closely with team leaders to keep front-of-house and back-of-house functions aligned and running smoothly. Key duties include managing budgets, controlling food and beverage costs, monitoring labor and inventory, and supporting revenue growth. The role also involves developing schedules, coordinating hiring efforts, and coaching managers and team members to strengthen performance and support professional growth. Training efforts focus on service standards, kitchen procedures, safety practices, and consistent guest experience. The director is expected to track and report operational results, maintain accurate records, and help ensure pricing and inventory remain current and aligned with business needs. This person may step in as the manager on duty when needed, handling guest concerns, operational issues, and staff matters in coordination with human resources. Success in this role requires strong leadership, sound judgment, attention to compliance, and the ability to maintain high standards in a fast-paced hospitality environment. Competitive pay, housing, and benefits are offered.