Corporate Director of Food & Beverage

Description

Job Title: Corporate Director of Food & Beverage

Department: Corporate Operations / Food & Beverage

Reports To: Vice President of Operations

Position Type: Full-Time, Leadership

Travel: As required across company locations

Position Summary

The Corporate Director of Food & Beverage provides strategic leadership, operational oversight, and financial direction for all food and beverage operations across the company’s portfolio. This position is responsible for developing and executing corporate F&B strategies that enhance guest satisfaction, strengthen brand standards, maximize profitability, and drive consistent operational excellence across all locations.

The role oversees menu development, culinary operations, beverage programs, purchasing, inventory management, labor productivity, food safety, and talent development. Working closely with property leadership, executive chefs, general managers, finance, procurement, and marketing teams, the Corporate Director of Food & Beverage ensures that each operation delivers exceptional quality, service, and financial performance while supporting the organization’s overall business objectives. Multi-unit leadership, portfolio-wide financial accountability, strategic planning, and the ability to develop and hold property leaders accountable for results.

Essential Duties and Responsibilities

Corporate Strategy & Leadership

Develop and implement the company’s overall food and beverage strategy, operating standards, and long-term business plans.

Establish consistent operating procedures, service standards, and brand guidelines across all properties and outlets.

Identify opportunities for revenue growth, operational efficiencies, and new food and beverage concepts.

Collaborate with executive leadership to establish annual budgets, business objectives, capital plans, and performance targets.

Evaluate market trends, guest preferences, competitive positioning, and emerging industry opportunities.

Lead and support property-level food and beverage leaders in achieving corporate goals.

Financial Performance & Profitability

Oversee food and beverage financial performance across all assigned properties and business units.

Develop annual operating budgets, revenue forecasts, capital expenditure plans, and departmental financial targets.

Monitor food costs, beverage costs, labor expenses, operating supplies, and departmental profitability.

Analyze profit-and-loss statements, financial reports, key performance indicators, and budget variances.

Implement strategies to improve margins, reduce waste, control expenses, and increase revenue.

Establish financial accountability and performance expectations for property-level leadership.

Identify opportunities to optimize pricing, purchasing, menu profitability, and outlet productivity.

Culinary, Menu & Beverage Development

Direct the development and implementation of innovative food and beverage concepts, menus, and seasonal offerings.

Establish menu engineering, recipe standardization, portion control, presentation, and quality assurance standards.

Oversee culinary innovation in collaboration with executive chefs and culinary leadership.

Develop beverage programs, including wine, spirits, cocktails, nonalcoholic beverages, and beverage cost controls, as applicable.

Ensure menus reflect brand positioning, guest expectations, market trends, and financial objectives.

Evaluate menu performance and recommend adjustments based on sales mix, profitability, guest feedback, and operational feasibility.

Operational Excellence & Guest Experience

Conduct property visits, operational assessments, and performance reviews to ensure consistent execution of corporate standards.

Establish expectations for food quality, service delivery, cleanliness, ambiance, and overall guest experience.

Review guest satisfaction results, online feedback, service recovery trends, and customer experience metrics.

Partner with property leadership to resolve operational challenges and improve service consistency.

Support the launch, renovation, repositioning, and improvement of restaurants, bars, catering operations, and other F&B outlets.

Ensure operating procedures are practical, scalable, and aligned with the organization’s service philosophy.

Purchasing, Inventory & Supply Chain Management

Establish corporate purchasing standards, approved vendor programs, and product specifications.

Negotiate or support negotiations with suppliers to achieve competitive pricing, consistent quality, and reliable service.

Implement inventory controls, purchasing procedures, receiving standards, and waste-reduction initiatives.

Partner with procurement and finance teams to improve purchasing efficiency and product consistency.

Monitor commodity pricing, supply availability, vendor performance, and cost-saving opportunities.

Ensure appropriate controls are in place for food, beverage, equipment, and operating supplies.

Food Safety, Compliance & Risk Management

Ensure compliance with applicable health codes, sanitation requirements, food safety regulations, alcohol service laws, and company policies.

Establish and monitor food safety procedures, temperature controls, allergen management

Requirements

Education & Professional Experience

Bachelor’s degree in hospitality management, Hotel and Restaurant Management, Business Administration, Culinary Arts, or a related field preferred.

Minimum of 8–12 years of progressive food and beverage management experience, including significant leadership responsibility.

Minimum of 3–5 years in a senior leadership, director-level, or multi-unit/multi-property role preferred.

Demonstrated experience overseeing multiple food and beverage outlets, properties, or business units.

Proven track record of improving revenue, profitability, guest satisfaction, and operational performance.

Experience developing operating budgets, financial forecasts, capital plans, and strategic business initiatives.

Operational & Technical Knowledge

Strong knowledge of food and beverage operations, including restaurants, bars, banquets, catering, and other relevant service outlets.

Advanced understanding of food cost, beverage cost, labor management, inventory control, purchasing, and profit-and-loss analysis.

Experience with menu development, menu engineering, pricing strategies, recipe costing, and product quality standards.

Knowledge of food safety, sanitation, allergen management, responsible alcohol service, and applicable regulatory requirements.

Ability to establish and implement corporate operating standards, policies, procedures, and performance benchmarks.

Proficiency in hospitality technology, including point-of-sale systems, inventory management platforms, and financial reporting tools.

Ability to analyze operational data, identify performance gaps, and develop measurable corrective action plans.

Leadership & Management Requirements

Demonstrated ability to lead, coach, and develop senior food and beverage leaders, executive chefs, and property management teams.

Strong strategic planning, organizational development, and change management skills.

Proven ability to influence stakeholders, build cross-functional partnerships, and drive accountability across multiple locations.

Experience with talent acquisition, succession planning, leadership training, and employee retention initiatives.

Ability to manage competing priorities while maintaining high standards of quality, service, and financial performance.

Financial & Business Acumen

Ability to interpret financial statements, analyze departmental profitability, and manage operating budgets.

Demonstrated success in controlling costs, improving margins, increasing revenue, and maximizing return on investment.

Experience establishing and monitoring key performance indicators (KPIs), budgets, forecasts, and business plans.

Strong understanding of purchasing strategies, vendor negotiations, contract management, and cost-saving initiatives.

Ability to evaluate capital investments, new concepts, renovations, and operational improvement opportunities.

Communication & Interpersonal Skills

Excellent verbal, written, presentation, and interpersonal communication skills.

Ability to present financial results, operational recommendations, and strategic plans to executive leadership.

Strong negotiation, conflict resolution, decision-making, and problem-solving abilities.

Ability to collaborate effectively with operations, culinary, finance, procurement, human resources, marketing, and other corporate departments.

Demonstrated commitment to guest satisfaction, service excellence, innovation, and continuous improvement.

Additional Requirements

Willingness and ability to travel regularly to company properties or operating locations as required.

Flexibility to support operational reviews, new openings, special projects, and critical business periods.

Ability to work in a fast-paced, results-oriented environment and respond effectively to changing business needs.

Valid driver’s license and ability to meet company travel requirements, if applicable.

Relevant food safety or alcohol service certifications as required by local regulations and company policy.

This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. 

Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail.

Dreamscape Hospitality is an at-will employer. This document does not constitute a contract of employment, and nothing contained in this job description issued by Dreamscape Hospitality is intended to create a contract of employment or guarantee employment. is a guideline and does not constitute a written or implied employment contract.

Dreamscape Hospitality is committed to complying with all applicable equal employment opportunity laws and, where required, applicable affirmative action obligations. We provide reasonable accommodations to qualified individuals with disabilities.