Director of Food And Beverage

Kinseth Hospitality Companies is a performance-driven hotel management company focused on delivering memorable guest experiences across a diverse portfolio of properties. The organization emphasizes clean, comfortable, and well-maintained hotels as the foundation of its service promise. Kinseth is committed to hiring, training, and developing talented team members while fostering a culture of hard work and competitiveness.

About the Role

This full-time, on-site role in Wichita, KS, is responsible for the dual oversight of all culinary and service operations within the property. The Director of Food and Beverage & Executive Chef serves as the primary leader for both the back-of-house and front-of-house, managing restaurant, bar, banquet, and catering services to ensure high-quality offerings and consistent guest satisfaction.

Responsibilities

• Culinary Leadership: Serve as the Executive Chef, overseeing all kitchen operations, recipe development, food preparation, and menu engineering to ensure culinary excellence and consistency.
• Operational Oversight: Manage restaurant, bar, and banquet service teams, ensuring seamless coordination between the kitchen and dining room staff.
• Quality & Standards: Enforce strict compliance with health, safety, and brand standards across all food and beverage touchpoints.
• Financial Management: Monitor budgets, control food and labor costs, and analyze performance metrics to meet financial goals while maintaining high quality.
• Strategic Collaboration: Partner with hotel leadership on strategic initiatives, staff training, and service improvements to enhance the overall guest experience.
• Inventory & Procurement: Manage all food and beverage inventory, vendor relationships, and purchasing to ensure cost-efficiency and product availability.

Qualifications

• Professional Experience: Extensive experience in both Food & Beverage management and professional culinary arts, including proven success in overseeing restaurant, bar, and banquet operations.
• Culinary Expertise: Demonstrated ability to lead a kitchen, develop creative and profitable menus, and maintain rigorous quality control standards.
• Leadership Skills: Strong ability to hire, train, and develop talented team members while fostering a culture of hard work and competitiveness.
• Financial Acumen: Proven track record of managing budgets, controlling costs, and analyzing financial performance metrics within a hospitality environment.
• Communication: Excellent collaboration skills to work effectively with hotel leadership and cross-departmental teams.