Director of Food And Beverage

About the Role

Reporting to the General Manager, the Director of Food & Beverage provides strategic vision, leadership, and supervision to the Food and Beverage teams. This leader monitors sales, cost of goods, labor, and inventory to identify trends and make business decisions that ensure profitability goals are achieved. The role ensures teams deliver outstanding service and exceptional culinary experiences aligned with Herschend Family Entertainment, Silver Dollar City, and Silver Dollar City Resort objectives.

Responsibilities

• Direct and organize activities of the Food & Beverage departments to ensure brand standards, safety, and high-quality products while achieving budgeted revenue, cost, and profit goals.
• Build strong relationships and collaborate with Property Support Center, Silver Dollar City, other Herschend Family Entertainment properties, vendors, sponsors, and partner teams.
• Lead menu concept development and engineering alongside key stakeholders, including consultant groups, corporate F&B leadership, VP Operations, and General Manager.
• Oversee all resort Food and Beverage outlets, including banquets and catering.
• Demonstrate knowledge of current food and beverage industry trends and champion innovative concepts that lead or keep pace with industry developments.
• Ensure a positive work environment, high engagement, and job satisfaction for all team members.
• Maintain high levels of customer service, exceeding brand standards and guest expectations to drive high Net Promoter Scores (NPS), customer loyalty, and repeat business.
• Comply with all federal, state, local, and company regulations, policies, and procedures.
• Lead safety efforts, including health department and Steritech inspections, audits, food handling and storage, safety training, and chemical handling.
• Plan and direct administrative and operational functions to meet daily needs.
• Engage guests creatively to improve revenues and average check.
• Serve as a subject matter expert for Point of Sale and back-of-house management software (CrunchTime).
• Collaborate with Procurement Leadership and vendors to ensure efficient and accurate projections, orders, and adherence to procurement policies.
• Develop and oversee financial budgets, business plans, and capital projects; own P&L, budgeting, and forecasting activities.
• Implement controls for food, beverage, and labor costs; ensure accurate period-end inventories.
• Review profit and loss statements, participate in period-end meetings, and prepare action plans for improvement.
• Delegate responsibility and authority for operations across food and beverage outlets and back-of-house areas.
• Partner with HR for staff recruiting, interviewing, hiring, and performance management, including coaching, mentoring, and professional development.
• Develop and monitor department schedules to meet customer demand while achieving productivity goals.
• Empower teams to provide excellent customer service and collaborate with culinary and restaurant teams on menu development and service delivery.
• Resolve guest concerns to ensure satisfaction and provide timely feedback and recognition to staff.
• Develop and maintain relationships with hosts, guests, community members, industry peers, and vendors.
• Create and enforce Food & Beverage policies and procedures.
• Respond to inquiries from various departments, guests, and other sources.
• Maintain certifications: ServSafe Food Protection Manager, Allertrain Allergen Awareness, and TiPS Alcohol Safety Training.
• Participate in the resort’s Manager on Duty Program.

Requirements

• Minimum seven (7) years of senior-level leadership experience in multi-site food and beverage venues with no less than $8M in annual gross sales; experience in rapid-growth organizations preferred.
• Extensive experience in restaurant, bar, banquet/catering, in-room dining, and kitchen management.
• Proven track record in revenue growth within a large business environment.
• Advanced knowledge of culinary best practices in the hospitality industry.
• Degree in Business, Hospitality, or Culinary preferred; extensive practical experience may substitute for formal education.
• Experience with forecasting, budgeting, labor management, and purchasing to maximize productivity.
• Ability to obtain required certifications (e.g., TiPS, ServSafe Food Protection Manager, Allertrain Allergen Awareness, CPR/First Aid, Food Handler’s permit).
• Strong communication, listening, facilitation, problem-solving, and financial acumen.
• Ability to analyze and forecast data for proper payroll and production control.
• Must pass a background check, drug test, and obtain a Missouri or Arkansas driver’s license and insurance.
• Self-motivated, disciplined, and able to prioritize and complete work assignments on time.
• Adaptable to changing work environment demands and able to maintain confidentiality.
• Detail-oriented with strong organizational, analytical, and strategic-thinking skills.
• Excellent verbal and written communication skills.
• Dependable work attendance, including evenings, weekends, holidays, and required overtime.
• Basic arithmetic skills (addition, subtraction, multiplication, division).
• Ability to operate motorized vehicles (e.g., automobiles, vans, golf carts, all-terrain vehicles) and enter/exit vehicles multiple times daily.

Physical Requirements

• Stand for extended periods on indoor and outdoor surfaces, including uneven terrain, inclines, tile, wood, carpet, asphalt, and concrete.
• Walk up/down steps and on uneven/sloped surfaces, including to/from assigned parking and work areas.
• Sit for extended periods.
• Lift and/or move up to 40 lbs.
• Climb, ascend, and descend indoor/outdoor stairs and uneven/sloped surfaces.
• Use fingers and hands to handle or feel; reach with hands and arms; manual dexterity for job duties.
• Stoop, bend, kneel, reach, and twist as part of repetitive motion tasks.
• Speak and hear clearly; near/far, peripheral, and color vision required.