Overview

The Director of Food & Beverage is responsible for overseeing the direction of the kitchen’s daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Director of Food & Beverage is solely responsible for the effective management and operation of the culinary team, including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, and employee training and supervision. The Director of Food & Beverage must provide a high level of oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of all food outlets and events. The Director of Food & Beverage is responsible for ensuring quality food and beverage are served to the guests. The Director of Food & beverage will assist the Executive Chef in preparing and cooking meats, soups and sauces and supervise all other aspects of the food and beverage operations. The Director of Food & Beverage is responsible for the training of all kitchen staff. The Director of Food & Beverage must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.

This role pays an annual salary of $82,000-$92,000 and is bonus eligible.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until October 2, 2026.

Responsibilities

• Responsible for coordinating and supervising the work of kitchen staff to include creating a positive work environment for all staff members
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation
• Develops menus, recipes and costing sheets
• Oversees all culinary and front-of-house banquet staff
• Works with the administrative team to market and sell food and beverage to drive revenue.
• Delivers high-quality food services and presentation
• Provides direction, development and accountability structure to team, leading by example
• Produces and executes training schedules to ensure best practice among the team
• Manages the control of food and labor costs through proper scheduling and purchasing
• Attends and contributes to planning and managerial meetings
• Conducts regular inspections to assure cleanliness and maintenance meet company standards
• Oversees and manages monthly inventory
• Responsible for producing high-quality, fresh food products and presentation in a timely manner for delivery to guests
• Assists the Executive Chef in preparing hot and cold foods following portioning requirements
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product
• Coordinates the storage, maintenance and repair of all kitchen equipment with the operations department to ensure operational readiness
• Maintains sanitation, health and safety standards and training in work areas
• Responsible for observing and testing foods to ensure proper cooking
• Responsible for portioning, arranging and garnishing food plates for delivery to guests
• Responsible for consulting with managers to plan menus and estimate expected food consumption
• Maintains consistent visible presence working on the floor with staff to ensure quality, efficiency, and overall management of operations

Qualifications

• BA or BS degree in a business-related major; MBA degree is preferred. An accounting minor or credits and equivalent job experience can be substituted for educational requirements. 
• 5-7 years of experience in the food & beverage industry.
• Must have various experience levels in volume feeding, à la carte, fine dining, catering, and purchasing, storage, and handling.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current food handler's card and alcohol service permit if required by state or local government.
• Working knowledge of employee scheduling in a hospitality environment.
• Must possess excellent organizational and communication skills.
• Well skilled in all technical and sanitary aspects of food preparation and presentation.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.

• Experience costing menus and developing new menu items as needed.

• Proven success working in a team-oriented, fast-paced, event-driven environment.

• Strong attention to detail with the capacity to multitask and prioritize effectively in a constantly changing environment.

• Flexibility to work nights, weekends, and extended hours as required by event schedules.

• Strong communication skills with the ability to engage effectively with staff at all levels.

• Demonstrated leadership in supervising and directing kitchen and banquet staff.

• Professional communication style with the ability to interact with employees, co-workers, volunteers, management, and guests in a clear, respectful, and businesslike manner that fosters a positive and cooperative work environment.