Director, Food & Beverage Operations

About the Role

The Director of Food & Beverage Operations provides overall strategic leadership and direction in delivering world-class food, beverage, catering, and private event experiences that surpass guest expectations. This position is a member of the Old Parkland Leadership Team, focusing on the campus experience while leading the Food & Beverage portfolio.

Responsibilities

• Hospitality Management
  • Champion and strategic leader for all Food & Beverage operations.
  • Oversee hospitality tactical initiatives, partnering with Director of Events and Marketing to support Old Parkland objectives.
  • Review and analyze financial performance through daily, weekly, and monthly reporting with concept leadership and senior management.
  • Partner with Marketing to evaluate guest feedback and purchasing trends to enhance the guest experience and operations.
  • Drive execution of key hospitality initiatives, including service standards, training, atmosphere, product education, and leadership development.
  • Develop and implement business plans to support training, product integration, and continuous improvement.
  • Maintain strong, professional partnerships with vendors and service providers, collaborating on contract review, negotiation, and approval of new vendor relationships.
  • Ensure operational compliance with state, federal, and local health regulations, TABC requirements, and company policies.
  • Promote a safe working environment by adhering to company procedures and all applicable state and federal guidelines.
• Operations
  • Partner with the culinary team on menu analysis, development, and product sourcing.
  • Provide strategic leadership over menu execution, cost analysis, supply chain considerations, and overall culinary performance to meet P&L goals.
  • Lead concept development and oversee site selection and implementation of new Food & Beverage locations.
  • Manage hospitality development and operational change initiatives across all project phases, from planning and design through execution and delivery.
  • Drive technology initiatives and innovative solutions to improve efficiency, enhance the guest experience, and streamline operations.
  • Oversee capital improvement projects across existing hospitality facilities.
• Leadership & Strategy
  • Provide strategic leadership across the Hospitality division, developing talent, enabling innovation, and aligning teams to organizational goals.
  • Partner with the Agency managing Food & Beverage Operations, Events & Marketing, and Culinary teams to deliver leadership oversight and performance feedback.
  • Lead a people-focused hospitality culture that engages team members and reinforces service excellence.
  • Develop, manage, and support divisional operational systems and programs, including compensation structures, incentive plans, audits, and financial analysis.
  • Oversee financial planning and decision support, including cost-benefit analyses for Food & Beverage operations and management of the divisional Capital Plan.
  • Ensure effective communication, coordination, and support between Home Office departments and the Hospitality division.
  • Research industry trends and market standards to drive continuous improvement, operational efficiency, and revenue growth.
  • Collaborate with Marketing to align hospitality leadership efforts with established brand and marketing objectives.
  • Represent the company internally and externally through senior leadership meetings and participation in restaurant-focused professional organizations.

Requirements

• 8+ years’ experience within high-volume restaurants with 5+ years of progressive experience in a senior management role(s) preferred.
• 4 years experience in Private clubs (e.g., Golf, Tennis, Yacht, Social), with an emphasis on Banquet and Event management.
• Regional management experience over multiple units/locations.
• Master’s degree or equivalent certification in Business Administration practices.
• Strong culinary background and experience.
• Professional verbal and written communication skills with an emphasis on presentation and leadership.
• Proficient across Microsoft Office suite.
• Working knowledge of back office and restaurant operational procedures, POS, cost management platforms, and general accounting practices.
• Ability to prioritize and organize multiple tasks for multiple departments.
• Prior experience in developing training, compensation, and leadership programs.