Director of Food & Beverage Operations - The Institute for Advanced Learning and Research

About the role

Lead the food and beverage program for the Institute for Advanced Learning and Research in Danville, overseeing both the Conference Center event operation and the Megabytes café. Manage guest experience, team, menus, and financial performance across a 25,000‑square‑foot flexible event space and daily breakfast/lunch service.

Responsibilities

• Own the operation’s financial performance — build and manage the annual budget, monitor food and beverage cost, labor and par levels, review the P&L monthly and act on insights.
• Drive revenue by building and executing an annual marketing plan to grow catering and event business, working with the Conference Center team on proposals, menus and pricing.
• Run the events business day‑to‑day: menu planning, BEOs, staffing, room sets, timing, execution and follow‑up for events ranging from ten‑person board lunches to multi‑day conferences.
• Oversee the café — menu rotation, service speed, food quality, presentation, grab‑and‑go offerings, including gluten‑free and vegetarian options.
• Partner with the executive chef on menus, pricing, seasonal and local sourcing, daily specials and production planning.
• Hire, train, schedule and develop the team; set standards, coach, recognize good work and address performance fairly.
• Be visible on the floor with guests, staff and vendors; handle guest feedback and complaints personally when needed.
• Set and hold service and cleanliness standards across kitchen, outlets, event spaces and back of house.
• Keep the operation compliant with health department, ABC and food safety regulations, sanitation logs, safety programs and required certifications.
• Manage purchasing and vendor relationships; approve orders, control inventory and maintain accurate sales mix, cost and production records.
• Prepare accurate, on‑time reports for property and company leadership.
• Stay current on industry trends and bring good ideas back to the operation.
• Jump in wherever service needs you and handle other duties as assigned.

Qualifications

• Two to four years of related food and beverage leadership experience, or equivalent.
• Catering, banquet or conference center experience is a real advantage.
• Track record of supervising, motivating and developing a team; able to teach team members their jobs.
• Comfort with the business side: budgets, cost controls, revenue management and reading a P&L.
• Strong organizational, problem‑solving and analytical skills; judgment to make sound decisions quickly.
• Excellent written and verbal communication; ability to connect with people at every level and background.
• Genuine hospitality — excellent guest service instincts and a professional appearance and demeanor.
• Flexibility and enthusiasm when priorities shift.
• Proficiency in Microsoft Word and Excel and Google Applications.
• Bilingual skills are a plus.

Pay

$70,000 - $75,000 per year based on experience.

Benefits

• Health, dental, vision and life insurance
• 401(k) plan
• Short‑term and long‑term disability (STD, LTD)
• Paid holiday, vacation, personal and sick time
• Numerous employee discount benefits through HR provider LL Roberts